Special Samosa made at home!

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Samosa is so so common in India (you literally get samosa and chai at every other street corner), we always considered it to be a quintessential Indian delicacy.
But only later we read that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule.
It was later adapted as a vegetarian snack with spicy potato filling in India (which is what is most popular in northern India).
Anyway whatever the origin was, we can confidently say that samosa, especially Aloo Samosa is the most popular snack back home.
It’s there in every party, office meeting, chai meet-ups, you name it and samosa will be there!
Making samosa is a multi-step process so we are not going to say it’s super quick and easy.
But the joy of biting into that homemade flaky crispy crust filled with spicy potatoes makes it all worth it.
This is one of those treats that you should make for special occasions or over a weekend when you want to have some fun in the kitchen.

the variation mainly depends upon the stuffing, covering, shape and also how it is cooked. the mother of all these variations is the traditional one where, spiced and mashed potatoes are used to stuff inside a cone, made from plain flour dough. as matter of fact, preparing this cone shape can be tricky and can also be overwhelming for many cooks. while the aloo stuffing preparation can take hardly few minutes as it no brainer, but shaping the samosa can take a while to master it. in this recipe post and also in the video, we have dedicated a lot of time explaining the tricks and steps on shaping it. hence we recommend to focus more interest on it and feel confident about the same.

INSTRUCTIONS

  • pinch a ball sized dough and grease with oil.
  • roll the dough into oval shape.
  • now cut it horizontally, diving into 2 equal portions using a knife.
  • grease with water and make cone.
  • stuff 2 tbsp of prepared samosa masala into the cone.
  • grease little water on the edges.
  • close and seal tightly by pressing firmly.
  • deep-fry the samosa on a low flame. alternatively bake at 180 degree celcius for 40 minutes.
  • stir occasionally, frying the samosa on low flame for atleast 15 minutes.
  • once the aloo samosa turns golden and crisp, drain off over kitchen paper.
  • finally, enjoy aloo samosa with green chutney and tamarind chutney.


Please share your special recipe of making SAMOSA at home. Follow and Share our page. You can write us at the below email address, and we'll be happy to write back to you
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