Aloo Samosa: Crispy, Spicy, Oh-So-Punjabi Street Food Delight! 🌸 🍳

Ingredients 🥄

For the Dough:
2 cups all-purpose flour (maida)
1/4 teaspoon carom seeds (ajwain)
1/4 teaspoon salt
4 tablespoons vegetable oil or ghee, plus more for frying
1/2 cup water, or as needed
For the Filling:
2 large potatoes, boiled, peeled and mashed
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (adjust to taste)
1/4 teaspoon garam masala
1/4 teaspoon amchur (dry mango powder)
1 green chili, finely chopped (optional)
1/4 cup peas, fresh or frozen
Salt to taste
Fresh coriander leaves, chopped

Instructions 📋

Making the Dough:
In a large bowl, combine the flour, carom seeds, and salt.
Add the oil or ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. This is key for a flaky crust!
Gradually add water, mixing until a firm, smooth dough forms. Don't over-knead!
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in a tender crust.
Preparing the Filling:
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add the mashed potatoes, coriander powder, turmeric powder, red chili powder, garam masala, amchur, green chili (if using), and peas.
Mix well and cook for 5-7 minutes, stirring frequently, until the filling is heated through and the spices are fragrant.
Season with salt to taste and stir in the fresh coriander leaves. Let the filling cool completely.
Assembling and Frying:
Divide the dough into small, equal-sized balls (about 1.5-2 inches in diameter).
Roll each ball into a thin oval shape.
Cut the oval in half.
Take one half and moisten the straight edge with a little water.
Bring the two straight edges together to form a cone, pressing firmly to seal the seam.
Fill the cone with the potato mixture, leaving a little space at the top.
Moisten the edges of the cone and pinch them together to seal completely, forming a triangular samosa.
Repeat with the remaining dough and filling.
Heat oil in a deep frying pan or kadhai over medium-low heat. The oil should be hot enough to gently sizzle, not smoke. 🍳
Carefully add the samosas to the hot oil, a few at a time, making sure not to overcrowd the pan.
Fry the samosas until they are golden brown and crispy on all sides, turning occasionally. This usually takes about 8-10 minutes.
Remove the samosas from the oil and drain them on paper towels to remove excess oil.
Serving:
Serve hot samosas with your favorite chutney, such as mint-coriander chutney or tamarind chutney. Enjoy!