🥟 Aloo Samosa Recipe Ingredients: For Dough (samosa…
🥟 Aloo Samosa Recipe
Ingredients:
For Dough (samosa covering):
All-purpose flour (maida) – 2 cups
Oil or ghee – 3 tbsp
Salt – ½ tsp
Water – as needed (for kneading)
For Filling:
Potatoes – 3 medium (boiled & mashed)
Green peas – ½ cup (optional)
Green chilies – 2 (finely chopped)
Ginger – 1 tsp (grated)
Cumin seeds – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Red chili powder – ½ tsp
Garam masala – ½ tsp
Amchur (dry mango powder) or lemon juice – ½ tsp
Fresh coriander leaves – 2 tbsp (chopped)
Salt – to taste
Oil – 1 tbsp (for frying filling)
Oil – for deep frying samosas
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Method:
1. Prepare Dough:
Mix flour, salt, and oil/ghee in a bowl.
Rub with fingers until crumbly.
Add water gradually and knead into a stiff dough (not soft).
Cover and let it rest for 30 minutes.
2. Make Filling:
Heat 1 tbsp oil in a pan.
Add cumin seeds, ginger, green chilies. Sauté for a few seconds.
Add boiled potatoes and peas.
Mix in all spices: coriander powder, cumin powder, red chili powder, garam masala, amchur/lemon juice, and salt.
Stir well and cook for 2–3 minutes.
Add chopped coriander leaves, mix, and cool the filling.
3. Shape Samosas:
Divide dough into small balls. Roll each into an oval (not round).
Cut into two halves (semi-circles).
Take one half, form a cone by joining edges with water.
Fill with potato mixture.
Seal the top tightly with water. Repeat with all.
4. Fry Samosas:
Heat oil on medium flame.
Fry samosas on medium-low heat until golden and crisp.
Drain on tissue.
---
🍽 Serve with:
Green chutney
Tamarind chutney
Or ketchup if you like simple
Ingredients:
For Dough (samosa covering):
All-purpose flour (maida) – 2 cups
Oil or ghee – 3 tbsp
Salt – ½ tsp
Water – as needed (for kneading)
For Filling:
Potatoes – 3 medium (boiled & mashed)
Green peas – ½ cup (optional)
Green chilies – 2 (finely chopped)
Ginger – 1 tsp (grated)
Cumin seeds – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Red chili powder – ½ tsp
Garam masala – ½ tsp
Amchur (dry mango powder) or lemon juice – ½ tsp
Fresh coriander leaves – 2 tbsp (chopped)
Salt – to taste
Oil – 1 tbsp (for frying filling)
Oil – for deep frying samosas
---
Method:
1. Prepare Dough:
Mix flour, salt, and oil/ghee in a bowl.
Rub with fingers until crumbly.
Add water gradually and knead into a stiff dough (not soft).
Cover and let it rest for 30 minutes.
2. Make Filling:
Heat 1 tbsp oil in a pan.
Add cumin seeds, ginger, green chilies. Sauté for a few seconds.
Add boiled potatoes and peas.
Mix in all spices: coriander powder, cumin powder, red chili powder, garam masala, amchur/lemon juice, and salt.
Stir well and cook for 2–3 minutes.
Add chopped coriander leaves, mix, and cool the filling.
3. Shape Samosas:
Divide dough into small balls. Roll each into an oval (not round).
Cut into two halves (semi-circles).
Take one half, form a cone by joining edges with water.
Fill with potato mixture.
Seal the top tightly with water. Repeat with all.
4. Fry Samosas:
Heat oil on medium flame.
Fry samosas on medium-low heat until golden and crisp.
Drain on tissue.
---
🍽 Serve with:
Green chutney
Tamarind chutney
Or ketchup if you like simple
7
2
| 119,000 mlx | |
| 42 | |
| 10 |