Crispy Aloo Samosa Recipe - Indian Style

Step 1: Prepare the Filling Paste

Take coriander leaves, green chilies, ginger, and garlic cloves. Grind them together in a mixer grinder to form a smooth green paste. Set aside.

Step 2: Prepare the Potato Filling

Heat 2 tablespoons of cooking oil in a pan over medium heat. Add cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds (kalonji). Let them splutter for a few seconds. Then, add the mashed boiled potatoes to the pan. Add the prepared green paste, 1/2 teaspoon of turmeric powder, and salt to taste. Mix all ingredients thoroughly until well combined and slightly dry. Turn off the heat and let the filling cool down.

Step 3: Prepare the Dough

In a bowl, take 1 cup of all-purpose flour (maida). Add 1/2 teaspoon of nigella seeds (kalonji), 1/2 teaspoon of salt, and 2 tablespoons of cooking oil (for moyan). Mix these ingredients well with your hands until the mixture resembles breadcrumbs. Gradually add water and knead a stiff dough. Ensure the dough is firm and not sticky. Cover and let it rest for 10-15 minutes.

Step 4: Divide and Roll the Dough

Divide the dough into small, equal-sized portions. Take one portion and roll it into an oval shape using a rolling pin. The dough should be rolled thinly but not so thin that it tears easily.

Step 5: Form and Fill the Samosas

Cut the oval-shaped dough in half. Take one half, apply a little water along the straight edge. Fold it to form a cone shape, pressing the edges firmly to seal. Fill the cone with the prepared potato mixture. Apply water to the open edges of the cone and press them together to seal the samosa, forming the classic triangular shape. Repeat this process for all the remaining dough portions and filling.

Step 6: Deep Fry the Samosas

Heat enough cooking oil for deep frying in a kadai (wok) over low-medium heat. Once the oil is hot, carefully place the prepared samosas into the oil. Do not overcrowd the pan. Fry the samosas on low heat, flipping them occasionally, until they turn golden brown and crispy on all sides. This will take approximately 10-15 minutes per batch. Remove the fried samosas with a slotted spoon and place them on a paper towel to drain excess oil.

Step 7: Serve

Serve the hot and crispy samosas with green chilies and your favorite chutney. Enjoy!

• Fry samosas on a low flame to ensure they cook evenly and become crispy.

• Ensure the dough is firm for a perfect crispy texture.

• Mashing potatoes by hand helps avoid lumps in the filling.