One of my all-time favourite snacks to cuddle up with are piping hot Aloo Samosas or Potato Samosas, dipped into tangy Tamarind Chutney.
‘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!
Most of the Samosas we find at the 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 with some Green Chutney on the side!
Punjabi Aloo Samosas (Potato Samosas)
- 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
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. Serve hot with some Green Chutney on the side!
Serve warm with Tamarind or Mint-Coriander chutney.
This post was originally published in February 2006 and has been recently updated.
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