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 the flame, but I just boil potatoes, 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 a samosa is made for a guest, then you can half fry for ahead of time at the time of serving, and then fry them again. This is called the double-frying method (fried twice)
Samosa is made by double-frying and will be very crispy and flaky, but at home, I wouldn't go for the lengthy process.
In a saucepan, add water and salt. Place it on a high flame, and bring it to a boil. All potatoes peel off and are 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 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 to it, then mix them further, and set aside.
Take a bowl to add plain flour along with all the 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.
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-inch diameter circle. The thickness of it should be mediu, not too thin nor too thick
Using a knife,e cut it in 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 it 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 the rest. Keep the shaped one covered with a kitchen towel so they don’t dry out...
Take a saucepan to add water, and bring it to a boil on a high flame. Add sugar and keep stirring on a medium flame or until dissolved. Now add all spices, and keep stirring. Turn the low flame on, add tamarind pulp little by little, and keep mixing.
This sauce tastes mild and sour because of adding sugar
Now time to add the cornflour mixture that I have already prepared to the water. Once again, we will mix cornflour just because cornflour settles at the bottom after a while. Add the cornflour mixture little by little, while keeping stirring. The more you want to keep the thickness in the sauce you can
Note sauce should not be 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 the samosa.
Once the sauce gets thick, turn off the flame and pour it out into the bowl. The sauce is ready to serve with the samosa.
Once you are almost done shaping the heated 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 to 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 brow.n
Note that if you are frying for a guest, you should take them out when half done, and do the rest of the 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 it from the oil...
Place on a kitchen towel to absorb excess oil
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