Steps to Make Homemade Aloo samosa

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Perfect Aloo samosa. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Aloo samosa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo samosa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aloo samosa is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aloo samosa estimated approx 40 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can have Aloo samosa using 20 ingredients and 20 steps. Here is how you cook that.

#TTR

A popular deep fried snack recipe made with spiced potatoes and plain flour. Serve with tea and chutni.

Ingredients and spices that need to be Make ready to make Aloo samosa:

1. For samosa dough
2. 2 cup maida
3. 1/4 cup oil
4. 1 tsp carom seeds
5. as per taste Salt
6. as required Water knead for dough
7. For stuffing
8. 4 boiled potatoes
9. 2 tbsp oil
10. 1 tsp cumin seeds
11. 2 tsp crushed coriander seeds
12. 1 chopped green chilli
13. Pinch asafoetida
14. 1 tsp coriander powder
15. 1/2 tsp chilli powder
16. 1/2 tsp garam masala
17. 1/2 tsp dry mango powder
18. as per taste Salt
19. 2 tbsp chopped coriander
20. as required Oil for deep frying

Instructions to make Aloo samosa

1. Start by making the samosa dough. To a large bowl, add flour, carom seeds, salt and mix well.
2. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
3. Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough.
4. Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
5. For stuffing
6. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and crushed coriander seeds.
7. Let the seeds sizzle for few seconds and then add the green chili and hing. Cook for 1 minute.
8. Add the boiled & mashed potatoes to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes.
9. Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
10. Once the dough has rested, give it a quick knead. Then divide the dough into equal parts.
11. Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
12. Roll one dough ball into a circle-oval kind of shape and then cut it into two parts.
13. Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone.
14. Fill the samosa with the potato filling, around 1 to 2 tablespoon. Don't overfill the samosa.
15. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side to Then pinch the edges and seal the samosa with frok.
16. Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas
17. Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.
18. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.
19. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
20. Enjoy hot samosas with tea, coriander chutney or sweet tamarind chutney!

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So that is going to wrap it up for this exceptional food Easiest Way to Make Perfect Aloo samosa. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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