The first aloo samosas were made with a simple filling of mashed potatoes and spices. However, over time, the filling has become more complex and varied. Today, potato samosas can be found with a variety of fillings, including peas, carrots, onions, and even meat.
Jan Broast’s Aloo Samosa RecipeCourse: Snacks, Appetizers, MainCuisine: PakistaniDifficulty: Medium
This recipe is relatively easy to follow, but it does require some attention to detail, such as making sure that the potatoes are fully cooked and that the samosas are sealed properly before frying.
Potato (1 kg)
Salt (2 tablespoons)
Red chili flakes (1 tablespoon)
Cumin seeds (2 tablespoon)
Samosa wrap (1 packet)
Green chili (3 tablespoons)
Ginger paste (1 tablespoon)
Garlic paste (1 tablespoon)
Onion (1/2 cup chopped)
Tomato paste (1/4 paste)
Dried coriander powder (1 teaspoon)
- Boil and Prepare Potatoes:
- In a pan, add water and boil the potatoes until they are perfectly cooked. Confirm by poking them with a knife. Allow them to cool, then peel them properly.
- Mash the Potatoes:
- Use a grater to mash the potatoes, ensuring a smooth texture without any lumps.
- Saute Aromatics and Onions:
- In another pan, heat 4 tablespoons of oil. Add ginger and garlic paste. Once they turn golden brown, add the chopped onion. Sauté until the onion turns translucent.
- Incorporate Mashed Potatoes:
- Add the mashed potatoes to the pan. Continue mixing.
- Add Spices and Tomato Paste:
- Introduce all the spices, ensuring an even distribution. Finally, incorporate the tomato paste and mix thoroughly until it’s well incorporated.
- Prepare Samosa Pockets:
- Take a samosa wrapping sheet and create a triangle pocket, similar to a sandwich. Ensure it’s properly sealed from all sides. Use an egg wash for added sealing.
- Deep Fry the Samosas:
- Deep fry the samosas until they achieve an even, golden brown color on all sides.
- Remove from the oil and let any excess oil drain. Your delicious samosas are now ready to be served.