We go to the Asian continent to enjoy its incredible flavors.
Aloo samosas - typical of the north of the Asian country - are the most consumed in that country. As their name suggests, they are made with potatoes (aloo) and are usually served with tamarind chutneys, mint chutneys or even just yogurt. They are flavored with mughal garam masala: ground mixture of cardamom seeds, cinnamon, cloves and black pepper; or with garam masala: mix the previous spices by adding cumin and coriander seeds. When Indian dumplings are made with minced meat fillings (kheema), they are known by the name of kima or kheema samosas. Today we will prepare the vegetarian dumplings (aloo samosas), despite being a recipe with several steps, they are all simple and the result will be worth it. Enjoy!
What do you need?
For the dough:
• 200 g of flour
• 6 g of salt
• 50 g of vegetable oil or clarified butter (ghee)
• From 85 to 100 ml of water
• Flour to form the samosas
For the filling:
• 3 g of coriander seeds
• Vegetable oil
• 100 g of chopped or grated onions
• 10 g of grated ginger
• 800 g potatoes, peeled and cut into small cubes
• 2 tablespoons of water
• 110 g of cooked peas
• 2 chili peppers, seeded and chopped
• 4 g of curry powder
• A teaspoon of lemon juice
• A teaspoon of sugar
• Salt to taste
To make the dough:
- • In a bowl we mix the flour and salt.
- • We rub the flour and vegetable oil with our hands.
- • Add the water slowly until we have a homogeneous and easy-to-work mass.
- • We grease the hands and the table with oil and work until we obtain a silky and homogeneous texture. We wrap it in plastic wrap and let it rest for 30 minutes.
To make the filling:
- • In a deep-bottomed pan, sauté the coriander seeds in a little oil, add the onions and grated ginger, mix and lower the heat to a minimum.
- • Add the potatoes and two tablespoons of water.
- • Stir occasionally.
- • Add the peas, chilies, curry, lemon juice and salt to taste, and sauté for a couple of minutes.
- • Remove from heat and let cool (the filling must be completely dry).
- • Make a roll with the dough and divide it into eight equal parts to form a ball.
- • Roll out each ball of dough with the help of a rolling pin until we have a 15-centimeter diameter circle.
- • We cut each circle in half with a knife, wet all the edges, fold and seal the joint to form a cone.
- • We put a tablespoon of filling and seal the base of the cone.
- • Fry in plenty of hot oil.
- • When they are golden, we remove them from the heat.