Pre Preparation Time: 10 mins, Preparation Time: 1 hr, Resting Time: 20 mins & Servings: 8
Ingredients for Aloo Samosa
For the dough:
- 2 cup maida / plain flour
- ¼ tsp ajwain / carom seed
- ¼ cup oil
- ½ cup water
- Salt as required
For the stuffing:
- 2 tsp oil
- 1 tsp cumin seeds/jeera
- ½ tsp coriander seeds (crushed)
- ½ tsp fennel / saunf
- pinch asafoetida
- 1-inch ginger (finely chopped)
- 4 green chilli (finely chopped)
- ½ cup peas / matar
- 1 tsp Kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder/jeera powder
- ½ tsp aamchur / dry mango powder
- ½ tsp garam masala
- Salt as required
- 1/2kg potato (boiled & mashed)
- coriander (finely chopped) a handful
Additional:
- water (for sealing)
- oil (for deep frying)
Preparation Method:
Dough preparation:
- Take a bowl and add the flour.
- Add ajwain, salt, and mix well.
- Add ¼ cup oil,& mix the flour till crumbly.
- Sprinkle water and knead into a stiff dough.
- Grease the dough with oil, cover, and rest for 20 minutes.
Samosa stuffing:
- Take a heavy-bottomed pan, add 2 tsp oil and saute cumin, coriander seeds, fennel, and asafoetida.
- Add ginger and green chilli.
- Now add peas and saute for 2 minutes. Add all the masala powders along with the required salt and saute for 5 minutes.
- Add boiled and mashed potatoes.
- Mix well until the spices are well combined.
- Add coriander leaves and mix well. Remove from the stove and allow to cool.
Shaping, folding, and stuffing samosa:
- Knead the dough slightly again.
- Take the lemon sized dough and
- roll into an oval shape.
- Cut it horizontally, diving into 2 equal portions using a knife.
- Grease with water and make a cone. Fill with the stuffing and gently press so that it seals properly.
Frying samosa:
Heat the oil in a kadhai and deep fry the samosa till golden brown… Remove and serve hot with a chutney or sauce of your preference.
Here’s the tasty Aloo Samosa – A perfect evening snack 🙂
