Samosa Recipe - Perfect Street Style Aloo Samosa Recipe

Ingredients

• 2.25 cup All-Purpose Flour (plain flour or maida, sifted)
• 1 tsp Salt (regular table salt)
• 3 tbsp Vegetable Oil (or melted ghee for richer flavor)
• 0.25 cup Water (add gradually to form a stiff dough)
• 0.5 cup Fresh Mint Leaves (packed, roughly chopped)
• 0.5 cup Fresh Coriander Leaves (packed, roughly chopped)
• 2 inch Ginger (peeled and roughly chopped)
• 2 pieces Green Chilies (slit lengthwise, seeds removed for less heat if desired)
• 2 tsp Vegetable Oil (for tempering spices)
• 1 tsp Red Chili Powder
• 1 tsp Red Chili Flakes
• 1 tsp Coriander Powder
• 1 tsp Kasuri Methi Powder (dried fenugreek leaf powder)
• 1 tsp Amchur Powder (dry mango powder)
• 1 tsp Whole Coriander Seeds
• 1 tsp Fennel Seeds
• 1 tsp Cumin Powder
• 0.5 tsp Black Salt (kala namak)
• 0.25 tsp Black Pepper (ground)
• 0.25 tsp Garam Masala
• 1 tsp Salt (to taste)
• 7 pieces Boiled Potatoes (medium size, boiled, peeled and mashed)
• 0.5 cup Green Peas (optional, frozen or fresh)
• 0.25 cup Cashew Nuts (optional, roughly chopped)
• 2 cup Vegetable Oil (for deep frying, maintain moderate temperature)

Instructions

1. Prepare the Dough

   In a large mixing bowl combine 2 ¼ cups all‑purpose flour, 1 tsp salt, and 3 tbsp vegetable oil. Rub the oil into the flour until the mixture resembles coarse breadcrumbs.

   Time: PT10M

2. Form a Stiff Dough

   Add water a tablespoon at a time, mixing gently, until a stiff, non‑sticky dough forms. Knead briefly (about 1 minute) until smooth.

   Time: PT5M

3. Rest the Dough

   Cover the bowl with a damp cloth and let the dough rest for 2 hours at room temperature (1 hour is minimum).

   Time: PT2H

4. Make the Herb Paste

   Roughly chop ½ cup mint leaves, ½ cup coriander leaves, 2 inch ginger piece, and 2 green chilies. Blend with a splash of water to a smooth paste.

   Time: PT10M

5. Temper the Spices

   Heat 2 tsp oil in a pan over medium heat. Add 1 tsp red chili powder, 1 tsp chili flakes, 1 tsp coriander powder, 1 tsp kasuri methi powder, 1 tsp amchur powder, 1 tsp whole coriander seeds, 1 tsp fennel seeds, 1 tsp cumin powder, ½ tsp black salt, ¼ tsp black pepper, a pinch of garam masala, and 1 tsp regular salt. Stir continuously for 30 seconds to release aromas, being careful not to burn.

   Time: PT5M

6. Combine Paste and Masala

   Add the herb paste from step 4 to the spiced oil, stir, then add a splash of water to loosen. Cook for 2 minutes, then fold in the mashed potatoes, optional peas, and cashew nuts. Adjust salt and mix until everything is well coated.

   Time: PT15M

7. Cool the Filling

   Transfer the masala to a bowl and let it cool completely (about 10 minutes) before filling the samosas.

   Time: PT10M

8. Divide and Rest Dough

   Knead the rested dough briefly, divide into 4 equal portions, shape each into a smooth ball, and let rest uncovered for 5 minutes.

   Time: PT5M

9. Roll Out Sheets

   On a lightly floured surface, roll each ball into an oblong sheet about 3 mm thick. Cut each sheet in half lengthwise to create two rectangles (the height of the samosa). Keep the unused dough covered.

   Time: PT30M

10. Shape the Samosas

    Wet the straight edge of a rectangle with water, fold it into a cone, press to seal. Fill the cone with 1‑2 tbsp of potato masala, then wet the open edges and seal tightly, forming a triangular pocket.

    Time: PT30M

11. Final Rest Before Frying

    Arrange the sealed samosas on a plate with a raised edge and let rest for 45 minutes. The surface should feel dry and slightly rough.

    Time: PT45M

12. Deep Fry

    Heat 2 cups vegetable oil in a deep pan to a moderate temperature (around 350°F / 175°C). Gently slide samosas in; fry slowly for about 45 minutes total, turning occasionally, until golden brown and crisp.

    Time: PT45M

    Temperature: 350°F

13. Cool and Serve

    Remove samosas with a slotted spoon, drain on paper towels, and let them rest for 20‑30 minutes before serving with tamarind‑jaggery chutney.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

25 g

Fat

9 g

Fiber

2 g