‘Tis the season for love… and so said St. Valentine as we dedicate the 14th of Feb in his honour. Come February and you immediately know that LOVE is in the air – and love these Aloo Samosas you will!
I have often heard people say that as couples grow old together, they begin to look more and more alike. I, however, fail to see the resemblance. But what I do notice is how much we have begun to think alike. There have been many times when we would say the same thing at the same time, and then there are those days when we just know what the other is thinking. This may not sound so bad to you.
But trust me, when you spend a whole month planning a big surprise, only to have the receiver guess it out the week before, it kinda sucks! Nonetheless, it’s a big comfort to know that closeness can only increase. And no matter how frustratingly irritating it may seem that surprises don’t work well between us, it’s a pleasure to know that we understand each other so well.
One of our all-time favourite munchies to cuddle up with are piping hot Aloo Samosas dipped into tangy Tamarind Chutney.
I remember times when I’ve lived on Samosas for an entire day! Mind you, I still can, and do when I get those cravings of guilty pleasures. Most of the Samosas we find at Indian stores here are the ones usually made with Spring Roll sheets. Though they do satisfy me at times, I still find myself craving the authentic pyramid-shaped ones I grew up loving in India. Well, desperate times call for desperate measures, and this was no different!
It wasn’t until I tried my hand at actually making these Aloo Samosas last Diwali, that I realized how simple it was to prepare.
I often make a big batch and freeze them, frying as many as I want whenever I wish. Try it out, and if you don’t get hooked, I’ll eat it all on my own! For now, I have a big platter full of these beauties waiting for Hubby Dear to devour!
Punjabi Aloo Samosas (Potato Samosas)
Ingredients
- oil for deep frying
For the Dough
- 2 cups all-purpose flour
- 1 tsp ajwain (carom seeds)
- a pinch of salt
- 1 tbsp light cooking oil
- water as needed
For the Filling
- 2 tbsp light cooking oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 small onion finely chopped
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp amchur powder
- salt to taste
- 1 cup frozen green peas thawed
- 2-3 medium-sized potatoes boiled and cubed into tiny pieces
- fresh coriander leaves finely chopped for garnish
Instructions
For the Dough
- Mix all the dry ingredients in a big bowl and slowly add in a bit of water at a time to form into a nice soft dough. Divide the dough into golf-sized balls and set aside.
For the Filling
- Saute cumin seeds, coriander seeds and fennel seeds in hot oil, in a large skillet, till they start to sizzle. Add in chopped onions and fry for a minute or two till soft and lightly brown.
- Add in spices, salt and peas, and fry for a few seconds till fragrant.
- Add in potato cubes and mix everything well. Add in fresh coriander leaves and mix again.
For the Samosas
- Roll out each dough ball into circular discs about half a centimetre thick. Cut the circles in half, to form two semi-circles.
- Taking each semi-circle, roll one end to the other forming a cone. Press the edge of the cone slightly with your fingers to prevent it from opening. Fill each cone with the potato filling. Pinch the middle of the open end of the cone slightly to form a dent, and press the edges together to tightly close, forming a pyramid-like shape.
- Continue for the remaining of the dough. Deep fry the samosas in hot oil till golden and crisp on all sides.
Notes
Serve warm with Tamarind or Mint-Coriander chutney.
This post was originally published in February 2006 and has been recently updated.
If you enjoyed this recipe, then you will surely love my Minty Potato Samosas and my Super Easy Baked Samosas recipe as well.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
I love the way you wrote that when two people stay together for so long they even think alike. Yes, that’s so very true. I would often snatch words off my husband’s mouth & he would gape at me, like “…..I was just about to say that”!! Love is such a wonderful thing.
I love your samosas.
hie there… actually i want to ask how to wrap a samosa? i try doing it today but doesnt work out 🙁 i use normal spring roll sheets.. pls help…..
Been looking for a home made recipe for a while. But i don’t know what ajwain is. Are there any substitutes i can use instead. Thanks.
I don’t like potatoes and I don’t like peas but I love samosas! I want to try baking them, I’m scared of deep-frying.
Hey,
Tried your Samosa recipe over the weekend.. Actually, used the aata recipe and I loved it. I think the only thing I had an issue with was the dough shrinking after I thought I had rolled out a a good big circle. oh well, practice makes perfect. Thanks.
Hello! I discovered your blog searching for samosa recipes on the internet and all the recipes on the site look really, really yummy! I’m so glad I found this site and I’m grateful to see a vast array of Indian cuisine covered on your site and also quite a few unique creations I’ve never heard of.
I did have a few questions about your samosa recipe. How many samosas does this recipe produce, and what is the total time it takes to make them? Also, what do you think about baking samosas?
Thanks!
Anita
This recipe gives about 15-20 mini samosas, depending on how big you roll out the dough. It is a bit time consuming to roll out the dough and wrap each piece. I usually make a large batch and freeze them. It hardly takes any time to fry and is always great to have on hand for rainy days. I have never tried baking them, and personally enjoy the crispness obtained from frying them. You could try baking them by spaying a bit of oil on them. Let me know how they turn out! 🙂
I just discovered this blog and have been quietly lurking for some time. Great recipes. I make these samosas using the Pillsbury pie crust and baking them instead of frying.
Meena, the samosas are delicious, I have to make them again!
Discovered you today. You have an awesome blog here.
Hi Meena!
YUMMY! I love your website and boy do I love samosas. I’ve actually been looking for a recipe to try… I’ll give this one a whirl this weekend. Too bad the internet doesn’t offer a free sample 😉
The samosas look delicious, I am gonna try it today. Thanks for the recipe Meena.
I would also commit grave sins to obtain samosas. They are definitely one of my favorite foods of all time. Looks great!
Hello,
Your site is wonderful. How could a single girl resist when your Samosas promise a content man to cuddle with? 😉 They were a hit at my all-girls Valentine’s day celebration. I will definitely keep coming back for the food and writing…and eventually will be able to affirm the way to a man’s heart is through his stomach.
Thanks again and best wishes,
Ushi
Hello Meena,
Very yummy looking samosas. Thanx for sharing the recipe. I’m gonna try it out.
Oh, samosas! I love them with cilantro/mint chutney. Zak calls the chutney, “Green.” That’s it. That is the title. As in, “Oh, pass me some of that Green….”
Everyone in this house adores samosas, but I have never made them.
Your recipe looks doable, Meena. I think I will give it a try.
Mmm … how I love samosas! Thank you for sharing your recipe!
I could KILL for samosas… they are so yummy, and yours look soooooooo good! Happy Valentine’s!
Meena,
They look so yummy, makes me want to have some now.
I have tried to make samosas from other recipes twice and failed both times. I used the same ingredients and same method too, still the wrap gets soggy if the samosas sit for a few minutes after they were fried. I always wondered if there is any mystery ingredient that makes them so crispy whenever I buy some from the Indian grocery stores. Anyways I haven’t given up my hope yet so I will try your recipe this weekend.
Arjuna
Hey Arjuna! I always lay them down on paper towels to absorb the excess oil right after frying. That way, they don’t become soggy once cooled. I also think the dough helps in leaving it crisp long after frying. Try out my recipe, I’ve never had a problem with sogginess. Hope you enjoy it!