Aloo Samosa

Aloo samosas are a beloved Indian snack, featuring a crisp, golden-brown pastry shell filled with a spiced mixture of potatoes and peas. The filling is flavoured with a blend of aromatic spices, offering a satisfying balance of savoury and comforting tastes. These have a combination of crunch and warmth, making them a popular choice for any occasion.

Ingredients:

For the Dough:

• 2 cups all purpose flour

• ¼ tsp ajwain

• ½ tsp salt

• ¼ cup ghee

• ½ cup water
  

For the Stuffing:

• 2 tsp ghee

• 1 tsp cumin seeds (jeera)

• ½ tsp crushed coriander seeds

• ½ tsp fennel seeds

• Pinch of asafoetida (hing)

• 1-inch ginger (finely chopped)

• 1 green chili (finely chopped)

• ½ cup peas

• ½ tsp Kashmiri red chili powder

• ½ tsp coriander powder

• ¼ tsp cumin powder

• ½ tsp aamchur (dry mango powder)

• ½ tsp garam masala

• ¼ tsp crushed pepper

• ¾ tsp salt

• 4 boiled and mashed potatoes (aloo)

• 2 tbsp finely chopped cilantro
  

For Frying:

• Avocado Oil
  

Instructions:

1. Prepare the Dough:
   

   • In a mixing bowl, combine flour, ajwain, and salt.

   • Add ghee and combine (this step is important as it makes your dough flaky and tender).

   • Gradually add water to form a soft dough. Knead until smooth approximately 5 -10 minutes. Drill with avocado oil, cover, and set aside for 20 minutes.
     

2. Make the Stuffing:
   

   • Wash, then boil potatoes until fully cooked (may take 15)

   • Once warm, peel potatoes and roughly dice.

   • In a pan, add cumin seeds, crushed coriander seeds, fennel, and hing. Sauté until aromatic.

   • Add ginger, chili, and peas.

   • Stir in the remaining spices: Kashmiri chili powder, coriander powder, cumin powder, aamchur, garam masala, pepper, and salt.

     
     

3. Shape the Samosa:

   
   

   • Divide the dough into even pieces, Pinch off a ball of dough roll it into an oval shape (you can make mini or standard/medium sized samosas).

   • Cut it horizontally to make two equal portions.

   • Shape each half into a cone.

   • Stuff each cone with filling.

   • Seal the edges by pressing them together firmly. Ensure the samosa is tightly sealed.
     

4. Fry the Samosas:
   

   • Heat oil in a heavy bottomed pot, wok, or deep fryer.

   • Once the oil is heated, reduce the heat to medium/low and fry the samosas low and slow and in batches. This may take at least 15 minutes depending on the samosa size, fry until golden and crisp (if the oil is too hot the samosa will develop bubbles on the exterior).

   • Remove from the oil and drain on wire rack or kitchen paper.
     

5. Serve:
   

   • Enjoy your aloo samosas with tamarind sauce.