Aloo Samosa

A popular Indian snack -

crispy homemade pastry filled with potato and peas mixture

INGREDIENTS

PASTRY

- 750g plain flour

- 125 ml oil

- 250ml water ( approx)

- 1 tsp sat

- 1 tsp ajwain (carom seeds)

FILLING

- 1200g boiled potatoes ( diced)

- 150-200g boiled peas

- 150g chopped coriander leaves

- 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 ( dry mango powder)

- 2 tsp red chilli powder

- 1 1/2 tsp salt

- 4 tbsp oil

METHOD

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.

FILLING

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 boiled peas, potatoes and coriander leaves.

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.

Fill in the samosas as shown in the video.

Deep Fry in batches on medium flame ( approx it takes 8 to 10 mins)

Enjoy with karak chai and tamarind chutney !