Aloo Samosa Recipe - Spicy Potato Samosa-How to Make Samosa Step by Step - Punjabi Samosa
Ingredients :
Boiled potato - 5
Green peas - 1 bowl
Roasted peanut - 1/2 bowl
Chopped garlic - 1 tbs
Crushed ginger - 1 tbs
Red chilli powder - 1 tbs
Termeric powder - 1 tbs
Corriander powder - 1 tbs
Non-salted butter(ghee) - 1/2 bowl or 4 tbs
Refine or veg oil
Salt - as per taste
Garam masala - 1/2 tbs
Chopped corriander leaf - 1 tbs
Chopped green chilli - 1
All purpose flour(maida) - 200 gm
Procedure :
1. First we need to make a dough of all purpose flour i.e maida.
2. Take all purpose flour in a bowl. Add pinch of salt. Then add ghee to prevent the bubbles while frying the samosa. Mix it.
3. Then with the help of some water make a dough. Dough should not be much soft. Once done cover it and leave for 10 minutes.
4. Now we need to prepare the potato fillings.
5. First mash the boiled potatos in a bowl.
6. Now start the stove, take a frying pan and let it get heated.
7. Turn the flame to medium. Then put refine oil or veg oil 3 tbs. Then put chopped garlic, crushed ginger & chopped green chilli into the pan and mix it.
8. Then put green peas into the pan and fry for 1 to 2 minutes on medium flame.
9. Turn the flame to low. Then add corrinder powder, termeric powder, red chilli powder and garam masala into the pan. Mix it and fry for 1 to 2 minutes on low flame.
10. Now turn the flame to medium-low and put mashed potato into the pan. Mix it for 1 to 2 minutes.
11. Now add roasted peanut, salt as per taste and mix it well.
12. Then add chopped corriander leaf into the pan and mix. So our potato filling is ready.
13. Now we need to do samosa stuffing.
14. We have taken water for the binding.
15. Take handful of dough and we need to make a thin chapati which should be a shape of ecllipse and not round.
16. So the ecliptic shaped thin chapati is ready. Now we need to cut it apart from the mid like this with the help of a knife.
17. Now take one half and apply water on the half radius of the cut edge. And make a cone shape by sticking the half cut edges like this.
18. Then put the potato filling into the cone. Give a small fold opposite to the binding line of the edges. Again apply water on the round edge. Bind the edges by stiking together.
19. So its done. Lets see the another samosa binding.
20. Take another half and apply water on the half radius of the cut edge. And make a cone shape by sticking the half cut edges like this.
21. Then put the potato filling into the cone. Give a small fold opposite to the binding line of the edges. Again apply water on the round edge. Bind the edges by stiking together.
22. Bind all the samosas in the same way.
23. Now heat some oil in a pan. Keep the flame to medium low. Put the samosas in hot oil and fry till it turns golden light brown.
24. Once done take it out in a plate. And fry all the samosa in the same way till it turn golden light brown.
25. Serve hot with tomato sauce or corriander chutney.
Ingredients :
Boiled potato - 5
Green peas - 1 bowl
Roasted peanut - 1/2 bowl
Chopped garlic - 1 tbs
Crushed ginger - 1 tbs
Red chilli powder - 1 tbs
Termeric powder - 1 tbs
Corriander powder - 1 tbs
Non-salted butter(ghee) - 1/2 bowl or 4 tbs
Refine or veg oil
Salt - as per taste
Garam masala - 1/2 tbs
Chopped corriander leaf - 1 tbs
Chopped green chilli - 1
All purpose flour(maida) - 200 gm
Procedure :
1. First we need to make a dough of all purpose flour i.e maida.
2. Take all purpose flour in a bowl. Add pinch of salt. Then add ghee to prevent the bubbles while frying the samosa. Mix it.
3. Then with the help of some water make a dough. Dough should not be much soft. Once done cover it and leave for 10 minutes.
4. Now we need to prepare the potato fillings.
5. First mash the boiled potatos in a bowl.
6. Now start the stove, take a frying pan and let it get heated.
7. Turn the flame to medium. Then put refine oil or veg oil 3 tbs. Then put chopped garlic, crushed ginger & chopped green chilli into the pan and mix it.
8. Then put green peas into the pan and fry for 1 to 2 minutes on medium flame.
9. Turn the flame to low. Then add corrinder powder, termeric powder, red chilli powder and garam masala into the pan. Mix it and fry for 1 to 2 minutes on low flame.
10. Now turn the flame to medium-low and put mashed potato into the pan. Mix it for 1 to 2 minutes.
11. Now add roasted peanut, salt as per taste and mix it well.
12. Then add chopped corriander leaf into the pan and mix. So our potato filling is ready.
13. Now we need to do samosa stuffing.
14. We have taken water for the binding.
15. Take handful of dough and we need to make a thin chapati which should be a shape of ecllipse and not round.
16. So the ecliptic shaped thin chapati is ready. Now we need to cut it apart from the mid like this with the help of a knife.
17. Now take one half and apply water on the half radius of the cut edge. And make a cone shape by sticking the half cut edges like this.
18. Then put the potato filling into the cone. Give a small fold opposite to the binding line of the edges. Again apply water on the round edge. Bind the edges by stiking together.
19. So its done. Lets see the another samosa binding.
20. Take another half and apply water on the half radius of the cut edge. And make a cone shape by sticking the half cut edges like this.
21. Then put the potato filling into the cone. Give a small fold opposite to the binding line of the edges. Again apply water on the round edge. Bind the edges by stiking together.
22. Bind all the samosas in the same way.
23. Now heat some oil in a pan. Keep the flame to medium low. Put the samosas in hot oil and fry till it turns golden light brown.
24. Once done take it out in a plate. And fry all the samosa in the same way till it turn golden light brown.
25. Serve hot with tomato sauce or corriander chutney.