How To Make Perfect Aloo Samosas

Namaste doston! 👋 Aaj hum bana rahe hain Crispy aur Flaky Aloo Samosa — bilkul bazaar jaisa taste, wo bhi ghar par! 🥔✨
Is video mein main share kar rahi hoon perfect samosa patti banane ka easy tarika, aur special aloo masala jiska swaad sabko pasand aayega 😋
Try kijiye ye crispy, chatpata aur flavorful samosa — chai ke saath perfect snack! ☕🌶️
Crispy Aloo Samosa Recipe | Bazaar jaisa perfect samosa ghar par, खस्ता आलू समोसा
👩‍🍳 Recipe by: Spice Up with Sunita
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Ingredients
For Samosa Patti (समोसा पत्ती)

All-purpose flour (Maida) — 2 cups (मेदा)
Ajwain — ½ tsp (अजवाइन)
Salt — ½ tsp (नमक)
Refined oil / Ghee — ¼ cup (तेल या घी)
Water — ½ cup (approx.) (पानी)

For Aloo Masala (Potato filling / आलू मसाला)

Potatoes — 1 kg (उबले और मैश किए हुए आलू)
Coriander seeds — 1½ tbsp (धनिया के दाने)
Cumin seeds — 1½ tsp(जीरा)
Fennel seeds — 1 tsp (सौंफ)
Black pepper (coarsely crushed) — ½ tsp (काली मिर्च)
Black cardamom — 1(बड़ी इलायची)
Green cardamom — 2(हरी इलायची)
Cinnamon — ½ inch stick (दालचीनी)
Oil — 2 tbsp (तेल)
Ginger-garlic paste — 1 tbsp (अदरक-लहसुन पेस्ट)
Asafoetida (Hing) — ½ tsp (हींग)
Fresh/frozen peas — ½ cup(मटर)
Salt — to taste(नमक)
Chaat masala — 1 tsp (चाट मसाला)

Method — Step-by-step
1. Prepare the dough (Samosa Patti)

1. In a large mixing bowl, add 2 cups all-purpose flour, ½ tsp ajwain, and ½ tsp salt. Mix well.
2. Pour ¼ cup refined oil (or melted ghee) into the flour. Rub the oil into the flour with your fingertips until the mixture looks like coarse crumbs (this makes the patti crisp).
3. Gradually add about ½ cup water little by little and bring the dough together. Knead gently until you get a firm but smooth dough. Don’t overwork it.
4. Cover the dough with a damp cloth and let it rest for 20–30 minutes.

2. Make the potato filling (Aloo Masala)
1. Boil the potatoes (1 kg) until fully cooked. Peel and roughly mash them — keep some texture, don’t make it a paste.
2. In a pan put the all masala 1½ tbsp coriander seeds-1½ tsp cumin seeds,1 tsp fennel seeds and ½ tsp black pepper black & green cardamom and cinnamon roast on low flame . then grinde it
3. Heat 2 tbsp oil in a pan on medium heat. Add Hing (½ tsp) and as it sizzles,
4. Add 1 tbsp ginger-garlic paste and sauté until raw smell disappears (about 30 seconds).
5. Add ½ cup peas (fresh or frozen) and cook 1–2 minutes.
6. Add the mashed potatoes, salt to taste, and roasted masala 1 tsp chaat masala. Mix thoroughly and cook for 2–3 minutes so the flavors combine.
7. Taste and adjust seasoning. Let the filling cool completely before stuffing (important so patti doesn’t get soggy).

3. Shape & fold the samosas (easy method)
1. Divide the rested dough into equal lemon-sized balls (makes about 12–16 depending on size). Keep covered.
2. Roll each ball into a smooth circle (about 5–6 inches diameter). Cut the circle in half to make two semicircles.
3. Take one semicircle, brush the straight edge lightly with water. Form a cone by bringing the straight edges together and sealing them (overlap to create a cone). Press the seam to seal.
4. Fill the cone with 2–3 tbsp of cooled potato filling (don’t overfill).
5. Wet the open edge and fold the rim to seal the samosa completely. Press firmly so no gaps remain. Repeat with remaining dough and filling.
(Tip: Keep a small bowl of water nearby to seal edges quickly.)

4. Frying (or shallow-fry / bake option)
1. Heat oil in a deep pan or kadai for deep frying. Oil should be *medium hot* — test by dropping a small piece of dough; it should sizzle and rise slowly (not burn instantly).
2. Fry samosas in batches on medium heat so they cook through and become golden brown and crispy on the outside — about **10-12 minutes per batch**, turning occasionally.
3. Remove on a paper towel to drain excess oil.

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