Ingredients:
2 large sized Potatoes / Aloo
3/4 tsp Chilly powder
1 - 2 Green Chillies
3/4 tsp of Ginger Garlic paste
4 - 5 strands of Coriander leaves
1 tsp Garam Masala
1/4 tsp of Chat Masala
1/4 tsp Coriander powder
1/4 tsp Cumin seed powder
1/4 tsp Amchoor powder / Mango powder
1.5 cup All Purpose flour / Maida
1 tsp Rice flour / Akki hudi
1 tsp Bombay Rava / Semolina
1/4 tsp Chilly powder
8-10 Carom seeds / Ajwain seeds
Salt to taste
Oil
Recipe:
Put the potato in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potato from the cooker and keep it aside. Once it comes to room temperature remove the outer cover and mash them as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.
Take little amount of dough and make a round ball.
Roll the ball like medium thin chapathi by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.
Cut the rolled chapathi into two halves as shown in the picture below.
Take one half of the chapathi and apply water to the edges as shown in the picture below.
Make a cone shape as shown in the picture below.
Take it carefully and hold it like a cone as shown in the picture below. Fill the cone with prepared masala(2-3 tsp) as shown in the picture below.
Close it from the filled side and press it as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put samosa to oil. Deep fry both the sides of samosa in medium flame as shown in the picture below.
Serve hot along with tamarind, mint chutney or tomato ketchup. The above mentioned ingredients will serve 8-10 Aloo Samosas.
2 large sized Potatoes / Aloo
3/4 tsp Chilly powder
1 - 2 Green Chillies
3/4 tsp of Ginger Garlic paste
4 - 5 strands of Coriander leaves
1 tsp Garam Masala
1/4 tsp of Chat Masala
1/4 tsp Coriander powder
1/4 tsp Cumin seed powder
1/4 tsp Amchoor powder / Mango powder
1.5 cup All Purpose flour / Maida
1 tsp Rice flour / Akki hudi
1 tsp Bombay Rava / Semolina
1/4 tsp Chilly powder
8-10 Carom seeds / Ajwain seeds
Salt to taste
Oil
Recipe:
Put the potato in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potato from the cooker and keep it aside. Once it comes to room temperature remove the outer cover and mash them as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.
Put 2-3 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped coriander leaves and fry them for about 1-2 mins in low flame. Add mashed potatoes, cumin seed powder, coriander seed powder, garam masala, chilly powder, dry mango powder, chat masala, salt and mix them well. Fry them for about 2-3 mins in medium/low flame.
Put all purpose flour, rice flour, carom seeds, salt, 1/4 tsp chilly powder and mix well. Knead the dough by adding sufficient amount of water. Keep the dough aside for about 15-20 mins by covering a lid.
Take little amount of dough and make a round ball.
Roll the ball like medium thin chapathi by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.
Cut the rolled chapathi into two halves as shown in the picture below.
Take one half of the chapathi and apply water to the edges as shown in the picture below.
Make a cone shape as shown in the picture below.
Take it carefully and hold it like a cone as shown in the picture below. Fill the cone with prepared masala(2-3 tsp) as shown in the picture below.
Close it from the filled side and press it as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put samosa to oil. Deep fry both the sides of samosa in medium flame as shown in the picture below.
Serve hot along with tamarind, mint chutney or tomato ketchup. The above mentioned ingredients will serve 8-10 Aloo Samosas.
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