Punjabi Samosa Recipe | Crispy Halwai-Style Aloo Samosa
Punjabi Samosa (Aloo Samosa)
Crispy halwai-style samosas with spiced potato filling
Golden Punjabi samosas — flaky ajwain-scented dough wrapped around a cumin-spiced potato and pea filling, deep-fried until shatteringly crisp. The ultimate tea-time and party snack.
Ingredients
For the Dough
- 2 cups all-purpose flour (maida)
- 4 tbsp oil or melted ghee
- ½ tsp ajwain (carom seeds)
- ½ tsp salt
- Water, as needed (for a firm, pliable dough)
For the Filling
- 4 medium potatoes, boiled and mashed
- ½ cup green peas (fresh or thawed)
- 1 tsp cumin seeds
- 1 tsp ginger, grated
- 2 green chillies, finely chopped
- 1 tsp coriander powder
- 1 tsp amchur (dry mango powder)
- 1 tsp garam masala
- 1 tsp salt (or to taste)
- 2 tbsp oil, for tempering
- Fresh coriander leaves, chopped
For Frying
- Oil, for deep frying
Instructions
- Make the dough. Combine flour, salt, ajwain, and oil; rub until crumbly. Add water gradually and knead to a tight, smooth dough. Cover and rest 20–30 minutes.
- Prepare the filling. Heat 2 tbsp oil in a pan. Add cumin seeds, then ginger and green chillies. Add peas and mashed potatoes with coriander powder, amchur, garam masala, and salt. Cook until dry and fragrant. Cool completely; stir in coriander.
- Shape samosas. Roll the dough into oval sheets, cut in half, form cones, fill with potato mixture, and seal edges with a little water, pinching tightly.
- Fry. Heat oil on medium-low. Fry samosas in batches, turning often, until golden and crisp on all sides. Drain on paper towels.
- Serve. Serve hot with tamarind chutney or green chutney.
Pro tip: Keep the dough firm and rest it well — that's what gives a crisp, blistered crust. Cool the filling completely before stuffing so the samosas seal properly and don't burst in the oil.
Devi's Delish · devisdelish.com