Aloo Samosas ( Potato)

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Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).

 Traditionally samosas are made with potatoes but on can stuff them with just about any filling.

 Here is how we make samosas in my mother’s kitchen

 

Aloo Samosas ( Potato)

 Serves 10 – 15Print This Recipe

 Ingredients:

 Dough:

1 lb flour

1 tsp ajwain (caraway seeds)

Salt to taste

3 tbsp. oil

1/3 cup water (use a little at a time as needed)

 

 

Aloo (Potato) Filling:

6-7 potatoes, boiled, peeled and mashed

1 onion, chopped fine (only use the onion if you are going to eat the samosas immediately – if you plan to freeze them then skip it)

12 cloves garlic, finely chopped

2-inch ginger, finely chopped

2 tbsp dhaniya powder (coriander)

1 tbsp. amchur powder (dry mango powder)

Red chili powder or chopped green chilies to taste

1 tbsp. garam masala

Salt to taste

 

METHOD:

 Dough:

• Mix the flour, ajwain, salt, oil a little water and gently knead dough.

 • When dough is done split it into 2 -3 long logs of about 2 ½ inches thickness.

 • Split the logs into little dough balls about 2 inches in diameter.

 • Using a rolling pin, roll the dough ball into a thin oblong shape.

• Cut the rolled out dough into half (can be as big as you want the samosa to be).

 • Make as many of the shells as you would like.

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Filling:

 • Heat oil in a wok or kadhai.

 • Add the garlic and ginger.

 • Stir for about 30 seconds.

 • Add the chopped onions.

 • Stir for a minute.

 • Add the dhaniya powder, amchur, garam masala, and chilli.

 • Stir for 5 minutes until onions soften.

 • Add the vegetable (potato/ mushroom or cauliflower)

 • Mix very well and add salt to taste.

 • Remove from fire and set aside.

 

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Assembling the Samosa:

 • Take one of the halves of the oblong shells.

 • Create a cone shape with it in your hands as shown in the picture below.

 • Fill the cone with some filling – don’t over fill.

 • Close the top of the cone as shown.

 • Pinch the top together to seal the samosa.

 • Repeat this with the rest of the dough and filling.

 • Set the samosas aside until ready to fry.

 • If storing in the fridge cover them with a moist cloth.

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 Frying the Samosas

 • Heat oil in a wok.

 • Add the samosas in small batches to the hot oil.

 • Fry until golden brown.

 • Serve hot with mint chutney.

 (You can pre-fry the samosas and then heat them in an oven right before serving)



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3 thoughts on “Aloo Samosas ( Potato)

  1. Pingback: 15 Dishes That Taste Yummier During Monsoon

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