Monday, July 18, 2016

Punjabi Aloo Samosa Recipe / Punjabi Samosa Recipe / Samosa Recipe

Today i am going to share you a famous and most popular tea time snack or appetizer Punjabi aloo samosa. These samosa have a crispy, flaky texture outside filled with spicy potato stuffing inside. We can serve these samosa with Coriander and mint chutney, dates and tamarind chutney or Tomato ketchup of your choice.

Here the stuffing can make into different ways by using different kind of vegetables but nothing can beat potatoes and green peas filling.

Me and my family members like to have these samosa especially on a rainy day as a tea time snack. I remember my childhood days every time when me and sister went for shopping or to get any grocery items, while returning home we used to have a lot of street food like samosa or mirchi bajji or bhel puri or pani puri and used to get some packed for my parents. I think everyone remembers their own sweet memories :).

When i started cooking i never had outside food only for the parties or any other outside occassions. We can make these samosa very easily at home without any expertise and can have these samosa even without any chutney. so let's start making it by watching the video, following below ingredients list and the procedure.

Author: Nagaharisha
Recipe Type: Appetizer or Snack
Cuisine: North Indian 
Serves or Yields: 10

Ingredients for samosa dough:
  • All- purpose flour - 2 cups
  • Carom seeds or Ajwain - 3/4 tsp
  • Salt - 3/4 tsp or Adjust according to your taste
  • Ghee - 3 tbsps
  • Water - 3/4 cup or required amount
  • Some whole wheat flour to dust the dough
Ingredients for aloo stuffing:
  • Aloo or potatoes - 4 medium size
  • Green peas - 1/2 Cup
  • Green chilies - 3 finely chopped or adjust according to your taste
  • Ginger & Garlic paste - 2 tsps
  • Cumin Seeds - 1 tsp
  • Fennel seeds - 1/2 tsp
  • Coriander Powder - 1 tsp (freshly crushed)
  • Red chili powder - 1 tsp or adjust according to your taste
  • Dry Mango Powder - 1 tsp or Anardana Powder - 1 tsp
  • Salt - 3/4 tsp or adjust according to your taste
  • Turmeric powder - 1/8 tsp
  • Curry Leaves - 1 tbsp finely chopped
  • Coriander leaves - 2 tbsps finely chopped
  • Oil - 3 tsps + Oil to deep fry
  • Lemon juice - 2 tsps
Procedure to make samosa dough:
  • Take all-purpose flour into wide open mixing bowl, Add enough amount of salt, carom seeds (ajwain), also add ghee or even you can use oil of your choice. Mix it well completely to form a crumbly mixture. 
  • Now add water little by little and make into firm and pliable dough.  Do not add water at a time it doesn’t take much water. As shown in the video after making into dough, still water is left around a tbsp. so be careful while making the dough. Cover the dough with a moist paper napkin or cloth and Rest the dough for half an hour. In the meanwhile you can make stuffing.
Procedure to make stuffing:
  • Peel the skin of boiled potatoes and cut them into small cubes or crumble or mash the potatoes. set this aside. 
  • Heat some oil in a wide open non stick pan on a medium heat and once the oil is enough hot, add cumin seeds, fennel seeds, finely chopped green chilies and saute it for a minute or so.
  • Now add freshly crushed ginger & garlic paste, green peas, finely chopped coriander leaves, crushed dry curry leaves (if you are using fresh curry leaves finely chop and add it). saute it well for a minute or until the raw smell goes out from ginger & garlic paste.
  • Add turmeric powder, salt to taste, freshly crushed coriander powder, enough amount of red chili powder, dry mango powder or even you can use anardana powder of your choice and saute it well for few seconds.
  • Now add cubed potatoes, here I am adding half cubed potatoes and remaining half crumbled potatoes or even you can add completely cubed or crumbled or mashed potatoes of your choice. Mix it well completely, cover this and cook for a minute, so that all the spices will nicely stick to the potatoes.
  • Finally turn off the flame and add lemon juice. Mix it well completely and allow the mixture to cool down completely.
Procedure to make samosa:
  • On one side Heat some oil to deep fry on a medium flame and on other side take the rested dough and knead it for few seconds. Divide the dough into equal portions and take one portion of the dough ball and cover the remaining with a moist cloth or paper napkin.
  • Dust the dough ball with some whole wheat flour. Roll it gently and evenly by using rolling pin. Should not Roll it too thin or thick. If required, you can dust with some flour.
  • Now cut the rolled chapati into half as shown in the video. Take a semi-circle piece of chapati and apply some water to straight edge, join the two straight edges, press it and attach them. make it into cone shape (make sure it attached properly otherwise stuffing may come out while deep frying).
  • Fill the stuffing around a 3 tsps or enough amount. Now again apply some water to edges of cone circumference. As shown in the video, Pinch in center, opposite direction of attached part to form a back bone and attach with the other end. Seal it completely by pressing the edges.
  • Transfer to other plate and repeat the same procedure for the remaining and make it into small batches.
  • Once the oil is enough hot, slide the samosas into hot oil and fry until golden colour from all the sides. Do not crowd the pan while deep frying, fry them in small batches.
  • By using slotted ladle transfer the fried samosas to paper napkin plate to drain out excess oil and repeat the same procedure for the remaining batches.
  • For more crispiness double deep fry these samosa. 
  • Serve these warm samosa as an appetizer or as a tea time snack with (coriander & mint chutney) or (dates & tamarind chutney) or with tomato ketchup of your choice.
Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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