Aloo Samosa recipe

Watch the video · 3:12

Ingredients

• For the filling
• 1/2 cup cooking oil
• 1 1/2 tbsp ginger-garlic paste
• 1/3 cup green chili, finely chopped
• 1 tbsp cumin seeds
• 1 tbsp dry coriander powder
• 1 1/2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tbsp black pepper powder
• 1 1/2 tbsp salt (adjust to taste)
• 1 teaspoon garam masala
• 1 1/2 kg boiled potatoes, peeled and mashed
• 1 teaspoon kalonji (nigella seeds)
• 1 cup fresh coriander leaves, finely chopped
• To assemble
• Samosa patti (pastry sheets)
• Maida (all-purpose flour) batter, for sealing
• Oil, for frying

Method

Prepare the potato filling

1. Heat the cooking oil in a pan. Add the cumin seeds and let them splutter.
2. Add the ginger-garlic paste and sauté until the raw smell disappears.
3. Add the chopped green chili and cook until softened.
4. Mix in the coriander powder, red chili powder, turmeric powder, black pepper powder, salt and garam masala. Stir well.
5. Add the mashed potatoes, kalonji and fresh coriander. Cook for 1 to 2 minutes so the flavors combine. Set aside to cool.

Assemble the samosas

6. Take a samosa patti and fold it into a cone shape, sealing the edge with maida batter.
7. Fill the cone with the potato masala, then seal the open edge to make a triangle.

Fry

8. Heat oil in a deep pan and fry the samosas until golden brown and crispy.
9. Drain on a paper towel and serve hot with mint chutney or tamarind sauce.

Watch the video on YouTube