How to make Potato Samosa | Samosa recipe step by step

How to make Potato Samosa

Samosa Recipe Step By Step

Samosa Recipe How to make Aloo Samosa with detailed photos and videos. It is a very popular deep-fried snack recipe made with spiced potatoes and maida.

Samosa is an extremely popular appetizer, street food, and chaat. It can be eaten as a snack or a light snack with a variety of chutneys, including many chutneys like curd chutney, tamarind chutney, and green chutney.

Samosa Recipe How to make Samosa. Aloo Samosa recipe with step by step photo and video. There are many deep-fried snack recipes in Indian cuisine, but samosa is the king of all these without any controversy.

There are many types of traditional recipes of potato stuffed samosas. But here we are telling you the recipe of traditional Punjabi stuffed potato samosa.

As I have stated earlier, there are hundreds of ways to make the Punjabi Samosa recipe across India. The only difference in them depends on their filling, shelling, shape, and method of preparation.

All of these variations traditionally originated when steamed and mashed spiced potatoes were filled in a cone made of fine flour. In fact, preparing this cone shape can be quite difficult.

Spicy potato stuffing can be ready in a few minutes as it is not very sweet, but it may take some time to shape the samosa and make it perfect. In this recipe and its video, I have explained the tricks and steps of shaping it very well. So, I would ask you to pay more attention to it and then you will be able to make it very easily.

Apart from this, I would also like to tell you some tips and suggestions for crispy, crunchy (flakey) and tasty samosa recipes.

First of all, lump maida or dau is very important for this recipe. I added oil to the dough and kneaded it for about 10 minutes. It is much tighter than maida, roti or chapati flour and you should feel flaky when kneading it.

Another important tip is to keep the stuffing ready beforehand. It should be cold because if it will be hot, you may have difficulty shaping it. Finally, if you are not able to give it the shape of a cone or cone, don't worry, there is another option for you.

You can give it the shape of Karanji or half-moon. Then deep fry the samosas on medium-low heat until crisp and tight.

How to make Potato Samosa


How to make Potato Samosa
How to make Potato Samosa
  • For the dough:
  • 2 cups all-purpose flour
  • 4 tsp parsley
  • ½ tsp salt
  • ¼ cup oil
  • ½ cup of water
  • For stuffing:
  • 2 tsp oil
  • 1 tsp cumin seeds
  • ½ tsp coriander, crushed
  • ½ tsp fennel seeds
  • Pinch asafoetida
  • 1-inch ginger, finely chopped
  • 1 chili, finely chopped
  • ½ cup peas
  • ½ tsp Kashmiri red chili powder
  • ½ tsp coriander powder
  • 4 tsp cumin powder
  • ½ t spoon mango powder
  • ½ tsp garam masala
  • 4 tsp ground black pepper
  • 4 tsp salt
  • 4 Potatoes, boiled and mashed
  • 5 cashews, chopped
  • 2 raisins
  • 2 tbsp coriander leaves, finely chopped
  • Other material:
  • Water, to stop the samosa
  • Oil for frying

Instruction How to make Potato Samosa
Preparation of Samosa Flour:

First, take 2 cups of flour in a large bowl. You can use wheat flour as an alternative.
Now add 4 tablespoons parsley, ½ tablespoons salt, and mix well.

Now add 4 cups of oil and mash the fine flour and mix well. Do not skimp in mixing the oil, as it is most important to make the samosa crusted.

Now mix it well and take care that the dough starts forming.

Add ½ cup of water to it and start kneading the dough.

Knead the hard dough by adding water as needed.

Now apply oil to the dough and keep it covered for 20 minutes.

Samosa Stuffing Preparation:

First, take 2 tsp of oil in a large pan and fry lightly by adding 1 tsp cumin seeds, ½ tsp whole coriander, ½ tsp fennel seeds, and a pinch of asafoetida.

Add 1 inch finely chopped ginger and 1 chili to it.

Now add ½ cup of peas and fry lightly for 2 minutes. I have used frozen peas here. If you use soaked peas, do not forget to boil the peas.

Also, add ½ t spoon chili powder, ½ t spoon coriander powder, ¼ t spoon cumin powder, ½ t spoon mango powder, ½ t spoon garam masala, ¼ t spoon black pepper, and ¾ t spoon salt.

Now cook on low flame till the spices smell.

Then, add 4 boiled and mashed potatoes to it. I have boiled potatoes in a pressure cooker, which I have boiled until it comes to 5 whistles.

Mash and mix until the spices mix well.

Now add 5 cashews, 2 tablespoons raisins, and 2 tablespoons coriander.

Mix it well and the samosa stuffing is ready. Now let it cool completely.

Shaping, folding, and filling the samosa:

After 20 minutes, knead the dough again.

Now take a ball-shaped dough and apply oil on it.

Roll out the flour into an egg or oval shape.

Now make a cone by applying water to it. Press gently so that it seals properly.

Now 2 tablespoons of Samo in this cone

Now make a cone by applying water to it. Press gently so that it seals properly.

Now 2 tablespoons of Samo in this cone

Now make a cone by applying water to it. Press gently so that it seals properly.

Now fill the stuffing of 2 tablespoon samosas in this cone.

Now apply some water on the edges.

Now pull it back and make a pleat. This is very important because it is in a way the backbone of the samosa, which helps the samosa to stand.

Now press it firmly and seal it. You can also freeze it at this stage by placing it in an airtight container for 2 months.

How to make Potato Samosa
How to make Potato Samosa

Fry the Samosa:

First heat the oil in a pan and deep fry the samosas on low heat. Alternatively, you can preheat the oven and then bake the samosas at 180 degrees Celcius for 40 minutes.

Stir them occasionally, and fry on low heat for at least 15 minutes.

Once the potato samosa is golden and crisp, take it out on the kitchen paper.

Finally, enjoy potato samosas with green chutney and tamarind chutney.


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