Aloo Samosa (Spicy Potato Samosa)
A favorably snack among people. Golden and crispy samosa looks beautiful and tastes great in eating. Aloo samosa is easy to make at home, no special effort required. Learn from below aloo samosa recipe how you can make crispy golden samosa at home. This aloo samosa recipe also describe how you can make your own wrap of samosa. Check it out the recipe here!!
Prep Time: 20 minutes
Cook Time: 20 minutes
- 250 gms all purpose flour
- 1 cup Water
- Pinch of chilli powder
- 500 gms potatoes
- 100 gms green peas
- 2 onions chopped
- 6 green chillies chopped
- 1 bunch cilantro (coriander) washed and chopped
- 2 tsp lemon juice
- 1 tsp ginger garlic paste
- 1 tsp coriander seeds (dhaniya) powder
- Pinch of turmeric
- Oil for frying
- Salt to taste
Yield: 8 servings
To make the Aloo Samosa filling:
Boil the potatoes and mash them (not too soft).
Take a sauce pan add a tbsp of oil. Once the oil is hot add chopped onions and green chilies.
Fry the onions till golden brown and add ginger garlic paste and a pinch of turmeric After a minute add green peas and potatoes previously mashed. Mix them well.
Add lemon juice, dhaniya powder and salt. Mix it well and let it cook for 10 min on low flame Garnish it with cilantro. Allow to cool and set aside.
To make Samosa:
Take the flour in a bowl, heat 3 tbsp oil add it with salt to the flour.
And kneed the mixture into dough by adding water gradually and set it aside for 30 min.
Now divide the dough into 10 equal parts, make them into round flat balls
Roll each ball into a chapatti (medium thick) then cut it into 2 equal semi circles.
Fold the semi circle into half and seal one side with water making a triangle pocket
Now stuff it with filling and seal the other side with water again. Keep the oil ready for frying in a wok
Fry the samosas in oil on medium flame till they are golden brown. Make sure the side are sealed properly before putting the samosas in oil.
Remove from the oil and drain on kitchen paper. Aloo Samosas are ready to serve. ENJOY!!
- Serve with green chutney or imli chutney.