اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Out of all the different Pakistani starter recipes out there samosas have got to be my favourite, more specifically keema samosa to be honest with you. But aloo samosas are still delicious, and I would devour several at a time if I was allowed to. (Every time we made samosa; we always have to ration the amount we eat sadly).
With Ramadan around the corner (Alhamdulillah!) I thought I would share my version of aloo samosas. Samosas are THE PERFECT make-ahead starters because you can just freeze them and then when you need them you can simply fry them and voila you are done! Complete tangent here but some people call samosas somoso.
There are so many different samosa dough recipes out there. As a general rule they are all pretty similar. The only thing that I do differently is that I add in my oil first and then mix rather than adding them both together. I do this to ensure that the oil is properly incorporated into the dough. This is what helps you get that kind of bubbly samosa. Trust me, try it. I usually do leave the dough to rest for at least 30 minutes, but it’s not really essential.
I cook my pastry because sometimes I feel like the inside doesn’t really cook properly. However, if you want to you can omit this step. If you do then you don’t need the samosa paste you can just use water to seal the top edge. When you make the cone, you should ensure that the corner and the seals are all properly glued together because when you are frying you will end up with the samosa exploding in the fryer. That would not be good. I have a YouTube video that shows you how to fold the samosa properly.
When you add the filling into the samosa make sure you don’t fill it too much because otherwise that will cause the samosa to tear. This is the perfect recipe for Ramadan as you can just freeze them before Ramadan begins and just fry them when the time of iftar comes.
These aloo samosas have a bubbly pastry filled with a deliciously spiced potato filling.
This aloo samosa recipe, sometimes known as a somoso, is perfect to add to your book of iftar recipes. This easy samosa recipe is perfect for vegetarians as well as vegans. This video shows you how to make the samosa dough, how to make the samosa filling and how to fry the samosa. This Pakistani potato recipe makes a crispy and bubbly samosa with onions that can also be put in the freezer to make frozen recipes ready for all your Ramadan recipes. This potato samosa filling can also be used in an onion samosa recipe. A vegetarian potato recipe that is best served as potato starters with some homemade raita or mint green chutney.
- For Samosa Dough:
- 400g Plain Flour
- 40ml Vegetable Oil
- 2 tsp Salt/Namak
- 100ml Water
- For Filling:
- 2 tbsp Vegetable Oil
- 1 Onion/Pyaz (finely diced)
- 1 tsp Cumin Seeds/Jeera
- 500g Potatoes/Aloo (boiled)
- 50g Frozen Peas/Matar
- 1 tsp Salt/Namak
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Chilli Flakes
- 1 tsp Garam Masala
- 2 Green Chillies/Hari Mirch
- Coriander/Dhaniyaa (finely chopped)
- For Samosa Paste:
- 25g Plain Flour
- 30ml Water
- In a bowl combine the plain flour, salt and oil, salt
- Mix until the flour forms a breadcrumb like texture
- Mix and knead until a smooth dough forms
- Cover with a tablecloth and set aside to rest
- In a pan heat up the vegetable oil
- Add the cumin seeds and sauté for 1-2 minutes until fragrant
- Add the onions and cook for 3-4 minutes until softened
- Add the salt, turmeric powder, chilli flakes and garam masala
- Cook the spices for 4-5 minutes
- Add the finely chopped green chillies and cook on low heat for 2-3 minutes
- Add the peas and cook for 1-2 minutes
- Add the boiled potatoes and break apart potatoes gently
- Add the finely chopped coriander and cook for 1-2 minutes
- Set filling aside and allow to completely cool
- In a small bowl combine the flour and water to make a thick paste
- Take the dough and make small smooth balls with it – depending on personal preference you can make about 10 dough balls
- Roll the dough ball into a circle
- Transfer on to frying pan and cook on low heat for 30 seconds on one side until small bubbles begin to form – do not overcook it
- Cut the circle into half and use the paste to seal the edges and create a cone
- Add in the cooled mixture and seal the top edge with the paste
- Deep fry the samosas on medium heat for 6-8 minutes until golden brown on both sides
- Your aloo samosas are ready!