Yummy Traditional : Aloo Samosa Recipe

aloo-samosa-recipe-with-step-by-step-photos

Aloo Samosa || Potato Samosa Recipe || How to make Aloo Samosa with step-by-step photos..

Aloo Samosa is known as a traditional snack in India/Pakistan its outer crust is flaky and crispy it is made from all-purpose flour. The exact proportion of ghee and flour will make the flaky crust and its stuffing is spicy and flavorful, samosa is made with any type of filling like mince, boiled potato, chicken, egg, and specific vegetables such as cabbage, peas, carrots, spring onion, etc

I am making potato samosa, traditionally potato stuffing is cooked on flame but I just boil potatoes and add some spices and then fill you can also try to make it like this..

Frying the samosa at the right temperature of the oil is crucial to get the perfect texture and flakiness. If samosa is made for a guest then you can half fry for ahead of time at the time of serving again fry them. This is called the double frying method (fried two times)

Samosa is made by double frying and will be very crispy and flaky, But at home, I wouldn't go for the lengthy process.

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In a saucepan add water, and salt place it on a high flame, and bring it to a boil. All potatoes peel off and divide into two parts wash them out and put them into boiling water. Cover the lid and let it cook for 15-20 minutes

After boiling discard the remaining water and remove the potatoes from the pan let them cool down In a frying pan add whole spices, dry roast them slightly then crush them. Now take a separate bowl put boiled potatoes and mash them coarsely, add powdered spices, and mix well, now add roasted spices in it then mix them further, and set aside..

Take a bowl to add plain along with all dough ingredients and mix them together well, Using your fingertips start rubbing the ghee and flour mix thoroughly. It will look like a crumbly mixture

Now start kneading by adding water little by little. Knead into smooth and little stiff dough making sure not to make the dough soft or too soft. Cover and let it rest for 15 to 25 minutes..

After the resting time, knead the dough two or three times to make it smooth divide it into 6 to 8 equal portions
Make a smooth ball and flatten it between your palms do the same for the rest of the balls. Work with one flattened ball at a time. Roll into a 6 to 7 inches diameter circle the thickness of it should be medium not too thin nor too thick
Using a knife cut it into half

Now work with a half circle at a time. apply the water around the edges using a brush or fingertips. Now fold it in half as shown. Make a cone shape by folding again the remaining half by overlapping slightly pressing it and sealing that part properly, You can see the cone shape is ready. Put two or three spoonfuls of stuffing in it. Don’t overstuff

Apply the water to the inside edges of the cone and press it to seal properly with the help of the fork you can see in the picture. Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out....

Take a saucepan to add water and bring it to boil on a high flame, Add sugar and keep stirring on medium flame or until dissolved, Now add all spices, and keep stirring. Turn the low flame, add tamarind pulp little by little keep mixing

This sauce tastes mild and sour because of adding sugar
Now time to add the cornflour mixture that I have already prepared in the water. Once again we will mix cornflour just because corn flour goes bottom after a while. Add cornflour mixture little by little besides keep stirring. The more you want to keep the thickness in the sauce you can

Note sauce should be not too thick or too thin
Once the sauce gets thick turn off the flame and pour it out into the bowl. The sauce is ready to serve with samosa

Once you are almost done shaping heat oil on a medium flame for deep frying the samosa. The temperature of the oil should be just hot. Not as hot as frying pakora oil if the oil is too hot you will not get a flaky crust. Try checking by adding a small dough ball, it should stay in the bottom for a few seconds and then come on top steadily if it comes on top quickly that means the oil is too hot. Slide 3 to 4 samosas at a time carefully into the hot oil. you can see they are sunk into the bottom. Now lower the heat and continue frying

You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot. After some time they will float on top during the frying process turning occasionally to evenly brown. You can see they start to get brown

Note if you are frying for a guest you should take them out when it half did the rest of the double frying for serving when guests come. If you are frying for home then when you see samosa turn to a brown color you drain from the oil...

