When you think about Indian Street Food, a prestigious snack that immediately comes to mind is samosa. Crispy, golden, and spicy potatoes burst, samosas are a favorite across the country. In many regional varieties, Punjabi Aloo Samosa holds a special place in the hearts of food lovers. This samosa variety has found its way to every tea shop, railway station and even a great dining menu, with its flaky crust and strong, delicious filling.
In this blog, we will find out how to make Elu Samos of authentic Punjabi-style at home, to the crispy crust to fill the spicy. We will also change the variation in this unmistakable snack, pro tips and health aspects.
What is a Punjabi Aloo Samosa?
A punjabi aalu samosa is a triangular shaped fried pastry made of wheat flour or maida-based flour, filled with mashed potatoes, green peas and seasoned mixtures of Indian spices. Whatever the distinction is to fill their flaky, sharp crust and rich, usually a little touch from mango (dry mango powder) and heat indicated with green chili or red chili powder.
Ingredients for Punjabi Aloo Samosa
For the Dough (Outer Covering):
- All-purpose flour (maida) – 2 cups
- Carom seeds (ajwain) – ½ tsp
- Salt – ½ tsp
- Ghee or oil – 4 tbsp (for moyan)
- Water – as needed
For the Potato Filling:
- Boiled potatoes – 4 medium-sized (peeled and mashed)
- Green peas – ½ cup (boiled)
- Green chili – 1 finely chopped
- Grated ginger – 1 inch
- Cumin seeds – 1 tsp
- Coriander powder – 1½ tsp
- Garam masala – ½ tsp
- Red chili powder – ½ tsp
- Amchur (dry mango powder) – 1 tsp
- Fennel seeds – ½ tsp (optional)
- Chaat masala – ½ tsp
- Salt – to taste
- Oil – 2 tbsp (for sautéing)
For Frying:
- Oil – for deep frying
Step-by-Step Recipe for Aloo Samosa
Step 1: Prepare the Dough
- In a mixing bowl, combine all-purpose flour, salt, carom seeds, and oil/ghee.
- Rub the oil into the flour using your fingertips until the mixture resembles breadcrumbs.
- Slowly add water and knead into a stiff, smooth dough.
- Cover the dough with a damp cloth and let it rest for 30–40 minutes.
Tip: The stiffness of the dough is crucial for flaky samosas. Don’t add too much water.
Step 2: Make the Aloo Filling
- Heat oil in a pan. Add cumin seeds and let them crackle.
- Add grated ginger and chopped green chili. Sauté for 30 seconds.
- Add boiled green peas and stir well.
- Add mashed potatoes and mix everything thoroughly.
- Now, add coriander powder, garam masala, red chili powder, amchur, fennel seeds (optional), chaat masala, and salt.
- Cook for 3–4 minutes on medium flame, stirring occasionally.
- Let the mixture cool completely before stuffing.
Step 3: Shaping the Samosas
- Divide the dough into equal-sized balls (about 8–10 depending on size).
- Roll each ball into an oval or oblong shape, about 6–7 inches long.
- Cut it in half to form two semicircles.
- Take one semicircle, apply water on the straight edge, and form a cone by bringing the edges together.
- Press to seal the edge.
- Fill the cone with 1–2 tablespoons of the potato mixture.
- Apply water on the open edge and press to seal into a triangular shape.
- Repeat the process for all the dough and stuffing.
Step 4: Fry the Samosas
- Heat oil in a deep kadai or frying pan on medium-low heat.
- Drop the samosas gently into the hot oil. Do not overcrowd the pan.
- Fry on low to medium heat, turning occasionally, until they turn golden brown and crisp.
- Drain on kitchen paper to remove excess oil.
Tip: Frying on low heat ensures the crust cooks evenly and becomes crispy. High heat can lead to raw insides and browned outsides.
Finally, it’s time to serve your homemade Punjabi Samos. If you want, you need to connect them with Mint-Coriander Chutney, tangi tamarind sauce, or even simple tomato ketchup. These Samoses are not just snacks – they are conversation starters, mood applicants and memory producers. Whether you make them to get a special or just because your soul wants food comfortably, they promise to give golden delights. You can also add the filling by adding peas, cruel cheese or chopped nuts if you feel experimental.
it’s more than following a recipe – it’s about reviving a timeless tradition. Crispy crusts, delicious filler, and with the infallible Punjabi nature, these potato samoses are guaranteed to win the heart wherever they go. Then tie on your apron, roll the sleeve and let the aroma of the fried samosas are led to a stirred punjabi kitchen, where happiness is always served warm.
