By Moumita Paul
1 hr 20 mins
Dry roast coriander seeds, fennel seeds & dry red chilli, half crush it, this masala is used in street side samosa shops.
Heat a pan with vegetable oil, add mustard seeds to crackle, good sauté ginger-garlic paste to remove raw smell, add green peas, turmeric & chilli powder.
Sauté the green peas well, add roasted samosa masala, garam masala powder, add crumbled boiled potato & sauté well with the masalas.
Lastly add roasted peanuts, chopped coriander & mint mix it well. Turn off the heat by adding chaat masala. Our aloo samosa stuffing is ready.
Sift flour, mix with half crushed ajwain/carrom seeds & salt, add ghee, mix it well until crumbly, kneading with water & make a tight dough. Cover it for 30-45 mins.
Take a lemon size ball from the dough, roll it in a round-shaped flat pastry, cut it into middle, divide into two half circle portions.
Take a half portion of pastry, make a cone by sticking its open edges one after another by sticking with water. Samosa's pastry cone is ready.
Fill the stuffing 3/4 of the cone, seal the cones mouth by sticking with water. Seal it perfectly, make sure stuffing can not come out while frying.
Once samosas are ready, slight heat a pan with oil, put the samosas in this slight hot oil without over crowding the pan, fry the samosas until golden brown.
Aloo samosa is ready, serve it with tomato ketchup or with fried green chilies & spicy green chutney as served in indian streets as evening snacks. Eat it with hot tea.