This weeks recipe is about how to make samosa, a famous Street Snack recipe made of potato stuffing.
As kids, catching a cold wasn’t uncommon and when it is that season, everyone of us will catch a cold one by one. And when that happens, I still recollect those words from my mom, “Drink a glass of turmeric milk and you should just be fine”.
Back then, there were a lot of so-called intellectuals who would dismiss it off as an advice from an ignorant superstitious lady. But we never doubted that advice because we knew that it worked.
Turmeric and its uses weren’t just limited to treating cold and flu. We would treat wounds and injuries, body aches and what not.
In fact turmeric was our beauty cream when we were young.
One of the most important ceremonies during marriage is that of “Haldi” (meaning Turmeric). This ceremony involved application of turmeric on the entire body of the bride (or, groom depending on whose house the ceremony was happening).
Turmeric has had a unique place in Indian culture and every household ensured that turmeric is available at home at all times.
So much that during these days of the COVID-19 pandemic, a lot of people are using turmeric to wash vegetables and fruits.
Because of the anti-viral, anti-bacterial and antiseptic properties of turmeric. This in spite of the fact that a section of people say that it isn’t an effective method.
That’s not the point of our discussion here.
With so many benefits to its name, Turmeric deserved a discussion on the many benefits it has. Here is a very informative articles on the benefits of Turmeric.
Samosa – The Wonder Snack
While we are on the topic of Mom’s and their tip’s and advices, this stay with my parents has become memorable for more reasons than one.
It was Rakshabadhan yesterday. For my readers how do not know about Rakshabandhan, it is a festival celebrated in India when sisters tie a rakhi around the wrist of their brothers to protect them from evil influences, and pray for their long life and happiness.
They in return promise that they will protect their sisters from any harm. There is a practice of giving gifts in return as a gesture of love.
And, yes. I too got a gift. Yay!
After a long- long time I was surrounded by my family members (the family I was born in) and celebrated rakshabandhan along with them.
This time I was able to tie the rakhi to one of my brothers personally. Every year I was at the mercy of the Courier to deliver my rakhi on time. Though this time too, one of my brother could not make it. But then thanks to Amazon that I was able to sent rakhi and it was delivered well on time.
We prepared traditional food that day, which was atually a combination of Dal, rice, some side vegetables along with some pakoras and chutneys.
And we made aloo samosa along with chutney in the evening. Our plan was to make samosa as a snack, but it became dinner for us. We had lots of them and ended up having no space for dinner.
I love Aloo Samosa and so does everybody here in my family. Frankly speaking Homemade samosa’s are the best. Aloo Samosa always remind me of my school days.
On 26th January and 15th August, the teachers used to ask us to bring lots of flowers or, bouquets for flag hosting. I would get up early in the morning, would go to park to collect flowers and then I would make a bouquet out of all the flowers and leaves I had collected.
I would go to school with this bouquet. We would celebrate 15th August and at the end of the day we would get a pack with a samosa, jalebi, boondi ke ladoo and some chocolates inside it.
And that small packet of snack meant a lot to me.
Samosa – who wouldn’t fall for it. It is one of those snacks that is a favorite of everybody. It is served in so many ways and in every one of those ways that it is served in, it tastes yummy.
Small time food joints, school and college canteens, outlets in multiplexes and those fine-dine restaurants, pretty much everybody serves this snack.
The only difference is that Samosa takes a slightly posh look and feel as it climbs the ladder from one of those roadside tea-shops to the fine dine.
But when you ask any of them as to how to make samosa, the recipe would pretty much remain the same, except for maybe the addition of some dry fruits and paneer, as the price tag increases.
In this week’s recipe, we are going to see how to make samosa – the only wonder snack that probably unites the rich and the poor.
Aloo Samosa – How to Make Samosa Recipe
The samosa is defined in a rather sophisticated way by Wikipedia. Take a look at it –
A samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese etc. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.
While I was reading about Samosas, I was surprised to see that this snack is even served in parts of Africa. Whattt! Isn’t it?
I too, felt that way because I always thought that it is something local to India.
Nevertheless, recipes on how to make samosa look similar everywhere irrespective of the region or, the country.
Aloo Samosa – How to Make Samosa Recipe
- 2 cup All purpose flour
- 1/4 tsp Ajwain
- 1/2 tsp Salt
- 1/4 cup Oil
- 1/2 cup Water or as required
- 12 Potato medium (boiled and mashed)
- 4 tbsp Peanuts
- 8 nos Green Chilli crushed
- 2 tsp Ginger crushed
- Salt to taste
- 1-2 Bay Leaf
- 2 Whole Dry Red Chilli
- 1/2 tsp Panch Phoran
- 3 tbsp Mustard Oil
- Water to seal
- Oil to deep fry
- In a large mixing bowl add maida, ajwain, salt. Mix well.
- Add oil, crumble & mix the flour well. (addition of oil here is a key ingredient to make samosa flaky)
- Crumble and mix well ensuring the dough holds shape.
- Add water as required and start to knead the dough tightly.
- Grease the dough with oil, cover and rest for 20 minutes.
How to prepare Stuffing
- Heat oil in a pan or kadhai .
- Add panch phoran to it, Let it splutter.
- Now add bay leaf and whole red chilli to it.
- Add crushed ginger and green chilli to it.
- Now add mashed potato and salt to it.
- Mix everything well until well combined.
- Now add some fried peanuts to it . Mix well.
- So the potato stuffing is ready. Let it cool down completely.
How to make Samosa
- After 20 minutes, knead the dough slightly again.
- Now pinch a ball sized dough and grease with oil.
- Now roll the dough into oval shape.
- Cut it horizontally using knife, into 2 equal portions.
- Grease with water and make a cone, gently press so that it seals properly.
- Stuff about 2 tbsp of samosa masala into the cone.
- Now close the seal by pressing firmly. (follow the same process with the rest of the dough)
- Once done set aide.
- Now heat enough oil in a kadai.
- And deep fry the samosa on a low flame for atleast 15 minutes.
- Once the aloo samosa turns golden and crisp, take it out over kitchen paper.
- So the samosa is ready to be served.
- Serve hot along with any kind of chutney of your choice.
You might also want to try:
A lot of time, effort and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.