Jan Broast’s Samosa (aloo) Recipe
- Potato (1 kg)
- Salt (2 table spoons)
- Red chili flakes (1 table spoon)
- Cumin seeds (2 table spoon)
- Samosa wrap (1 packet)
- Green chili (3 table spoon)
- Ginger paste (1 table spoon)
- Garlic paste (1 table spoon)
- Onion (1/2 cup chopped)
- Tomato paste (1/4 paste)
- Dried coriander powder (1 tea spoon)
In a pan add water and boil potatoes. Poke them with knife and make sure it is perfectly boiled. Once it is boiled let it cool down and then peel it properly.
Mash the potato by using a grader; this will make it smooth without any lumps.
Now in a pan add 4 table spoon oil and add ginger and garlic paste, once they are golden brown add onion. Fry the onion till it is translucent, now add the mashed potatoes.
Keep mixing the mixture and then add all the spices, mix it again and finally add the tomato paste. Mix it well till tomato paste is no longer visible.
Take a samosa wrapping sheets and make a triangle pocket just like a sandwich, make sure they are properly sealed from all sides, seal it with the help of egg wash.
Deep fry the samosa until it is evenly golden brown from all sides. Dish it out and it is ready to be served.