Easy Quick Aloo Ka Samosa Pakistani Food Recipes

EASY & QUICK ALOO KA SAMOSA PAKISTANI FOOD RECIPE

Steps:

• Let's make the dough of samosa:
• Take a large mixing bowl & add all ingredients of the dough
• Mix well and then add water gradually
• With the help of hand and make the smooth dough
• Cover the dough and rest of 15 minutes
• Now, It's time to make stuffing of samosa:
• Take a large bowl & add all stuffing ingredients in this bowl
• With the help of your hands mash the potatoes and mix to all ingredients very well
• The stuffing is done. So it's simple
• Take the dough and make small balls & then take the shape of samosa and fill the potato stuffing in it
• Make many samosas like this method
• In the end, fry these samosas in the hot oil
• When samosa become a golden brown color then remove from the oil
• The samosa is ready to eat serve with chutney or ketchup as you like it.

PAKISTANI POTATO SAMOSAS

Steps:

• Make the dough: Put flour, salt and ajwain seeds in a medium bowl. Drizzle in oil and work into flour with fingers until mixture looks mealy. Add water gradually, stirring until a soft dough has formed. If dough seems too dry, add a tablespoon of water; if it seems wet, add a tablespoon of flour. Knead for 1 minute and form into a ball. Wrap and set aside for 30 minutes.
• Make the filling: Simmer the potatoes and carrots in well-salted water until tender, about 10 to 15 minutes. Drain and set aside to cool. Put 2 tablespoons oil in a deep, heavy skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, 8 to 10 minutes.
• Put 1 tablespoon oil in a very small skillet over medium heat. When hot, add cumin and mustard seeds. When seeds are fragrant and beginning to pop, stir in garlic, ginger, chiles, turmeric and garam masala. Let sizzle for a minute, then add skillet contents to onions.
• Add reserved potatoes and carrots and stir well to coat. Check seasoning and adjust salt. Remove mixture to a bowl and let cool to room temperature. When cool, add lemon juice and chopped cilantro. Mix well, smashing the potatoes a bit in the process.
• Make the samosas. Portion the dough into 20 pieces, each weighing 1 1/2 ounces. Form each piece into a ball and place on a large plate. Cover with a damp napkin.
• Roll each dough ball into a thin disk about 6 inches in diameter, as if rolling out pie dough. Cut each disk exactly in half, leaving 2 pieces with a straight side and a round side.
• Form each half-disk into a cone by folding it over and pinching the straight sides together. Put 3 tablespoons filling in the opening on the round side, then pinch closed to make a stuffed triangle. Form the rest of dough balls into samosas.
• Heat about 2 inches of oil in the bottom of wok over medium-high heat. Adjust heat to maintain the oil at 350 degrees. Slip samosas 4 at a time into the hot oil and let fry on one side until golden, a minute or so, then flip and cook other side. Lift from oil and drain on paper towels. Serve samosas hot or at room temperature, accompanied by your favorite chutney.

ALOO KA SAMOSA RECIPE - (4.3/5)

Steps:

• Mix the Maida flour, baking soda, and salt together in a bowl. Add 3 tbsp oil to flour and salt and mix it well with your hands until mixture is tender and soft. Set aside about 10 minutes. Make a ball and rub the ball with about 1/2 tsp oil and slip it into a plastic bag. Set aside 20-25 minutes. Heat 2 tbsp oil, Add chopped onion and golden brown it. Add mustard seeds, cumin seeds, and coriander seeds and fried until mustard seeds pops. Add potatoes and stir, Add red chili powder, turmeric powder, garam masala powder, salt, green chilies, and fresh coriander leaves. Stir for 2-3 minutes, Add lemon juice cook another 2 minutes and keep set aside. Make a thin 5″ diam. round with some dough. Cut into two halves. Moisten it with maida (flour) water mixture. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on paper towel. Delicious Aloo ka Samosa is ready to serve. Serve hot with ketchup or chutney.

PAKISTANI STYLE ALOO KA SALAN/TARKARI

Steps:

• In a wok, heat oil. Then add red chilies, stir them for 10 seconds & add cumin seeds. Stir fry them for 10 seconds & add potatoes. (Make sure that you have cumin seeds & potatoes ready before heating the oil & don't let the cumin seeds stir fry more than 10 seconds or else they'll burn & loose the aroma.)
• Mix the potatoes well (at this point the potatoes might start to stick to the pan so be extra careful) Add tomatoes, salt, red chili powder, turmeric powder and coriander powder. Mix again. Cover & let them cook on medium low heat till the tomatoes get tenderized & the potatoes get almost 75% done.
• Now add mint leaves & green chilies. Mix, cover & cook on low heat for another 15 minutes or till the oil separates & your Aloo Ka Salan gets done.
• Enjoy with Hara Raita & Roti/Chapati.