How to make aloo/ potato / traditional samosa at home

Aloo / Potato Samosa / Indian snacks samosa

Samosa are one of the best snacks in India. In my colleges days I loved it to eat at evening in most of times. 

Most of us think making samosa is difficult. But it is easy to cook, Check out below you will agree it.

Preparation  time - under 20 mins
Cooking time - under 30 mins
Yields- approximately 10-12 samosas

To make samosa we have to prepare a maida/ All purpose flour dough.

Ingredients needed for maida/all purpose flour dough 

All purpose flour/ maida - 1 cup
Carom seeds / Ajwain  /omam - 1/4 tsp (optional)
Oil - 1 tbsp
Salt - to taste

Method 

In a bowl mix together all purpose flour/maida, salt and oil nicely with your finger tips.The flour should be well mixed with the oil. This is done to get crispy samosas.

Then add carom seeds, water little at a time and make a pliable dough, not too soft.

Cover it with a moist cloth (to prevent it from drying) and let the dough rest for 20 minutes.

In the meantime we will prepare the stuffing for samosa.

Ingredients for potato filling

Onion - 1, Chop it
Green chilli -3
Ginger/garlic paste - 1/2 table spoon
boiled Potatos - 3 , Smash them
Chopped Coriander leaves
1/2 cup boiled peas
Chilli powder -1 tsp
Turmeric powder - 1/4 tsp
Coriander powder -1 tsp
Cumin powder -1/2 tsp
Lemon juice to taste

Preparation:

Now, heat a vessel, add oil, add cumin powder, green chilies  and chopped onions and allow them to brown. Add the ginger-garlic paste, spice powders and a tbsp of water and saute for a few secs. Add the smashed potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, mix them. Add the chopped coriander leaves and turn off heat.

Now Stuff is ready.

Let's start preparation for outer layer of Samosa.

Now, make balls from the dough. Smaller balls for smaller samosa, bigger balls for bigger samosa.

Now take a ball from balls of dough and Roll each ball with the rolling pin into a slightly thin puri ( round shape ) or an oval.  Take a knife and Cut it into half( to the center ).

Now take a semi-circle( half ) piece of the roti, and make a fold in the shape of a triangle as shown in the image. Seal along the fold with wet fingers. Now 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 when they are deep fried. Repeat the process until all dough ball are complete.

Add oil in a wide vessel. Heat the wide vessel to deep fry the samosas. Heat the oil till it is hot enough to fry samosa.

Now, the flame to medium and drop 2-3 samosas into the oil slowly and deep fry them till its color changes to golden brown, turning them carefully to the other side so that it cooks both sides.

Fry remaining samosas in the same manner.

Now, you can enjoy eating it.

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