The Crispiest Aloo Samosas In The World (Video)
These aloo samosas are so crispy, they make your teeth feel like they just signed a record deal with a kettle drum. Join my world tour of crunching, popping, and getting standing ovations from your taste buds at every bite!
Crispy Crunchy Aloo Samosas
These aloo samosas are so crispy, they make your teeth feel like they just signed a record deal with a kettle drum. Join my world tour of crunching, popping, and getting standing ovations from your taste buds at every bite!
Servings 12 samosas
Ingredients
- 2 cups boiled potatoes diced; about 4 medium
- 1 tsp vegetable oil
- 1 large onion chopped
- 1 cup frozen peas
- 1 carrot chopped
- 3 green chilies chopped
- 2 tsp salt divided
- 2 tbsp lemon juice
- 2 tsp cilantro chopped
- 1 tsp black pepper
- 1 tsp mustard or cumin seeds
- 1 tsp garlic powder
- 1 tsp ginger
- 1 tsp red pepper flakes
- 1/4 tsp ground turmeric
Instructions
- Heat 1 tsp of vegetable oil in a pan over medium heat. Cook the chopped onions until they become translucent.
- Add the chopped vegetables of your choice (peas and carrots), green chilies, 1 tsp salt, and 1 tsp black pepper to the pan. Cook for about 2 minutes until the vegetables start to soften.
- In a separate bowl, mash the boiled potatoes. Add the spice mixture: 1 tsp salt, 1 tsp black pepper, whole spices, garlic powder, ginger powder, red pepper, and turmeric. Mix well to combine.
- Add the cooked vegetable mixture, lemon juice, and chopped cilantro to the potato and spice mixture. Mix until all the ingredients are well combined.
- Take samosa wrappers (samosa Patti), fold them, and fill with the prepared filling. Seal the edges using a paste made from flour and water.
- Heat vegetable oil in a wok or deep-frying pan over medium-high heat. Fry the samosas until they turn golden brown, turning occasionally to ensure even cooking. This should take about 3-4 minutes per side.
- Remove the fried samosas and drain them on paper towels to remove excess oil. Serve your delicious samosas with pudina chutney.
