10
Sep 16

Aaloo (potato) Samosa

Samosa is extremely popular street food in all over India, for all in their leisure period time snacks, especially in west Bengal and Bihar.

As a mother of two growing children, this samosa didn’t only become popular among their friends but also popular among my friends and neighbors, all appreciates the taste of crispy and spicy samosa.

No Indian can live without masala or spice in their lives. Serve with green chutney & sauth (tamarind chutney) and your guests surely love and ralish!

Ingredients:

For outer layer:

  • Maida: 1 cup
  • Salt: ½ teaspoon
  • Ajwain: ¼ teaspoon
  • Oil: for deep frying
  • Ghee/oil: 2 tablespoon (for moin that is put it into dough itself).

For stuffing:

  • Potato: 4-5 no. (Medium size)
  • Green peas: 50 gram
  • Peanuts: 1 tablespoon
  • Poppy seeds: 1 tablespoon
  • Kala namak/black salt: ½ teaspoon
  • Onion: 1 (small size)
  • Refined oil/cooking oil: for frying
  • Ginger: 1”piece
  • Green chili: 2no.
  • Coriander leaves: 2 tablespoon (chopped)
  • Salt: half teaspoon
  • Red chili powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Jal-jeera powder: ½ teaspoon

Preparation:

  1. Boil, peel, chop and roughly mash potatoes. Keep aside.
  2. Chop onion, green chili and ginger into very small pieces. Keep aside.

Prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin, mustard seed, peanuts and coriander seeds, wait till it sputters, add onion, green chili and ginger in it. Stir it and fry till light brown (keep it stirring otherwise it may burn).
  2. Add fresh peas and fry for couple of minutes then add mashed potato and fry. (About 2-3 minutes)
  3. Add stuffing ingredients except poppy seeds and coriander leaves, Stir well, lower the flame, and fry for couple of minute. Put off the flame.
  4. Add poppy seeds and coriander leaves into the prepared stuffing. Now stuffing is ready. Keep aside.

For making dough:

  1. Take a wide vessel; pour Maida, ghee, Ajwain, and salt. Mix well by rubbing between palms.
  2. Add hot water in small quantity and knead them, if required, put some more water till the dough remains little harder than paratha dough.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after half an hour

Method:

  1. Divide the dough into 4-5 parts, make lemon size balls.
  2. Roll the each ball in 6-8 inch diameter oval shape, cut into two pieces with knife into half, and keep aside.
  3. Take one piece and make cone as shown in photo (here it is important to make the overlapping portion sticky by making it wet with wet finger), fill the stuffing in the cone and close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.
  4. Make all raw samosa like this, keep aside.
  5. Take a deep fry pan, put oil and heat on medium flame, to check if oil is ready put a little piece of dough in the oil it should comes up slowly.
  6. Deep fry the samosa on medium low heat fry till it becomes golden brown in color.
  7. Take it out on the paper napkin, to absorb Excess oil; it will become crispier after 4-5 minutes.
  8. Note: if it is fried on high heat, it will be soft. It will not be crispy.
  9. Samosa is ready to eat with green chutney, tamarind chutney and tomato ketchup with hot tea or coffee
    Aaloo (potato) Samosa

    Aaloo (potato) Samosa

    ingredients

    ingredients

    add cumin, mustard seed

    add cumin, mustard seed

    add cumin, mustard seed, peanuts

    add cumin, mustard seed, peanuts

    add onion

    add onion

    Add fresh peas

    Add fresh peas

    add mashed potato

    add mashed potato

    add mashed potato

    add mashed potato

    add ginger

    add ginger

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    add poppy seeds and coriander leaves,

    stuffing

    stuffing

    making dough

    making dough

    stuffing & dough

    stuffing & dough

    Divide the dough

    Divide the dough

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    Roll the each ball

    cut into two pieces

    cut into two pieces

    Take one piece and make cone

    Take one piece and make cone

    Take one piece and make cone

    Take one piece and make cone

    make cone as shown

    make cone as shown

    fill the stuffing in the cone

    fill the stuffing in the cone

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.

