How To Make Aloo Samosa
1.5 Cup All-Purpose-Flour (Maida)
2 Small Boiled potato
2 Tbsp Green Coriander (Finely Chopped)
1/2 Tsp Carom Seeds (Ajwain)
2 pinch Asafoetida (Heeng)
1/4 Tsp Mango powder
1/2 Tsp Red Chilli powder
1/2 Tsp Garam Masala
1/2 Tsp Coriander powder
1/2 Tsp Cumin seeds (jeera)
1 Tbsp Green Chilli (chopped)
Salt - To taste (Will be used in making dough as well as potato filling)
1/4 Cup peas
Suffcient water
Ingredients :
1.5 Cup All-Purpose-Flour (Maida)2 Small Boiled potato
2 Tbsp Green Coriander (Finely Chopped)
1/2 Tsp Carom Seeds (Ajwain)
2 pinch Asafoetida (Heeng)
1/4 Tsp Mango powder
1/2 Tsp Red Chilli powder
1/2 Tsp Garam Masala
1/2 Tsp Coriander powder
1/2 Tsp Cumin seeds (jeera)
1 Tbsp Green Chilli (chopped)
Salt - To taste (Will be used in making dough as well as potato filling)
1/4 Cup peas
Suffcient water
Method :
1)Suffcient water for making Dough and oil for making Dough and frying Samosas. We need warm water for making Dough. This will help in making crispy and good Samosa.
2) Take a bowl and add All-Purpose-flour. Add Carom seeds, Salt (1/2 Tsp) and 3 tbsp Oil. Mix it well. Do not add water now. We will add it later.
3) Mix Oil with flour in a good manner. Once Oil and flour gel with each other, add small amount of water gradully and knead to make a dough.
4) We have used approximately 1/4 cup of water in kneading this dough. keep kneading the dough. No need to add more water. Just wet your palm with water if you feel that dough is not sticking.
5) Ihave spent approximately 5 minutes in kneading this dough and it is ready now.
6) The dough is quite smooth and we cannot see any visible breaks in its consistency. This is the indication of its readiness.
7) The Aloo chat is now ready. Prepare Aloo chat and share your experiences with us.
8) Keep it aside and cover it with a cloth. we will make the potato filling for Samosa now. For potato mixture, we will not use knife to dice them. Instead, we will use our hand to mash it.
9) Peel Potato skin and mash them with your hand. Do not mash too much or too less. some potato pieces would taste good in samosa.
10) Now, take a pan and add 1/2 Tbsp of Oil. Heat it on high flame. Once hot, add Cumin seeds and wait till they get golden brown in color.
11) Once done, Add Mango powder, Red Chilli powder, Garam Masala, Coriander powder and Asafoetida. Stir spices and add peas immediately. turn Stove on low flame. Add Coriander leaves and green Chilli. Mix well.
12) Add Potatoes and Salt (1/2 tsp). Switch off the stove. Mix it well. Spicy Potato mixture is now ready. Keep it aside to cool down to room temperature (about 5 minutes).
13) In the meen time, the Samosa dough has already spent 15 minutes on shelf. it also needs about 25 minutes of sitting time. Lets start making the Samosa with Potato mixture and dough.
14) Take a small portion of dough and make a round flatbread by rolling it wiith rolling pin. We can make 2 Samoses with 1 Chapati. Divide it into two prtions with a knife.
15) Now, keep the round portion on your side. fold it to make a cone as shown.
16) Apply small amount of water with your fingertip on one end. Place the other end on top of this to make two ends sticks to each other.
17) Press it lightly so make them stick together. Now, hold the cone in your palm with thumb and index finger. Fill the Potato mixture (about 1.5 tsp) in this cone.
18) Do not add too much potato mixture as it might break the Samosa skin while frying.
19) Apply small amount of water with your fingertip on cone's edge. Close the cone and press it with your fingers to lock the mixture inside.
20) Make sure that there is no opening in the cone's edge else the Potato might come out while frying. We have got all our Samosa tied up in the same manner.
21) Make sure that there is no opening in the Cone's edge else the Potato might come out while frying. We have got all our Samosa tied up in the same manner.
22) Lets start frying the Samosas now. Take a frying pan and fill it 75% with oil. This much oil is required to avoid the red/brown patches on the Samosa skin.
