Aloo samosas, those irresistible crispy, golden-brown pastries filled with spiced potatoes, are a beloved street food and celebratory snack across India and beyond. Their delicate, flaky exterior gives way to a flavorful, warmly spiced potato filling, creating a textural and gustatory experience that's both comforting and exciting. Whether you're a seasoned cook or a complete beginner, the allure of homemade samosas is undeniable – the satisfaction of creating these little pockets of deliciousness is unparalleled.
This recipe simplifies the often-intimidating process of making aloo samosas, making them achievable for even the most novice cooks. Forget complicated techniques and lengthy preparations; we'll guide you through each step with clear instructions and helpful tips. Ready to embark on this delicious journey? Let's dive into the step-by-step guide to making perfect aloo samosas from scratch!
Tools Needed
- Pan
- Mixing bowl
- Rolling pin
- Knife
- Cutting board
Ingredients
- Flour: 2 cups
- Salt: 1/2 teaspoon
- White cumin: 1/2 teaspoon
- Oil: 1 tablespoon
- Ghee: 1 tablespoon
- Water: 1/2 cup (approx.)
- Onion: 4 tablespoons (chopped)
- Oil (for frying onions): 1-1.5 tablespoons
- Green chilies (crushed): 1 tablespoon
- Cumin powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Red chili powder: 1 teaspoon
- Chaat masala: 1 teaspoon
- Dried mango powder: 1 teaspoon
- Garam masala powder: 1/8 teaspoon
- Black salt: 1/2 teaspoon
- Potatoes (boiled, peeled): 1 pound (or 1/2 kilo)
- Green coriander (chopped): 1 big handful
- Wheat flour (for dough): 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix flour, salt, and white cumin (or celery).
- Add oil and ghee to the flour mixture for crispiness.
- Gradually add water and knead into a firm dough.
- Cover the dough and let it rest for 5-10 minutes.
- Sauté chopped onions in oil until slightly soft.
- Add crushed green chilies and spices (cumin powder, coriander powder, red chili powder, chaat masala, dried mango powder, garam masala, black salt, and salt).
- Add boiled potatoes and mash them gently with your hands.
- Mix well and add chopped green coriander. Let cool.
Step 2. Assemble the Samosas
- Divide the dough into four equal pieces and roll each into a thin roti.
- Make a paste of wheat flour and water for sealing.
- Place a spoonful of filling onto one side of each roti. Apply the paste to the edge.
- Fold the roti over the filling to form a half-moon shape, pressing the edges to seal.
Step 3. Fry the Samosas
- Deep fry the samosas until golden brown and crispy.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- You can freeze the samosas raw or after a light fry for easier storage and later cooking.
- Using a mix of oil and ghee creates both crispiness and fluffiness.
- Mashing the potatoes partially keeps the filling flavorful.
Nutrition
- N/A
FAQs
1. Can I make the dough ahead of time?
Yes! The samosa dough can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap.
2. What if my samosas don't puff up while frying?
Make sure your oil is hot enough (around 350°F/175°C) before adding the samosas. Overcrowding the pan can also prevent puffing; fry in smaller batches.
3. Can I use frozen potatoes?
While fresh potatoes are best for flavor and texture, you can use frozen, fully thawed and well-drained potatoes. Just ensure they're completely dry before mixing with the spices to avoid soggy samosas.
With a little patience and these simple steps, you've successfully created delicious, homemade aloo samosas perfect for breaking your fast during Ramadan or enjoying any time of year. The rewarding aroma and satisfying crunch will make this recipe a new family favorite. Now, share your culinary achievement and enjoy the fruits of your labor!