Aloo Samosa

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 ūüôā ¬†

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.¬†

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,

Aloo Samosa
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Boil Potatoes until nicely tender
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Peel and mash. Set a side.
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Dry roast whole coriander and cumin seeds.
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Crush them course in a spice mortar. Set a side.
Aloo Samosa
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Heat 2-3 tbsp oil in a pan, add in chili flakes and ginger garlic chopped.
Aloo Samosa
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Stir few seconds, do not burn it.
Aloo Samosa
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Add in mashed potatoes and salt as required and mix nicely.
Aloo Samosa
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Add in chopped onion, lemon juice and mix in.
Aloo Samosa
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Turn off the heat, add in chopped green chili and coriander. Mix in.
Aloo Samosa
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Add in roasted cumin and coriander we made above, mix and taste salt. Add more if you want.
Aloo Samosa
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Potato mixture is ready. Set it aside.

Samosa Pastry

Aloo Samosa
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In a pan add butter, melt it. If you are using clarified butter then make it a little hot.
Aloo Samosa
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In a bowl of a stand mixer add melted butter which is a bit warm with water and salt. Mix it.
Aloo Samosa
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Add flour and cumin on top of it.
Aloo Samosa
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Start kneading it for almost 10 minutes. Dough should be of medium consistency, not too hard.
Aloo Samosa
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Apply some oil on top of the dough, cover and rest it for 15-20 minutes.
You can also do this by hand.
Aloo Samosa
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Now cut equal parts from dough almost 17-18.
Aloo Samosa
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Make balls from all dough pieces. Cover them until you use them.
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With the help of dry flour roll 1 ball and shape should be kind of oval not round.
Aloo Samosa
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Cut in the middle with a knief. 
Aloo Samosa folding
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Now take this half moon shape on your 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.
Aloo Samosa folding
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Now open the pastry
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.
Aloo Samosa
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Aloo Samosa is ready.
Aloo Samosa
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Dust the trays with some dry flour, make and place all samosas on them. You can also freeze them at this time.
Aloo Samosa
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Fry in hot oil until golden brown. Serve with your favorite dip/chutni.

 

 

 

 

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