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Crispy hot Aloo Samosa recipe
Samosa is one of the most famous and beloved snacks in India that is eaten with delight by people from all age groups. First introduced in India by traders from Central Asia around the 14th century, this delicious snack has managed to fulfil the taste buds of the Indian subcontinent to date. Over the years, samosa has found its place as one of the favourite street foods in India while also becoming a staple dish in all the restaurants.
A samosa can be considered as a spicy pastry that is made in triangular shapes and served with either the traditional mint chutney or the classic tomato sauce. The outer layer is known to be crispy and flaky which is made from flour while the inner filling mainly consists of potatoes along with different spices. The addition of green peas along with potatoes can help to increase the nutritional content of this delicious snack.
Making a samosa at home has never been easier than before, since making this spicy pastry needs a handful of staple ingredients. This delicious homemade snack can be enjoyed during teatime, and it can also be served as a favourite lunchtime snack for kids. For the preparation of samosa at home, we will be using Aashirvaad Superior MP Atta which is a 100% whole wheat atta.
The use of whole wheat atta instead of all-purpose refined flour will help to make the samosa more nutritious. Besides, the 5kg aashirvaad atta price will be economical compared to that of the all-purpose refined flour. The Aashirvaad atta 5kg price can be looked up over here.
- 1 cup Aashirvaad Atta
- ½ tsp Ajwain
- 1 tsp Salt
- 1 tbsp Oil
- ½ tsp Cumin Seeds
- ½ tsp Coriander Seeds
- ½ tsp Fennel
- 1 inch Ginger (finely chopped)
- 1 Chilli (finely chopped)
- 1 tsp Red Chilli Powder
- 1 tsp Black Pepper Powder
- 2 tsp Amchur Powder
- 1 tsp Garam Masala
- 3-4 Medium Potatoes (Boiled & Mashed)
- Take 1 cup of Aashirvaad atta and add ajwain, salt and oil to it, mix them well with the atta and add ¼ cup of water to knead the dough.
- Knead the dough well enough till it becomes smooth and holds the texture. Add water if required and after the dough is set, let it rest for an hour.
- Take a pan and add oil, cumin seeds, coriander seeds and fennel seeds to the pan on a low flame. Let the seeds crackle for a moment, this will turn the mixture aromatic.
- Then add chopped ginger, chopped chilli to the mixture. Now, add the spices which include red chilli powder, black pepper powder, amchur powder and garam masala. Sauté this mixture well.
- Add 3-4 medium boiled and mashed potatoes to this mixture and mix well. You can mash the potatoes a bit if needed.
- Take the dough and roll it into a circle. Cut the circle in half and take one part to form a cone-like shape by folding both the ends of the semicircle. Press and seal both ends with water.
- Fill the cone shape with the filling and seal the open ends by applying some water and pressing the dough. Deep fry the pastry on medium flame till it becomes crispy brown and ready to eat.