Wednesday, November 18, 2015

Tasty, Aloo samosa recipe

Aloo samosa 

Ingredients :
For dough,
  • 2 cups all purpose flour (Maida)
  • 4 tbsp oil or 2 tbsp ghee or butter
  • 1/2 tsp salt 
  • 1 tsp carom seeds (ajwain)
  • 1 tsp onion seeds(kalonji)
  • water as required
For Filling samosa,
  • 1/2 kg, potato (Aloo) boiled, peeled and mashed 
  • 1 cup chopped coriander leaves+2 green chillies+4 garlic cloves+ a small piece ginger make a paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp mustard seeds
  • few curry leaves 
  • salt to taste 
  • 1/2 tsp turmeric powder 
  • 1/2 tsp red chilli powder
  • 1/4 tsp carom seeds powder 
  • 1/4 tsp garam masala powder
  • 4 tbsp fry peanuts 
  • 1 tbsp oil 
  • Oil for frying
Method :
In a large bowl, add sieve flour or maida, salt, carom seeds, onion seeds, oil or ghee or butter and mix well. Now add water to it and knead well such that the dough is neither hard nor to soft, just the right constancy. Now divide the dough and shape into balls. Keep it aside covered with moist cloth for 15-20 minutes.
Now heat 1 tbsp oil in a pan, add cumin, mustard, fennel seeds and curry leaves and heat them after they are cracked. Now add coriander, green chillies, garlic-ginger paste and saute for few sec. Now add the mashed potato, salt and all of spices powder (masala powder) and cook over medium flame for 2-3 minutes and turn off the heat. Now add fried peanuts, mix them. Now that the stuffing is ready, prepare the outer layer for the samosa.

Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the picture. Take a knife and divide the rolled puri into two by cutting through the center. Now take a semi-circle piece of the roti and make a fold in the shape of a triangle as shown in the picture. Now seal along the fold and place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing. Press the ends firmly so that the filling does not come out during the deep frying process. Heat oil in a frying pan to deep fry the samosas. Heat the oil till hot but not piping hot. Now reduce flame to low medium and drop 5-6 samosas into the oil slowly and deep fry them till golden brown.
Now remove onto absorbent paper. Serve hot tasty aloo samosa with green chutney and tamarind's sweet chutney.
For the samosa filling 

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Serve with green and tamarind chutney

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