Aloo Samosa (Potato Samosa)
These aloo samosas are crispy, flaky pastries with a lightly spiced potato and pea mixture. Make this delectable vegetarian starter in the comfort of your home.
Ingredients
Dough
- 200 g Plain Flour
- 1 tbsp Oil
- 1 tsp Salt
- 1 tsp Carom Seeds
- 70 ml Water
Filling
- 2 tbsp Oil
- 1 Onions
- 1 tsp Cumin Seeds
- 500 g Potatoes
- 50 g Peas
- 1 tsp Salt
- 1 tsp Turmeric Powder
- ½ tsp Crushed Chillies
- 1 Green Chillies
- ½ tsp Chilli Powder
- 1 tsp Garam Masala
- 1 handful Coriander
Instructions
- In a bowl add the flour, oil, salt, carom seeds and water then mix and kneed the ingredients to form a smooth and firm dough before covering it with a tablecloth and setting it aside.
- Peel and chop the potatoes into small bite-sized pieces.
- In a large saucepan add the potatoes and cover with cold water then bring to a boil and allow to simmer for 8-10 minutes until the potatoes are soft and tender.
- As the potatoes are boiling in a pan heat up the oil on medium heat until hot.
- Add the cumin seeds and sauté for 1 minute until fragrant.
- Add the finely diced onion and cook for 4-5 minutes until it softens and becomes translucent.
- Add the peas and cook for a further few minutes.
- Add the salt, turmeric powder, crushed chilli flakes, chilli powder, and garam masala, and cook these spices for 2-3 minutes.
- Add a tbsp of water to help the spices release all their colours and prevent burning.
- Drain the boiled potatoes and add to the mixture then gently mix and break apart the potatoes.
- Add the finely chopped green chilli and coriander then stir before removing from heat and allowing the filling to cool down.
- Take the dough and make small smooth balls with it – you should be able to make 8-10 balls depending on your personal preference on how big you want your samosas.
- Roll out the dough balls into circles – ensure that you do not make them too thin or else they will tear when you add the filling.
- Cut it into half and take one half.
- Using water to seal the edge create a cone.
- Add the cooled mixture into the cone ensuring that it is not overfilled then seal the top with water – at this point the samosas can be frozen.
- Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the dough into the pan, and it should rise with tiny bubbles surrounding it.
- Gently add the samosas into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing them to cook for another 3-4 minutes until golden brown on the other side.
- Serve alongside some hari green chutney and enjoy1
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 82kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 0.2gTrans Fat: 0.01gSodium: 244mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 64IUVitamin C: 7mgCalcium: 8mgIron: 1mg
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