This insanely popular deep-fried snack that's an absolute game-changer! It's made with spiced potatoes and plain flour, and you can have it as an entree, appetizer, or even as a street food snack. Want to take it up a notch? Turn it into a chaat! And the best part? You can enjoy it as is or pair it with a bunch of chutneys like dahi chutney and green chutney. It's seriously tasty.
king of Snacks is the samosa! I mean, there are different types and fancy variations, but today, let's go old school with the classic Punjabi aloo-stuffed deep-fried samosa.
there are tons of variations, and it all boils down to the stuffing, covering, shape, and how it's cooked. But let's talk about the traditional one. You know, where we stuff spiced mashed potatoes into a plain flour dough cone. Now, making that cone shape can be a bit tricky, I get it. The potato stuffing? Easy peasy. But nailing the perfect samosa shape might take a bit of practice. In this recipe, Pay extra attention to the shaping part, get the hang of it, and you'll be a samosa pro in no time!"
let's talk about a couple of game-changers for this recipe. First up, the dough is the tough job here. I've thrown in some oil, and kneaded it for about 10 minutes. It's not your usual roti dough – it's tight, and you want it to feel kinda flaky while you're working it. Second, don't skip this one – prep your stuffing well ahead of time. It needs to cool down; you don't want it warm, or shaping will be a pain. And here's a lifesaver tip: if the cone shape isn't your thing, no biggie! Go for the karanji or half-moon shape – equally delicious. Oh, and when you're deep-frying, keep it on the down-low, medium flame for that perfect crispiness. Check out these friendly bullet points for the 5 must-know tips:
Dough Drama: Add oil, knead it like a star for 10 mins, and go for that tight, flaky feel.
Stuffing Savvy: Prep your stuffing ahead; it should be cool, not warm, for easier shaping.
ShapeShift: If the cone's not your jam, no stress! Opt for the karanji or half-moon vibe.
Fry Right: Keep it chill with a low-medium flame while deep-frying – crispy perfection awaits!
samosa recipe | how to make samosa | aloo samosa
Directions:
- 1. Take a ball-sized portion of dough and coat it with oil.
- 2. Roll the dough into an oval shape.
- 3. Horizontally cut the oval into two equal portions using a knife.
- 4. Apply water to the cut edge and form a cone shape.
- 5. Fill the cone with 2 tbsp of prepared samosa masala.
- 6. Dampen the edges with a bit of water.
- 7. Seal the cone tightly by pressing the edges firmly.
- 8. Deep-fry the samosa on low flame or alternatively, bake at 180 degrees Celsius for 40 minutes.
- 9. Occasionally stir while frying on low flame for at least 15 minutes.
- 10. Once the aloo samosa turns golden and crisp, drain excess oil on kitchen paper.
- 11. Finally, relish the aloo samosa with green chutney and tamarind chutney.
- 1. To begin with, in a spacious mixing bowl, measure out 2 cups of all-purpose flour. Alternatively, you can use whole wheat flour or atta.
- 2. Add 1/4 teaspoon of carom seeds and 1/2 teaspoon of salt to the mixture, and thoroughly combine.
- 3. Next, incorporate 1/4 cup of oil into the flour, crumble it, and mix thoroughly. It's essential not to compromise on the amount of oil, as it plays a crucial role in achieving the flaky texture of the samosa.
- 4. Crumble and mix thoroughly, ensuring that the dough retains its shape.
- 5. Add 1/2 cup of water and begin kneading the dough.
- Knead until a tight dough is formed, adding water as needed.
- Apply a coat of oil to the dough, cover it, and let it rest for 20 minutes.
- Preparing Samosa Filling:
- 1. To start, heat 2 teaspoons of oil (add 1 tsp of ghee gives rich flavor) in a large kadai, and sauté 1 teaspoon of cumin, 1/2 teaspoon of coriander seeds, 1/2 teaspoon of fennel, and a pinch of asafoetida.
- 2. Additionally, include a 1-inch piece of ginger and 1 chili.
- 3. Now, add 1/2 cup of peas and sauté for 2 minutes. If you're using frozen peas, as I did here, ensure they are thawed. If you opt for soaked peas, be sure to boil them beforehand.
- Furthermore, incorporate 1/2 teaspoon chili powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder, 1/2 teaspoon amchur (dry mango powder), 1/2 teaspoon garam masala, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
- 4. Saute over low heat until the spices become aromatic.
- Additionally, add 4 boiled and mashed potatoes.
- 5. I pressure-cooked the potatoes for 5 whistles.
- 6. Mash and thoroughly mix until the spices are well incorporated.
- 7. Next, include 5 cashews, and 2 tablespoons of coriander.
- 8. Mix thoroughly; the samosa stuffing is ready. Allow it to cool completely.
- Creating, Folding, and Filling Samosas:
- 1. After 20 minutes, give the dough a gentle knead once more.
- 2. Take a ball-sized portion of the dough and coat it with oil.
- Roll the dough into an oval shape.
- 3. Now, cut it horizontally, dividing it into two equal portions using a knife.
- 4. Moisten with water and form a cone. Gently press to ensure a proper seal.
- 5. Fill the cone with 2 tablespoons of the prepared samosa masala.
- 6. Dampen the edges slightly with water.
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