Crispy Aloo Samosa
Crispy aloo samosa that delivers bold flavour and crunch, designed for make-ahead convenience. This recipe focuses on texture, aroma, and practicality, making it ideal for freezing without compromising quality or taste.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Oil
- 1 Onion
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Chilli Flakes
- 1 tsp Coriander Seeds (crushed)
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt (adjust to taste )
- 50 g Peas (frozen)
- 500 g Potatoes (boiled)
- 1 handful Coriander
- 200 g Plain Flour
- 1 tsp Carom Seeds
- 1 tsp Salt (adjut to taste )
- 2 tbsp Oil
- 70 ml Water
Instructions
- 1
Heat the oil in a pan over a medium heat until warm but not smoking.
- 2
Add the chopped onion and cook gently for a few minutes until soft and lightly translucent.
- 3
Stir in the cumin seeds and garlic paste, cooking briefly until fragrant without letting the garlic colour.
- 4
Sprinkle in the chilli flakes, crushed coriander seeds, chilli powder, turmeric, and salt, then cook for a couple of minutes so the spices release their aroma.
- 5
Add the frozen peas and cook until they soften and are evenly coated in the spiced mixture.
- 6
Crumble in the boiled potatoes and cook for a few minutes, lightly mashing them while keeping some texture.
- 7
Mix through the fresh coriander, then remove from the heat and allow the filling to cool completely.
- 8
In a bowl, combine the plain flour, carom seeds, salt, and oil, rubbing everything together until it resembles coarse crumbs.
- 9
Gradually bring the mixture together into a firm dough, kneading until smooth and elastic.
- 10
Cover the dough and let it rest for at least 30 minutes to relax the gluten.
- 11
Divide the rested dough into small balls, then roll each one out into a circle that is neither too thin nor too thick.
- 12
Cut each circle in half, shape one half into a cone, and seal the edge with a little moisture to hold its form.
- 13
Spoon the cooled potato filling into the cone without overfilling, then seal the open edge securely; at this stage, the samosas can be frozen if desired.
- 14
Heat oil in a deep pan to a medium temperature, ensuring it is hot enough to cook evenly without browning too quickly.
- 15
Fry the samosas gently, turning halfway, until they are crisp and evenly golden all over.
- 16
Remove from the oil and allow excess oil to drain briefly before serving hot with chutney.