Samosa Recipe/Street Style Aloo Samosa/Punjabi Samosa/Perfect Samosa with all tips by roshniscuisine

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Samosa Recipe/Street Style Aloo Samosa/Punjabi Samosa/Perfect Samosa with all tips by roshniscuisine


After a long dayz,I come back with a recipe,so happy to interact with all my viewers.As you know friends I always keep boiled potatoes in my freeze,sometimes we just blank what to prepare.At this moment this boiled potatoes come as a saviour for me,number of recipes can be prepared with this.So I was just wondering what to prepare,and I saw these boiled potatoes.Then what…why not try samosa and do the recording…

You can watch the video recipe here

Preparation Time 10 min
Frying Time 12-15 min per batch
Serving Persons  4


For Dough

2 cups all purpose flour
1 tsp carom seeds
3 tsp oil
1 tsp ghee
Salt to taste
½ cup water to make the tight dough

For Stuffing

3 medium size potatoes boiled,peeled
and mashed into big chunks
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala
¼ tsp red chili powder
2 green chili chopped
2 tbsp chopped coriander leaves
Salt to taste

Water to coat the samaosa sheets and seal it properly
OIL to deep fry samaosas


Add all the spice ingredients to the mashed potatoes and mix it well.
The stuffing is ready now.
Add ghee,oil,carom seeds,salt to the all purpose flour.
Rub the oil and ghee with flour so that is incorporates well.
After sometime when you make a dumpling,it makes a perfect shape.
Now add water little by little and knead to a tight dough.
Rest the dough atleast for 30 minutes.
Now make lemon size dumplings and roll it in circular shape.
Then roll it to oval shape.
Cut in the middle and two smaosa sheets are ready from one dumpling.
Now take one half circle sheet and coat little water on all edges.
Take the two points and seal it in the middle.
Press it well with fingers so that it is properly sealed.
Now it forms a cone shape.
Stuff 2 tbsp of aloo masala and press it.
Then again apply some water on the edges and seal it propely.
In this way make other samosas.Make these samosas drya tleast for 20 min.
Then heat oil for deep frying,in low flame only add the samosas.
After some time it starts floating,then turn it so that it is evely fried.
Deep fry this till it turns to golden brown colour.
Remove from hot oil and keep on an absorbent paper so that excess oil is drained out.
Serve hot with yur favourite chutney…



By addition of carom seeds,it helps in digestion.
You can make different variation aloo masala by adding chopped onion and green peas.
Keep the dough rest minimum for 30 minutes so that gluten formation is done and it is little smooth.
If you are planning for a party,just half fry those and keep in freeze.
Before the guest arrive,just deep fry again.
After the samosas are done,you can keep for sometime as it is.
In this way the samosa sheets little dry and more crispy.
The temperature of oil should be low,otherwise the samosa will be crispy from outside but raw from inside.
After adding the fattening ingredients to the dry flour,rub it before kneading.
In this way the oil will incorporates well with the flour and the samosas will remain crispy for more time.
Pat with oil instead of dy flour,otherwise the deep frying oil will be more thick and fill with dry flour.
Always remember the potatoes should be boiled one day before and kept in freeze.
In this way it has less moisture.
If you are in a hurry,just 1 hour before boil the potatoes and make it cool down completely.

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