Samosa, does it need any introduction? I don’t think so! Because samosa is so so common in India (you literally get samosa and tea/chai at every other street corner), I always considered it to be a quintessential Indian delicacy.
Aloo Samosa is the most popular snack back home. I specially like the crispy and less spicy version!
One of few advantages of COVID-19 quarantine have been the amount of time I have been getting in the kitchen. This weekend I tried my hand at making Aloo/potatoes Samosa in my kitchen!
So, here is my simplified version of Aloo Samosa recipe!
IngredientsSection titled Ingredients
For Samosa DoughSection titled For Samosa Dough
- 2 cups all purpose flour (Maida)
- 1 teaspoon Ajwain (carom seeds)
- 1/4 teaspoon salt
- 5 tablespoons vegetable oil
- water to knead the dough
For Samosa FillingsSection titled For Samosa Fillings
- 3-4 medium potatoes 500-550 grams
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons crushed coriander seeds
- 1 teaspoon finely chopped ginger
- 1/2 cup frozen green peas
- 1 teaspoon coriander powder
- Salt to taste
- 1/2 cup Peanuts optional
- 2-3 cups of Vegetable oil for frying
PreparationSection titled Preparation
Samosa DoughSection titled Samosa Dough
- To a large bowl, add flour, ajwain (carom seeds), salt and mix well
- Add water, half cup at first and then a table spoon at a time
- Kneed until you have a very stiff dough.
- Make sure that the dough is very stiff and not soft.
- Cover the dough and set aside while you make the filling
Samosa FillingSection titled Samosa Filling
- Boil potatoes until they are soft, for roughly 12-15 minutes
- Crumble the potatoes with your fingers so you have a few lumps
- Heat the oil, add cumin seeds and, as they start to brown, add the ginger
- Saute the ginger for 30 seconds, and then add rest of the spices, stir to mix
- Add peanuts, if using them!
- Add potatoes, and peas and stir-fry until the peas are tender and the mixture is very dry, about two to three minutes
- Add salt to taste
- Turn off the heat and let the filling cool slightly
Making/Frying SamosasSection titled Making/Frying Samosas
- Divide the dough into 7-8 equal balls.
- Roll out each ball into an oval, about 6 inches long and 4 inches wide. Use some oil to coat the countertop if needed to keep the dough from sticking.
- Using a pizza cutter, cut across the long side of the oval to create two semi-circular pieces.
- Coat the edges of each semi-circle with water.
- Pick the two corners and bring them together, edges overlapping, to form a cone. Press down on the seam to stick it.
- Inside the cone, add the filling.
- Seal the top of the samosa by pressing.
- Repeat these for all samosas.
- Now, in a wok or a frying pan, heat the vegetable oil for frying the samosas
- Once the temperature reaches 300 F, drop samosas and fry until golden brown!
Serve your self these with wither mango chutney or just plain ketchup! and don’t forget Tea/Chai!!
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