One of the most popular Indian snacks and street food is Aaloo/Potato Samosa. This tastes exceptionally good when paired with cup of tea, green chilies and chutney/sauce. In fact this is so tasty that we just find excuses to eat it be it monsoon or parties etc.

Though there are multiple versions of making samosas and various types of filling, Punjabi aaloo samosa still tops the list. It is delicious and mouth watering. No small parties are complete without samosas. Every corner and nook in India will have street vendor selling samosas, some might be appetizing while others will not be, but this recipe is the perfect tried and tested version of how Samosas should be

Preparation time: 30 mins, Cooking time: 45 mins Total time: 75 mins

Servings: 12


  • 2 cups maida/All purpose flour
  • 4 tbsp ghee or oil
  • 1 teaspoon ajwain
  • 3/4 teaspoon salt or to taste
  • 5-6 tablespoon water
  • 3 medium boiled potatoes
  • 3/4 cup cooked green peas
  • 1 green chili
  • 1/2 inch ginger crushed
  • 1/2 tablespoon oil
  • 1 teaspoon salt or to taste
  • 1/8 teaspoon hing/Asafoetida
  • 1/2 teaspoon cumin seeds
  • 1/4 inch cinnamon
  • 2 black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon aamchur (dry mango) powder or pomegranate powder
  • 1 green cardamom
  • 1/2 teaspoon shahi jeera
  • 1/2 tsp jeera (cumin seeds)
  • 1/4 teaspoon red chili powder

Steps to prepare

  • In a bowl add flour, ajwain, salt and ghee. Mix well until crumbly
  • Add water and knead into tight dough. Cover and rest aside for 30 minutes
  • Cube boiled potatoes and add them to bowl along with peas
  • Dry roast cinnamon, cardamom, peppercorns, shahi jeera, cumin seeds, coriander seeds until aromatic.
  • On cooling, add aamchur powder and grind mixture to powder and keep it aside
  • Heat oil in a pan, add jeera and crackle them
  • Add ginger green chilies and mix well. Saute for 1 min
  • Now add red chili powder, hing and ground spice powders. Mix well over low heat for 1-2 minutes
  • Add cubed potatoes and peas. Mix well for 2-3 minutes. Switch off the heat and allow to cool
  • Knead dough lightly. Divide dough into equal portions
  • Dust surface with flour and roll into small roti neither thick not thin
  • Cut the roti/circle from centre in 2 halves. Apply water all over the edges
  • Fold the roti from centre to form cone. Add small amount of potato filling. Now seal edges tightly. There should be no cracks
  • Prepare all samosas in similar manner and keep it covered to prevent it from drying.
  • Heat oil for frying
  • Deep fry samosa until golden brown over low heat. If you cook on medium or high heat, it wouldn’t turn out right
  • Drain excess oil over tissue paper
  • Slit few green chilies and fry them until blister appears. Sprinkle salt and little chat masala on top of the chilies. This is optional step
  • Serve samosas hot with chutney or sauce or green chillies with cup of tea
This image has an empty alt attribute; its file name is img_20190531_20022047907376.png
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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