Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃. Vegetarian Potato Recipes This aloo samosa recipe, sometimes This easy samosa recipe is perfect for vegetarians as well as vegans. This video shows you how to A vegetarian potato recipe that is best served as potato starters with some homemade raita or mint. The most detailed and to the point Aloo samosa Recipe., Classic Aloo kay samosay, Aloo Kay Samosay Crispy Potato Samosas Recipe in Urdu Hindi Ye hai meri. Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃

You can cook Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃 using 21 ingredients and 7 steps. Here is how you cook that.

Ingredients of Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃
  1. You need of 🌻For Samosa Dough:.
  2. You need 2 cups of Maida (plain flour).
  3. Prepare 5 Tbsp of Vegetable Oil.
  4. It’s 1/4 tsp of Salt.
  5. Prepare 1/2 cup of Water (as required).
  6. Prepare of 🌻For Samosa Filling:.
  7. Prepare 2 Tbsp of Oil.
  8. It’s 1 tsp of Coriander Seeds.
  9. It’s 1/2 tsp of cumin seeds.
  10. You need 1 Tbsp of Ginger Paste.
  11. Prepare 1 tsp of Garlic Paste.
  12. You need 1 tsp of chopped Green Chillies.
  13. Prepare 2 tsp of Red Chilli Powder.
  14. It’s 2 Tbsp of Coriander Powder.
  15. Prepare 3/4 tsp of Turmeric powder.
  16. It’s 1/2 tsp of chat masala powder.
  17. Prepare 1 Tbsp of mango powder (آم چور) / lemon juice.
  18. It’s 1/2 tsp of Garam Masala Powder.
  19. Prepare 2 of large Potatoes, boiled, peeled and mashed.
  20. You need to taste of Salt.
  21. It’s of Oil for Frying.

Aloo Samosa is a popular street food or snack of Northern India. Samosas from Punjab are very popular and special for their big size and their authentic flavor. There are many variety of filling which can be used to stuff in the samosa. Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.

Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃 step by step

  1. 🌻Samosa Dough: To start making the samosa dough mix together flour and salt and oil. Rub the oil with the flour till it resembles bread crumbs. Start by adding 1/2 cup water and knead it into a firm dough. You may need a few extra teaspoons of water but add as you go. The consistency of the dough should be little hard and smooth. Cover the dough with a damp cloth and set aside..

  2. 🌻Samosa Filling: Heat oil in a pan. While the oil is heating add coriander seeds & cumin seeds it to the pan. Fry the spices till aromatic but be careful not to burn them. Add ginger, garlic and green chillies and stir fry for a few second. Add the remaining spices, mashed boiled potatoes and salt. mash everything together and then mix it. give it one more good mix and then set the mixture aside to cool completely..

  3. 🌻Wrapping the samosas: Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour. Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry..

  4. Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone shape.Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way..

  5. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don’t touch each other and cover them with a damp cloth..

  6. Heat oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer..

  7. Fry the samosas on a low flame till golden brown on both side. Its important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup / chutney..

It calls for a technique called moyan dena , which involves vigorously rubbing fat into flour between your fingers—a process that develops the flour's glutens. Making traditional samosa at home is not as difficult as we all think. If you follow the cooking instructions given below, you can make delicious samosas at home. Though I have used potato stuffing, you can add steamed vegetables like carrot, beans, peas along with potatoes and make. Samosas are prepared differently throughout the Indian subcontinent but the essence is the same: a fried pastry with a spicy savoury filling.