Hot summers or cold winters nothing can beat this classic combination of hot masala chai and aloo samosa.
In 1835 the British began to set up tea plantations in Assam. The black tea /katanchaya slowly was replaced by milk tea laced with subtle Indian spices….. The chai masala was born. Every region in India has its unique preparation method for this sweet milky drink and so are the variations in the preparation of the masala. Whatever may be the method masala chai with a samosa is again a classic combo worth the try.
Sambosa of Iran originated around the 10th century in the Middle East. Its iconic travel to the Mughal Dynasty is captured in Ain-i-Akbari with a nomenclature as sanbusah. The current Desi avtar has had several evolutions and we have today the famous aloo samosa, irani samosa, lukmi of Hyderabad, the shingara of west bengal, chamucas of Goa… The variations are endless.
Foodialogues brings to you a fragrant masala chai prepared with homemade chai masala and crispy savoury goodness… A meal that will leave you yearning for more.
Now it’s time for Aloo Samosa Preparation 🙂
Here’s the tasty Aloo Samosa & Masala Chai Combo – A perfect evening snack
Ingredients for Masala Chai Powder:
- Cloves – 50Gms
- Green cardamom – 100Gms
- Pepper – 20 Gms
- Cinnamon – 2 Sticks
- Mace – 1 Big strand
- Black cardamom – 25Gms
- Dry ginger powder – 100Gms
- Nutmeg powder – 1 Std tsp
Preparation Method of Masala Chai Powder:
Dry roast all the whole spices in a heavy-bottomed pan. Cool the spices. Pulverize into a fine powder along with ginger and nutmeg powder. Store in airtight containers.
Now it’s time for Aloo Samosa Preparation 🙂
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 & Masala Chai Combo – A perfect evening snack 
