ALOO SAMOSA
A popular Indian snack – crispy homemade pastry with potato and peas filling
Equipment
- 1 wok commonly known as karahi
- 3 mixing bowls
- 1 Pot with a lid or a pressure cooker for boiling potatoes
- 1 Turner
- 1 slotted spoon used for lifting foods from the hot oil when frying
- 1 Rolling Pin
- 1 sieve
- 1 cooling rack
- 1 Knife
- 1 chopping. oard
Ingredients
PASTRY
- 750 g Plain flour
- 125 ml oil
- 250 ml water ( approx)
- 1 tsp sat
- 1 tsp ajwain (carom seeds)
FILLING
- 1200 g Potatoes
- 2 tsp whole zeera ( cumin seeds)
- 2 tsp saunf ( fennel seeds)
- 1 tsp cumin powder
- 1 tsp dhania powder ( coriander powder)
- 2 tsp amchoor powder or chaat masala ( dry mango powder)
- 2 tsp red chilli powder
- 1 1/2 tsp salt
- 4 tbsp oil
FRYING
- 250 ml cooking oil This is approximate quantity. Adjust according to the size of the wok ( karahi) you are using
Instructions
PASTRY
- Add oil salt and carom seeds in the plain flour. Mix well.
- Add water and make a tight dough.
- Make sure the dough is not too soft because then it will be difficult to hold the shape. If it's too tight then it will be tough to roll and get smooth edges. It just needs to be a perfect dough to get perfect samosas. let it rest for at least 10 minutes.
FILLING
- Boil potatoes using a pot or a pressure cooker.
- Drain the water through the sieve. Let it rest for 10-15 mins.
- Peel and cut the potatoes into cubes.
- In a wok, add ghee, splatter cumin and fennel seeds.
- Add dry spices – coriander powder, cumin seeds powder, red chilli powder, dry mango powder and salt followed by potatoes
- Mix all well and let it cook on very low flame for 15-20 mins to make sure all flavours blended in together. Keep turning every now and then.
- MAKING THE SAMOSAS
- Roll and cut into smaller portions.
- Roll each portion and cut it into half.
- Hold in your palm and shape it like a triangle.
- Place the filling in between the triangle and push it in. This will give a round shape to the samosa
- Pinch from the bottom and close from the top. Watch the video carefully. Its important to pinch the top and seal the samosa properly so the filling does not come out whilst frying the samosa.
- Fill in the samosas as shown in the video.
FRYING
- Heat oil in the wok(karahi) over medium flame. Pour enough oil so that the samosas can be fully submerged while frying.
- Keep turning the samosas constantly so they fry evenly and develop a beautiful, light golden color. This should take about 8 to 10 mins on medium flame. Completely avoid frying them on a high or a low flame.
- When fried, take them out on a cooling rack.
- Serve with tamarind chutney and Green chutney
FREEZING TECHNIQUE
- Fry the samosa until half done. approximately 6-8 mins. Take them out from the oil. Let them cool down completely. Now put them in a freezer bag ready to freeze.