Aloo Matar Samosa - An evening craving of Indians

Indians are very fond of some chatpata and deep fried evening snacks. Be it pakodas, chops or samosas, we are always ready for it. It's generally kinda ritual if you are going out in the evening, to either have some street food snacks or get some for the family and enjoy with the evening tea.

Our go-to snacks for these kind of cravings at home, used to be pakodas often but never thought of making Samosas considering the amount of effort goes into making it. Its an easy option to get from the street corner shop and gobble it up. 😉

But recently with a complete full-stop to the outside food and our never ending craving for samosa got us to try it at home. I had tried making Samosas a couple of times earlier too, but sometimes the outer crust used to be thick and sometimes thin. So you need to be a little mindful about the thickness of the outer cover.

 

Samosa or Singada is an Indian snack with a flaky and crispy outer cover with potato stuffing , deep fried over a low heat. The stuffing can be varied. You can use your choice of vegetables or even fried minced chicken . Takes a bit of time but you won't be disappointed at the end :)

 

 

Quick Recipe:

Dough:

• Take around 1 cup of all purpose flour and add 1tsp kalonji seeds , 1/2tsp salt, 1/2 tsp black salt and 1/2 tsp red chilly powder. Mix well.
• Add ghee to the flour and mix till it gets a bread crumb like texture . Form a ball with your palms and check if it holds shape. If not, add some more ghee.
• Add water and knead to a tight dough, Keep it covered for at least 30mins.

Stuffing:

• Take 3 tsp of a mix  of coriander leaves and mint leaves, 1tsp coriander seeds, 1tsp fennel seeds, 1tbsp green peas (optional), 1 green chilly in a blender and grind coarse with some water.
• Heat some oil in a kadhai and add 1tsp cumin seeds and fry . Add the paste and some salt, 1/2 tsp turmeric powder, 1/2 tsp chilly powder, 1/2 tsp dry mango powder, 1/2 tsp garam masala and 2 tbsp boiled green peas (optional).  Fry well and add water if sticks to the pan.
• Add mashed boiled potatoes to it  and adjust salt according to your taste.

Making the Samosas:

•  Take a lemon sized ball of the dough and roll it in oval shape and keep the thickness of around 1cm. Cut it into half to get two sheets .
• Shape it to a samosa cone and stuff in the potato mixture . Seal it and prepare all the samosas.
• Heat oil in a kadhai and while it gets warm, drop the samosas and let it fry in low flame to avoid getting bubbles on the surface. It takes about 8-10 mins to get perfectly crispy samosas. You can increase the flame later for a min to get a brownish colour.

Enjoy your samosas with a hot cup of chai . Do let me know if you try.

Happy cooking!!