Samosa Recipe is a stuffed pastry and a popular snack in South Asia whereas the veg samosa recipe is stuffed with vegetables. In South India, when you are traveling on the train, you find this recipe being sold as an appetizer.
When you are purchasing on trains and buses we need to avoid this recipe as they use low-quality oil and sometimes they reuse oil until it is used. People who care about hygienic food should avoid purchasing at public transit.
Aloo Samosa Recipe is a popular snack in Indian cuisine. It is a deep-fried pastry that is filled with a spicy and flavorful mixture of potatoes, peas, and spices. The pastry is made with all-purpose flour, oil or ghee, and a pinch of salt. The filling is made with boiled potatoes, peas, onions, and a variety of spices such as cumin, coriander, garam masala, and chili powder.
To make aloo samosas, the pastry dough is rolled out into thin layers, and then cut into triangles. A spoonful of the filling is placed in the center of each triangle, and then the pastry is folded over to encase the filling in a triangular shape. The edges of the pastry are then crimped together to seal the filling inside.
The samosas are then deep-fried until golden brown and crispy. They are typically served with a variety of chutneys, such as tamarind chutney or mint chutney, and can be enjoyed as a snack or as a part of a meal.
Aloo Samosas are popular not just in India, but also in other parts of the world. They are a delicious and satisfying snack that can be enjoyed on their own or with other dishes.
Based on the season we can make cabbage and onion samosa or even chicken kheema samosa.
How to make aloo samosa recipe:
1. Put purpose flour in a mixing bowl and add ajwain by crushing them with your hands.
2. Add 5 tbsp. of oil, 1 tbsp. salt, mix well. Add water in small portions and knead.
3. Apply a little oil to the hand and bottom surface and knead well for 2-5 minutes. Keep the dough in another bowl and cover it with a wet towel to keep its moisture locked.
4. Add 2-3 tbsp. oil in a pan and add cumin seeds, ginger garlic paste and fennel seeds.
5. Sprinkle asafetida, minced green chilies and green peas. Sauté for a while.
6. Add boiled potatoes, turmeric powder, red chili powder and ¾ tbsp. salt (as per your taste).
7. Sprinkle coriander, jeera, garam masala and dry mango powders.
8. Add kasuri methi and chopped coriander leaves. Mix well and off the flame.
9. While we make the dough roll and filling, heat oil in a pan.
10. Roll dough to a long size and cut it into small pieces with the help of a knife.
11. Place one small dough and roll it to make it round shape and cut it into two halves.
12. Take one half into your hand and apply water on the edges and join the edges to form a cone shape as shown in the figure.
13. Put potato filling into the cone and seal the edges properly. Make remaining potato samosa and keep it aside.
14. Once the oil is ready to fry, place one by one and deep fry at low to medium heat till they attain a golden brown colour and remove from the oil. Transfer to another plate.
15. Serve aloo samosa recipe hot accompanied with ginger tea.
Watch Aloo Samosa Recipe video on >> YouTube.
Samosa Recipe Card
Ingredients
- Maida/ all purpose flour – 2 cups
- Ajwain/ caraway/ vaamu – ½ tbsp.
- Salt – 2 tbsp.
- Oil – to deep fry
- Water to knead
- Cumin seeds – ½ tbsp.
- Ginger garlic paste – ¼ tbsp.
- Funnel seeds/ sonf – ½ tbsp.
- Asafetida – a pinch
- Green chili – 1 tbsp. minced
- Green peas – 2-3 tbsp.
- Boiled Potatoes – 2-3 No.
- Turmeric powder – a pinch
- Red chili powder – ½ tbsp.
- Coriander powder – ¾ tbsp.
- Jeera powder – ½ tbsp.
- Garam masala powder – ½ tbsp.
- Aam chur/ dry mango powder – ½ tbsp.
- Dry Kasuri methi – ½ tbsp.
- Coriander leaves – 2-3 tbsp.
Instructions
- In a mixing basin, combine all-purpose flour and ajwain by smashing them with your hands.
- Stir in 5 tablespoons oil and 1 tablespoon salt. Knead with little amounts of water.
- Apply a small amount of oil to your hand and bottom surface and knead for 2-5 minutes. Keep the dough in a separate bowl and cover it with a wet towel to keep the moisture sealed in.
- In a pan, heat 2-3 tablespoons oil and add cumin seeds, ginger garlic paste, and funnel seeds.
