Aloo (Potato) Samosa

20 ingredients

6 servings

Ingredients

0/20 ingredients

1 cup flour

¼ tsp salt

1 tbsp oil (or 1½ tsp ghee)

¼ cup warm water

¼ tsp carom seeds (ajwain)

2-3 potatoes

⅛ cup peas

1 tbsp oil

¼ tsp cumin powder

2 curry leaves

¼-½ onion

½ tsp ginger & garlic paste

¼ tsp red chilli powder

¼ tsp coriander powder

⅛ tsp turmeric powder

½ tsp salt

¼ tsp red chili flakes

¼ lemon

2 tbsp coriander leaves

1 green chilli

For the pastry:

Directions

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To prepare the pastry dough, mix the flour, ¼ tsp salt, ajwain (or toasted cumin seeds if you don’t have ajwain), and 1 tbsp oil. Add in warm water and knead to make a firm dough. Let it rest for about 30 minutes.
Roll out the dough into a log and cut into 3 equal portions.
Roll out each ball / “paira” into a thin circle and then cut in half. Each circle makes 2 samosas.
Lightly wet your index finger and run it from the centre of the straight edge (point A) to its end (point B). Lift the other end (point C) and join with point B to make a cone. Gently press the edge to seal.

For the filling:

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Boil the potatoes till soft. You can leave the peel on if you don’t mind it.
When the potatoes are boiled, drain them and chop into roughly equal-sized pieces and smash lightly with the back of a spoon (I don’t like the potato filling to be overly mashed). Set aside.
Finely chop the onions, coriander leaves and green chillies. Set aside.
Heat 1 tbsp oil in a pan. Add the cumin powder and curry leaves. Fry on very low heat for 30 seconds.
Add onions and ginger-garlic paste. Fry for another minute.
Add the remaining spices (coriander powder, ½ tsp salt, turmeric powder, red chilli powder, red chilli flakes). Stir for 30 seconds.
Add the potatoes and peas. Mix well.
Add the chopped coriander leaves and green chillies. Cook for 2 minutes on medium-low heat.
Take off the heat and add lemon juice. Stir well. Leave to cool to room temperature.
Take each pastry cone that you made and fill with 1 heaped tbsp of the potato filling. Lightly wet the edge and seal the pastry closed. Do this with the remaining pastry dough. You can either freeze the samosas at this point for later use, if needed.
You can either deep fry the samosas in oil for 10 minutes (or until the pastry is golden and crispy), or air-fry at 180C for 18-20 minutes (spray lightly with oil before placing in the air-fryer).
Serve with mint & coriander chutney.