Aloo Samosa Recipe

INTRODUCTION OF ALOO SAMOSA RECIPE

Prepare to embark on a culinary journey to the heart of India with Grandma’s cherished Aloo Samosa recipe. These crispy delights hold a special place in our family’s tradition, crafted with love and passed down through generations. Bursting with the warmth of aromatic spices and the comforting goodness of spiced potatoes, the aloo samosa is like little pockets of joy, ready to delight your senses.

Picture this aloo samosa: golden-brown pastry, lovingly folded around a filling that whispers of home-cooked goodness. Each bite is a tribute to Grandma’s kitchen, where laughter mingled with the scent of cumin and coriander. Whether it’s a cozy afternoon tea or a festive gathering, these samosas are sure to bring smiles and satisfied tummies.

So, gather around, dear ones, and let’s recreate the magic of Grandma’s kitchen together. With her time-tested recipe and a sprinkle of love, we’ll craft aloo samosa that not only fills our bellies but warms our hearts with memories of home.

INGREDIENTS:

• 2 cups all-purpose flour
• 4 tablespoons ghee or vegetable oil
• 1/2 teaspoon salt
• Water, as needed
• 3 large potatoes, boiled, peeled, and mashed
• 1 cup frozen peas, thawed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Vegetable oil, for frying

INSTRUCTIONS:

1. In a large mixing bowl, combine the all-purpose flour, salt, and ghee (or vegetable oil). Rub the mixture between your palms until it resembles breadcrumbs.
2. Gradually add water, little by little, and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Meanwhile, prepare the filling. In a pan, heat some vegetable oil over medium heat. Add the cumin seeds and let them splutter.
4. Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
5. Stir in the mashed potatoes and thawed peas. Cook for 2-3 minutes.
6. Add the coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.
7. Divide the rested dough into equal-sized balls. Roll each ball into a thin circle (approximately 6 inches in diameter).
8. Cut each circle in half to form semi-circles.
9. Take one semi-circle and fold it into a cone, sealing the edges with a little water.
10. Fill the cone with the prepared potato filling, then seal the open edge of the cone by folding and pressing the dough together.
11. Repeat this process with the remaining dough and filling to make all the samosas.
12. Heat vegetable oil in a deep pan or fryer over medium heat. Once the oil is hot, carefully add the samosas in batches and fry until they turn golden brown and crispy.
13. Remove the fried samosas using a slotted spoon and drain them on paper towels to remove excess oil.
14. Serve Grandma’s special Aloo Samosas hot with your favorite chutney or dipping sauce. Enjoy the taste of tradition!

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