AALOO KE SAMOSEY

Aaloo Samosa is the Leader of the Samosa family and a very very popular snack of the sub-continent. This street food can be seen at every nook and corner of India and Pakistan. A well-established snack all over the world now, with varieties of fillings along with the Aaloo (Potato) ie. different vegetables, prominent among them is Green Pea wich is more common in India.

It is flakey and crispy and filled with the potato mix, mostly spicy, also used as a Mix Chat with broken Samosa, Chickpeas, Yogurt, and different variations of spices, chutneys, and sauces on a plate to enjoy at the corner street food stall.

I have elaborated about the origin and history of Samosa in my SPICY QEEMA SAMOSA recipe, so I am not going to repeat it now.

In Pakistan, it is a must snack at Aftar time during Ramazan and it is sold in thousands across Karachi city only.

Aaloo Samosa is seldom a homemade snack because of its wrap or Samosa Patti, which is a bit specialized job to assemble. Though once you make it, it will become a normal affair to do before doing or making it, you feel it much difficult in comparison to making Chicken or Qeema Samosa at home. The Wrap or Patti may be the cause of this lethargy because it is not available at the counter, as the Samosa Patti of Qeema is commonly available everywhere. 

Try it, no matter if the result is not as good as the Samosa available with the Street Vendor, try, again and again, you'll achieve perfection in 2-3 tries.

Let us start our simple Chatpatay Aaloo Ke Samosay with the name of ALLAH.

EQUATION:

Making Dough for Samosa Patti (Wraps):              5-6 Minutes

Preparing Filling:                                                    10 Minutes

Assembling & Filling in Wraps                                10 Minutes

Frying:                                                                     15 Minutes

Yield:                                                                       15 Samosas

Expenses:                                                               100 Rupees (Less than a Dollar)

INGREDIENTS WE NEED FOR SAMOSA PATTI:

1. 2 Cups Maida (All Purpose Flour)
2. 4-5 Tablespoons Ghee (Luke Warm)
3. 100 ml Water
4. 1 Teaspoon Ajwain (Carom Seeds)
5. Salt to taste.

FOR FILLING:

1. 500 gms Aaloo, mashed coarsely with little chunks
2. 6-8 Hari Mirch (Green Chilies) finely cut.
3. 1/2 Bunch of Hara Dhaniya (Coriander leaves) also finely cut
4. 2 Tablespoon Chat Masala
5. 1 Tablespoon Khatai Powder (Raw Mango Powder)
6. 1 Teaspoon Lal Mirch Powder (Red Chili Powder)
7. 1 Tablespoon Zeera (Cumin Seeds)
8. Salt to taste

METHOD OF MAKING SAMOSA PATTI:

• Sift the Maida in a wide bowl and add salt and Ajwain in it.
• Add Ghee and mix it with fingers for at least 5 minutes so that it will become crumbly and when you take some of it in your palm and squeeze it, it looks like prepared dough but when you break it, it disintegrates like bread crumbs.
• This practice will make our Samosa more flakey and crispy.
• Start adding water, little at a time, and knead a hard dough and when you try to pry it open, it looks like breaking up.
• Wrap the dough in a wet cloth and set aside for about 30 minutes.
• After 30 minutes knead the dough again with wet hands and make balls.
• Take one ball on a flat surface and roll it about 5-6 inches long in an oval shape.
• Cut the prepared Roti or wrap from the center into two parts and put aside.
• Do the same with all the balls.

METHOD OF PREPARING THE FILLING:

• Boil the Potatoes and mash them coarsely so that little chunks of Potato are visible.
• Add all other ingredients except oil and Zeera (Cumin Seeds)
• Mix it with your hands.
• Heat 2-3 Tablespoons of oil in a pan and stir fry Zeera and then add the mixture to it.
• Stir-fry the mixture for 1-2 minutes.
• Our filling is also ready now.

ASSEMBLING THE SAMOSA WITH FILLING:

• Spread the Roti and apply water on its flat side from where it has been cut.
• Turn one side from the center and overlap it on the other side and press the corners to bind, it will be conical from the bottom.
• The round side may not be touched at this moment.
• Now take it in your hand with the conical side down and put the spoonful of filling in its cavity, put more filling to fill it nearly full.
• Apply water on the sides from round to flat side fully.
• Press the round side on the flat side and bind it.
• let it stand on its backside in a dish to preserve its shape. Don't let it lie down, it will lose its shape and be flattened.
• Do the same with all the balls and let them rest for 20-25 minutes.

FRYING:

• Samosa is always deep fried.
• Heat oil on low till it is hot.
• Put the Samosas to the capacity of your wok and fry them golden.
• It will take about 12-14 minutes on low heat.
• Heat must be on low.
• Our Aaloo Samosas are ready now.
• Enjoy with Green Yogurt Chutney, Tomato Ketchup or any other sauce you like.

Hope you'll like our Chatpatay Aaloo Ke Samosay as a must snack during Ramazan because when we prepared them, there was no FEAR OF FAILURE.

InshaALLAH our next recipe will be "Tarbooz (Watermelon) Slushy"

Thanks,

NOVICE