Aaloo (potato) Samosa

• Servings: 4
• Preparation time: 5 minutes.
• Boiling time: 10 minutes.
• Cooking stuffing time: 12 minutes.
• preparation dough and folding samosa time: 20 minutes
• Frying time: 10-15 minutes each batch.
• Total time: 62 minutes.

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 neighbours, 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 relish!

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 chilli: 2 no.
• Coriander leaves: 2 tablespoon (chopped)
• Salt: half teaspoon
• Red chilli 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 chilli 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 chilli 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 colour.
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 by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.