Crispy Aloo Samosas with Sweet Chili Sauce: A Flavorful Indian Snack
50 minutes
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About Crispy Aloo Samosas with Sweet Chili Sauce: A Flavorful Indian Snack
Craving a crispy, flavorful explosion? These Aloo Samosas are the ultimate Indian snack, boasting a flaky, golden-brown pastry filled with perfectly spiced potatoes and a tantalizing sweet and tangy chili sauce.Imagine sinking your teeth into these irresistible pockets of deliciousness. Whether you're hosting a party or simply treating yourself, this easy-to-follow recipe guides you to samosa perfection.With step-by-step instructions and expert tips, you'll master the art of creating truly impressive samosas, guaranteed to tantalize your taste buds and leave you wanting more.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Samosa Dough
- 250 gm All-Purpose Flour
- 50 gm Ghee melted, or oil
- Water as needed
- 1 tsp Ajwain Seeds
- 1 pinch Salt
For the Potato Filling
- 2 Large Potatoes peeled and cubed
- ½ cup Peas green
- 1-2 Tbsp Cashews
- 1-2 Tbsp Raisins
- ½ tsp Cumin Seeds
- 1 Tbsp Ginger-Garlic Paste
- 1 Chili finely chopped, green
- 1 pinch Asafoetida
- ½ tsp Garam Masala
- 1 tsp Chili Powder red
- ½ tsp Mango Powder amchur, dry
- 10-12 sprigs Coriander chopped
- Oil for frying
For the Sweet Chili Sauce
- 2 cup Water
- ½ cup Sugar
- 2 tsp Chili Flakes
- 5 gm Tamarind lemon-sized piece
- Salt to taste
- 1 Tbsp Corn Flour
Instructions
Prepare the Potatoes
- Pressure cook the cubed potatoes for 2 whistles until tender. Drain and crumble the potatoes. Set aside.
Make the Samosa Dough
- In a large bowl, combine the flour, ajwain seeds, salt, and melted ghee. Rub the ghee into the flour until well combined.
- Gradually add water, mixing until a smooth dough forms. Knead for a few minutes until soft and pliable. Cover and let rest while you prepare the filling.
Make the Potato Filling
- Heat 2 teaspoons of oil in a pan. Add cumin seeds and sauté until fragrant. Add ginger-garlic paste and green chili, sautéing for a minute. Add cashews and raisins, sautéing for another minute.
- Add the crumbled potatoes, peas, red chili powder, garam masala, dry mango powder, and salt. Mix well and sauté for about 5 minutes. Stir in chopped cilantro. Set aside to cool.
Assemble the Samosas
- Divide the dough into medium-sized portions and roll each into a ball. Roll each ball into an oval shape, not too thick or thin. Cut each oval in half.
- Brush water along the straight edge of each dough half. Fold the dough to form a cone, pressing gently to seal.
- Fill each cone with the potato filling. Brush water along the edges and seal the samosa, creating a pleat to secure the filling.
- Repeat the process to assemble all the samosas.
Fry the Samosas
- Heat oil in a deep pan over medium heat. Carefully add the samosas to the hot oil. Fry until golden brown and crispy, increasing the heat slightly towards the end to ensure crispiness.
- Remove the samosas and drain on paper towels to absorb excess oil.
Make the Sweet Chili Sauce
- In a saucepan, combine water, sugar, and tamarind. Bring to a boil and cook for 2-3 minutes until the sugar dissolves.
- Strain the mixture, squeezing the tamarind to extract all the pulp. Discard the tamarind pulp.
- Return the tamarind-infused sugar water to the saucepan. Add salt and chili flakes. Bring to a boil and cook for 5 minutes.
- In a small bowl, whisk together cornstarch and a little water to form a slurry. Add the cornstarch slurry to the saucepan, stirring continuously. Cook over low-medium heat until the sauce thickens, about 5 minutes.
- Serve the crispy Aloo Samosas hot with the sweet chili sauce.
Recipe Notes
Expert Tips
- For extra crispy samosas, ensure the oil is hot enough before frying. You can test this by dropping a small piece of dough into the oil – it should sizzle immediately.
- Don't overcrowd the pan when frying samosas. This will lower the oil temperature and result in soggy samosas. Fry in batches for best results.
- To prevent the samosa filling from becoming too wet, avoid using ingredients with high water content. If using vegetables, sauté them well before adding to the filling.
Storage Instructions
- Store leftover samosas in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 782kcalCarbohydrates: 137gProtein: 14gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 43mgSodium: 124mgPotassium: 904mgFiber: 9gSugar: 38gVitamin A: 1285IUVitamin C: 42mgCalcium: 59mgIron: 6mg
Akum Raj Jamir
Articles: 153
3 Comments
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Such a delicious dish! Thank you.
This looks so appetizing! Thank you.
This is delightful! Thanks for the recipe.