Fresco Aloo Samosa Recipe
This recipe guides you through the preparation of the enticing “Fresco Aloo Samosa,” featuring a delightful fusion of flavors. Beginning with boiling and mashing potatoes, the filling incorporates chopped onion, green chilies, coriander, and spices, complemented by the freshness of washed pomegranate seeds. Ensuring a thorough mix guarantees an even distribution of flavors in this vibrant filling. The whisked egg is a sealant for the samosa pockets made from separated sheets, encapsulating the flavorful mixture. These pockets are then deep-fried until they achieve a golden brown hue in hot oil. Once fried, the “Fresco Aloo Samosas” are skillfully drained, resulting in a crispy and flavorful snack, ready to be savored.
Fresco Samosa (aloo, chicken & qeema) Recipe
Course: Appetizers, SnacksCuisine: Pakistani, IndianDifficulty: Medium10-12
servings30
minutes20
minutes200-300
kcalIngredients
Potato (1/2 kg)
Salt (1 ½ tablespoon)
Red Chili powder (teaspoon)
Coriander powder (1 teaspoon)
Cumin seeds (1 teaspoon)
Green coriander leaves (1/4 cup chopped)
Dry pomegranate seeds (1/4 cup washed)
Onion (1/4 cup chopped)
Green chili (3-4 tablespoons)
Oil (4 cup for frying)
Samosa wrapping sheets (1 pack)
Egg (1)
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.
