Punjabi Aloo Samoosa

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  1. Maida (all purpose flour) 2 cup
  2. Ghee/oil-4 table spoon
  3. Ajwain (carom seeds)(omam)-1tsp
  4. Salt to taste
  5. Water 5-7 table spoon (enough to make dough)
  6. Oil to deep fry


  1. Add ghee/oil to maida, add salt and ajwain and mix well. Add water little by little and make into thick dough. Rest it for 30-40 minute covering a wet towel.

Potato stuffing

  1. Potato Medium sized Boiled and cubed – 3-4 Nos
  2. Green Peas- ½ cup
  3. Green chili-2 nos (crushed)
  4. Ginger 1 table spoon crushed
  5. Jeera(cumin) ½ tsp
  6. Garam Masala-1/2 tsp (or Punjabi masala- dry fry ¼ inch,1 clove,1 cardamom, ½ tsp jeera, 2 tsp coriander, ½ tsp Ajwain, ½ fennal and powder it)
  7. Amchoor powder- 1tsp ( or 1 table spoon lemon juice)
  8. Red chili powder-1 tsp
  9. Salt to taste
  10. Coriander leaves chopped 2 table spoon


  1. Heat little oil, add jeera, when it sputter add the crushed green chili and ginger till raw smell leaves. Add the potato and boiled green pea and mix well.
  2. Add red chili powder, garam masala salt and amchoor powder mix well.
  3. Lastly add coriander leaves and let it cool.


  1. Take lemon size dough roll out small pooris, cut it into half, wet the edges and make into corns fill the potato filling and seal of the edges wetting the corners. With each poori we can make 2 samoosa.



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