- Garnish with asafetida, green chilies, and green peas. Sauté for a few minutes.
- Stir in the boiling potatoes, turmeric powder, red chili powder, and 34 teaspoon salt. (as per your taste).
- Garnish with coriander, jeera, garam masala, and dried mango powders.
- Stir in the kasuri methi and coriander leaves. Remove from the heat after thoroughly mixing.
- Heat the oil in a skillet while we make the dough roll and filling.
- Roll the dough out long and cut it into little pieces with a knife.
- Roll one tiny piece of dough into a circular shape and cut it in half.
- Take one half in your palm, wet the edges, and combine the edges to form a cone shape as shown in the figure.
- Fill the cone with potato filling and seal the edges.
- When the oil is hot enough to fry, place one at a time in the oil and deep fry until golden brown. Remove from oil. Transfer to a different plate.
- Serve the aloo samosa recipe hot with ginger tea.
Recipe Video
Here are a few finger-licking recipes:
Potato bonda and
Spicy sev recipes.
Here are some tips to help you make perfect aloo samosas:
Use the right potatoes: Choose starchy potatoes such as russet or Yukon Gold for the filling. These potatoes have a high starch content that helps to bind the filling together and keep it from getting watery.
Spice it up: Aloo samosas get their flavor from a blend of aromatic spices such as cumin, coriander, garam masala, and turmeric. Adjust the spice level according to your taste preference.
Be patient with the dough: The dough for samosas needs to rest for at least 30 minutes to develop its elasticity. This allows the dough to roll out easily and prevents the pastry from becoming tough and chewy.
Seal the edges well: Ensure that the edges of the samosas are tightly sealed to prevent the filling from leaking out during frying.
Fry in hot oil: Heat the oil in a deep pan or kadhai to the right temperature before frying the samosas. The oil should be hot enough that the samosas sizzle when added, but not so hot that they burn quickly.
Drain excess oil: Once the samosas are fried, remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve hot: Serve the samosas hot with your favorite dipping sauce, such as tamarind chutney or mint-coriander chutney.
Experiment with shapes: Samosas can be shaped into triangles, cones, or even round shapes. Try different shapes to add variety to your presentation.
Store properly: Store leftover samosas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10 minutes or until heated through.
FAQ:
What are samosas?
Samosas are a popular Indian snack consisting of a crispy pastry shell filled with a savory mixture, typically made with potatoes, peas, and various spices. They are often triangular in shape.
What are the ingredients for samosa filling?
The common ingredients for the filling include boiled and diced potatoes, peas, onions, green chilies, ginger, garlic, and a blend of spices such as cumin seeds, coriander powder, garam masala, and turmeric.
What type of dough is used for samosas?
Samosas are traditionally made using a dough prepared from all-purpose flour (maida), water, and a bit of oil or ghee (clarified butter).
How do I make the samosa dough?
To make the dough, mix all-purpose flour with a pinch of salt and a few tablespoons of oil or ghee. Gradually add water to make a firm but pliable dough. Knead it for a few minutes, cover it with a damp cloth, and let it rest for at least 30 minutes.
How do I shape samosas?
Roll the rested dough into thin circles and cut them in half to form semi-circles. Fold each semi-circle into a cone shape, fill it with the prepared stuffing, and seal the edges by pinching them together to create a triangular shape.
How do I fry samosas?
Heat oil in a deep pan. Once hot, carefully slide in the stuffed samosas and fry them on medium heat until they turn golden brown and crispy.
Can I bake samosas instead of frying them?
Yes, you can bake samosas for a healthier alternative. Preheat your oven to 375°F (190°C), brush the samosas with a little oil, and bake them on a baking sheet until they are golden and crispy.
What are some common variations of samosas?
While the potato and pea filling is classic, you can get creative with samosa fillings. You can make samosas with minced meat, lentils, paneer (Indian cottage cheese), or even sweet fillings.
What are some popular accompaniments for samosas?
Samosas are often served with chutneys like tamarind chutney and mint-coriander chutney. They also pair well with yogurt-based dips or sauces.
Can I make samosas in advance and freeze them?
Yes, you can prepare samosas, freeze them on a tray, and once they are solid, transfer them to a freezer bag. When you want to eat them, you can fry or bake them directly from the freezer, adjusting the cooking time slightly.
You may also like to check other recipes:
Chicken Kheema Samosa, How to Make Kheema Samosa Recipe
Sweet Corn Samosa Recipe
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