Aloo Samosa step by step instructions:
Samosas need no introduction, crispy outside, and super tasty filling. Enjoy these with your favorite chutneys: green, tamarind, and garlic chutneys.
They are loved by almost every person as they can be fried or baked, the filling can be savory or sweet; hence, to sum they all it can be customized as per one’s taste.
In this post, I will show you how to make basic potato samosa. To make the outer covering of the samosa crispy the dough must be properly made. If there is an excess of shortening in the dough the samosa will be very oily and if it is less, then the covering will be hard and not crisp. The dough, if soft, will also make the samosas oily.
Do try this recipe and share your feedback!
Let us start cooking!!!
Ingredients:
For the filling
Potatoes: 2 medium (225 gms)
Onion: 1 (85 gms, finely chopped)
Oil: 1 tbsp
Asafetida: 1/8 tsp
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Fennel seeds powder: 1 tsp
Ginger: 1 tsp (grated)
Green chili: 1 (finely chopped)
Whole black peppercorn (
kali-mirch): 4-5 (crushed)
Cloves (
laung): 2-3 (crushed)
Red chili powder: ½ tsp
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Salt as per taste
For the dough:
All-purpose flour (
Maida): 1 cup (100 gms)
Water: ¼ cup
Oil: 2 tbsp
Salt as per taste
Oil for frying the samosas
Method:
For the dough:
1. In a bowl take maida. Add salt and oil to it. Mix well. When you take flour in your hands and press it, the flour must be tightly packed.
2. Add water and knead into a medium stiff dough.
3. Cover and let it rest for half an hour.
For the stuffing:
4. Boil the potatoes in a pressure cooker for 3 whistles.
5. Peel the skin and then mash them.
6. In a kadai heat oil. Add asafetida, and mustard seeds. Let the seeds crackle.
7. Add cumin seeds, fennel seeds powder, ginger, green chili, black peppercorn, and cloves. Fry for a few seconds.
8. Add onions and fry till translucent.
9. Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.
10. Add the mashed potatoes and mix well. Switch off the flame.
11. Add lemon juice and mix well. Let it cool down completely.
12. Stuffing is ready!
Prepare the samosa:
13. Take the prepared dough and apply some oil and knead well.
14. Make small balls from the dough.
15. Take one ball and roll it into a circle of 1 mm thickness.
16. Cut into half and apply water on both the cut sides.
17. Take one part and fold as shown in the shape of a cone.
18. Fill it with the stuffing. Apply water on the edges and seal the samosa.
19. Similarly, prepare samosa from the other part too.
20. Heat oil in a kadai. When the oil is moderately hot slide in the samosa. Let it fry on slow flame. Flip when it turns golden brown in color. Let fry from the other side also.
21. Take out on an absorbent paper.
22. Similarly, fry the other samosa.
23. Continue the procedure with the entire dough. The number of samosas to be fried at a time depends upon the quantity of oil taken. (I prefer taking less oil)
24. Serve hot with green chutney, tamarind chutney, etc.
25. Delicious “Aloo Samosa” is ready!
Tips:
1. Don’t make the covering of the samosa very thin or very thick.
2. Make sure the samosa is sealed well by applying water on the edges otherwise the samosa may open up while frying.
3. The dough must neither be too soft nor too stiff.
4. Don’t add an excess of oil while kneading the flour. It may result in oily samosas.
5. Don’t fry too many samosas at a time if the oil is less.
See you soon with a new recipe till then Happy Cooking!!!
