Punjabi Aloo Chutney Samosa – Make & Freeze

A complete recipe Punjabi Aloo Chutney Samosa packed with spicy kick of chutney and amazing taste. Perfect for pre ramadan preparation with method to make and freeze . We also added a modern twist to the plating by adding chutney in a squeeze dropper. #Happycookingtoyou #Foodfusion #Digitalammi #Samosa #preramadanpreparation

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Prepare Potato Filling:

-Cooking oil 3 tbs

-Hari mirch (Green chilli) chopped 1 tbs

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp

-Sabut dhania (Coriander seeds) roasted & crushed 1 tbs

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Himalayan pink salt 1 tsp or to taste

-Haldi powder (Turmeric powder) 1 tsp

-Lal mirch powder (Red chilli powder) 1 tsp or to taste

-Aloo (Potatoes) boiled 4-5 medium

-Matar (Peas) boiled 1 Cup

Prepare Green Chutney:

-Podina (Mint leaves) 1 Cup

-Hara dhania (Fresh coriander) ½ Cup

-Lehsan (Garlic) 3-4 cloves

-Hari mirch (Green chilies) 4-5

-Chanay (Roasted grams) 2 tbs

-Zeera (Cumin seeds) 1 tsp

-Himalayan pink salt ½ tsp or to taste

-Lemon juice 2 tbs

-Water 3-4 tbs

Prepare Meethi Imli ki Chutney:

-Imli pulp (Tamarind pulp) ¼ Cup

-Aloo bukhara (Dried plums) soaked 10-12

-Sugar 2 tbs

-Sonth powder (Dried ginger powder) ½ tsp

-Kala namak (Black salt) ¼ tsp

-Zeera powder (Cumin powder) 1 tsp

-Lal mirch powder (Red chilli powder) ¼ tsp or to taste

-Water ¼ Cup

Prepare Samosa Dough:

-Maida (All-purpose flour) sifted 3 Cups

-Himalayan pink salt 1 tsp or to taste

-Ajwain (Carom seeds) ½ tsp

-Ghee (Clarified butter) ¼ Cup

-Lukewarm water 1 Cup or as required

-Cooking oil for frying



Prepare Potato Filling:

-In a frying pan,add cooking oil,green chilli,ginger garlic paste,coriander seeds,cumin seeds,pink salt, turmeric powder,red chilli powder,mix well & cook for a minute.

-Add potatoes,peas,mix well & mash well with the help of masher then mix well & cook for 1-2 minutes.

-Let it cool.

Prepare Green Chutney:

-In grinder,add mint leaves,fresh coriander,garlic,green chilli,roasted grams,cumin seeds,pink salt, lemon juice,water & grind to make a thick paste & set aside.

Prepare Meethi Imli ki Chutney:

-In a saucepan,add tamarind pulp,dried plums,sugar,ginger powder,black salt,cumin powder,red chilli powder,water,mix well & bring it to boil then mash well with the help of masher,strain & set aside.

Prepare Samosa Dough:

-In a bowl,add all-purpose flour,pink salt,carom seeds & mix well.

-Add clarified butter & mix well until it crumbles.

-Gradually add water,mix well & knead until dough is formed,cover with cling film & let it rest for 20 minutes.

-Knead dough again until smooth.

-Make small dough balls of 80g,place them in a dish,cover & let them rest for 10 minutes.

-Take one dough ball & roll out with the help of rolling pin then cut into 2 halves.

-On one side of dough,apply water on edges,join two sides/edges to make a cone & press gently to seal the cones.

-Fill the cone with prepared potato filling (1 tbs) & add 1 tsp of prepared green chutney.

-Apply water on the edges & bring the edges together and seal edges with water.

-Prepare the remaining samosas similarly (makes 18).

-Can be stored in freezer for up to 1 month.

-In a wok,heat cooking oil (150C) & fry samosas on very low flame until golden & crispy.

-Fill squeeze dropper with prepared meethi imli ki chutney & fix it in fried samosa & serve!


Recipe By: Kanwal Mohsin

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