Indulge in the irresistible crunch and savory delight of homemade Aloo Samosas and Namak Paray! This classic Indian snack pairing offers a perfect blend of textures and flavors – the spicy, potato-filled samosas contrasted by the delicate, salty Namak Paray. These beloved treats are surprisingly simple to make from scratch, resulting in a far superior taste compared to store-bought versions. Forget the greasy, mass-produced alternatives and prepare to elevate your snacking experience.
This recipe guides you through each step, from preparing the perfectly spiced aloo filling to creating flaky, golden-brown samosas and crispy Namak Paray. Whether you're a seasoned cook or a kitchen novice, follow our easy-to-follow instructions and prepare to impress your friends and family with these delicious homemade snacks. Let's dive into the detailed, step-by-step recipe!
Tools Needed
- Knife
- Mixing bowl
- Rolling pin
- Frying pan
Ingredients
- Potatoes
- Spices
- Dough
- Oil for frying
Step-by-Step Instructions
Step 1. Prepare the fillings and doughs
- Prepare the potato filling. Boil potatoes, then mash and mix with spices.
- Prepare the dough. Mix flour and water to create a soft dough.
- Prepare the Namak Paray dough (separately).
Step 2. Assemble and shape the samosas and Namak Paray
- Roll out the dough into thin sheets.
- Cut the dough into triangles or desired shapes.
- Fill the dough triangles with potato filling.
- Fold and seal the samosas.
- Roll out the Namak Paray dough and cut into desired shapes.
Step 3. Fry the samosas and Namak Paray
- Heat oil in a frying pan.
- Carefully fry the samosas until golden brown and crispy.
- Fry the Namak Paray until golden brown and crispy.
Step 4. Serve
- Serve hot.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Use good quality potatoes for the best taste and texture.
- Don't overcrowd the pan when frying to ensure even cooking.
- Adjust spice levels to your preference.
- Serve with chutney or your favorite dipping sauce.
Nutrition
- N/A
FAQs
1. Can I make the dough ahead of time?
Yes! Both the samosa and Namak Paray doughs can be made a day ahead and stored in the refrigerator, covered. Let them come to room temperature before rolling and shaping.
2. What if my samosas burst while frying?
Ensure the filling isn't too wet, and don't overcrowd the pan. Fry at a medium-low temperature to allow the samosas to cook through before browning.
3. How do I store leftover samosas and Namak Paray?
Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat in a preheated oven or air fryer for best results.
With these simple steps, you've mastered the art of creating restaurant-quality Aloo Samosas and Namak Paray right in your own kitchen. Enjoy the satisfying crunch and explosion of flavor with family and friends. Happy snacking!