Aloo Samosa

Aloo Samosa / Easy Samosa Recipe / Street Corner Snack Samosa

Samosa does not need any introduction . The triangular shaped flaky pastry filled with spicy potato is apopular snack not only in India but in several countries of the world . As it is so common in India that you get samosa and chai at every other street corner . It is said that it originated in Middle East and it came to India during the Delhi Sultanate rule . It was later adapted as a vegetarian snack with spicy potato filling in India which is what is most popular in Northern India .

COOKING TIME 30 minutes SERVES 4

INGREDIENT

S

Maida 1 cup

oil 1/4 cup

for filling

Potato 4 meduim boiled

ginger 1' grated , green chilly 2 cut finely , ajwain 1/2 tsp , salt , cummin seeds 1/2 tsp , red chilly pwd 1/2 tsp , haldi 1/ 2 tsp , dhaniya pwd 1tsp ,

corriander seeds 1 tsp , kishmish 1tsp optional , oil for frying

METHOD OF MAKING SAMOSA WITH POTATO FILLING

For the dough

• mix oil in 1 cup maida . add salt and ajwain .
• mix oil well with the maida till crumbly . when you press with hand it should shape like muthi .
• add cold water to make a hard dough . knead well for 2-3 minutes and keep aside for 1/2 an hour.

for the filling

• heat a pan . put 2 tbs oil or ghee in it .
• when it is hot put grated ginger and green chilly finely cut .
• after 30 seconds add cummin seeds 1/2 tsp and corriander seeds on low flame . [ you can add nuts cashew and kishmish also ]
• add haldi and red chilli pwd after 30 seconds on low flame only .
• when masalas are roasted not burned on slow flame , add boiled and crushed potatoes .
• add salt and dhaniya pwd . mix well every thing .
• cover it for 5 minutes on slow flame . vegetable is ready .
• you can add boiled peas with the potato also .

• for giving the shape of samosa
• make balls with the dough .
• take 1 ball and roll 5 ' round neither thin nor thick .
• make a cut in the centre , making it to 2 semi circular shapes .
• make all the pieces with the rest of the dough .
• take 1 semi circular piece , coat it with the water on all corner sides .
• make a cone by folding the straight side of the semi circular dough from the centre , by sticking them .
• fill 1tbs potato vegetable .
• press and stick from the top by pressing properly so that it does not open while frying .
• make all the raw samosas .

• for frying , heat oil in the kadai .
• when oil is meduim low hot , drop 2-3 samosa in it .
• fry on slow gas to make them crisp .
• fry till golden brown .
• take out on a paper tissue .
• serve samosas with green and sweet chutney .

STEP BY STEP OF MAKING EASY ALOO SAMOSA

1. mix salt and ajwain in maida .
2. add oil and mix well . it will be crumbly and shape into muthi , when pressed in hand .
3. add cold water to make a hard dough . knead well for 3-4 minutes .
4. keep aside for 30 minutes .
5. for filling , boil potatoes .
6. grate ginger and cut green chilly finely .
7. in 2tbs oil , when it is hot add grated ginger and green chillies on slow flame .
8. add cummin seeds and corriander seeds on slow flame only.
9. after 30 seconds add haldi and red chilly pwd . you can add cashew nuts and kish mish as per taste .
10. when they are roasted not burned onlow gas , add boiled and crushed potatoes .
11. add dhaniya pwd and salt also .
12. mix well and cover for 5 minutes .
13. switch off the gas . filling is ready .
14. for making samosas , knead the dough once more .
15. make balls with the dough .
16. take 1 ball and roll it round and thin.
17. cut from the centre , making it 2 semi circular parts. make 2 semi circular parts with each ball and keep aside .
18. take 1 part , coat water on all the sides of semi circular dough .
19. turn into cone , by folding the straight side from the centre and sticking it together .
20. put 1 tbs filling in it . cover it by pressing so that it sticks properly . [ you can turn a little also after pressing ]
21. make all the samosa shapes .
22. heat oil in a kadai .
23. when it is meduim low hot , drop 3-4 samosa in it low flame . fry on slow flame only to make them crisp .
24. when they are golden brown , take them out on a tissue paper .
25. serve hot and crispy samosas with tea and any chutney .

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