Aloo Samosa is a popular snack across the Indian subcontinent, known for its crispy pastry filled with a spicy potato filling. These triangular-shaped snacks are a staple at many gatherings and are perfect for an evening snack or appetizer. The outer shell is golden and crunchy, while the inside is soft and bursting with flavors from spices and herbs. Samosas are often served with tamarind chutney or mint sauce, which complements the spicy filling perfectly, making them irresistible and a favorite among all age groups.
Ingredients You’ll Need
For the dough:
- 2 cups all-purpose flour
- 4 tbsp oil
- 1/2 tsp salt
- Water, as needed to form dough
For the filling:
- 3 large potatoes, boiled and mashed
- 1 cup peas, boiled
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp chili powder
- 2 tbsp oil
- Salt to taste
Step-by-Step Instructions
- To make the dough, mix flour, oil, and salt. Add enough water to form a smooth, firm dough. Cover and set aside for 30 minutes.
- For the filling, heat oil in a pan, add cumin seeds, and let them splutter. Add turmeric, garam masala, chili powder, and salt. Mix in the mashed potatoes and peas. Cook for 5 minutes until well combined. Let it cool.
- Divide the dough into small balls. Roll each into a thin oval shape, cut it in half, and form each piece into a cone. Fill the cone with the potato mixture, then seal the edges with a little water.
- Deep fry the samosas in hot oil until golden and crisp.
- Serve hot with chutney or sauce.
Embark on the delightful culinary adventure of preparing Aloo Samosa, a popular snack beloved for its crispy outer layer and hearty filling. Our recipe guides you through crafting the perfect dough, which crisps up beautifully when fried, and a flavorful filling of mashed potatoes, peas, and spices like cumin, garam masala, and amchur (dry mango powder). Learn the art of folding samosas to ensure they hold their iconic triangular shape and retain all the delicious filling during frying.
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