    Make all raw samosa

    Make all raw samosa

    Make all raw samosa

    Make all raw samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Deep fry the samosa

    Aaloo (potato) Samosa

    Aaloo (potato) Samosa


16
Jul 16

Aaloo (potato) raita

Raita is one of the most popular dishes from Indian cuisine. This is very quick and easy to prepare, goes well with poori, pulao, biryani, paratha. Including this raita in your meal will make the meal more enjoyable. Above all this preparation is full of calcium and protein.

Ingredients:

  • Potato: 2 no. (Medium size)
  • Curd (Yogurt): 1cup
  • Cumin seed (roasted powder): 1teaspoon
  • Salt: half teaspoon
  • Sugar: ½ teaspoon (optional)
  • Chili powder: ½ teaspoon
  • Fresh coriander leaves: 1 teaspoon

Preparation:

  1. Boil the potatoes, allow it to cool, peel and chop it into small pieces. Keep aside.
  2. Chop coriander leaves, keep aside.

Method:

  1. Take a mixing bowl.
  2. Put the curd, salt, cumin seed powder, chili powder and chopped coriander leaves into the bowl.
  3. Mix them well.
  4. Add chopped potatoes, Mix well and put into serving bowl.
  5. Now potato raita is ready. Sprinkle the little cumin powder and chili powder over the prepared raita.
  6. You can serve this as side dish too.
Aaloo (potato) raita

Aaloo (potato) raita

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Aaloo (potato) raita

Aaloo (potato) raita


23
Mar 16

Dry aaloo (quick aaloo fry)

Ingredients:

  • Potato: 250 gm
  • Green chilly: 2no. (Optional)
  • Asafetida powder: 1pinch
  • Mustard seed: ½ teaspoon
  • Curry leaves: 2 twig
  • Salt: 1 teaspoon
  • Turmeric powder: one forth teaspoon
  • Coriander powder: half teaspoon
  • Mango powder: 1/2 teaspoon

Preparation:

  1. Cut the green chili in pieces.
  2. Boil/ microwave the potatoes.
  3. Peel and chop the potatoes.

Method:

  1. Take kadhai, heat oil till smoke appears.
  2. Add mustard seed and asafoetida sputter it for few seconds
  3. Add curry leaves, green chili, chopped potatoes and fry it for 2 minutes.
  4. Add salt, turmeric powder,mango powder and coriander powder, fry for one minute.
  5. Put off the flame and decorate with green coriander leaf.
  6. Dry aaloo (quick aaloo fry) is ready to serve.

 

Dry aaloo (quick aaloo fry)

Dry aaloo (quick aaloo fry)

  1. Dry aaloo (quick aaloo fry)

    Dry aaloo (quick aaloo fry)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Add mustard seed

    Add mustard seed

    Add curry leaves, green chili

    Add curry leaves, green chili

    Add curry leaves, green chili, chopped potatoes

    Add curry leaves, green chili, chopped potatoes

    Add salt, turmeric powder and coriander powderand mango powder

    Add salt, turmeric powder and coriander powderand mango powder

    Dry aaloo (quick aaloo fry)

    Dry aaloo (quick aaloo fry)

    Dry aaloo (quick aaloo fry)

    Dry aaloo (quick aaloo fry)


23
Mar 16

Aaloo (potato) pakoda (fritters)

Ingredients:

  • Potato: 2-3 no.
  • Garam masala powder: ½ teaspoon
  • Salt: half teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Water: ½ cup
  • Mustard oil: for deep fry
  • Meetha soda (Sodabicarb): 1 pinch
  • Chat masala: 2-3 pinch

Preparation:

  1.  Peel off the potato and slice into thin layer. Keep aside.
  2. Take a bowl. Put Besan, salt, Ajawine, Garam masala and Meetha soda in it.
  3. Make a smooth batter with the help of water.

