Aaloo Ka Samosa Recipe

Aaloo K Samosa

The samosa contains Wheat flour or maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, green peas, spices and green chili. The entire pastry is then deep-fried to a golden brown color, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and chaat masala.

In Delhi, Punjab, Himachal Pradesh, Madhya Pradesh, Gujarat, Uttar Pradesh, Bihar, Uttarakhand, and other Northern States of India, a bigger version of the samosa with a spicy filling of masala potatoes, peas, crushed green chillies, and even dried fruits, as well as other variations, is quite popular. The samosa is bigger compared to other Indian and foreign variant.

I am going to share with you an all-time classic Potato samosa recipe.

These fried triangular turnovers, so popular with kids, also make great finger food for parties.

Here’s the delicious, quick & easy Potato Samosas recipe. Enjoy…!!

Ingredients for Samosa dough.

1. 2 CupAll Purpose Flour (Maida)
2. 1/2 TspCarom seeds( Ajwain)
3. 1/2 TspSalt
4. 1/4 CupWater
5. 3 TbspOil

Ingredients for Aloo stuffing.

1. 2 PinchAsafoetida( Hing)
2. 1/4 TspMango Powder Amchoor
3. 1/2 TspRed Chili Powder
4. 3 medium Boiled potato (cut into small pieces)
5. 2 TbspGreen Coriander Finely Chopped
6. 1/2 TspGaram Masala
7. 1/2 TspCoriander Powder
8. 1/2 TspCumin Seeds (Jeera)
9. 1/2 Tsp.Coriender Seeds
10. 1/2Tsp.Sauf
11. 1/2Tsp.Grated Ginger
12.  ½ Tbsp.mango or any pickle masala(optional)
13. 1 TbspGreen Chili Chopped into small pieces
14. Salt(as required)
15. 1/4 CupPeas(boiled)
16. Oil To deep frying Samosas

Method for preparing.

Step 1: Making Dough

• Take a bowl or plate and add All-Purpose-Flour, Carom seeds, Salt 1/2 tsp and 3 Tbsp Oil.
  
  
  
  
  
• Mix it well. Do NOT add water yet. The idea is to mix Oil with flour first.
• Once Oil and flour gel with each other, add small amount of water gradually and knead to make a dough. We would use approximately 1/4 cup of water in kneading this dough.
• Keep kneading the dough. No need to add more water. Just wet your palm with water, if you feel that dough is not sticking.
• We have spent approximately 5 minutes in kneading this dough and it is ready now.
• The dough is quite smooth and we cannot see any visible breaks in its consistency. This is the indication of its readiness.
• Cover it with a cotton cloth and keep aside. We will make the Potato filling for Samosa now.

Step 2: Making Aloo stuffing

• take a pan and add 2Tbsp of Oil. Heat it on high flame for 30 seconds.
• Once hot, add Cumin seeds and wait till they get golden brown in color. It would take approximately 30 seconds.Add green chilly,coriander seeds, grated ginger,asafotida,sauf.Stir spices and add potato and boiled green peas.And stir continuously.
• Add Mango powder, Red Chili powder, Garam Masala, Coriander powder , Pickle masala and salt and Stir continuously for 2 minute.Turn stove on low flame 
• Add Coriander leaves. Mix well.
• Spicy Potato mixture is now ready. Keep it aside to cool down to room temperature about 5 minutes.

Step 3: Rolling Samosa Outer Cone 

• Take a small portion of dough about 1 inch in diameter and roll it into a circular flat-bread. Use a rolling pin.
• We can make 2 Samosas with 1 flat-bread. Hence, divide it into two portions with a knife.
• Now, we will use one semi-circle at a time. Keep the circular portion of the semi-circle facing your eye. Pick any one of the straight sides and fold it over. 
• Dip your index finger in water and apply it on gently on this straight flipped corner. The idea is to make the other straight end stick to it using water, thereby giving it a conical shape.
• Place the other end on top of this to make two ends stick to each other. Press it lightly so make them stick together. 
• Now, hold the cone in your palm with thFill the Potato mixture about 1.5 tsp. Do NOT add too much potato mixture as it might break the Samosa skin while frying.
• You have to once again dip your index finger in water and apply it gently on the circular cone’s edge.
• Close the cone and press it with your fingers to lock the mixture inside.
• Make sure that there is no opening in the cone's edge else the Potato might come out while frying.
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Step 4: Frying Samosa

• Take a deep frying pan and fill it 75% with Oil. This amount of Oil is specifically required to avoid the red/brown patches on the Samosa skin.
• Another point to keep in mind is that we have to heat the Oil on high flame first. It would take about 5 minutes to reach the desired level of hotness. Once hot, turn the stove on medium.
• Samosa needs to be fried on medium flame only. If you fry it on high flame, they might get pimples on their skin!!
• Add Samosas in the hot Oil on medium flame. You can add as many as your pan can hold at a time for frying. There is virtually no limit 
• Let them fry on medium flame until they turn light golden brown in color.
• Initially, when you add them to frying pan, they would probably run down to bottom of pan. 
• Keep turning them upside down frequently to achieve even color on all sides. After 15-20 minutes of frying, the Samosas would turn light golden brown. Take them out of frying pan. Samosas are perfectly ready to serve hot!