Rehmat-e-Shereen Smosa (aloo) Recipe

Directions

• Boil Potatoes
• In a large pot, add potatoes and boil for approximately half an hour on medium heat.
• Check Potatoes for Doneness
• Using a fork or knife, poke the potatoes to ensure they are thoroughly cooked from all sides, especially the core.
• Peel and Mash Potatoes
• Remove the potatoes from the pot, peel them, and mash them using a masher or grater for perfect mashed potatoes.
• Season the Mashed Potatoes
• Add salt, paprika, turmeric, green chili, green coriander, and mint leaves to the mashed potatoes. Mix well, ensuring the right consistency.
• Prepare Flour Paste
• In a small bowl, combine two tablespoons of all-purpose flour with water, mixing until it forms a thick paste.
• Make Dough
• In a separate bowl, mix all-purpose flour and cumin seeds with water, adding salt. Knead the flour mixture until it forms a soft dough. Grease a bowl with oil, place the dough in it, and wrap it with a thin cloth.
• Roll Dough and Fill
• Take a small portion of the dough, roll it with a roller, create a pocket, and fill it with the prepared potato mixture. Seal the samosa with the flour paste.
• Deep Fry Samosas
• In a pan, heat oil and deep fry the samosas until they are golden brown from all sides.
• Drain and Serve
• Remove the fried samosas from the oil, drain excess oil, and serve them hot with mint sauce.