CRISPY ALOO SAMOSA

Samosa is the quintessential Pakistani and one of the most popular street foods in the country. Samosas are basically pockets of dough that are stuffed with a flavorful filling and deep-fried resulting in a crisp shell that is delicately rich and flaky.

Samosa is one of the popular street food and there are several variations of this snack across the country. The filling inside the Samosa varies, but a tangy and spicy Aloo (Potato) mixture is the most common.

Aloo Samosas are made from a dough made of All-Purpose Flour stuffed with a spicy potato & then deep-fried to give a golden, crisp and flaky shell. Samosa is timed to take as a snack along with tea and thus it is common item ate small gatherings and parties. This recipe is not only a common street food but is also made at home as a snack and many times during celebrations.

Aloo Samosas taste best when they are eaten hot. These Samosa are fabulous when eaten alone or served with fresh chutney, such as Mint Chutney, Coriander Chutney, or Tamarind Chutney, or a mix of these. To make Samosa at home follow the detailed recipe.

PREPARATION TIME: 20 mins COOKING TIME:20-25 mins SERVING: 5-6

INGREDIENTS

All-Purpose Flour 2 Cups
Carom Seeds (Ajwain) 1 tsp
Ghee or Oil 2 tbsp
Salt 1 tsp
For the Stuffing:
Potatoes Medium Sized 3
Green Peas (optional) 1 Cup
Ginger & Garlic Paste 1 tsp
Cumin Seeds 1 tsp
Crushed Red Chilli 1 tsp
Salt to taste
Turmeric Powder 1 tsp
Crushed Coriander 1 tsp
Dry Mango Powder (Amchur) 1 tsp
Chopped Coriander Leaves 1/2 Cup
Oil 1 tbsp

METHOD

Add flour, ghee/oil, salt and carom seeds in a bowl mix well and add water slowly to make a hard dough, cover it with a damp cloth and keep it for 15 minutes.
In a pan add oil and cumin seeds then add the ginger & garlic paste fry it for a minute, now add the mashed potatoes, red chilli, crushed coriander, mango powder, turmeric powder, salt mix well and then add the peas mix again, let it cool down then add fresh coriander.
Take a dough, make equal balls(it is up to you how big you would like to make them) and coat in dry flour and roll out in oval shape with the help of rolling pin and cut it half.
On one side of the dough, apply water, seal two sides/edges to make a cone and press gently to seal the cone.
Now fill the cone with potato stuffing, apply water on the edges and bring the edges together and seal the edges properly.
Heat the oil in a wok it should be medium hot, add the samosa and fry it till golden, and floats back to the surface.
Your tasty Aloo Samosa now ready to serve mint chutney, coriander chutney, or tamarind chutney.

CRISPY ALOO SAMOSA