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Aloo Samosa

Crispy fried pastry cones filled with spiced potatoes and peas.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 samosas
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 tsp salt for the dough
  • 1/4 cup oil for the dough
  • 5 to 6 tbsp water added 1 tbsp at a time for a stiff dough
  • 4 medium potatoes boiled, peeled and roughly mashed
  • 1/2 cup green peas boiled
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp salt for the filling
  • 1 tsp amchur (dry mango powder)
  • 1/2 tsp garam masala
  • 2 tbsp fresh coriander chopped
  • oil for deep frying
  • 1 tbsp oil for the filling

Method
 

  1. Mix the flour, 1/2 tsp salt and 1/4 cup oil until crumbly. Add water gradually and knead into a stiff dough. Cover and rest for 30 minutes.
  2. Heat 1 tbsp oil and fry the cumin seeds. Add the mashed potatoes, peas, coriander powder, chili, 1 tsp salt, amchur and garam masala. Cook for 3 minutes, add the coriander and cool completely.
  3. Divide the dough into 6 balls. Roll each into an oval about 6 inches long, cut in half to make 2 semicircles.
  4. Form each semicircle into a cone, sealing the straight edge with a little water. Fill with 2 tbsp filling and press the open edge to seal.
  5. Heat oil for deep frying on medium-low heat. Fry the samosas in batches for 8 to 10 minutes, turning, until golden and crisp. Drain on paper and serve hot.

Notes

Total time includes 30 minutes resting the dough. Serve with chutney or ketchup.