23) The red/brown patch comes up if the samosa touches the base of frying pan while frying. So, extra oil makes sure that Samosa floats on its surface and does not touch the base.
24) Another point to keep in mind is that we have to heat the oil on high flame first. Once hot, turn the stove on medium.
25) Samosa needs to be fried on medium flame only. if you fry it on high flame, they might get pimples on their skin. Add Samosas in the hot oil on medium flame.
26) Let them fry on medium flame until they turn light golden brown in color. Keep turning them upside down frequently. Also, once they are a bit cooked from one side, they will start floating in the oil. Make sure that they don't touch the frying pan base.
27) After 15 minutes of frying, the samasas have turned light golden brown. Take them out of frying pan.
28) Samosas are perfectly ready to serve hot!
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
2) Take a bowl and add All-Purpose-flour. Add Carom seeds, Salt (1/2 Tsp) and 3 tbsp Oil. Mix it well. Do not add water now. We will add it later.
3) Mix Oil with flour in a good manner. Once Oil and flour gel with each other, add small amount of water gradully and knead to make a dough.
4) We have used approximately 1/4 cup of water in kneading this dough. keep kneading the dough. No need to add more water. Just wet your palm with water if you feel that dough is not sticking.
5) Ihave spent approximately 5 minutes in kneading this dough and it is ready now.
6) The dough is quite smooth and we cannot see any visible breaks in its consistency. This is the indication of its readiness.
7) The Aloo chat is now ready. Prepare Aloo chat and share your experiences with us.
8) Keep it aside and cover it with a cloth. we will make the potato filling for Samosa now. For potato mixture, we will not use knife to dice them. Instead, we will use our hand to mash it.
9) Peel Potato skin and mash them with your hand. Do not mash too much or too less. some potato pieces would taste good in samosa.
10) Now, take a pan and add 1/2 Tbsp of Oil. Heat it on high flame. Once hot, add Cumin seeds and wait till they get golden brown in color.
11) Once done, Add Mango powder, Red Chilli powder, Garam Masala, Coriander powder and Asafoetida. Stir spices and add peas immediately. turn Stove on low flame. Add Coriander leaves and green Chilli. Mix well.
12) Add Potatoes and Salt (1/2 tsp). Switch off the stove. Mix it well. Spicy Potato mixture is now ready. Keep it aside to cool down to room temperature (about 5 minutes).
13) In the meen time, the Samosa dough has already spent 15 minutes on shelf. it also needs about 25 minutes of sitting time. Lets start making the Samosa with Potato mixture and dough.
14) Take a small portion of dough and make a round flatbread by rolling it wiith rolling pin. We can make 2 Samoses with 1 Chapati. Divide it into two prtions with a knife.
15) Now, keep the round portion on your side. fold it to make a cone as shown.
16) Apply small amount of water with your fingertip on one end. Place the other end on top of this to make two ends sticks to each other.
17) Press it lightly so make them stick together. Now, hold the cone in your palm with thumb and index finger. Fill the Potato mixture (about 1.5 tsp) in this cone.
18) Do not add too much potato mixture as it might break the Samosa skin while frying.
19) Apply small amount of water with your fingertip on cone's edge. Close the cone and press it with your fingers to lock the mixture inside.
20) Make sure that there is no opening in the cone's edge else the Potato might come out while frying. We have got all our Samosa tied up in the same manner.
21) Make sure that there is no opening in the Cone's edge else the Potato might come out while frying. We have got all our Samosa tied up in the same manner.
22) Lets start frying the Samosas now. Take a frying pan and fill it 75% with oil. This much oil is required to avoid the red/brown patches on the Samosa skin.
23) The red/brown patch comes up if the samosa touches the base of frying pan while frying. So, extra oil makes sure that Samosa floats on its surface and does not touch the base.
24) Another point to keep in mind is that we have to heat the oil on high flame first. Once hot, turn the stove on medium.
25) Samosa needs to be fried on medium flame only. if you fry it on high flame, they might get pimples on their skin. Add Samosas in the hot oil on medium flame.
26) Let them fry on medium flame until they turn light golden brown in color. Keep turning them upside down frequently. Also, once they are a bit cooked from one side, they will start floating in the oil. Make sure that they don't touch the frying pan base.
27) After 15 minutes of frying, the samasas have turned light golden brown. Take them out of frying pan.
28) Samosas are perfectly ready to serve hot!
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
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