Aloo Samosa

Course : Curry
Serves: 1
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225 gram flour
50 grams ghee or clarified butter
1/2 teaspoon salt
1/2 teaspoon caraway seeds or ajwain
75 milliliters warm water
2 tablespoons oil
1 teaspoon cumin seeds
1 piece ginger grated fine
1 teaspoon garam masala powder
2 cups boiled -- peeled small potatoes, diced
1 teaspoon red chile powder
1 teaspoon mango powder
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1 teaspoon chile powder
1 teaspoon salt -- to taste
1/2 cup green peas - (boiled in water with a little salt)
2 medium green chiles -- deseeded and chopped
1/2 cup coriander leaves -- chopped
1 tablespoon lemon juice
2 Cup oil -- for deep-frying

Preparation / Directions:

To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chile, cumin and mango powders. Add the ginger and green chiles. After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning. Cover and cook for 1-2 minutes. Remove from heat and allow to cool. Add the chopped coriander and mix well. Stir in the garam masala powder, green chiles. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves. To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together. Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.

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