Name: Halwaai style Aloo Samosa. recipe by Swapna Sunil at BetterButter
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 10
Ingredients: For dough : 2 1/2 cups : All purpose flour; 3 tbsp : Oil; Salt to taste; 1 tsp : Carom seeds; Water (as needed ); 500 gm : Potato; 1/2 cup : Mint leaves; 1/2 cup : Coriander leaves; 1 tbsp : Ginger grated; 1 tbsp : Green chilli minced; 2 tbsp : oil; 1 tsp : Cumin powder; 1 tsp : Red chilli powder; 1 tbsp : Crushed Kasoori Methi; 1 tsp : dry mango powder; 1/2 tsp : Black salt; Salt to taste; 1 tbsp : Coriander seeds, crushed; 1 tsp : Dry Red chilli flakes; 1 tsp : Garam masala powder; 1/2 tsp : Fennel seeds

ABOUT Halwaai style Aloo Samosa. RECIPE

Samosa is that one thing we all crave for round the clock. I mean who can resist flaky samosa pastry, stuffed with a spicy, mouthwatering aloo (potato) filling thats deep fried to golden? Oh no, Not me for sure! And the reality kicks in, as Its hard to find a decent crust samosa here.All we are offered is the samosa made using phyllo sheet or puff pastry.These people never get that the samosa crust is way too different from those rolled store bought pastries. When patient enough you make yourself or just drool until you pay a visit home.Country of residence : Ireland

Ingredients Serving: 10

For dough : 2 1/2 cups : All purpose flour
3 tbsp : Oil
Salt to taste
1 tsp : Carom seeds
Water (as needed )
500 gm : Potato
1/2 cup : Mint leaves
1/2 cup : Coriander leaves
1 tbsp : Ginger grated
1 tbsp : Green chilli minced
2 tbsp : oil
1 tsp : Cumin powder
1 tsp : Red chilli powder
1 tbsp : Crushed Kasoori Methi
1 tsp : dry mango powder
1/2 tsp : Black salt
Salt to taste
1 tbsp : Coriander seeds, crushed
1 tsp : Dry Red chilli flakes
1 tsp : Garam masala powder
1/2 tsp : Fennel seeds

Instructions

For the dough : Take flour, salt , carom seeds in a bowl.Mix and add oil to the flour. Rub with fingers until oil is Incorporated well and resembles bread crumbs.
Add water little at a time and knead to a stiff dough.Cover with damp cloth and set aside for couple of hours.
For Potato filling : Add mint, coriander, ginger and green chilli to a semi fine paste adding very little water and set ready.
Heat oil in a pan add all the dry spices I.e cumin powder, red chilli powder, red chilli flakes, coriander seeds, coriander powder, black salt ,salt, kasoori methi, dry mango powder, garam masala and fennel seeds. Fry them until fragrant and add the ground mint ,coriander, green chilli and ginger paste.Saute for a minute and two.
Later add the boiled ,peeled and roughly crushed potatoes. Mix well with the roasted masala. Remove to a separate bowl and allow it to cool completely.
Divide the dough into eight equal portions.
Roll out each dough portion into oval shape and cut it into equal halves.
Brush water along the half of the flat edge of the semi oval.
Overlap the wet half over the dry other half .
Press and seal along the corners to form a cone.
Perfectly sealed cone.
Add a spoonful or two of prepared and cooled potato filling in the cone.
Fold a centimeter of the curved edge of the dough as shown in the image.Press firmly to seal.
Now bring both the edges together and press firmly. Apply little moisture if needed.
Almost Perfectly shaped and filled samosa. Front of the samosa.
Back of the samosa.
Place the filled and shaped samosas in a thali or a pan with high edges and rest them atleast for half an hour.
Later start heating oil in a kadai for deep frying the samosas.
Oil temperature has to be medium hot.
Slowly slide in the samosas and fry on low medium heat until golden.
This is a time consuming process. Do not rush here.
Keep turning them around and continue to fry until golden on all the sides.
This might take around 20 to 25 minutes.
Once golden remove them with a slotted spoon on to a paper towel lined plate.
Repeat and fry the rest.
Halwai style Aloo samosa's are all ready ready to Hogg on.
Make and enjoy !

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