Aloo Samosa

Monsoon has arrived finally and so has our desire to munch on a lip smacking hot samosa.
A great idea to make them for family gatherings or evening time snacks.

It is a flaky and spicy snack which has an crisp outer layer made of flour dough and rich flavourful filling of mashed potato, peas and spices.

This dough has a wonderful taste and texture and it's very easy to work with.

It has a mild lingering taste of chilli, ginger, coriander and cumin seed which makes it simply irresistible.  Its really a fun food frolics filled trip.

It is iconic Indian snack. Pair them with tangy tamarind chutney or coriander chutney for dipping.
Enjoy them with a cup of tea.

Ingredients:

For the dough:

2 cups Refined flour
1/4 cup oil
1 tsp carom seeds
Salt
Water as required

For the stuffing:

5 large potatoes, (boiled, peeled)
1/3 cup green peas. boiled
1 tsp fennel seeds powder
1 tsp coriander powder
2 tsp garam masala
1 tsp chat masala powder
2 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
4 green chillies. chopped
2 tbsp ginger, chopped
1 tbsp coriander leaves
Salt as required
2 tbsp oil for tempering

Oil for deep frying the samosas

Method:

Preparation of dough:

1. Mix all the ingredients for the dough except water and rub thoroughly.
2. Start kneading by sprinkling water and make a hard dough. Set aside for about 30 minutes.

Preparation of stuffing:

1. Take the boiled potatoes. Cut into cubes. Lightly crush them. 
2. Heat oil in a pan in high flame and add cumin seeds.
3. Once the cumin starts crackling, add the chopped ginger and green chili and saute till the raw aroma of ginger goes away.
4. Reduce the heat and add all the dry spice powders one by one.
5. Mix well and add crushed potato & peas.
6. Add salt and saute till it is mixed well.
7. Remove from heat and add the chopped coriander leaves from top and Mix well. Keep aside.

Preparation of Stuffing and Frying Samosa:

1. Divide the dough into round portions as per the size of the samosas required. (Here you can divide the dough into 6 equal sized balls)
2. Roll each portion of dough into a thin oval shape (Roti size)  and cut into 2 semicircles with knife.
3. Take a semicircle. Apply water on the straight side of the semicircle. 
4. Hold the semi-circle in your hand, fold the straight side, joining together the watered edges, seal the watered edges into a triangular pocket and press well.
   
5. Stuff the potato mixture and then seal the upper edges by applying water. Make sure not to have loose ends.
6. Repeat the above steps for rest.
7. Heat oil in a pan. Once oil is hot, gently drop the samosa and reduce the flame to low.
8. Deep fry samosa till golden brown and drain them on paper towel to absorb excess oil.
9. Before you drop the next samosa, increase the flame. Once you drop, lower the flame.

Serve them with coriander chutney.