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Sukha Aloo Samosa

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Dry Samosa, a spicy potato stuffing wrapped in a crisp outer layer of maida, is delicious alternative of classic potato samosa.

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 Sukha Aloo Samosa

(33 ratings)
6 reviews so far
Prep time
40 mins
Cook time
10 mins
Total time
50 mins
Sukha Aloo Samosa
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : February 08, 2019


Ingredients used in Sukha Aloo Samosa
• All-purpose flour / maida - 300 grams.
• Ajwain - 1/2 tea spoon.
• Oil - as required.
• Water - as required.
• Potatoes - 250 grams.
• Pepper powder (crushed) - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Chaat masala - 1/4 tea spoon.
• Amchur powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Salt - to taste.
• Coriander leaves (chopped) - 1/2 bunch.
Method:
  • Cut potatoes into small pieces along with the skin.
  • Heat oil in a kadai, deep fry the potato pieces till they are slightly colored.
  • In a mixing bowl, add freshly crushed pepper powder, turmeric powder, chaat masala, amchur powder, coriander powder, cumin powder, salt, and coriander leaves.
  • Once the potatoes are fried, remove and transfer in the bowl with masalas and mix well. Cover the bowl with a lid and rest for few minutes.
  • In a mixing bowl, add flour, ajwain, salt along with oil and water, mix the flour to make stiff dough. Cover the dough and let it 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. Keep aside.
  • Take one sheet of dough, apply water on the edges of the sheet then bring the two ends closer and seal to make a pocket.
  • Stuff a spoon full of fried masala potatoes and seal the top nicely. Slightly squeeze the edges to seal it 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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houndjog Posted on Fri Oct 03 2014

Dear Chef Sanjah, thank for all these great recipes!  I would really love a "gluten free" samosa if you would be so kind?  Many many thanks!?

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Nun Ya Posted on Fri Oct 03 2014

Making that this weekend for sure. Mahalo chef! (That's how we say it in hawaii. )?

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dior kiss Posted on Fri Oct 03 2014

yummmyyyy?

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Thankful person Posted on Fri Oct 03 2014

You are the best of the best ?

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SHUBHAM SRIVASTAVA Posted on Sat Oct 04 2014

Super tasty ones!!Chef, I would request you to make a video on Awadhi (Lucknow) Biryani recipe. It is at par in deliciousness with respect to Hyderabadi Biryani. Would like if the world comes to know about it!!Thanks Chef?

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komal srivastav Posted on Fri Nov 21 2014

It came out too tasty.... but i added little red chilli powder n hing... one of d best samosas.. thanx vah chef to share this tasty receipe..?

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