The Indian subcontinent is the birthplace of aloo samosa, a classic delicacy consumed throughout South Asia. The samosa is thought to have been introduced to the region during the Delhi Sultanate in the 13th century, inspired by Central Asian cuisine. The filling for aloo samosa includes mashed potatoes flavoured with fragrant spices like cumin, coriander, and garam masala, as well as onions, green chillies, and sometimes peas. When deep-fried, this mixture is encased in a triangle pastry composed of wheat flour, resulting in a crisp and golden crust. Aloo samosas have now become a popular street dish and appetiser in India, Pakistan, Bangladesh, and others, and are frequently accompanied by chutneys or sauces for a wonderful blast of flavour.
- Ingredients
- All-purpose flour: 1 cup
- Ghee: 3 tablespoons
- Salt: 1 teaspoon
- Cumin seeds: ½ teaspoon
- Ajwayen: ½ teaspoon
- Boiled potatoes
- Garam masala: ½ teaspoon
- Chaat masala: ½ teaspoon
- Dry coriander: 1 teaspoon
- Red chilli flakes: 1 tablespoon
Steps to follow:
- In a bowl add all the ingredients and make a dough
- Let the dough rest for a half hour.
- Take boiled potatoes and add all the spices to them.
- Mash them and make the stuffing.
- Take the dough make triangular shapes and fill it with the stuffing.
- Fry them in the ghee.
Serving:
Serve with mint chutney or sauces.
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