Aloo Samosa Recipe - 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 boiled potatoes and add some spices then filled you can also try to make like this..


                                               


Frying the samosa at the right temperature of the oil is very crucial to get the perfect texture and flakiness. If samosa is making for a guest then you can half fry for ahead 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 will have very crispy and flaky, But at home, I wouldn't go for the lengthy process..
                             
aloo-samosa-recipe
        

In a saucepan add water, salt place on high flame bring it to boil meanwhile. All potatoes peel off and divide into two parts wash them out and put them into boiling waterCover 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, d
ry roast them slightly then crushed. Now take a separate bowl put boiled potatoes and mash them coarsely, add powder spices and mix well, now add roasted spices in it then mix them further, set aside..


Take a bowl to add plain along with all dough ingredients 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 makes 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-three times to make it smooth divide it into 6 to 8 equal portion

Make a smooth ball and flatten between your palms do the same for the rest of the balls. Work with one flatten ball at a time. Roll into 6 to 7 inches diameter circle the thickness of it should be medium not to too thin not too thick
Using a knife cut 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. And make a cone shape by folding again the reminding half by overlapping slightly press it and seal that part properly
You can see the cone shape is ready. Put the two or three spoonfuls of stuffing in it. Don’t overstuff

Apply the water on 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 bring it to boil on high flame
    Add sugar keep stirring on medium flame or until dissolved 
    Now add all spices, keep stirring. Turn the low flame, add tamarind pulp little by little keep mixing
      
    This sauce taste is mild sour because of adding sugar
    Now time to add 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 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 pours 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 pakoras 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 oil is too hot. Slide 3 to 4 samosa 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 a guest you should take them out when it half did rest of double frying for serving when guests come. If you are frying for home then when you see samosa turn to the brown color you drain from oil...




    And place on a kitchen towel for absorbing excess oil



    Now ready to hot serve with ketchupsauce 
                      
    aloo-samosa-recipe






    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:
    1. 250g, potatoes  boiled
    2. 1 tsp, red chili flakes
    3. ¼ tsp, cumin seeds dry roasted and crushed
    4. ½ tsp, coriander seeds dry roasted and crushed
    5. ½ tsp, mango powder (amchur) can be used lemon juice
    6. 2 tbsp, freshly coriander leaves finely chopped
    7. 1 tsp, green chilies finely chopped
    8. ½ pomegranate seeds roasted and crushed
    9. 1/3 tsp, black peppercorn optional
    10.  salt to taste 
    Ingredients for dough:
    1. 2 cups, plain flour
    2. 2 tbsp, ghee
    3. ¼ tsp, nigella(Kalonji)
    4. Salt to taste 
    Samosa Sour Sweet Sauce Ingredients:
    1. Tamarind Pulp -  1/2 cup soaked and strained 
    2. Sugar - 1 cup
    3. Water - 2 cup
    4. Food Colour (red/orange) - 1 pinch
    5. Corn flour - 2 tbsp dissolved in plain water
    6. Salt - 1 tsp   
    How to make the aloo samosa?
    1. In a saucepan add water, salt place on high flame bring it to boil meanwhile
    2. All potatoes peel off and divide into two parts wash them out and put into boiling water  
    3. Cover the lid and let it cook for 15-20 minutes
    4. After boiling discard the remaining water and remove the potatoes from the pan let them cool down
    5. In a frying pan add pomegranate seeds, cumin seeds, coriander seeds, and black peppercorn
    6. Dry roast them slightly then crushed  
    7. Now take a separate bowl put boiled potatoes and mash them coarsely   
    8. Add red chilies, salt, coriander leaves, green chilies, mango powder, mix well
    9. Now add roasted spices in it then mix them further
    10. Set aside..
    11. Take a bowl to add plain flour, salt, ghee, and nigella (kalonji) mix them well
    12. Using your fingertips start rubbing the ghee and flour mix thoroughly
    13. It will look like a crumbly mixture
    14. Now start kneading by adding water little by little
    15. Knead into smooth and little stiff dough makes sure not to make the dough soft or too soft
    16. Cover and let it rest for 15 to 25 minutes..
    17. After the resting time, knead the dough two-three times to make it smooth divide it into 6 to 8 equal portion
    18. Make a smooth ball and flatten between your palms do the same for the rest of the balls
    19. Work with one flatten ball at a time. Roll into 6 to 7 inches diameter circle the thickness of it should be medium not to too thin not too thick
    20. Using a knife cut into half
    21. Now work with a half circle at a time. apply the water around the edges using a brush or fingertips
    22. Now fold it in half as shown
    23. And make the cone shape by folding again the reminding half by overlapping slightly press it and seal that part properly
    24. You can see the cone shape is ready
    25. Put the two or three spoonfuls of stuffing in it
    26. Don’t overstuff
    27. Apply the water on the inside edges of the cone and press it to seal properly with the help of the fork you can see in the picture
    28. Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out....
    29. Take a saucepan to add water to bring it to boil on high flame
    30. Add sugar keep stirring on medium flame or until dissolved 
    31. Now add salt, food color, red chili flakes keep stirring
    32. Turn the low flame
    33. Add tamarind pulp little by little keep mixing  
    34. This sauce taste is mild sour because of adding sugar
    35. Now time to add cornflour mixture which I have already prepared in the water
    36. Once again we will mix cornflour just because corn flour goes bottom after a while 
    37. Add cornflour mixture little by little besides keep  stirring
    38. The more you want to keep thickness in the sauce you can
    39. Note sauce should be not too thick or too thin
    40. Once sauce gets thick turn off the flame and pours out into the bowl
    41. The sauce is ready to serve with samosa 
    42. Once you are almost done shaping heat oil on a medium flame for deep frying samosa
    43. The temperature of the oil should be just hot.
    44. Not as hot as frying pakoras oil if the oil is too hot you will not get a flaky crust  
    45. 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 oil is too hot
    46. Slide 3 to 4 samosa at a time carefully into the hot oil. you can see they are sunk into the bottom
    47. Now lower the heat and continue frying
    48. You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil  and make sure oil doesn’t get too hot  
    49. After some time they will float on top during the frying process turning occasionally for evenly brown
    50. You can see they start to get brown
    51. Note if you are frying for the guest you should take them out when it did rest of double frying for serving when guests come
    52. If you are frying for home then when you see samosa turn to the brown color you drain from oil...
    53. And place on a kitchen towel for absorbing excess oil
    54. Now ready to hot serve  with ketchupsauce 
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