Aloo Samosa are triangular shaped pastries filled with savory potatoes and mild spices. Samosa varies with different regions. In most of the places, people use only potato as stuffing with added flavours. Along with the mild spices, addition of ingredients are also used with the potato filling, like panner (cottage cheese) cubes, almonds, peanuts, cashews, green peas and other vegetables. They are different in size, too. And in some region, people use minced meat as stuffing. Aloo Samosas are best accompanied with tamarind and dates chutney, and green coriander chutney.
The Samosas are relished best for a breakfast or can be taken as an evening snack with a cup of cofee or tea. The dish is best enjoyed during the rainy and winter days. The Aloo Samosas here is a basic and authentic dish with just the potato filling with some flavours. And the crust too is just made with all purpose flour.
Ingredients:
For the Crust:
1. All purpose flour (Maida) - 1 cup
2. Salt to taste
3. Kalonji or black onion seeds - 1/2 tsp.
3. Oil - 2 to 3 tbsp.
4. Oil for final frying
For Stuffing:
1. Potatoes - 3 to 4 nos.
2. Cumin seeds - 1 tsp.
3. Chilly powder - 3/4 tsp.
4. Coriander powder - 1/2 tsp.
5. Turmeric - 1 pinch.
6. Garam Masala - 1 tsp.
7. Green Chillies - 2 nos.
8. Dry mango powder (Amchur) - 1 tsp (alternative to this is lemon juice - 2 tsp.)
9. Salt to taste (preferably black salt)
10. Oil - 1 tbsp.
Cooking Method:
1. First clean and cut the potatoes in big pieces and keep it for boiling adding water.
2. In the mean time for the crust, mix all purpose flour, oil, black onion seeds and salt. Then addiing little by little water make it into a dough and keep aside covering it.
3. Then once the potatoes are boiled, peel the skin and cut it to small pieces. Chop the green chilies too and keep aside.
4. Heat oil in a pan, add cumin seeds and boiled potatoes. To this add salt, turmeric, garam masala, chilly powder, coriander powder, chopped green chilies and dry mango powder.
5. Fry until the potatoes are well coated with the spices and the oil is incorporated in the potatoes forming a thin light golden crust upon the potatoes. Once done keep this aside for the filling.
6. Now take a lemon size dough and roll it in a circular shape. The crust can be thin or little thick depending upon individuals' liking.
7. Cut the circular rolled out dough to half and fold it to a cone shape by applying the glue like flour paste (paste made out of flour and little water). Fill the potato filling into this and again seal it with the flour paste into a traingular shape like shown in the figure.
8. In this way make the shapes with the remaining fillings and dough.
9. Heat up the oil and fry the samosas until golden brown keeping flame from low to medium. Depending upon the size of the pan, 3 to 4 samosas can be fried at a time.
10. Just enjoy the samosas sipping hot coffee or tea along with tamarind and green coriander chutney (dip).
Note:
1. The samosas can also be cooked in oven with the brushing of some oil on top of it after folding it to a traingular shape.
2. If want to add nuts like cashew or peanuts, after making the filling, just fry the nuts seperately with oil or clarified butter (ghee) and then mix with the filling.
3. Fresh green peas can be added to the filling after cooking it seperately.
4. For the panner (cottage cheese) just add a big piece inside every traingle along with the stuffing. (This kind of stuffing, is seen in Delhi, India).
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