Aloo ka Samosa

Samosa are a very popular snack in Pakistan and India. Over the years the traditional Sambosa has evolved into Samosa and then each region has added their own ethnic flavors to their Samosa recipes. There are Vegetarian Samosa recipes like Aloo ka Samosa prepared with potatoes and there are a variety of non-vegetarian samosa recipes such as Kema Samosa, Chicken Samosa, Anda Samosa, and so on. The ethnic samosa recipes are usually known by their place of origin such as Gujarati Samosa, Hyderabadi Samosa, Arabic Samosa, Memoni Samosa, and many more.

Samosa can be served on any occassion and in any weather. They are specially prepared and enjoyed during the festive season of the Muslim Holy month of Ramadan. In Pakistan Iftar Dinner is considered incomplete if there are no Samosas in the menu. There are many Ramadan Recipes to prepare Samosa. Since Ramadan is a busy time when it becomes difficult for people to keep balance between daily life, prayers and preparing meals. So Ramadan recipes for samosa are usually quick and simple recipes. Server this Aloo ka Samosa recipe during this Ramadan with Ketchup or Chutni.

Ingredients

• 3 cup Maida flour
• 3 tsp cooking oil
• 1 tsp salt
• 1/2 tsp baking soda
• 3 tbsp butter
• Water to knead dough
• 3 large potatoes boiled, peeled, and cubed
• 1 large onion finely chopped
• 1/2  tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1/2 tsp garm masala powder
• 1/2 tsp coriander seeds crushed
• 2 tsp fresh chopped coriander leaves
• 3 chopped green chilies
• 2 tsp lemon juice
• Salt to taste
• Oil for frying

Method

Mix the Maida flour, baking soda, and salt toghter in a bowl. Add 3 tbsp oil to flour and salt and mix it well with your hands until mixture is tender and soft. Set aside about 10 minutes. Make a ball and rub the ball with about 1/2 tsp oil and slip it into a plastic bag. Set aside 20-25 minutes.

Heat 2 tbsp oil, Add chopped onion and golden brown it. Add mustard seeds, cumin seeds, and coriander seeds and fried until mustard seeds pops.

Add potatoes and stir, Add red chili powder, turmeric powder, garam masala powder, salt, green chilies, and fresh coriander leaves.

Stir for 2-3 minutes, Add lemon juice cook another 2 minutes and keep set aside.

Make a thin 5″ diam. round with some dough.Cut into two halves. Moisten it with maida water mixture. Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal third side. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on paper towel.

Delicious Aloo ka Samosa is ready to serve. Serve hot with date tamarind chutney and tomato ketchup.