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Dive into the world of flavors with our Crispy Aloo Samosa recipe, a timeless classic that promises to deliver the crunch and taste you crave. This step-by-step guide is meticulously crafted to help you achieve the perfect crispy layer on the outside while savoring a deliciously spiced potato filling inside. Whether you’re a cooking enthusiast or a beginner, this recipe is designed to guide you through the process of making the ultimate Aloo Samosas from scratch.

Key Highlights:

Crispy Layering Technique: Learn how to knead the perfect dough for that irresistible crispy exterior.
Flavorful Filling: A step-by-step guide to creating a spiced potato filling that’s bursting with flavors.
Ramadan Ready: Ideal for Iftar, these samosas are a fantastic way to break your fast and enjoy with family and friends.
Easy to Follow: With detailed instructions and tips, you’ll find making samosas at home simpler than ever.

Ingredients:

2 cups all-purpose flour (maida)
1 tsp salt
¼ tsp cumin
2 tbsp ghee
¾ cup cold water (approximately)
2 tbsp cooking oil
½ cup chopped onion (1 medium)
1 tsp chopped garlic
1 tsp ginger paste
½ tsp red chili powder
½ tsp chili flakes
2 green chilies, finely chopped
¼ tsp turmeric powder
½ tsp fennel seeds
½ tsp crushed coriander seeds
450 g boiled and mashed potatoes
3 tbsp chopped coriander
½ tsp roasted cumin
Cooking oil for frying
Instructions:

In a mixing bowl, combine 2 cups of all-purpose flour, 1 tsp salt, ¼ tsp cumin, and 2 tbsp ghee. Mix well.
Gradually add approximately ¾ cup of cold water to form a tight dough. You may need a little less water, so add it gradually. Knead well to ensure a crispy layer.
Rest the dough for 30 minutes.
Meanwhile, prepare the filling. In a pan, heat 2 tbsp cooking oil. Add ½ cup of chopped onion and sauté until light brown.
Add 1 tsp chopped garlic and 1 tsp ginger paste. Sauté for 30-40 seconds.
Add a splash of water, then add ½ tsp red chili powder, ½ tsp chili flakes, 2 chopped green chilies, ¼ tsp turmeric powder, ½ tsp fennel seeds, and ½ tsp crushed coriander seeds. Sauté for 3-4 minutes.
Add ½ tsp salt (to taste) and 450 g mashed boiled potatoes. Mix well and use a potato masher to combine the spices with the potatoes.
Add 3 tbsp chopped coriander and ½ tsp roasted cumin. Mix well and set aside.
Divide the dough into 12 pieces. Roll each piece into a ball and cover with a damp cloth.
Take one ball and roll it into a thin oval shape. Cut it in half to form two semi-circles.
Place a spoonful of filling on one side of the semi-circle, leaving the edges clear. Wet the edges with water and fold the dough over the filling to form a triangular shape. Seal the edges by pressing them together.
Heat cooking oil in a deep pan to around 300°F (150°C).
Fry the samosas over medium-low heat until golden brown. This will ensure a crispy exterior.
Serve the crispy aloo samosas with raita or tamarind chutney. Enjoy this satisfying and easy-to-make snack that everyone will love!

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