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Punjabi Samosas

These delicious punjabi aloo samosas are made with a crisp and flaky pastry dough and stuffed with a spicy potato and pea filling. They are incredibly easy to prepare and leftovers make for an incredible samosa chaat!
Print Recipe
Servings: 12 Samosas
Ingredients Method

Ingredients
  

Ingredients for Dough/Wraps
  • 2 cups all purpose flour/maida
  • 1/2 tsp ajwain
  • 1 tsp salt
  • 5 tbsp or 1/4 cup oil warmed
  • 1/4 - 1/2 cup warm water use gradually as you knead
Ingredients for Filling
  • 4-5 potatoes
  • 1/2 cup peas
  • 2 tbsp oil
  • 1/4 tsp whole cumin
  • 1/2 tsp fennel seeds
  • 2-3 limro/curry leaves optional
  • 1 onion finely diced
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • salt to taste
  • 1/2 tsp red chilli flakes or to taste optional
  • juice of half a lemon
  • 4 tbsp chopped coriander
  • 1-2 green chillies chopped

Method
 

  1. First, prepare the filling.
    Boil, peel and mash the potatoes, leaving a few lumps (do not mash it until smooth)
    Half boil the peas and set aside.
    Heat the oil, then add the cumin and fennel seeds. Let them splutter then add the limro leaves (chopped) and the chopped onion. Fry for a couple of minutes, then add the ginger and garlic pastes.
    Fry for a minute then add the red chilli powder, coriander powder, turmeric, garam masala and salt. Now add the peas and fry them a little bit until they soften. Then add the potatoes, red chilli flakes and adjust salt. Squeeze in the lemon juice, then add the chopped coriander and green chillies. Mix and you’re done!
    Next, prepare the dough for the wraps.
    Add the oil, ajwain and salt into the flour. Rub together utnil the flour becomes crumbly, then slowly add the warm water while kneading. You will not require too much water. The dough should be slightly on the hard side, not as soft as buns dough is. Once done, cover and ser aside for about 15 minutes.
    Divide the dough into 6 balls. Roll each one out to a thin small roti, and divide each roti in half in the shape of a semi circle. To have a better idea of how to go about this, have a look at my mini aloo samosa recipe, which uses the same technique. Link HERE.
    Take each half and form it into a cone, sealing the ends together using water and pressing with your fingers. Add the filling into it, then using a bit of water, press and seal the top opening shut.
    Proceed with all the remaining dough, you will end up wiht 12 samosas.
    Once all are done, fry on low heat until very nicely browned and crispy. If you plan on storing/freezing them, I would recommend half frying the samosas (frying them just until they are pale in colour) and then drain and refrigerate or freeze until needed. When ready to serve, heat up some oil and fry them all the way until they turn beautifully golden brown and crispy.
    Serve with chutneys of your choice!  I have served them here with green chutney, tamarind chutney and my ramadhan chutney. Leftover can be used for making samosa chaat.
    Enjoy!