Aloo samosas, crispy, golden-brown pastries filled with a spicy potato mixture, are a beloved street food and celebratory snack across India and beyond. Their irresistible crunch gives way to a flavorful filling, a perfect blend of aromatic spices and perfectly cooked potatoes. These delightful treats are surprisingly versatile, equally at home as an appetizer at a formal gathering or a comforting treat enjoyed on a casual evening. Whether you're a seasoned cook or a kitchen novice, the rewarding experience of making samosas from scratch is well worth the effort. The unique satisfaction of biting into a homemade samosa, bursting with flavour, is unmatched.
This recipe will guide you through each step of creating these delicious pastries, from preparing the perfectly spiced potato filling to mastering the art of shaping and frying the samosas to achieve that signature golden-brown crispiness. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Measuring cups
- Rolling pin
- Knife
- Frying pan
- Mixing bowls
- Spoon
- Spatula
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Samosa Dough and Filling
- Mix flour, salt, celery, and ghee. Gradually add water to form a firm dough. Knead well until the ghee is evenly distributed. Let the dough rest for 30 minutes.
- Heat oil in a pan. Add ginger-garlic paste and fry until fragrant. Add turmeric powder, crushed red chili, ground red chili powder, salt, coriander powder, cumin seeds, and water. Fry until the raw smell disappears. Add chopped onion and green chilies. Mix well. Add mashed potatoes, coriander leaves, and mint leaves. Mix thoroughly. Add lemon juice.
Step 2. Make the Samosa Cones and Chutney
- Combine tamarind pulp, chopped green chilies, coriander leaves, onion, mint leaves, potatoes, red chili powder, cumin powder, coriander powder, black salt, sugar, and chaat masala. Mix well.
- Roll out the rested dough into thin circles. Cut each circle into two semicircles.
- Make a cone shape using each semicircle. Apply flour slurry to seal the edges. Fill the cone with stuffing. Seal the top edge with more slurry.
Step 3. Fry and Serve the Samosas
- Heat oil in a pan. Fry the samosas on low flame for 10-12 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Use solid ghee for the dough to achieve extra crispy samosas.
- Rub the dough well to ensure the ghee is evenly distributed.
- Don't add all the water at once when kneading the dough.
- The dough should be firm, not soft, for perfectly crispy samosas.
- Rest the dough for half an hour after kneading.
- Roll out the samosa strips evenly – neither too thick nor too thin, to prevent burning or uneven cooking.
- Don't overfill the samosas with stuffing; this could cause them to burst while frying.
- Fry samosas in moderately hot oil on low flame for even cooking and maximum crispiness.
- Let the samosas sit in the oil undisturbed for 2-3 minutes before flipping.
Nutrition
- N/A
FAQs
1. Can I make the samosa filling ahead of time?
Yes! The potato filling can be made a day or two in advance and stored in the refrigerator. This helps the flavors meld.
2. What's the best oil to fry samosas in?
Vegetable oil or canola oil are good choices because they have a high smoke point and won't impart a strong flavor.
3. How do I prevent my samosas from becoming soggy?
Ensure the oil is hot enough before frying, and don't overcrowd the pan. Once fried, drain them well on paper towels.
So there you have it – your very own batch of crispy, flavorful potato samosas, perfect for sharing during Ramadan or any special occasion. Enjoy the satisfying crunch and delicious filling, knowing you've created a truly special treat from scratch. Happy cooking!