ALOO SAMOSA

Aloo samsosa is one of the most popular and favorite snack which doesn’t need any kind of introduction. Even a kid knows what samosa is!  A samosa is a fried or baked dish with a savory filling such potato, onion, green peas, lentils, Macaroni or minced meat. Indian samosa are usually vegetarian and often accompanied by mint chutney. Samosa are a popular appetizer or snack in the local cuisine of Indian subcontinent. Samosa contain wheat flour or maida flour shell stuffed with a filling. You can get the ready Samosa sheet available in the super markets. The entire pastry is then deep fried to a golden brown colour in vegetable oil. The bright, tangy chutney is a great complement to samosas. Making Aloo Samosa is not at all difficult. It can also be prepared as a sweet form by stuffing chocolate, rather than as a savory one. Enjoy the golden, flaky snack as an evening snack with a hot cup of tea or coffee. Learn how to make the aloo samosa recipe with step-by-step pictures.

INGREDIENTS:

For stuffing:

4-5 Potatoes, Boiled and Peeled

½ Cup Frozen Green Peas [see notes]

  1 tablespoon Oil

1 teaspoon Cumin Seeds

1 Medium Onion Chopped

1 inch Piece Ginger Grated

3 Chopped Green Chilies

Salt to taste

1 teaspoon Chaat Masala

½ teaspoon Garam Masala Powder

1 tablespoon Dry Coriander Seeds, roughly crushed

Chopped Coriander

For Outer Cover:

1 Cup All Purpose Flour [Maida]

½ teaspoon Ajwain

¼ Cup Oil

Salt to taste

Oil for frying

METHOD:

For stuffing:

STEP 1 – Heat on tablespoon of oil in a pan. Add cumin seeds.

STEP 2 – When they change color add onion, ginger and green chilies and sauté till the onions are golden brown.

  STEP 3 – Add coriander seeds in it.

 

  STEP 4 –  Add salt, turmeric powder, chaat masala powder, garam masala powder and mix.

 STEP 5 -  Then add diced potatoes in it and mash a little.

 STEP 6 – Mash peas slightly and add to the potato mixture.

 STEP 7 - Add chopped coriander and mix. Cook for two to three minutes. Remove into a bowl and mix well.

  STEP 8 – Let it cool. Stuffing is ready to use.

    How to make the cover:

  STEP 1 – In a mixing bowl, take refined flour and add salt and ajwain in it.

  STEP 2 -  Heat oil in a small bowl. Make a well in flour and add hot oil in it and mix well.

  STEP 3 – Add lukewarm water in small portions and knead stiff and tight dough.

  STEP 4 – Cover and keep the dough aside for 10-15 minutes.  

    Making:

  STEP 1 – Take a small portion from the dough and shape it round.

  STEP 2 - Roll it like a thin chapatti about 8-10 inch diameter round. [see notes]

  STEP 3 – Then divide the chapatti into two equal halves.

  STEP 4 – Take one part of it in your hands.

  STEP 5 – Apply water on the edges and fold in a cone shape as shown in the picture below.

  STEP 6 – Fill the cone with the potato stuffing.

  STEP 7 – Give a small fold at the back and apply some water on the edges. Bring both ends together and stick well.

  STEP 8 – Seal edges properly. Keep the shape correct and likewise prepare all the samosas with the rest of the dough.

  STEP 9 – Heat oil in a wide kadhai.

Slide 2-3 samosas in the kadhai and deep-fry till golden and crispy from both sides on medium flame.

  STEP 10 – Remove and place onto an absorbent paper.

Fry the rest of the samosas, similarly and serve hot.

Serve piping hot samosas with tangy, sweet Imli chutney and Mint chutney/ Coriander chutney and enjoy.

NOTES: * Green peas season is there right now. So I used fresh green peas.

                  *Keep the cover little thick if you are a beginner and not be able to work with the thin cover.