Aloor singara/ Aloo samosa

Aloo samosas are one of the most popular snacks in India. They are the best tea-time snacks in India. They are very easy to prepare. The most important thing to keep in mind while preparing them is that they should be folded and sealed properly.

Course: Snacks

Cuisine: Indian

Preparation time: 20 mins

Cook time: 30 mins

Servings: 12 pieces

Ingredients

Samosa dough

• 2 cups Maida/wheat flour
• ¼ cup vegetable oil
• ¼ teaspoon salt
• ½ cup water
• ½ teaspoon ajwain/thyme

Samosa filling

• 2 large potatoes, boiled, peeled and mashed
• 2 tablespoons oil
• ¼ teaspoon cumin seeds
• Salt to taste
• ½ teaspoon cumin powder
• ½ teaspoon amchur/mango powder
• ½ cup of boiled peas
• ½ teaspoon of coriander/dhaniya powder
• ¼ cup of chopped coriander leaves
• ¼  teaspoon of red chilli powder or the amount according to your taste
• ¼ cup of roasted peanuts

1. Take maida/wheat flour. Make a well in between and to it add the oil, salt, ajwain/thyme. Mix the ingredients together. It should have the consistency of wet sand.

2. Add water slowly and make hard dough.

3. Keep the dough aside covered for an hour.

Making the filling

1. Boil Potatoes. Mash them and to it add salt, red pepper powder, cumin powder, amchur powder. (See Note 1)

2. Add the boiled peas. Also had chopped coriander leaves and roasted peanuts.

3. Take a pan on stovetop. Once it becomes hot add oil. To the hot oil add cumin seeds and let it splutter.

4. Add aloo mixture to it and stir fry for some time.

5. Put off the flame and let it cool.

Folding and assembling the samosa

1. Now make balls of the dough and roll it evenly. Divide the dough into two halves. (Note 2)

2. Make a cone with one half of the rolled dough. Take little water in your hand and put it at the edges. This will help in sealing the edges of samosa. (Note 3)

3. Now seal the edges.

4. Make a fold in the side opposite to the edges. Now, again add water on the edges and seal the samosa. Now, first put one matar/pea in the cone. This will help in maintaining the shape of cone of samosa.

5. Now add the filling till 3/4th of the cone.

6. Now, put the samosa on a plate such that the flat end remains down. This will help maintaining the shape of samosa.

7. Heat about 2-3 inches of oil in a pan. To the pan add the prepared samosas such that you do not overcrowd the pan.

8. Now fry the samosa on low flame till it turns golden.

9. Serve them hot with imli chutney and dhaniya chutney.

Notes

1. Do not overboil the potatoes, else the potato mixture will become watery.

2. Generally, the crust of samosa is thicker. Therefore, while rolling out the dough, keep it a little thick.

3. If the samosas are not sealed properly, they will open up while frying.

Take maida/wheat flour. Make a well in between and to it add the oil, salt, ajwain/thyme. Mix the ingredients together. It should have the consistency of wet sand. Add water slowly and make hard dough. Keep the dough aside, covered for an hour.

Boil Potatoes. Mash them and to it add salt, red pepper powder, cumin powder, amchur powder. Add the boiled peas. Also had chopped coriander leaves and roasted peanuts. Take a pan on stovetop. Once it becomes hot add oil. To the hot oil add cumin seeds and let it splutter. Add aloo mixture to it and stir fry for some time. Put off the flame and let it cool.

Now make balls of the dough and roll it evenly. Divide the dough into two halves.

Make a cone with one half of the rolled dough. Take little water in your hand and put it at the edges. This will help in sealing the edges of samosa. Now seal the edges. Make a fold in the side opposite to the edges. Now, again add water on the edges and seal the samosa. Now, first put one matar/pea in the cone. This will help in maintaining the shape of cone of samosa. Now add the filling till 3/4th of the cone. Now, put the samosa on a plate such that the flat end remains down. This will help maintaining the shape of samosa.

Now fry the samosa on medium-low flame till it turns golden.