Aloo samosas

Name: Aloo samosas
Total time: 3600 s
Yield: 8 servings
Cuisine: British
Ingredients: 2 cups all-purpose flour; 2 tbsp. ghee, melted; 1/2 tsp. salt; 1/2 tsp. carom seeds; 1/2 cup lukewarm water; 1 tbsp. oil; 1 tbsp. onion, sliced; 1/2 tsp. cumin seeds; 1/4 tsp. carom seeds; 1/2 tsp. coriander powder; 1/2 tsp. chilli flakes; 1/4 tsp. cumin powder; To taste, chilli powder; 1/4 tsp. turmeric; To taste salt; 1 tbsp. water; 2 potatoes, boiled, peeled; 1/2 cup cilantro, chopped; 3 green chillies, chopped

Sarvat Hanif @sarvathanif

Canada

Samosas are nothing but deep-fried potato turnovers. Samosas are the ultimate snack loved by all in Pakistan and India.

Making samosa is an art. You would think its east to just prepare the potato filling and then stuffing it into premade samosa pastry sheets in the shape of a triangle. Pretty easy, right? Not really. Like I said, samosa making is an art and it required considerable amount of time, and patience.
. In Pakistan they are so popular and loved that you can find vendors selling them in every nook and corner of every neighbourhood.

Over the years the humble samosa has evolved from the simple potato samosa (Aloo Samosa) to chicken samosa, beef samosa, mix veg samosa. At the same time, it is being used as a base for chaats—samosa chaat with various toppings like onions, tomatoes, chickpeas, pomegranate airls, cilantro, sev, yogurt, chutneys etc.
Do try this recipe and instructions to get bakery style samosas at home.

Samosas are nothing but deep-fried potato turnovers. Samosas are the ultimate snack loved by all in Pakistan and India.

Sarvat Hanif @sarvathanif

Canada

Samosas are nothing but deep-fried potato turnovers. Samosas are the ultimate snack loved by all in Pakistan and India.

Saved

Ingredients

1 hour

8 servings

2 cupsall-purpose flour
2 tbsp.ghee, melted
1/2 tsp.salt
1/2 tsp.carom seeds
1/2 cuplukewarm water
1 tbsp.oil
1 tbsp.onion, sliced
1/2 tsp.cumin seeds
1/4 tsp.carom seeds
1/2 tsp.coriander powder
1/2 tsp.chilli flakes
1/4 tsp.cumin powder
To taste, chilli powder
1/4 tsp.turmeric
To taste salt
1 tbsp.water
2potatoes, boiled, peeled
1/2 cupcilantro, chopped
3green chillies, chopped

Saved

Steps

1 hour

1

In a bowl add the flour, carom seeds and melted ghee. Mix with hands till crumbly.
2

Gradually add water, in two steps, and combine to form dough like scone dough.
3

Cover with a damp towel and rest 30 minutes, at least.
4

In the meanwhile, make the stuffing by heating the oil in a skillet and saute the onion till soft.
5

Add all the whole spices and mix 1 minute. Add the powdered spices and mix 1 minute.
6

Switch off the flame, and add the potato by crushing it with hands, to get some chunks. Mix well to coat with the spices. Set aside.
7

Roll out the dough balls, into oval shape and stack all the rolled-out patties and cut in half.
8

Take one semi circle, and apply water on the straight edge and fold into a cone.
9

Place the cone, between the thumb and forefinger and add the stuffing—about 1 tablespoon.
10

Apply water again along the edges, and seal.
11

Heat oil to in a wok and add the samosas, seam side down.
For 2 minutes fry on high and then reduce flame to medium. Continue to fry till the “sizzling” sound vanishes and samosa is golden brown from both sides.
12

Remove to kitchen paper to drain excess oil.
Serve hot with chutney.