Samosa is a very popular snack not only in India subcontinent but around the globe. Aloo Samosa is a crispy fried snacks with potato fillings and few basic spices. This aloo samosa is a deep fried version but one can call for a healthier way of cooking by air frying it or baking it in an oven. Samosa is one of the popular snack having it’s appearance everywhere as a street food, party snacks, restaurants and even in cafes. Aloo Samosas are mostly served with mint chutney or tomato sauce but I have served it with sweet chilly sauce.
For the covering : Maida - 250 grams
Ghee - 50 grams melted ghee or oil
Water as required
Ajwain - 1 tsp
A pinch of salt
For Filling : Potatoes - 2 large
Peas - Â½ cup
Few Cashews and Raisins - 2-3 tbsps
Cumin - Â½ tsp
Ginger Garlic - 1 tbsp minced or you can use paste
Green chillies - 1 chopped
Pinch of hing
Garam Masala powder - Â½ tsp
Red chilli powder - 1 tsp
Amchur powder - Â½ tsp
Few coriander leaves chopped
Oil as required for frying the samosa
For Sauce: 2 cups Water
Â½ cup Sugar
2 tsp Chilly flakes
A Lemon size tamarind
Salt to taste
1 tbsp Cornflour
Peel the potatoes, cut into medium size chunks and pressure cook for 2 whistles. Drain the water and crumble them ,do not mash them up completely. Set aside.
For the samosa covering, mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well.
Add water little by little and mix the flour to make a smooth dough. Cover and set aside until the filling is ready.
Heat 2 tsp oil in a pan. Saute cumin until begins to sizzle. Add ginger garlic, green chilli and saute for a min. Add cashews and raisins and saute for a min.
Add crumbled potatoes, peas, chili powder, garam masala, Amchur powder and salt. Mix everything well and saute for around 5 mins. Add chopped coriander leaves and mix well. Set this aside to cool.
Make medium size portions of the dough and roll to balls. Roll it to oval shape, not very thick nor thin and cut it into two.
Smear water over the straight edge and join the edges to make a cone. Press gently to seal the cone.
Fill the cone with potato masala and smear water on the edges. Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.
Continue the same and make ready all the samosa. Once done start frying the samosas.
Heat oil in a pan until medium hot. Add the samosas to the oil and deep fry them until golden. When they are half fried you can increase the flame to little high and fry until crisp.
Drain them on to a kitchen tissue and serve with Chutney or sauce of your choice.
For the sauce : Add water, sugar and tamarind in a sauce pan and bring it to a boil for around 2-3 mins.
Once sugar is dissolved completely, strain it and take the tamarind out, squeezed it nicely into the sugar water and take the juice out of it and discard the waste.
Now put back the sugar water into the pan and bring to boil. Add Salt to taste, chilly flakes and continue to boil for around 5 mins.
Next mix the Cornflour in little water and pour it in the sauce pan. Stir continously and boil further in low medium flame till it reaches a thick consistency which will take around 5 mins. Take off the flame.
Served the fried samosa with Khathi Meethi Teekhi Sauce (Sweet Sour Chilly Sauce).
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