Aloo Samosa
Experience the irresistible charm of homemade Aloo Samosa, a crispy and golden Indian snack bursting with flavor! These flaky pastries are crafted with a spiced potato and pea filling infused with aromatic spices like garam masala, cumin, and coriander, along with zesty notes of amchur powder and lemon juice. Encased in perfectly kneaded dough seasoned with carom seeds, the samosas are deep-fried to golden perfection, resulting in an unforgettable crunch. This recipe balances tradition and taste, making it an ideal treat for gatherings, teatime indulgence, or festive celebrations. Serve them hot with mint or tamarind chutney for a complete flavor experience. Perfect for fans of authentic Indian street food!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Carom seeds (ajwain)
- 0.25 cup Oil
- 0.5 cup Water
- 3 medium Potatoes
- 0.5 cup Peas
- 2 tablespoons Oil
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Amchur (dry mango) powder
- 0.5 teaspoon Salt
- 1 Green chili
- 1 inch piece Ginger
- 2 tablespoons Cilantro
- 1 tablespoon Lemon juice
- 3 cups Oil for deep frying
Instructions
Boil the potatoes until tender, peel, and dice them. Set aside.
In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 0.5 teaspoon of carom seeds, and 0.25 cup of oil. Mix well until the mixture resembles bread crumbs.
Gradually add 0.5 cup water, knead into a firm dough, cover it with a damp cloth, and let it rest for 20 minutes.
Heat 2 tablespoons of oil in a pan over medium heat. Add 0.5 teaspoon of cumin seeds and allow them to splutter.
Add finely chopped 1-inch ginger piece and 1 chopped green chili. Sauté for a minute.
Add 0.5 cup of peas, and cook for 2-3 minutes until tender.
Add diced potatoes, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.5 teaspoon chili powder, 0.5 teaspoon garam masala, 0.5 teaspoon amchur powder, and 0.5 teaspoon salt. Mix well.
Cook the mixture for 5-7 minutes, stirring occasionally. Remove from heat, add 2 tablespoons chopped cilantro and 1 tablespoon lemon juice. Mix and let cool.
Divide the dough into 8 equal portions, roll each portion into a ball and flatten it into an oval shape.
Cut each oval into two to make semi-circles. Form a cone shape by sealing the edges with water.
Stuff each cone with the potato filling, seal the open end by pressing the edges together.
Heat approximately 3 cups of oil in a deep frying pan. Once hot, reduce to medium heat.
Fry the samosas in batches until golden brown and crispy, about 4-5 minutes per batch.
Drain samosas on a paper towel.
Serve warm with mint chutney or tamarind chutney.
Nutrition Facts
Calories |
8560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 798.8 g | 1024% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3650 mg | 159% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 13.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3909 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
