Aloo Samosa - The never to fade out Indian Appetizer !

"A good homemade Samosa and a ginger spiced chai can fix absolutely everything", is atleast what every foodie agrees on !

With the myriad of options available, Samosa tops the Indian menu till date as its fan following never wanes, saying this is no exaggeration.

Making them at home sounds tedious to many so they rather prefer to buy than prepare. Also because they are easily available at every nook of the Indian streets. But the moment you step out of home (India) the scene resverses and finding a decent samosa with a good pastry becomes absolutely  impossible.That is when your creativity strikes in and the urge to devour the goodness strives you towards its making. 

Like every other, it does need practice and with a few tips and tricks you can Master it too !

Ingredients :

Yields : 14 Samosa

For dough : 

• 3 cups : All Purpose Flour
• 4 tbsp : Oil
• Salt to taste
• 2 tsp : Carom seeds
• Water (as needed )

For the filling :

• 700 gm : Potato
• 1/2 cup : Mint leaves
• 1/2 cup : Coriander leaves
• 1 tbsp : Ginger grated
• 1 tbsp : Green Chilli minced
• 2 tbsp : Oil
• 1 tsp : Cumin powder
• 1 tsp : Red Chilli powder
• 1 tbsp : Crushed Kasoori Methi
• 1 tsp : Dry Mango Powder
• 1/2 tsp : Black Salt
• Salt to taste
• 1 tbsp : Coriander seeds, crushed
• 1 tsp : Dry Red Chilli flakes
• 1 tsp : Garam Masala powder
• 1/2 tsp : Fennel Seeds
• 2 tbsp : Fried Cashews

Method :

For the dough : 

Take flour, salt , carom seeds in a bowl.Mix and add oil to the flour. 

Rub with fingers until oil is Incorporated well and resembles bread crumbs.

Add water little at a time and knead to a stiff dough.Cover with damp cloth and set aside for couple of hours.

For Potato filling :

Coarse grind mint, coriander, ginger and green chilli adding very little water and set ready.
Heat oil in a pan add all the dry spices I.e cumin powder, red chilli powder, red chilli flakes, coriander seeds, coriander powder, black salt ,salt, kasoori methi, dry mango powder, garam masala and fennel seeds. Fry them until fragrant.

Add the ground mint ,coriander, green chilli and ginger paste.Saute for a minute and two.

Later add the boiled ,peeled and roughly crushed potatoes. Mix well with the roasted masala. 

Add the ghee roasted cashews. Remove to a separate bowl and allow it to cool completely.

Filling and Shaping :

Divide the dough into Seven equal portions.

Roll out each dough portion into oval shape and cut it into equal halves.

Brush water along the half of the flat edge of the semi oval.

Overlap the wet half over the dry other half .

Press and seal along the corners to form a cone.

Add a spoonful or two of prepared and cooled potato filling in the cone.

Fold a centimeter of the curved edge of the dough as shown in the image.Press firmly to seal.

 

Now bring both the edges together and press firmly. Apply little moisture if needed.

Almost Perfectly shaped and filled samosa. 

Place the filled and shaped samosas in a thali or a pan with high edges and rest them atleast for half an hour.

Frying :

Later start heating oil in a kadai for deep frying the samosas.
Oil temperature has to be medium hot.

Slowly slide in the samosas and fry on low medium heat until golden.

This is a time consuming process so do not rush.

Keep turning them around and continue to fry until golden on all the sides.

This might take around 20 to 25 minutes.

Once golden remove them with a slotted spoon on to a paper towel lined plate.
Repeat and fry the rest.

 Aloo samosa with a flaky crust and perfectly spiced potato filling are all ready to Hogg on.

Make and enjoy !

Few Pointers :

1) Boil the potatoes and add them to cold water just to avoid from further cooking and absorbing extra moisture.

2) The spices can be adjusted to taste and preference. 

3) Cool the filling thoroughly before filling as the hot mixture turns the pastry soggy.

4) Adding the oil and resting the dough help in attaining crispy yet flaky crust.

5) Just add enough water to bind the dough and do not knead for long.

6) Resting the filled and shaped samosa helps in drying out the exterior to an extent helping in attaining golden colour.

7) Fry the samosas on low to medium heat throughout. Do not rush as they turn softer once cooled if done so.

8) Stores well for upto 3 days or more depending on weather conditions.

Give this simple recipe a try and do share your feedback !