How to make Punjabi Aloo Samosa

 

Aloo samosa is what everyone loves! Good evening snack. Samosa can be made perfectly but it is so good that it can fill the stomach.

credit: third party image reference

Children also love to eat. Perfect Sweet Shop Style Aloo Samosa Ready While Some Tips, Tips Follow The Perfect Recipe Comes Whenever You Follow Similar Measures.

Ingredients:

Maida- 1 cup

Ghee / Dalda- 1/4 cup

Salt

Wamu- 1/4 spoon

For aloo filling:

Oil- 3tbsps

Jelly stick- 1 tsp

Crushed coriander - 1 tsp

Herbs- 1

Onion mince- 2 tsps

Ginger garlic paste- 1 tsp

Cashew- 7-8

Coriander powder- 1/2 tsp

Chat masala- 1/2 tsp

Chili- 1/2 tsp

Fried cumin powder- 1/2 tsp

Yellow- 1/4 tsp

Garam Masala- 1/2 tsp

Boiled potatoes- 200 gms

Lemon juice- 1/2 wood

Coriander Drain- 2 tsps

Oil is not enough for frying samosas

Policy:

First add ghee, salt and thyme dissolved in maida flour and mix well to make bread powder.

Then add a little water and knead the dough as firmly as possible for 4-5 minutes.

Then make large lemon-sized balls, cover with a damp cloth and soak for 30 minutes.

For aloo stuffing:

Heat 3 tbsp oil and add cumin, coriander, green chillies and chopped onion and cook for 2-3 minutes.

Then add ginger garlic paste and fry till it becomes green.

Then add cashews and fry for 2-3 minutes.

Now add salt, turmeric, chat masala, chilli, coriander powder, cumin powder and garam masala and fry.

Now add only the mashed aloe vera pieces and mix well.

Sprinkle with lemon juice and cilantro before unloading. Allow to cool completely.

For samosas:

First press the dough a little thicker and longer, then cut in half.

Now take the cut dough sheet in half hand and fold it from one side to the middle and seal the edge with the second edge, the rest of the sheet will stick if pressed slowly. It becomes like a cone.

Now stuff the completely cooled aloo mix and wet the remaining edges with water and fold and seal.

Now lightly slice the aloo stuff by hand so that it sits on the samosa plate and adjusts.

Leave the samosas in the air for 15 minutes. This allows any moisture inside to be absorbed.

Now pour the oil over the samosas and when the oil heats up well immediately stop the flame and add 2-3 samosas and leave it like that. After 30 seconds they float to the top, then put in the flame low-flame and cook for 12-15 minutes until crispy. Remove as soon as they turn into a light golden color. The rest of the good color will come off as cool.

That's the Perfect Punjabi Samosa Ready. Watch the video above where you have any doubt.

Tips:

In sweet shops, however, daldane is used instead of ghee, which makes it very oily. You can also use it if you like.

The less water you add to the dough and the harder it is pressed, the more crispy the samosas will be.

Boil the aloo finely, remove from the heat and place on a dry cloth for 15 minutes. The samosas do not soften quickly.

Let the samosas air dry for 15 minutes before frying.

Do not put more than 2-3 samosas in the pan. It takes time to speed up even more.

No matter how long the samosas are cooked on the flame, they will be crispy.