Potato Samosa / Aloo Samosa Recipe

Ingredients:Samosa Dough

All-purpose Flour – 200g

Coconut Oil – 2 tbsp

Salt – ½ tsp

Water

Ingredients:Samosa Filling

Boiled Potato – 250g

Chili Powder – ½ tsp

Turmeric Powder – ¼ tsp

Curry Powder – ½ tsp

Cumin Seeds – ½ tsp

Pepper Powder – ½ tsp

Cardamom – 02

Chopped Ginger – 1” piece

Cloves – 02

Green Chilies – 02

Curry Leaves

Salt to taste

Big Onion – ½

Chopped Garlic – 05

Oil for deep frying

Method:

• To make samosa dough, add salt and oil to four and mix well. After mixing press down a handful of flour in your palm. That should form or hold the shape. If it doesn’t crumble that means oil is well incorporated with flour.
• Now gradually add water and make the dough. This dough should be firm and not sticky. Don’t knead the dough too much and make it soft.
• After making the dough cover it and keep it aside around ½ an hour.
• To make the filling first heat oil in a pan and add cumin seeds into it. When cumin seeds begin to splutter add chopped ginger and garlic.
• Now add green chilies, curry leaves and onions.
• Let this sauté around 01 min and then add chili powder, curry powder, salt, turmeric powder, pepper powder, cloves, and cardamom.
• Mix all these things together and cook around 2-3 mins. After that add mased potatoes.
• After 30 mins transfer the dough onto a flour dusted board and cut it into 04 equal parts. Out of these 4 parts we can make 08 samosas.
• Now get one ball and make it flat into oval shape by using a rolling pin. This needs to be a slightly thick one. So, don’t make it too thin. Cut this in the center to make 02 parts.
• In a separate small bowl, mix some flour with some water and make a thick batter. This batter can be used to stick samosas. Instead of this batter for this purpose you can use water too.
• Now get one half of samosa roti and apply prepared batter over the straight edge. Then join these edges to make a corn shape. Make sure to seal the edges very well. Stick the edge from the inside as well as from outside.
• After that fill the cone with the filling. Press the mixture a bit by using the spoon.
• Again, apply batter on the edge and stick the edges to seal very well. Press the edge by using your finger. This will help you to get a perfectly standing samosa.
• After making all samosas, we can deep fry them until golden brown.
• You can easily make this samosa anytime you want.