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Street Style Aloo Samosa

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Street Style Aloo Samosa Recipe, aloo sukhi sabji, How To Make Street Style Aloo Samosa Recipe

Samosa, the most famous street snack and probably the most popular Indian tea time snack, it is a crispy pastry with spicy and zesty potato savory filling.

Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa  recipe you will find that the dish  came from middle east before 10th century. It came to Central Asia with rise... Read More..

About Recipe

Bangaldumpa vepudu, Uralaikilangu varuval, Aloo Bhaja

How to make Street Style Aloo Samosa

(20 ratings)
47 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Street Style Aloo Samosa
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : December 17, 2018


Ingredients used in Street Style Aloo Samosa
• All-purpose flour - 300 grams.
• Ajwain - half tea spoon.
• Oil - to fry.
• Water - as required.
• Mustard seeds - 1/4 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Green chillies - 3 numbers.
• Curry leaves - 2 springs.
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Citric acid - 1 pinch.
• Coriander leaves - half bunch.
• Mint leaves - half bunch.
• Potato - 250 grams.
• Ghee or oil - 100 ml.
Method:
  • Add little oil in a hot pan, add mustard seeds. When the mustard seeds splutter, add cumin seeds, finely chopped green chillies, curry leaves, turmeric powder, little salt and pinch of citric acid.
  • Add a little water, finely chopped coriander and mint leaves, potato (boiled and mashed) and salt, mix it well.
  • In a mixing bowl, add All- purpose flour, ajwain, salt, oil or ghee and water and mix the flour to make a stiff dough. Cover the dough and rest for about 30 minutes.
  • Divide the dough into equal portions and with help of the rolling pin shape them into elongated puri shape and cut in the centre and keep aside.
  • Take one sheet, apply water on the edges of the sheet, bring the two ends closer and seal to make a pocket.
  • Stuff a spoon full of street style aloo stuffing and seal the top nicely. Slightly squeeze the edges to seal the edges properly. Make the rest of the samosas and keep aside.
  • Deep fry these samosas in medium hot oil until they are crisp and golden in color.





Cooking with images Batate bhaji, Potatos , Aalugadde palya





Articles


Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa  recipe you will find that the dish  came from middle east before 10th century. It came to Central Asia with rise in trade after 13th century.

 

The potato stuffing for samosa  generally consists of spiced potatoes, onion, peas, cilantro, lentils, cauliflower, often chopped meat or fish (however vegetable version generally consumed in India), or sometimes fresh paneer.

 

The samosas sold in the west and north of the pakistan largely consist of chopped meat-based fillings and they are comparatively less spicy. The meat samosa is made up of chopped meat (lamb, beef or chicken) and they are very well liked as snack food in Pakistan.

 

Samosas are also known as singadas in Eastern Zone of Nepal, remaining of the country calls it Samosa.

 

Different types of Samosa:

 

Samosa is traditionally filled up with potatoes, spices and peas but due to exciting experiments with food nowadays. There are several variations of answering available Samosa recipe:

 

Aloo samosa, Beetroot and prawn samosa, Boondi paneer and peanut samosa, Chatpata sev cocktail samosa, Chicken samosa, Chilakada dumpa samosa, Chinese noodle samosa,  and crazy Chocolate samosa

 

Steps to make samosa:

Make small balls of dough and roll it. Grease the rolling area and after that flatten a ball.   Continue to roll into an oval shape. Cut it two. In case the sides are too thick, carefully roll it too thin down.   Apply water on the straight side and join the sides to make a cone. Press delicately to seal the cone.   Fill the cone with potato masala and apply water on the sides. Bring the sides jointly and make a pleat on the reds. Take back the pleat and close it. Be sure the samosa has been sealed perfectly.  Fry the samosas until golden brown on medium flame.

 

 Serve sizzling samosa with ketchup or mint chutney or tea.



 

Comments & Reviews

 

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Recent comments

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unnes Posted on Thu Sep 25 2014

I get these samosas regularly at Indian stores here in southern California for only a couple bucks, but it's great to learn how to make them from scratch. Great recipe as usual, chef!?

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Sumeet Patil Posted on Thu Sep 25 2014

Thanks chef always wanted to try this this recipie thanks a lot:)?

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houndjog Posted on Thu Sep 25 2014

I'm going to try this one!  Can I make a lot of them and freeze them?  Thank you!?

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Abhishek Lokhande Posted on Thu Sep 25 2014

I was waiting for this recipe?

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DCARA06 Posted on Thu Sep 25 2014

Fantastic! A great video!What was the spice added to the dough??

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Zalak Maniar Posted on Thu Sep 25 2014

i like the folding style. ?

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Farzad Turk Posted on Thu Sep 25 2014

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3rsurrender Posted on Thu Sep 25 2014

chef pls get ur youtube account verified?

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Shamima Akter Posted on Fri Sep 26 2014

Very nice to learn the simplest folding of samusa. Can I use black cumin seeds instead of ajwain?

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Eaman Hajri Posted on Sat Sep 27 2014

excellent cooking?

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Anjana Thakkar Posted on Sat Sep 27 2014

bah re bah che?

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Rahima R Posted on Sat Sep 27 2014

BonjourTranslate please ?

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