Aloo Samosa Recipe - Cooking Index
|50 grams||1.8oz||Ghee or clarified butter|
|1/2 teaspoon||2.5ml||Caraway seeds or ajwain|
|2 1/2 fl ozs||71ml||Warm water|
|1 teaspoon||5ml||Cumin seeds|
|1 1/2 teaspoons||7.5ml||Ginger - grated fine|
|1 teaspoon||5ml||Garam masala powder|
|2 cups||474ml||Boiled - peeled small potatoes, diced|
|1 teaspoon||5ml||Red chile powder|
|1 teaspoon||5ml||Mango powder|
|2 teaspoons||10ml||Coriander powder|
|1 1/2 teaspoons||7.5ml||Cumin powder|
|1 teaspoon||5ml||Chile powder|
|Salt - to taste|
|1/2 cup||118ml||Green peas - (boiled in water with a little salt)|
|2||Green chiles - deseeded and chopped|
|1/2 cup||20g / 0.7oz||Coriander leaves - chopped|
|1 tablespoon||15ml||Lemon juice|
|Oil - for deep-frying|
To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chile, cumin and mango powders. Add the ginger and green chiles.
After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.
Cover and cook for 1-2 minutes. Remove from heat and allow to cool.
Add the chopped coriander and mix well.
Stir in the garam masala powder, green chiles. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves.
To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together.
Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.
6.1 (23 votes)
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