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Thursday, November 12, 2015

Aloo Samosa

Preparation Time: 20 minutes 
Rest Time: 30-40 minutes 
Cook Time: 1-2 minutes per batch


All Purpose flour/Maida : 1.5 cups
Water: 100 ml
Ajwain/vaamu : 3/4 tsp 
Oil : 3 tbsp
Salt to taste 


Potatoes: 3 large 
Onion : 1 large chopped 
Mustard seeds/aavalu: 1 tsp 
Cumin seeds/jeera: 1 tsp 
Turmeric: 1/2 tsp 
Red chili powder: 1 tsp 
Asafoetida/hing/inguva: 1/2 tsp 
Garam masala: 1 tsp 
Dry mango powder/amchur: 1tsp 
Cumin powder: 1 tsp 
Salt to taste 
Oil : 3 tbsp 


Take all the ingredients from under dough and knead to make it like a poori dough. Cover with a damp cloth and rest for 30-40 minutes.
Boil, peel and mash (with hands)the potatoes.
Heat oil in a pan and add mustard and cumin seeds. Sauté for 30 seconds and add onions, sauté for 2 minutes and add all the spices. Mix well and add the mashed potatoes. Mix well. Sauté for 1-2 minutes and turn off the stove.
Take the dough, make small rounds. With a rolling pin, make a 6" circle. Use some dry flour as needed. Cut the circle in half and fold it into the middle as shown in the picture to make a cone. Fill with filling, close it by smearing water along the edges.
Heat oil for deep frying and fry the samosas in batches and serve hot with hari chutney and sweet chutney.

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