Aloo samosa recipe

Components of an aloo samosa;

Potatoes, 500 grammes

Making the dough:

flour, wheat, 500 grammes

50 ml of oil or ghee

carom seeds, 5 gramme

Salt

Water

(To deep fry the samosas) Oil

Regarding the tempering:

Ghee in 50 ml

Cumin seeds, 5 grammes

turmeric powder, 5 grammes

Red chilli powder, 3 grammes

10 grammes of green peppers

1 gramme of ginger

Garlic, 10 grammes

1 Lime

Coriander leaves, 10 grammes

Salt

Green peas, 100 grammes

Chaat masala powder, 10 grammes

fennel seeds, 5 grammes

Garam masala, 5 grammes

25 grammes of chopped cashew nuts

Making an Aloo Samosa

1.

When the potatoes are soft, peel them, then mash them.

2.

Chop the garlic, ginger, green chilies, and coriander leaves.

3.

All of the dough's ingredients, excluding the water, should be properly combined. Add water, then create a firm dough. Wait for ten minutes or so.

4.

According to the desired size of the samosas, divide the dough into sections that are circular.

5.

When the cumin is beginning to crackle, add the garlic and continue to sauté.

6.

Other than the last four ingredients, add the remaining ingredients and sauté for 5 minutes. Add the remaining ingredients, including the potatoes, and well combine.

7.

Each dough part should be rolled into a thin oval form and divided into two semicircles. Draw a half-circle. The semicircle's straight edge should be wetted. The moistened edges should be sealed into a triangular pocket by folding the straight edge, bringing the watered edges together, and holding the semicircle in your palm.

8.

Seal the upper edges after stuffing with the potato mixture. Repeat for the remainder.

Serve with mint or tamarind chutney and deep fry in oil till golden brown.