Aloo Samosa

Name: Aloo Samosa
Total time: 2700 s
Yield: 0-serving
Cuisine: Indian
Ingredients: 2 Cups maida; 4 Tablespoons oil; 1 Pinch salt; 1 Tablespoon oil; 1/2 Cup onions finely chopped; 1 Cup Aloo boiled peeled and mashed; 1 Cup green peas boiled; 1/2 Cup Paneer grated (cottage cheese); 2 Tablespoons cashewnuts roughly chopped (kaju); 2 Tablespoons raisins (kismis); 1/2 Teaspoon green chilli paste; 1/2 Teaspoon ginger (adrak) paste; 1 Tablespoon sugar; 2 Teaspoons lemon juice; 2 Tablespoons coriander chopped (Dhania); oil for deep - frying

Sandeep Kalra @cook_7805500

New Delhi

A samosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken.The samosa originated in the Middle East. It was introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a Mint sauce or chutney. With its origins in Uttar Pradesh (North India), they are a popular entree appetizer or snack in the South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.

Sandeep Kalra @cook_7805500

Saved

Ingredients

45 mins

0-serving

2 Cupsmaida
4 Tablespoonsoil
1 Pinchsalt
1 Tablespoonoil
1/2 Cuponions finely chopped
1 CupAloo boiled peeled and mashed
1 Cupgreen peas boiled
1/2 CupPaneer grated (cottage cheese)
2 Tablespoonscashewnuts roughly chopped (kaju)
2 Tablespoonsraisins (kismis)
1/2 Teaspoongreen chilli paste
1/2 Teaspoonginger (adrak) paste
1 Tablespoonsugar
2 Teaspoonslemon juice
2 Tablespoonscoriander chopped (Dhania)
oil for deep - frying

Saved

Steps

45 mins

1

Combine the flour, oil and salt in a bowl and knead firm dough using enough water.
2

Divide the dough into 6 equal portions and roll each portion into a 125 mm. X 50 mm. (5″ x 2″) oval. Keep aside.
3

For the filling heat the oil in a pan, add the onions and sauté till they turn translucent.
4

Add all the remaining ingredients, except the coriander, and mix well.
5

Cover and cook for 5 minutes on a slow flame.
6

Remove from the flame, add the coriander and mix well.
7

Divide the mixture into 12 equal portions and keep aside.
8

Divide each samosa covering oval into 2 halves.
9

Make a cone from each part and stuff it with 1 portion of the filling.
10

Seal the edges carefully using a little water.
11

Repeat with the remaining oval halves and filling to make 11 more samosas.
12

Heat the oil in a kadhai and deep-fry the samosas on a slow flame till golden brown. Drain on absorbent paper.