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.
Chicken and cottage cheese samosas are one of my favorites. The crispy spring roll sheet is filled with mild chicken and cottage cheese filling, seasoned to perfection and loaded with flavor. Once you make this, I am sure you will be addicted to these babies ❤ and they are going to be a big hit on you Hi Tea parties.
24 samosa sheets
Oil for frying
Flour and water slurry to seal the edges
1 chicken breast, large size, boiled and hand shredded
0.5 kg cottage cheese, grated
3 to 4 green chillies, chopped fine (optional)
3 spring onion, chopped fine (only the green part)
Some salt and cracked black pepper to season
1 tspn mustard sauce
Some white pepper
Combine all the ingredients for filling in a mixing bowl and mix.
Make cone tyoe shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seaal the edges with slurry.
Make all the samosas and refrigerate for 1 hr.
Heat oil for 190 degrees celsius and fry samosas in batches depending on the size of your fryer.
This is a very basic recipe of chicken croquettes, Soon I will be uploading the variations as well, stay tuned!
Something for your weekend tea party…..
120 gms butter
2 tbspns four
1 cup milk
Salt and coarsely ground black pepper to season
¼ tspn white pepper
½ tspn chicken salt
½ tspn onion powder
½ tspn garlic powder
½ tspn mustard powder
1 chicken breast (boiled and shredded)
1 shallot chopped
1 green chilli, chopped (optional)
Oil for deep frying
1 cup flour
1 egg + 4 tbspns milk
1 cup bread crumbs
Chop the shallot and shred the chicken breast. Best is to use hands to shred the chicken as it will give it a strand texture.
Melt butter in a saucepan and saute’ chopped shallot for 2 minutes or until it becomes translucent. Add flour and cook for 45 secs. Gradually add milk and use whisk to avoid lumps. Add onion powder, garlic powder and mustard powder and mix well. Season with salt and pepper and remove from heat.
Mix in the shredded chicken and green chillies and put aside to cool for 10 minutes or until it is easy to handle. Please do not refrigerate or cool completely otherwise it won’t be easy to mold it into croquette like shape.
Put some oil on your hands and take a small ball of the mixture and shape it into an oval, like an egg. This mixture would make around 12 croquettes.
Now get your breading station ready, flour (season with some salt and pepper or some Italian herbs), egg and milk (egg wash) and then bread crumbs. Now take one croquette, roll it into flour, dip it in egg mixture ad bread it with bread crumbs. Do the same with the rest and arrange them on a tray.
Now if you are frying, refrigerate them for 15 minutes before deep frying like I did. And then deep fry until golden brown and crispy. Serve hot with ketchup.
Or if you are baking, arrange them onto a baking tray linked with baking paper and bake for 25 minutes in a preheated oven at 180 degrees Celsius. Serve hot with ketchup.
Aalu tikki or aalu kabab one of the famous side dish or tea snack in sub continent cooking. Mashed potatoes seasoned with spices and fried in portions in a delight to have.
You can adjust the spices and chilies according to your taste, my recipe is a bit spicy. Its a tea party crowd pleaser and actually tingles your tongue with aroma and spice. Give it a try and let me know how you go…..
6 large potatoes (boiling potatoes) (peeled and boiled to perfection)
3 green chillies (large size, chopped fine)
1 cup fresh coriander leaves (chopped fine)
Salt to taste
1 tspn chicken salt (available in Vegetarian option as well)
1 tspn red chilli flakes
1 tspn cracked black pepper
1 tbspn chaat masala
2 tbspns cracked dry coriander seeds
1 tspn coarsely ground pan roasted cumin seeds
½ tspn ground fennel seeds
1 tspn dry fenugreek leaves
2 eggs (whisked)
2 cups oil for shallow pan frying
-In a large mixing bowl, mash the boiled potatoes until the mixture is lump free. Now add all the spices, green chillies and coriander. Add the fenugreek leaves by crushing between your palms; it will really bring out the flavour and fragrance.
-Mix well until it looks like a dough. Now make a small ball from this dough and flat it with your fingers and give it a round shape. Do the same with the rest of the mixture. It will make 12 tikkis.
-Place the tikkis in a wide plate without over lapping and refrigerate for 1 hour.
-Heat some frying oil on griddle or frying pan.
-Whisk two eggs in a bowl for coating the tikkis. If you are vegetarian, you can skip this step and fry tikkis directly. Or dip each tikki separately in this egg wash and fry until its golden brown and crisp from both the sides. Approximately 1 minute per side in hot oil.
-Serve hot with mint chutney or as a side dish with Pulao or Biryani.