Aloo Samosa

Name: Aloo Samosa
Cuisine: Indian
Ingredients: For Making the Pastry Dough:; 2 cups All-purpose Flour/Maida; 1/2 tsp Ajwain; 5 tbsp Oil; 1 tsp Salt; 1/2 cup Water + 2 tbsp Water; 1/2 tsp Fennel Seeds (Crushed); 3 Potatoes (Steamed and Mashed); 2-3 Green Chillies (Finely Chopped); 1 inch Ginger (Minced); 2 tsp Cashewnuts (Crushed); 2 tsp Raisins; 1 tsp Amchur Powder; 1/2 tsp Garam Masala Powder; 1/2 tsp Roasted Cumin Powder; 1 1/2 tsp Coriander Powder; 3/4 tsp Kashmiri Red Chilli Powder; 1/4 tsp Kasuri Methi; 1/2 tsp Salt; 2 tbsp Oil; 1/8 tsp Asafoetida; 1/2 tsp Cumin Seeds; 2 tbsp Coriander Leaves (Chopped)-For Garnish; 2 tbsp Oil; pinch Cumin Seed; pinch Asafoetida; 4-5 cloves Garlic (Crushed); 3-4 Green Chillies (Finely Chopped); 1 sprig Curry Leaves (Finely Chopped); 3 Potatoes (Steamed and Mashed)

Rosalyn John @rosalyn_kitchen227

#Nov
#W3
Children’s Day Special Recipe Challenge

Since Aloo Samosa is loved by all children, to celebrate Children’s Day, I have made this crispy, crunchy and flaky snack.
Samosa is a popular snack in India. But now you can enjoy it in different countries around the world. Aloo Samosa is the best samosa. It is everyone’s favorite, vegans and non-vegans. It taste rich and buttery even though only oil is used to make the pastry dough. The filling consist of steamed and mashed potatoes and some spices. I have made it with two different Aloo fillings. A perfect Indian snack. Samosas goes well with ketchup but you can serve it with green or red chutney alongwith a cup of tea.

#Nov
#W3
Children’s Day Special Recipe Challenge

Rosalyn John @rosalyn_kitchen227

#Nov
#W3
Children’s Day Special Recipe Challenge

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Ingredients

For Making the Pastry Dough:
2 cupsAll-purpose Flour/Maida
1/2 tspAjwain
5 tbspOil
1 tspSalt
1/2 cupWater + 2 tbsp Water
For Making the First Aloo Filling:
1/2 tspFennel Seeds (Crushed)
3Potatoes (Steamed and Mashed)
2-3Green Chillies (Finely Chopped)
1 inchGinger (Minced)
2 tspCashewnuts (Crushed)
2 tspRaisins
1 tspAmchur Powder
1/2 tspGaram Masala Powder
1/2 tspRoasted Cumin Powder
1 1/2 tspCoriander Powder
3/4 tspKashmiri Red Chilli Powder
1/4 tspKasuri Methi
1/2 tspSalt
2 tbspOil
1/8 tspAsafoetida
1/2 tspCumin Seeds
2 tbspCoriander Leaves (Chopped)-For Garnish
For Making the Second Aloo Filling:
2 tbspOil
pinchCumin Seed
pinchAsafoetida
4-5 clovesGarlic (Crushed)
3-4Green Chillies (Finely Chopped)
1 sprigCurry Leaves (Finely Chopped)
3Potatoes (Steamed and Mashed)
1/4 tspTurmeric Powder
1/4 tspCumin Seeds (Crushed)
1/4 tspFennel Seeds (Crushed)
1/4 tspBlack Pepper (Crushed)
1/2 tspSalt
2 tbspCoriander Leaves (Chopped)-For Garnish

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Steps

1

Firstly, to make the pastry dough, in a large mixing bowl, add all-purpose flour, ajwain, oil and salt. Mix it well. Add the water in batches. First add 1/4 cup water and mix. Again add 1/4 cup water and mix. Then add 2 tablespoon water and knead it well. Cover with a slightly damp cloth and let the dough rest for about 15-20 minutes.
2

Crush the fennel seeds and cashewnuts and set it aside. In a small bowl, add amchur powder, garam masala powder, roasted cumin powder, coriander powder, kashmiri red chilli powder, kasuri methi and salt. Mix it well. Crush the kasuri methi while mixing. Set it aside.
3

Heat oil in a pan on medium flame. Add asafoetida and cumin seeds and let it sizzle for few seconds.
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Next add the minced ginger and give it a quick saute.
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Add the crushed fennel seeds and saute it. Then add the chopped green chillies and saute. Add the crushed cashewnuts and raisins.
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Next add the steamed and mashed potatoes and mix it well. Finally, add the prepared masala and mix until well combined.
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Then add the finely chopped coriander leaves and mix it well. The aloo filling is ready.
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Now take the dough and roll it in cylindrical shape. Cut into equal portions. Form each portion into a ball. Roll out each ball into long sheets.
9

Cut into two halves. Apply water at the edges. Take two ends and seal it. Add in the prepared aloo filling. Again join the two edges. Press and seal and give it a samosa shape.
10

Repeat the process to make the remaining samosas. Now the aloo samosas are ready for frying. Do not fry immediately. Keep it aside for 10 minutes.
11

Heat oil in a deep frying pan on medium flame. When the oil turns hot, reduce the flame to low and fry the samosas until golden in color. It takes around 15 minutes. Keep flipping the samosas in between.
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When done, remove from oil and place it on kitchen paper to drain away the excess oil.
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If you are health conscious then you can air-fry the samosas in an air fryer instead of deep frying it. Just spray little oil over the prepared samosas.
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I have made these aloo samosas with two different fillings. The steps for the second filling is shown below 👇
17

Heat oil in a pan. Add cumin seeds and asafoetida and allow it to sizzle for few seconds. Add the chopped garlic, green chillies and curry leaves and saute lightly. Add the boiled and mashed potatoes and mix it well. Add turmeric powder, salt, and the crushed cumin seeds, fennel seeds and black pepper.
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Mix it well. Add the chopped coriander leaves and again mix it well.
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Remove it on a plate to allow it to cool. Make aloo samosas as per the above process.
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Crispy, Crunchy and Tasty Aloo Samosas are ready. Serve it with ketchup or green/red chutney alongwith a hot cup of tea or coffee.