Alu ke Samose

Samosa, the anytime mouth-watering snack, that is universally popular amongst most of us!

And it’s especially welcome when it is accompanied by garma garam masala chai!

So for those interested, here’s how I make it…

For the dough…

Add 1/2 tsp ajwain and salt to taste to about 2 cups all purpose flour.

Add oil and mix with fingertips till flour becomes crumbly and when pressed into a fistful, forms into loose balls

(as shown in the pic below)

Next add chilled water very slowly, to bring the dough together into a dry shaggy dough.

Press the dough together, so that the shaggy pieces stick together.

Work the dough for 2-3 min to firm a ball. At this stage the dough should ve extremely stiff.

Cover the dough and rest for 20 minutes.

Meanwhile make the filling…

Boil 4-5 large potatoes till they are almost cooked through, cool, peel and cut into very small cubes.

Dry roast 3-4 dry chilles, 1/2 tsp saunf, 1/2 tsp dhania aeeds and 1 tsp dry anardana seeds.

Grind coarsely

Heat oil, add 1 tsp jeera, 1/4 tsp haldi, the ground spices, 1/4 tsp garam masala, 1/4 tsp red chilli pwdr and salt to taste.

Add the cubed potato along with finely chopped green chillies and mix

Bhuno till potato pieces brown evenly, stirring occasionally

Transfer to a bowl to cool.

For shaping the samosa…

Divide the rested dough and form into round balls…slightly larger than a lemon.

Keep dough covered at all times, to prevent drying

Roll each ball into a big thin oval

Cut oval from the middle into 2 parts

Brush all corners with a mix made out of water and flour

Form each half into a cone, taking special care to seal sides

Fill generously with the potato filling.

Pinch the top of the cone closed….

making sure all edges are sealed tightly or the samosa might open while frying!

As you proceed to shape the remaining dough into samosas…make sure to cover those already shaped with a damp cloth ir paper towel. You can spray the samosas lightly with oil to prevent their sticking with one another

Once you have finished forming all the samosas, chill them in the refrigerator for 15 minutes.

I have found this really helps during the frying process as it prevents the oil temperature from becoming too high too quickly.

Frying of the samosas…

One by one, slip the chilled samosas, gently into luke warm oil (do not make the oil any hotter or the outer skin of your samosa will bubble up!)

And avoid over crowding…

As the oil is not very hot, the samosas will sink to the bottom, continue to cook on low heat till they rise to the surface.

Once they rise to the surface, increase heat to medium and fry till lightly golden

Remove samosa from hot oil

And serve while still warm with your fav chutney/hotsauce!

One Comment

  1. I loved this recipe ,specially the heating temp specifications
    Really important and makes all the difference