Samosa Recipe: How to make Aloo Samosa
In this Article, I’ve tried to share all the techniques for making the perfect samosas, so you can whip up some really awesome ones. Plus, you know how it is, as soon as the rain starts, the mood just calls for some snacks!”
How to make Aloo Samosa: Preparing the Dough
To make samosas, we first need to prepare the dough. I’ve got two cups of all-purpose flour here and I’ve added a bit of carom seeds. If you like less carom seeds, you can add less, but you need some for flavor.
Adding Oil for Crispiness
“Alright, you need to add a good amount of oil here. If you want your samosas to be super crispy, go ahead and add a bit more ghee. But if you’re looking for them to be a bit crunchy like mine, just add some oil here.”
How to make Aloo Samosa: Kneading the Dough
“Look, the dough has changed color, but as I’m kneading it, see how it’s sticking. This is exactly the texture we want, and you’ll get it after mixing for about one to two minutes.”
“Now you need to add water here, but what’s important to note about the samosa dough is that it’s really tough, so it needs very little water. You should add the water in batches; I’ve already added a quarter of a cup first.”
“Check it out, the dough is really coming together nicely, but it’s still a bit rough. It’s taken a lot out of me, but don’t add any water here, or else it’ll get too soft. Just keep kneading it like this.”
“Okay, so check this out, see how the dough has gotten all stretchy? Look, when you press it down, it just springs back up. You only need to roll it out to this point. Then cover it with a slightly damp cloth or just a very light wet cloth and let it sit for about 15 minutes.”
How to make Aloo Samosa: Preparing the Filling
Mixing the Spices
Use a basic mix of dry spices:
- Amchur powder for tanginess
- Garam masala
- Roasted cumin powder
- Coriander powder
- Red chili powder
- Kasuri methi
So, to make the spice mix, I’ve first taken a little fennel and crushed it. You can also use it whole; it’s good for digestion. Along with that, I’ve got some boiled potatoes, ginger, and green chili here.
“It’s totally optional. The guy I’m getting my samosas from in Delhi makes them like this, so I said to do it that way. The cool thing is, the potatoes, I did boil them, but I left the skin on.”
“I’m using a pretty basic mix of dry spices here. I’ve got some amchur powder for tanginess, plus a good amount of garam masala, lots of roasted cumin powder, plenty of coriander powder, a little bit of red chili powder, and some kasuri methi.”
“Just mix everything well, crush the dried fenugreek a little, and your spice blend is ready.”
Cooking the Filling
“Okay, so here you take a pan and put it on medium heat. Add a little bit of oil, and first thing you want to add is some hing. The aroma of hing is just something else! After that, throw in some whole cumin seeds and along with that, some ginger.“
“As soon as it starts to sizzle, throw in our finely chopped green chilies and peas. Since these are frozen peas, they won’t take long to cook – just about a minute or two.”
“First, start mixing the potatoes well. Once they’re mixed properly, add in our spice blend. And since the spice mix has salt in it, that’s why the potatoes will be a bit seasoned.”
“If you have it, add it, and if you don’t, just skip it. It’s no big deal. Just mix that too, and see how quickly your potato filling is ready. Let’s quickly check on our flour. Look at this! Now, see the flour.”
“It’s starting to get a bit soft, and since we added a little moisture to the dough, like just making it a bit wet, look, now that I’m pressing it, it’s getting even more elastic. This is the main secret for getting that perfect samosa!”
“Keep the dough balls we made for the eight out of the way, don’t let them dry out at all. Alright, now it’s time to put in a bit of effort for the samosas, which means we need to make the wrappers. So let’s start rolling them out.”
“Just roll it out a bit thinner and stretch it out in length, see?”
“I started from the bottom and I’m making my way up, just check it out. You really need to do this. When we seal it, I’ll explain why. So, make sure you take the right length and do it just like this.”
“Make sure to dampen the edges well to seal it.”
“Just grab both edges and shape it into a cone. And make sure to stick it well with the water on the edges, otherwise your samosas might burst while frying. Now, add our potato filling here, but there’s one thing you need to pay attention to.”
“Now you have to seal it. And how to seal it? Look, you shouldn’t pull on the side where the joint is at all. I told you, right? They stretch it out long.”
Filling and Sealing
“So, this curved side here, you need to pull it and stick it on the joint side like this because now it’s doubled, so it’s going to get really thick at the samosa here. Just press it down really well.”
The last thing that’s super important is that you shouldn’t fry the samosas right away. Let them sit for a bit, like put them under a fan for about 10 minutes, so that the moisture we’ve added can settle.
Frying the Samosas
“I’ve got the oil on medium heat already, and once it gets nice and hot, I’ll turn it down to low. Just add as many samosas as can fit in the pan, so the more, the better!”
Frying on Low Heat
“Just relax and pay attention that we need to cook the samosas on low flame. There’s no rush. Look, at the beginning I made the mistake of hurriedly throwing the samosas into hot oil, and that made them not come out moist.”
Make Sure Achieving the Perfect Texture
The moisture will start to tighten up and bubbles will form in our sheet. We need a really smooth sheet, so cook this on low flame. Add as many samosas as can fit, and it’ll take about 15 minutes to make a batch of them. Just fry them on low flame.
“Oh, and yeah, make sure to stir it a bit every two to three minutes, or else hot spots will form, meaning one area will get overcooked, like the samosas. Just keep giving it a little stir here and there. It’s that simple! Look at these samosas!”
Now Your Samosa is Ready to eat
“Or until they start looking like this, right friends? Making these samosas is super easy! Just look at how smooth the texture is and how perfectly they’ve turned out.”