Aloo Samosa

Aloo Samosas are delicious deep-fried pastries filled with a spiced potato filling. Here's a recipe to make Aloo Samosas at home:

For the Samosa Dough:

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• Cold water, as needed

Instructions:

1. In a mixing bowl, combine the all-purpose flour and salt. Mix well.
2. Add the vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add cold water, a little at a time, and knead to form a smooth and firm dough. Be careful not to add too much water.
4. Once the dough is ready, cover it with a damp cloth and set it aside for 15-20 minutes.

For the Aloo Samosa Filling:

Ingredients:

• 2 medium-sized potatoes, boiled, peeled, and mashed
• 1/2 cup green peas (optional)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder) or lemon juice
• Salt, to taste
• 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle.
2. Add the chopped onion, green chilies, and grated ginger. Saute until the onions turn translucent.
3. Add the turmeric powder, coriander powder, and garam masala. Mix well.
4. Add the mashed potatoes and green peas (if using) to the pan. Stir to combine all the ingredients.
5. Add salt and amchur (or lemon juice) to taste. Mix everything thoroughly and cook for 2-3 minutes. Remove from heat and let the filling cool down.

To Assemble and Fry the Samosas:

Ingredients:

• Samosa dough
• Aloo samosa filling
• Water, for sealing
• Vegetable oil, for deep frying

Instructions:

1. Divide the dough into small lemon-sized balls. Roll each ball into a thin oval-shaped disc.
2. Cut the rolled dough in half, creating two semi-circles.
3. Take one semi-circle, moisten the straight edge with water, and fold it into a cone shape, overlapping the straight edges and pressing gently to seal.
4. Fill the cone with the prepared aloo samosa filling, leaving some space at the top for sealing.
5. Moisten the top edges of the cone with water and press them together to seal the samosa. Ensure that the samosa is tightly sealed to prevent the filling from spilling out during frying.
6. Repeat the process with the remaining dough and filling to make more samosas.
7. Heat oil in a deep pan or kadai over medium heat for frying. Once the oil is hot, reduce the heat to low-medium.
8. Gently slide a few samosas into the hot oil and fry them until golden brown and crispy. Flip them occasionally for even cooking.
9. Once cooked, remove the samosas from the oil using a slotted spoon and place them on a kitchen towel to absorb any excess oil.
10. Fry the remaining samosas in batches until all are cooked.