Samosa Recipe | Aloo Samosa with tips | Crispy Veg Samosa | Devi Tasty Recipes

#samosa #aloosamosa #crispyvegsamosa Samosa is crispy and crusty outside, spicy inside and mouth filling with potato masala. In India, everyone likes to eat Samosa with Mint chutney or Tomato sauce and a cup of tea. There are so many variations for fillings, but the outer crust is similar to all Samosa recipes. Initially it is a bit difficult procedure. Once you master, you can cook in less time without much effort. Facebook - https://www.facebook.com/devitastyrecipes/ Pinterest - https://www.pinterest.com/devitastyrecipes Instagram - https://www.instagram.com/devitastyrecipes/ Twitter - https://twitter.com/devitastyrecipe Ingredients: For Samosa dough - Maida - 1.5 cups - Salt-1/4th spn - Ajwain-1/2 spn - Warm oil-1/4th cup - Water for kneading For Samosa Filling - Boiled and mashed potatoes-2 - Oil - 2 spns - Cumin-1/2 spn - Saunf/Fennel seeds-1/4th spn - finely Chopped Ginger-1 spn - finely Chopped Green chillies-2 - Hing - pinch - Turmeric powder-1/4th spn - Coriander powder-1 /2 spoon - Red chilli powder-1/2 spn - Pepper powder-1/8th spn - Green peas-1/4th cup - Chopped Coriander leaves-1/4th cup - Boiled and mashed potatoes-2 - Salt-as per taste - Garam masala powder-1 spn - Aam chur powder-1/4th spn Oil for deep frying Procedure: 1) In a mixing bowl add Maida-1.5 cups, Salt-1/4th spn, Ajwain-1/2 spn, Warm oil-1/4th cup. Mix to a crumble texture. Form a dough by adding small amounts of water. Knead well for 5 minutes. Cover with wet cloth and rest for 15 minutes. 2) For Samosa Filling, heat 2 spoons of Oil in a kadai and add Cumin-1/2 spn, Saunf/Fennel seeds-1/4th spn, finely Chopped Ginger-1 spn, finely Chopped Green chillies-2, Hing, Turmeric powder-1/4th spn, Coriander powder-1 /2 spoon, Red chilli powder-1/2 spn, Pepper powder-1/8th spn, Green peas-1/4th cup. Fry for 1 min and add Chopped Coriander leaves-1/4th cup, Boiled and mashed potatoes-2, Salt-as per taste. Mix well for couple of minutes and add Garam masala powder-1 spn, Aam chur powder-1/4th spn. 3) Knead the dough again. Divide into equal portions and roll them into 6 inch diameter circles.Cut each circle into half. Apply water lightly along the edges and fold the semi circle into cone shape. Fill with prepared aloo masala. Press gently and seal the edges to make a triangle shape. 4) Take oil for deep frying and heat the oil. Don't heat up too much. Drop the Samosas in low hot Oil. When the color changes to light brown, turn temperature to medium hot and fry till golden brown on both sides. Tips: - The dough should be a bit hard. Do not add too much water to the dough while kneading. If you add more water, a lot of bubbles will be formed on top of Samosa and they won't turn crispy. - Add hot/warm oil to the flour. That will help to form a crispy texture outside. Mix to crumble texture is a must thing. - While frying, initially the oil should be at low temperature. When Samosas float on top, increase the temperature to medium hot. Fry Samosas in medium hot oil throughout the procedure.

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