Steps to Prepare Quick Aloo samosa

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Quick Aloo samosa. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Aloo samosa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo samosa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aloo samosa is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aloo samosa estimated approx 40 minutes.

To begin with this recipe, we must first prepare a few components. You can cook Aloo samosa using 20 ingredients and 20 steps. Here is how you cook that.

#TTR A popular deep fried snack recipe made with spiced potatoes and plain flour. Serve with tea and chutni.

Ingredients and spices that need to be Take to make Aloo samosa:

1. For samosa dough
2. maida 2 cup
3. oil 1/4 cup
4. carom seeds 1 tsp
5. Salt as per taste
6. Water knead for dough as required
7. For stuffing
8. boiled potatoes 4
9. oil 2 tbsp
10. cumin seeds 1 tsp
11. crushed coriander seeds 2 tsp
12. chopped green chilli 1
13. asafoetida Pinch
14. coriander powder 1 tsp
15. chilli powder 1/2 tsp
16. garam masala 1/2 tsp
17. dry mango powder 1/2 tsp
18. Salt as per taste
19. chopped coriander 2 tbsp
20. Oil for deep frying as required

Steps to make to make Aloo samosa

1. Start by making the samosa dough. To a large bowl, add flour, carom seeds, salt and mix well.
2. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
3. Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough.
4. Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
5. For stuffing
6. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and crushed coriander seeds.
7. Let the seeds sizzle for few seconds and then add the green chili and hing. Cook for 1 minute.
8. Add the boiled & mashed potatoes to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes.
9. Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
10. Once the dough has rested, give it a quick knead. Then divide the dough into equal parts.
11. Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
12. Roll one dough ball into a circle-oval kind of shape and then cut it into two parts.
13. Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone.
14. Fill the samosa with the potato filling, around 1 to 2 tablespoon. Don't overfill the samosa.
15. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side to Then pinch the edges and seal the samosa with frok.
16. Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas
17. Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.
18. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.
19. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
20. Enjoy hot samosas with tea, coriander chutney or sweet tamarind chutney!

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So that's going to wrap this up for this special food Recipe of Homemade Aloo samosa. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!