Crispy Aloo Samosa
Samosa is a fried or baked dish with a savoury filling. It is usually served as an appetiser with a green mint chutney or as a meal for breakfast. There are many varieties of samosa made across India, most of which are vegetarian. It is known as Shingara in Bengali, Singoda in Urdu and Sing-ra in Assamese.
Serves: 12 - 15 Samosas | Preparation Time: 30 minutes | Cooking Time: 20 minutes
Ingredients Required for Samosa Patti:
- Refined Wheat Flour (Maida) - 2 cups
- Oil - 2 tbsp
- Salt - 1 tsp or to taste
- Water as required
Ingredients Required for Potato Samosa Filling:
- Potato - 4, boiled and roughly mashed
- Oil - 2 tbsp
- Coriander seeds -1 tbsp lightly crushed
- Red chilli flakes - 1 tbsp
- Jeera - 1 tbsp lightly crushed
- Green chillies - 2-3
- Haldi - ½ tsp
- Salt - ½ tsp
- Onions - 1
- Coriander - handful
- Slotted Spoon
- Paper Towels
- Deep Bottomed Pan
- Mortar and Pestle
To Make The Samosa Strips:
- First we’ll start by making the dough for the strips. This is made in many different ways but the method we recommend starts with a simple dough.
- Add your maida to a mixing bowl along with the salt and the oil and work them into the flour with your fingers. You want to break the oil into smaller bits that get incorporated into the flour.
- Then start adding in the water a little at a time while working it through the flour. The dough should be firm and malleable.
- If you add too much water then don’t fret. Just add some more flour in to compensate.
- Knead the dough properly until it is soft and all the flour has been absorbed.
- Then let this dough rest for 30 minutes under a damp cloth or a muslin cloth to let the gluten in the dough do its thing and become more elastic.
- Now pinch out a small lime sized ball from the dough and start rolling it out on your rolling surface.
- Roll it as thin as you can in a vaguely round or even rectangular shape. The dough will pull back slightly as you roll.
- Once you think you’ve rolled it as thin as you can, take a knife and cut your circle in half. Then take one-half and work just on that. Stretch it out a little by rolling it so it can get wider along its breadth.
- When you have a nice even strip you’re ready to form your cone.
- Hold the strip in both hands. With your right hand roll the top corner of the strip down. Now fold the left side of the strip onto the fold on the right side and turn it upright. Ideally, you’ll have formed a cone shape. For a more visual guide watch the video above.
- Now you can use this cone pocket to stuff your filling. Don’t put too much as you need some room for filling to move about.
- Make sure you avoid any having any holes in the edges from which the filling will leak.
To Make The Masala:
- Heat some oil in a pan.
- Using a mortar and pestle, lightly crush some cumin seeds and some coriander seeds. Crushing them will help release their flavours. These seeds help add some depth and exciting flavours to the masala. Roast these spices on a medium flame until they are brown.
- Now add some turmeric powder to the pan. Then add in the chilli flakes for some spice. You may add more or less depending on the amount of spice you can handle. Mix the ingredients quickly as turmeric powder burns easily.
- Add in some salt for seasoning. Ensure that you do not add too much, as you can always add more salt to the mixture if it’s less, but you cannot remove any from the mixture if it’s more.
- Lastly, add in your boiled and semi-crushed potatoes. We do not mash the potatoes as we want small to medium sized pieces of potato in our filling. We crush our boiled potatoes into small to medium sized pieces using our fingers and not a potato masher.
- Finally, mix the mixture well to coat the potatoes in the spices.
- Once the potatoes are coated evenly, we add in some chopped green chillies, some chopped coriander and some chopped raw onions. The green chillies add some more heat to the samosa. You may use less or more depending on the amount of spice you can handle. You may also use green chillies with less spice or more spice instead. The chopped coriander helps add that signature flavour to the masala or the filling and the chopped onions help add some crunch to the samosa. Ensure that you do not cook the onions completely and leave them slightly raw, as we want our samosas to be slightly crunchy.
- Finally, mix the mixture well and then take the pan off the gas. Let the mixture cool down completely before you begin stuffing your samosas.
Putting it together:
- Take the samosa strips, dampen it slightly using some water and then fill it up with the masala. You may use both the strips you made or ready made frozen samosa strips, which are available at any store.
- In case you use the frozen strips, ensure that you defrost them before using them as they will break.
- Then bring the edges of the samosa together as mentioned above and seal them using a little water. You may also use eggwash, or a mix of flour and water to seal the edges. Egg wash works best, however, if you’re vegetarian, the others work just as well too.
- Refrigerate the samosa for about 30 minutes before frying to prevent them from opening up in the oil. You may even freeze these for a maximum of a week for maximum crispiness.
Frying of the Samosa:
- Heat some oil in a pan.
- Once the oil is hot, drop in a samosa to check if the oil is hot.
- If the oil is hot, add in a few more samosas and cook until they’re crisp and golden brown. If the oil is hot, the samosa should take about 10-15 minutes to turn a beautiful golden brown.
- Once cooked, place the samosas on a paper towel to drain the excess oil. If your oil isn’t hot, your samosas will soak in more oil than it would if the oil was hot.
- Serve with your favourite green chutney, tomato ketchup, and some lime!
Note: You may also bake your samosas in the oven or use an air fryer if you’re looking for a healthier option.