Aloo Kay Samosay

6 mins
Serves 1
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Directions

  1. 1In a bowl, add flour, salt, and cumin seeds.
  2. 2In a bowl, add flour, salt, and cumin seeds.
  3. 3In a bowl, add flour, salt, and cumin seeds.
  4. 4Add water and ghee to the bowl and mix well to form a stiff dough.
  5. 5Add water and ghee to the bowl and mix well to form a stiff dough.
  6. 6Add water and ghee to the bowl and mix well to form a stiff dough.
  7. 7Rest the dough for 15 minutes.
  8. 8Rest the dough for 15 minutes.
  9. 9Rest the dough for 15 minutes.
  10. 10In a frying pan, heat ghee and add cumin seeds, crushed red chilies, salt, and crushed dry coriander. Sauté until fragrant.
  11. 11In a frying pan, heat ghee and add cumin seeds, crushed red chilies, salt, and crushed dry coriander. Sauté until fragrant.
  12. 12In a frying pan, heat ghee and add cumin seeds, crushed red chilies, salt, and crushed dry coriander. Sauté until fragrant.
  13. 13In a bowl, mix the boiled potatoes, finely chopped onions, green chilies, fresh cilantro, and mint leaves.
  14. 14In a bowl, mix the boiled potatoes, finely chopped onions, green chilies, fresh cilantro, and mint leaves.
  15. 15In a bowl, mix the boiled potatoes, finely chopped onions, green chilies, fresh cilantro, and mint leaves.
  16. 16Add the sautéed spices to the potato mixture and mix well.
  17. 17Add the sautéed spices to the potato mixture and mix well.
  18. 18Add the sautéed spices to the potato mixture and mix well.
  19. 19Roll the dough into a long cylinder and slice into equal portions.
  20. 20Roll the dough into a long cylinder and slice into equal portions.
  21. 21Roll the dough into a long cylinder and slice into equal portions.
  22. 22Roll each portion into a thin oval shape.
  23. 23Roll each portion into a thin oval shape.
  24. 24Roll each portion into a thin oval shape.
  25. 25Fold each oval in half to form a semi-circle, and then into a cone shape. Secure the edges tightly by pressing firmly.
  26. 26Fold each oval in half to form a semi-circle, and then into a cone shape. Secure the edges tightly by pressing firmly.
  27. 27Fold each oval in half to form a semi-circle, and then into a cone shape. Secure the edges tightly by pressing firmly.
  28. 28Fill each cone with the potato mixture.
  29. 29Fill each cone with the potato mixture.
  30. 30Fill each cone with the potato mixture.
  31. 31Deep fry the samosas until golden brown. Maintain normal flame.
  32. 32Deep fry the samosas until golden brown. Maintain normal flame.
  33. 33Deep fry the samosas until golden brown. Maintain normal flame.

Ingredients

  • 2.25 cups All purpose flour
  • 2.25 cups All purpose flour
  • 2.25 cups All purpose flour
  • 0.5 cups Water
  • 0.5 cups Water
  • 0.5 cups Water
  • 0.33 cups Ghee
  • 0.33 cups Ghee
  • 0.33 cups Ghee
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Cumin seeds
  • 0.5 teaspoon Cumin seeds
  • 0.5 teaspoon Cumin seeds
  • 1 tablespoon Ghee
  • 1 tablespoon Ghee
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Crushed red chilies
  • 1 teaspoon Crushed red chilies
  • 1 teaspoon Crushed red chilies
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 1 tablespoon Crushed dry coriander
  • 1 tablespoon Crushed dry coriander
  • 1 tablespoon Crushed dry coriander
  • 1 pinch Black pepper
  • 1 pinch Black pepper
  • 1 pinch Black pepper
  • 0.25 teaspoon Turmeric
  • 0.25 teaspoon Turmeric
  • 0.25 teaspoon Turmeric
  • 2 Boiled potatoes
  • 2 Boiled potatoes
  • 2 Boiled potatoes
  • 3 tablespoons Finely chopped onions
  • 3 tablespoons Finely chopped onions
  • 3 tablespoons Finely chopped onions
  • 3 Green chilies
  • 3 Green chilies
  • 3 Green chilies
  • 2 tablespoons Fresh cilantro
  • 2 tablespoons Fresh cilantro
  • 2 tablespoons Fresh cilantro
  • 1 tablespoon Mint leaves
  • 1 tablespoon Mint leaves
  • 1 tablespoon Mint leaves

Equipment

bowlmeasuring cupsfrying panforkkniferolling pin