This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤
- 20 to 24 samosa sheets
- Oil for deep frying
- Slurry of flour and water to seal the samosa
- 4 medium sized potatoes, boiled
- Salt to taste
- 1 tspn red chilli flakes
- ½ tspn chaat masala
- ½ tspn garam masala
- 1 tbspn fenugreek leaves, dried
- 2 tbspns cracked coriander seeds
- 3 to 4 green chillies chopped fine
- 1 cup coriander and mint leaves chopped fine
- 1 small onion chopped (if you are not freezing the samosas)
- Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
- The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
- Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
- Make all the samosas until the filling is finished.
- Refrigerate for 1 hr.
- Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
- Serve hot with ketchup, imli chutney or mint chutney.