ALOO SAMOSA (POTATO SAMOSA)

Samosas are one of the most tastiest Indian snacks. There are different types of samosas depending on the flour used, the vegetables and spices used for the filling, and the method in which they are made. I am giving below the recipe of the potato samosa we make at home. The outer part is crunchy while the inner potato mixture just melts in the mouth.

Ingredients

For the dough

¾ cup wheat flour
½ tbsp semolina flour (sooji) (optional)
¼ tsp salt
11/2 tbsp oil
¼ cup lukewarm water

For the filling

3 large potatoes boiled and cut into small pieces
4 tbsp oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
¼ tsp turmeric powder
1 tsp salt
1 tsp garam masala powder
1 tsp dry mango powder
3 tbsp chopped Coriander leaves

Method

First take the potatoes, wash and cut them into halves. Then pressure cook the potatoes with water and ¼ tsp salt for about 7 minutes. Then make the dough. For this add all the ingredients for the dough in a bowl except water. Then add water little by little and keep kneading till you get a firm and smooth dough. Once done, close the bowl with a lid and set aside.

Then peel the boiled potatoes and cut them into small cubes and set aside. Now heat oil in a frying pan, and then add cumin powder, coriander powder, red chilli powder, turmeric powder and ¼ tsp salt. Then add the boiled potatoes and mix well. Finally add dry mango powder, garam masala powder and the chopped coriander leaves. Mix well. The potato filling is now ready. Allow it to cool down.

Then take the dough, and divide it into 4 equal portions. Roll each portion into a circle and cut it into half. Form each semicircle into a cone and fill 1/8th of the potato mixture into it. Seal the edges of the samosa by applying water on one edge and overlapping it over the other edge. Make sure that the potato mixture does not come out. In this way make all the 8 samosas.

Then heat oil in a frying pan on medium heat and fry the samosas 2 or 3 at a time. Cook till they are golden brown in colour. Serve hot with tomato sauce.