Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, homemade potato samosa (aloo samosa) vegan & vegetarian 🍃. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃 is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃 is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have homemade potato samosa (aloo samosa) vegan & vegetarian 🍃 using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃:

1. Prepare 🌻For Samosa Dough:
2. Get 2 cups Maida (plain flour)
3. Make ready 5 Tbsp Vegetable Oil
4. Take 1/4 tsp Salt
5. Take 1/2 cup Water (as required)
6. Take 🌻For Samosa Filling:
7. Take 2 Tbsp Oil
8. Get 1 tsp Coriander Seeds
9. Make ready 1/2 tsp cumin seeds
10. Make ready 1 Tbsp Ginger Paste
11. Prepare 1 tsp Garlic Paste
12. Make ready 1 tsp chopped Green Chillies
13. Prepare 2 tsp Red Chilli Powder
14. Get 2 Tbsp Coriander Powder
15. Make ready 3/4 tsp Turmeric powder
16. Prepare 1/2 tsp chat masala powder
17. Prepare 1 Tbsp mango powder (آم چور) / lemon juice
18. Take 1/2 tsp Garam Masala Powder
19. Make ready 2 large Potatoes, boiled, peeled and mashed
20. Prepare to taste Salt
21. Prepare Oil for Frying

Aloo Samosa is a popular street food or snack of Northern India. Samosas from Punjab are very popular and special for their big size and their authentic flavor. There are many variety of filling which can be used to stuff in the samosa. Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.

Instructions to make Homemade potato samosa (Aloo samosa) Vegan & Vegetarian 🍃:

1. 🌻Samosa Dough: - To start making the samosa dough mix together flour and salt and oil. Rub the oil with the flour till it resembles bread crumbs. Start by adding 1/2 cup water and knead it into a firm dough. You may need a few extra teaspoons of water but add as you go. The consistency of the dough should be little hard and smooth. Cover the dough with a damp cloth and set aside.
2. 🌻Samosa Filling: - Heat oil in a pan. While the oil is heating add coriander seeds & cumin seeds it to the pan. Fry the spices till aromatic but be careful not to burn them. Add ginger, garlic and green chillies and stir fry for a few second. Add the remaining spices, mashed boiled potatoes and salt. mash everything together and then mix it. give it one more good mix and then set the mixture aside to cool completely.
3. 🌻Wrapping the samosas: - Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour. - Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter. - Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
4. Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone shape.Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way.
5. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don’t touch each other and cover them with a damp cloth.
6. Heat oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer.
7. Fry the samosas on a low flame till golden brown on both side. Its important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup / chutney.

There are many variety of filling which can be used to stuff in the samosa. Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry. It calls for a technique called moyan dena , which involves vigorously rubbing fat into flour between your fingers—a process that develops the flour's glutens. Making traditional samosa at home is not as difficult as we all think. If you follow the cooking instructions given below, you can make delicious samosas at home.

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