Name: Homemade Aaloo Samosas With Black Seeds (Kalonji Aaloo Samosas)... recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: FOR THE DOUGH ; All purpose flour 2 1/2 cups; Salt 1 tsp; Black seeds (kalonji) 1 tsp; oil 2 tbsp; Milk 3/4 cup; FOR THE POTATO FILLING ; Boiled and mashed potatoes 4; Salt 1 tsp; Oil 1 tbsp; Red chilli flakes 1 tbsp; Carom seeds 1/2 tsp; Black Mustard seeds 1 tsp; Cumin powder 1 tsp; Garam masala 1 tsp; Coriander leaves chopped 1/4 cup; Onion chopped 1; Green peas boiled 1 cup

ABOUT Homemade Aaloo Samosas With Black Seeds (Kalonji Aaloo Samosas)... RECIPE

A samosa recipe with black seeds makes all the difference here. These flaky and crispy beauties are loved by every Indian no matter from which ever State they hail from. Instead of cumin and carom seeds used in the dough generally, i have used black seeds in it's place that are not only healthy but loaded with a good lot of medicinal value too. Improves overall immune health, lowers blood pressure levels, useful in treating eczema etc, the list is endless. Infact i strongly recommend you all to use a teaspoon of these seeds in your daily chapati dough therefore making it a habit. Ramadan Al Kareem !

Ingredients Serving: 10

FOR THE DOUGH ; All purpose flour 2 1/2 cups
Salt 1 tsp
Black seeds (kalonji) 1 tsp
oil 2 tbsp
Milk 3/4 cup
FOR THE POTATO FILLING ; Boiled and mashed potatoes 4
Salt 1 tsp
Oil 1 tbsp
Red chilli flakes 1 tbsp
Carom seeds 1/2 tsp
Black Mustard seeds 1 tsp
Cumin powder 1 tsp
Garam masala 1 tsp
Coriander leaves chopped 1/4 cup
Onion chopped 1
Green peas boiled 1 cup

Instructions

Knead a smooth dough using all the ingredients listed under it.
Cover and keep aside for 15 minutes. Use water only if required.
Heat oil and add mustard seeds first followed by the chopped onion.
Add rest of the spices and saute it well until done.
Add green peas too. Adjust salt accordingly.
Lastly add mashed potatoes and mix well.
Garnish with chopped coriander and set aside.
Divide the dough into equal sized balls.
Roll a disc and cut into two from the centre.
Make a triangular pocket and fill it up with the potato stuffing and seal the edges properly.
Deep fry them in hot oil on a medium high heat until golden and crisp.
Serve with green chutney at iftaar. Lovely choice for your families and guests this Ramadan.

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