Samosa Recipe: How to Make Aloo Samosa, Its Ingredients & Cooking Methods!

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Aloo Samosa Recipe and Cooking Method: Aloo samosa is a popular Indian snack and street food that is enjoyed all over the world. It consists of a crispy, fried pastry shell filled with spiced potatoes and peas. Here’s a recipe and cooking method for making aloo samosas at home:

Ingredients of Aloo Samosa Recipe

2 cups all-purpose flour

1/4 cup vegetable oil

1/2 teaspoon black salt

1/2 cup water

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1/2 teaspoon turmeric

1/2 teaspoon garam masala

1/2 teaspoon red chili powder

1 teaspoon salt

4 medium-sized potatoes, peeled and chopped into small cubes

1/2 cup frozen peas

Oil for frying

Cooking Methods Or Recipe for Samosa

1. In a large mixing bowl, combine the flour, 1/4 cup of vegetable oil, and 1/2 teaspoon of salt. Mix well, then slowly add the water, stirring until a dough forms. Knead the dough for a few minutes until it’s smooth and elastic. Cover the dough with a damp cloth and set it aside for 30 minutes.
2. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin, coriander, and fennel seeds and fry for 1-2 minutes until fragrant. Add the chopped potatoes to the skillet, along with the turmeric, garam masala, red chili powder, and salt. Stir well and cook for 10-15 minutes until the potatoes are soft and cooked through. Add the frozen peas and cook for an additional 2-3 minutes.
3. Take the dough and divide it into small portions, rolling each portion into a ball. Use a rolling pin to flatten each ball into a thin, circular disc. Cut each disc in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edges with a little bit of water. Fill the cone with 2-3 tablespoons of the potato and pea mixture, then seal the top of the cone with a little bit of water. Repeat this process with the remaining dough and filling until all of the samosas are formed.
4. Heat oil in a deep frying pan over medium-high heat. Fry the samosas in batches until they are golden brown and crispy, about 3-4 minutes per batch. Remove from the oil with a slotted spoon and drain on a paper towel.
5. Serve hot with chutney or ketchup.