Aloo Samosa Recipe
Fresh hot aloo samosa with lots of yogurt green chatni on top. Yes thats it!!!! I don’t need anything else in life. Uff the aloo samosas I used to eat in Karachi Pakistan, those flavors are still dancing in my mouth, beautiful memories 🙂 Â
The samosa is made with all purpose flour locally known as maida pastry stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, lentils, spices and green chili, or fruits. The entire pastry is then deep-fried in vegetable oil to a golden brown color. It is served hot and is often eaten with fresh green chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samosas are also served in chaat, along with the traditional accompaniments of either chick pea or white pea preparation, garnished with yogurt, tamarind and green chutney, chopped onions, coriander, and chat masla.
Samosas of various types are available all over Pakistan. In general, most samosa varieties sold in the punjab and sindh are spicier and mostly contain vegetable or potato-based fillings. However, the samosas sold in the west and north of the country mostly contain minced meat-based fillings and are comparatively less spicy. The meat samosa contains minced meat of lamb, beef or chicken and are very popular as snack food in Pakistan.
In Pakistan, samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called kaghazi samosa  due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Another variant, popular in Punjab, consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander leaf salad, as well as various chutneys to top the samosas. The samosas are a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, and minced meat (lamb, beef or chicken). Sweet samosas are also sold in the cities of Pakistan including Peshawar; these sweet samosas contain no filling and are dipped in thick sugar syrup.
Another Pakistani snack food, which is popular in Punjab, is known as “samosa chaat”. This is a combination of a crumbled samosa, along with spiced chickpeas (channa chaat), yogurt, and chutneys. Alternatively, the samosa can be eaten on its own with a side of chutney.
In Pakistan, samosa’s are a staple iftaar food for many Pakistani families, during the month of Ramzan. No Iftar table is complete without Samosas on it.Â
Serving : This recipe will make almost 34 samosas
Ingredients
For Samosa Pastry
- All purpose flour  1 kg
- Butter or clarified butter  100 g
- Water almost 300 g or as required
- Salt 2 tsp or 10 g
- Whole cumin 3 tsp
For Potato filling
- Potato 2 kg
- Oil 3 tbsp
- Red chili flakes 1 tbsp
- Salt 2 tsp
- Whole cumin 2 tbsp
- Whole coriander 2 tbsp
- Ginger garlic chopped 1 heaped tbsp
- Lemon juice 3-4 tbsp
- Coriander chopped 1/2 cup
- Green chilies chopped 2
- Onion 2 finely chopped
Picture Directions,
Samosa Pastry
You can also do this by hand.
Apply water on the edges.
Fold one corner half way.
Fold the other corner, overlapping the first fold. The idea is to make a cone shape.
Fill almost a tbsp of potato filling into it.
Press the filling a bit then apply some water on the edges and press the edges.