Method:

  1. Take kadhai (fry pan), heat oil in it, Let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, dip a slice of potato into batter. (Either direct by hand or spoon)
  4. Deep fry all slices, when they start to come up slowly turn over.
  5.  Fry till it becomes golden brown on both sides.
  6. Remove the pakoda from oil, sprinkle chat masala over it.
  7. Serve hot with green chutney and tomato sauce. Keep aside
    Aaloo (potato) pakoda (fritters)

    Aaloo (potato) pakoda (fritters)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Deep fry all slices

    Deep fry all slices

    Deep fry all slices

    Deep fry all slices

    Aaloo (potato) pakoda (fritters)

    Aaloo (potato) pakoda (fritters)

    Aaloo (potato) pakoda (fritters)

    Aaloo (potato) pakoda (fritters)


17
Dec 15

Pricked aaloo Dum (pricked potato masala)

Ingredients:

  • Potato: 500gm. (small)
  • Onion: 2no. (Medium)
  • Tomato: 1 no. (Medium)
  • Chili powder: 2teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2: pieces
  • Green chili: 2-3 no.
  • Cumin seed: half teaspoon
  • Bay leaf: 1 no.
  • Cinnamon: 1-2” pieces
  • Mace: 1” piececlove: 3-4 no.
  • Salt: 2 teaspoon
  • Mustard oil/cooking oil: 3-4 tablespoon
  • Water: 1 cup

Preparation:

  1. Roughly Chop and Grind tomato, Keep aside.
  2. Roughly chop onion, garlic, green chili and ginger. Grind it, Keep aside.
  3. Peel off potatoes; prick it all over with help of fork.
  4. Keep this into salted water for at least 20-30 minutes.

Method:

  1. Take fry pan heat oil, when it starts to smokes,
  2. Fry the potatoes till it become golden brown in color. Take it out, Keep aside.
  3. Add cumin seeds, cinnamon and bay leaf into the remaining oil.
  4. Wait for sputtering; add onion, ginger and green chili paste in it.
  5. Stir it and fry (keep it stirring otherwise it may burn) fry till golden brown. (About 5 minutes)
  6. Add tomato paste; fry till oil separates from the masala.
  7. Take a bowl put chili powder, coriander powder, turmeric powder and salt in it, add one tablespoon of water and mix it well to make paste.
  8. Add this paste in the fried masala, fry for couple of minutes.
  9. Add 2 cups of hot water and cover it.
  10.  When it comes to boil, add fried potatoes in it.
  11. Lower the flame cover it and cook about another 10 minutes.
  12. Add Garam masala powder, one teaspoon ghee and put off the flame.
  13. Now, Pricked aaloo curry (pricked potato masala) is ready to serve.
    Pricked aaloo Dum (pricked potato masala)

    Pricked aaloo Dum (pricked potato masala)

    Ingredients

    Ingredients

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Ingredients

    Ingredients

    Add cumin seeds, cinnamon and bay leaf

    Add cumin seeds, cinnamon and bay leaf

    add onion, ginger and green chili paste

    add onion, ginger and green chili paste

    Add tomato paste

    Add tomato paste

    fry till oil separates from the masala

    fry till oil separates from the masala

    fry till oil separates from the masala

    fry till oil separates from the masala

    adding chili powder, coriander powder, turmeric powder and salt

    adding chili powder, coriander powder, turmeric powder and salt

    frying masala

    frying masala

    fried masala

    fried masala

    Add 2 cups of hot water

    Add 2 cups of hot water

     Adding fried potatoes

    Adding fried potatoes

     Adding garam masala

    Adding garam masala

     Adding ghee

    Adding ghee

    Pricked aaloo Dum (pricked potato masala)

    Pricked aaloo Dum (pricked potato masala)

    Pricked aaloo Dum (pricked potato masala)

    Pricked aaloo Dum (pricked potato masala)

  • My family loves this potato recipe.
  • Potato is very popular all over the world.
  • Vitamin B6 found in the potato, plays an important role in our nervous system.
  • It has incredible source of potassium, which is helpful to maintain skin elasticity.