Aloo Samosa Recipe
Aloo Samosa is a national snack of Pakistan and India; the soft and tangy potato filling feels utterly flavorful, and the crispy layer crackles in a month. Aloo samosa is typically served with mint chutney or tomato ketchup, and it's a signature snack for Ramadan Iftar parties.
Ingredients
- 3 potatoes
- 1 tsp dry fenugreek
- ½ tsp chaat masala
- 1 tsp chilli powder
- 1 tsp red chilli flakes
- salt (Adjustable)
- 1 tsp pomegranate seeds
- 1 tsp cumin seeds (jeera)
- 1 tsp dry coriander powder
- ½ bowl cabbage
- ½ bowl green onions
- ½ bowl cilantro
- 3 green chillies
- 1 tsp flour (to make a sticky mixture with water)
- Samosa Wrapper (Patti/sheets)
- 2 Cup cooking oil
Instructions
- First of all, boil the potatoes until they become softer.
- Now crush the potatoes and mix with cilantro, green onion, cabbage, and all the spices.
- Heat the small oil in a pan and fry this potato mixture for 3 to 4 minutes. Don't add water or excessive oil; moisture can affect the samosa wraps.
- Place Patti (wraps/sheet) on a wooden board. To make a cone, fold left to right, then right to left. Fill with potato mixture, and then turn the cone in the forward direction. Now, finally, Seal the last opening with the help of the flour mixture.
- Heat the 2 cups of oil in a pan and transfer the samosa to it. Keep an eye on them; you don't want them overly fried! Medium flame should do the trick. Also, keep flipping them to get a crispy texture. Now take them out and serve.
Video
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