ALOO SAMOSA

Finally I am giving the recipe for authentic Aloo samosa. Although I made them a couple of times earlier, I couldn't take the pictures………not that they didn't turn good, they are finished even before I arranged in  a plate. You cannot go wrong even once if you follow my recipe exactly.

INGREDIENTS

For the dough

• Maida                          2 Cups
• Oil                               3 Tsp
• Carom seeds                1 tsp
• Salt                              to taste
• Warm water                as required

For the Filling

• Potatoes                       3
• Green peas                  1/2 cup
• Jeera                            1/2 tsp
• Salt                              to taste
• Oil                               3 Tsp
• Coriander sprigs          3
• Amchur powder          1 tsp
• Green chilies               1 finely chopped
• Ginger                         1 Tsp Finely chopped
• Oil                               for deep frying

PROCEDURE

Boil the potatoes and peas, mash them and set aside.

To make the dough mix in the flour, carom seeds, salt, oil. Mix well till the oil coats whole Flour.

You can replace oil with butter or ghee.

Add the water little by little and make a hard dough just like the puri dough. Be gentle while mixing. Do not knead the dough. Cover with a wet cloth and set aside.

Now make the stuffing.

Heat oil and add the jeera, when the Jeera splutters add the mashed potatoes and peas.

Now add the salt, green chilies, ginger, amchur powder, chopped coriander.

Mix well and now the filling is ready.

Take a small lemon sized dough and roll into a oval. Roll as thin as possible.You should be able to see the rolling board.

Cut into two halves.

Take one half and apply water along the edges. 

Fold it into a cone and put the stuffing and close the top.

Heat oil in a large pan and deep fry the samosas in small batches(3-4) at a time.

See that the oil is medium hot and the samosas turn golden brown and crisp.

Serve with tamarind chutney and mint chutney.