Aloo Samosas
Course: Side, Snacks, Brunch, BreakfastCuisine: IndianDifficulty: MediumServings
12
servingsPrep time
3
hours20
minutesCooking time
20
minutesAloo Samosa is a very popular snack in India. people are enjoy with tea or any time.
Ingredients
Crust
2 cups all purpose flour
3 tbsp oil
1 tsp salt
1 tsp ajwain
1/3 cup Water or more
Stuffing
3 large potatoes – peel and cut into small size / or boil potatoes
1/2 cup peas
2 green chillies (finely chopped)
1 tsp ginger (finely chopped)
1 tsp red chilly powder
2 tsp coriander powder
1 tsp cumin seed
1 tsp garam masala
2 tsp amchoor powder
Salt to taste
2 tbsp oil for aloo curry
Oil for frying
Directions
- Put the 2tbsp oil in the pan and put on the gas on medium flame.
- When the oil is heated add the cumin seeds. When the cumin seeds start crackling, add the potatoes and peas. Next, stir in all spices except amchoor and garam masala.
- Cover the lid until tender. After that, add the garam masala and amchoor powder.
- Let cool for sometime and lastly lightly mash the potatoes – it should sort of be like a curry – not mashed all the way, but not whole either. Keep aside.
- For the dough, use the same recipe as the mathri dough. not add suji if you like add.
- Divide the dough into 6 equal pieces. Take one piece and roll like chapathi (about 6-8 inch diameter).
- It should not be too thin or too big. Cut in half to make two semi circles.Fold like a cone and stick the ends together by applying some water on the edges for binding.
- Stuff the potato curry and bind the edges by applying some water.
- Make sure all edges are sealed properly or oil may seep in when frying.
- Let the samosas dry about 5 to 6 hours on a towel.
- Start the stove at medium heat and use either a fry pan or if you have one, a deep fryer. When the oil is heated, slow the heat and fry the samosas until golden. Make the all samosas in the same manner.
- Your samosas are ready to eat! Serve with tea and any chutney.
