Aloo Samosa

Well, there’s not much story to it. I just felt like making samosas and I did. Hot hot samosas on a rainy day with a cup of tea/ coffee, is a deadly combo. Try out this easy and delicious recipe and make your loved ones feel special.

Ingredients

For the stuffing:

Potato/ Aloo – 1 ½ cups, peeled and cut in to small cubes

Onion – 1 cup, cut in to thin long pieces

Mustard and cumin seeds – ¼ tsp.

Turmeric powder – ¼ tsp.

Red chili powder – ½ tsp.

Dhanya jeera powder – ½ tsp.

Garam masala powder – ¼ tsp.

Fennel seeds powder/ Saunf powder – ¼ tsp., coarsely crushed

Salt – to taste

Oil – 2 tbsp.

For the outer layer:

All-purpose flour/ Maida – 2 cups

Wheat flour – ½ cup

Carom seeds/ Ajwain – ¼ tsp.

Black Pepper powder – ¼ tsp., coarsely ground

Chat masala – ½ tsp.

Ghee – 1 tsp.

Oil – for deep frying

Salt – to taste

Water – enough to knead the dough

Yield – 25 – 30 mini samosas

Method

1. Mix all the ingredients mentioned in the outer layer section (except oil) and make dough. Keep it aside for about 20 – 30 minutes.

2. In the meanwhile, to make the stuffing, take a pan, heat the oil (2 tbsp.) and add mustard and cumin seeds. Once they start spluttering, add the onion pieces and saute till they become transparent.

3. Add the potato pieces along with all the other ingredients (mentioned in the stuffing section). Mix thoroughly and cook until the potato pieces are done.

4. Now, take the dough and knead it again for about 3 – 4 minutes. Divide it in to very small equal sized balls.

5. Roll out each ball in to a circle and then cut it in to half. There should be 2 semi circles.

6. Take the semi circularly rolled out dough and make a cone. Fill in the cone with potato/ aloo masala and seal the open edge by pressing it.

7. Repeat the above step for all the balls.

8. In a sauce pan, heat the oil. Once the oil is ready, put in the samosas (4 – 5) and fry them in medium flame until they become golden brown in color. Repeat this step for all the samosas.

9. Place the samosas on a paper towel so that it soaks away the extra oil.

10. Serve the samosas with tomato ketchup or mint-coriander chutney.