Fresco Aloo Samosa Recipe

Directions

• Boiling Potatoes:
• In a pot, add water and potatoes.
• Boil until the potatoes are cooked.
• Peel the boiled potatoes and mash them thoroughly, ensuring no lumps.
• Preparing Filling:
• Add chopped onion, chilies, and coriander to the mashed potatoes.
• Mix the ingredients well.
• Add spices and, finally, incorporate washed pomegranate seeds.
• Ensuring Even Mixture:
• Thoroughly mix the filling to ensure an even distribution of flavors.
• The mixture should be well-combined for a consistent taste.
• Whisking Egg:
• In a small bowl, crack open an egg.
• Whisk the egg using a whisker until well beaten.
• Assembling Samosas:
• Separate samosa sheets and create pockets.
• Fill each pocket with the prepared potato and pomegranate mixture.
• Seal the edges using the whisked egg, ensuring a secure closure.
• Frying Samosas:
• In a large pan, heat oil over medium flame until hot.
• Carefully deep fry the samosas from both sides until they turn golden brown.
• Serving:
• Once fried, remove the samosas from the pan and drain excess oil.
• Your potato and pomegranate samosas are now ready to be served.