Place on a kitchen towel to absorb excess oil

Now ready to hot serve with ketchup, sauce

Aloo Samosa
Author: Sana Rasheed
Preparation Time: 30 mins
Cooking time: 15 mins
Total time:45 mins
Servings: 7
Recipe Category: Snacks and fried
Cuisine: Pakistani
Calories per serving: 308 kcal

Aloo samosa is known as a traditional snack in India/Pakistan its outer crust is flaky and crispy it is made from all-purpose flour

Ingredients For Stuffing:

250g, potatoes boiled
1 tsp, red chili flakes
¼ tsp, cumin seeds dry roasted and crushed
½ tsp, coriander seeds dry roasted and crushed
½ tsp, mango powder (amchur) can be used with lemon juice
2 tbsp, freshly coriander leaves finely chopped
1 tsp, green chilies finely chopped
½ pomegranate seeds roasted and crushed
1/3 tsp, black peppercorn optional
salt to taste

Ingredients for Dough:

2 cups, plain flour
2 tbsp, ghee
¼ tsp, nigella(Kalonji)
Salt to taste

Samosa Sour Sweet Sauce Ingredients:

Tamarind Pulp - 1/2 cup soaked and strained

Sugar - 1 cup
Water - 2 cups
Food Colour (red/orange) - 1 pinch
Corn flour - 2 tbsp dissolved in plain water
Salt - 1 tsp

How to make the Aloo Samosa?

In a saucepan add water, and salt place it on high flame and bring it to a boil meanwhile

All potatoes are peeled off and divided into two parts wash them out and put them into boiling water

Cover the lid and let it cook for 15-20 minutes

After boiling discard the remaining water and remove the potatoes from the pan let them cool down

In a frying pan add pomegranate seeds, cumin seeds, coriander seeds, and black peppercorn

Dry roast them slightly then crushed

Now take a separate bowl put boiled potatoes and mash them coarsely

Add red chilies, salt, coriander leaves, green chilies, and mango powder, and mix well

Now add roasted spices to it then mix them further

Set aside..Take a bowl to add plain flour, salt, ghee, and nigella (kalonji) mix them well

Using your fingertips start rubbing the ghee and flour mix thoroughly

It will look like a crumbly mixture

Now start kneading by adding water little by little

Knead into smooth and little stiff dough make sure not to make the dough soft or too soft

Cover and let it rest for 15 to 25 minutes.

After the resting time, knead the dough two or three times to make it smooth divide it into 6 to 8 equal portions

Make a smooth ball and flatten it between your palms do the same for the rest of the balls

Work with one flattened ball at a time. Roll into a 6 to 7 inches diameter circle the thickness of it should be medium not too thin not too thick

Using a knife cut it into half

Now work with a half circle at a time. apply the water around the edges using a brush or fingertips

Now fold it in half as shown

Make the cone shape by folding again the reminding half by overlapping slightly pressing it and sealing that part properly

You can see the cone shape is ready

Put two or three spoonfuls of stuffing in it

Don’t overstuff

Apply the water to the inside edges of the cone and press it to seal properly with the help of the fork you can see in the picture

Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out....Take a saucepan to add water to bring it to a boil on a high flame

Add sugar and keep stirring on medium flame or until dissolved

Now add salt, food color, and red chili flakes keep stirring

Turn the low flame

Add tamarind pulp little by little keep mixing

This sauce tastes mild and sour because of adding sugar

Now time to add the cornflour mixture which I have already prepared in the water

Once again we will mix cornflour just because corn flour goes bottom after a while

Add cornflour mixture little by little besides keep stirring

The more you want to keep the thickness in the sauce you can

Note sauce should be not too thick or too thin

Once the sauce gets thick turn off the flame and pour it out into the bowl

The sauce is ready to serve with samosa

Once you are almost done shaping heat oil on a medium flame for deep frying samosa

The temperature of the oil should be just hot.

Not as hot as frying pakora oil if the oil is too hot you will not get a flaky crust

Try checking by adding a small dough ball, it should stay in the bottom for a few seconds and then come on top steadily if it comes on top quickly that means the oil is too hot

Slide 3 to 4 samosas at a time carefully into the hot oil. you can see they are sunk into the bottom

Now lower the heat and continue frying

You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot

After some time they will float on top during the frying process turning occasionally for evenly brown

You can see they start to get brown

Note if you are frying for the guest you should take them out when it is done. rest of double frying for serving when guests come

If you are frying for home then when you see the samosa turn to a brown color you drain from the oil...

Place on a kitchen towel to absorb excess oil

Now ready to hot serve with ketchup, sauce

*Not be duplicated, rewritten, or published without permission- Thank you!

Aloo Samosa Recipe

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