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Aloo Samosas are Ramazan Essentials and right now we can’t just resist
the hot steaming Aloo ke Samosey. Can you?
If not, then here you go with the best recipe of Aloo Samosa you are
finding on internet, recorded with series of pictures and step by step
guide.
Step # 1
Samosa Dough:
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To start making the Samosa dough or pastry, mix together flour and salt
and add oil. Rub the oil with the flour till it resembles bread crumbs.
Start by adding 1/2 cup water and knead it into firm dough. You may need
a few extra teaspoons of water but add as you go. The consistency of the
dough should be firm and smooth. Cover the dough with a damp cloth and
set aside while you make the filling.
Step # 2
Samosa Filling:
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Heat oil in a pan. While the oil is heating, crush the coriander seeds,
saunf (fennel seeds) and methi (fenugreek seeds) roughly and add it to
the pan. Fry the spices till aromatic but be careful not to burn them.
Add ginger, garlic and green chilies and stir fry for a minute or two.
Add the remaining spices, mashed boiled potatoes and salt. I like to use
a potato masher to just mash everything together and then mix it. Add
the curry leaves right at the end; give it one more good mix and then
set the mixture aside to cool.
Step # 3
Wrapping the samosas:
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1. Take a lime sized bowl of dough, roll it between your palms till
smooth and dust it with flour.
2. Roll it out into a circle which is less than 1 mm thickness and about
6 inches in diameter.
3. Cut the rolled dough in half. Pick up one half and brush it with a
little water along the straight edge of the pastry.
4. Now take one edge of the straight side, and place it on the other
edge of the straight side in such a way that the dough forms into a cone
(watch the video for more clarity). Pinch the corner of the cone so that
its sealed. Place a tablespoon and a half of the filling in the cone,
making sure to fill it only 3/4th of the way. Brush the inside of the
unfilled dough with a little water and seal it by pinching the edge
together. Repeat till all the dough is used up. Place the samosas on a
greased tray making sure they don’t touch each either and cover them
with a damp cloth.
Step # 4
Frying the Samosas:
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Heat about 2-3 inches of oil in a pan. To test if the oil is hot enough,
add a tiny piece of dough to the oil and if it bubbles and floats on the
surface, your oil is ready for frying.
Add the samosas to the oil making sure not to overcrowd the pan, and
reduce the flame to a simmer.
Fry the samosas on a low flame till golden brown on either side. It is
important to fry them on a low flame, or the pastry would be raw from
the inside and golden brown on the outside.
Take them out on a plate lined with paper to absorb any extra oil and
serve them immediately with ketchup, coriander chutney or tamarind
chutney.
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