Aloo samosa

RECIPE

Pockets of dough stuffed with a potato and pea mixture, deep fried. An all time favorite tea time snack!

INGREDIENTS

punto receta
  • 500 gms potatoes

For the dough:

  • 500 gms wheat flour
  • 50 ml of LOS OLIVARES Extra Light Olive Oil
  • 5 gms carom seeds
  • Salt
  • Water
  • LOS OLIVARES Pure Olive Oil or Olive Pomace Oil (for deep frying the samosas)

For the tempering:

  • 50 ml of LOS OLIVARES Extra Light Olive Oil
  • 5 gms cumin seeds
  • 5 gms turmeric powder
  • 3 gms red chili powder
  • 10 gms green chilies
  • 10 gms ginger
  • 10 gms garlic
  • 1 Lime
  • 10 gms coriander leaves
  • Salt
  • 100 gms green peas
  • 10 gms chaat masala powder
  • 5 gms fennel seeds
  • 5 gms garam masala
  • 25 gms cashew nuts, chopped

HOW TO MAKE ALOO SAMOSA

1

Cook the potatoes until soft, peel and mash.

2

Chop the green chilies, garlic, ginger and the coriander leaves.

3

Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make a hard dough. Set aside for about 10 minutes.

4

Divide the dough into round portions as per the size of the samosas required.

5

Heat the LOS OLIVARES Everyday Pomace Olive Oil and add cumin, when crackling add garlic and saute

6

Add the rest of the ingredients excluding the final four and sauté for 5 minutes. Mix in the rest of the ingredients, including the potatoes and mix well.

7

Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket

8

Stuff the potato mixture and then seal the upper edges. Repeat with the rest.

9

Deep fry in LOS OLIVARES Pure Olive Oil or Everyday Pomace Olive Oil till golden brown and serve with a mint or a tamarind chutney.

 

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