Aloo Samosa made with Wheat Flour

Intro

Samosas are a beloved snack for everyone, regardless of the season, and they are incredibly delicious (0:00). What if we could make them healthier? This video brings you a recipe for crispy and very tasty potato samosas made with wheat flour (0:06). You can make samosas better than market ones at home with wheat flour by following a few tips and tricks (0:16).

Ingredients

• Wheat flour: 2 cups (0:24)
• Carom seeds (Ajwain): 1 tsp (0:28)
• Salt: 1 tsp for dough, adjust for stuffing (0:37)
• Cooking oil: 1/4 cup for dough, 3 tbsp for stuffing (0:40, 2:56)
• Potatoes: 5 medium-sized, boiled (1:34)
• Ginger and Green chili: Coarsely crushed (2:05)
• Coriander seeds: 1 tbsp (2:14)
• Fennel seeds (Saunf): 1 tsp (2:16)
• Cumin seeds: 1 tsp (2:17)
• Mint leaves: A little (2:27)
• Peas: 1 cup (2:37)
• Curry leaves: Finely chopped (3:15)
• Dry mango powder (Amchur): 1 tsp (3:20)
• Garam masala: 1/2 tsp (3:22)
• Turmeric: 1/2 tsp (3:24)
• Fresh coriander leaves: Chopped (4:10)

Steps of Recipe

1. Prepare the Dough (0:24–1:31)

   • Sieve 2 cups of wheat flour (0:24).
   • Add 1 tsp carom seeds, crushed lightly (0:28).
   • Add 1 tsp salt and mix (0:37).
   • Pour in 1/4 cup unheated cooking oil and mix well with the flour (0:40). This helps the samosas fry evenly and become crispy (0:50).
   • Gradually add water to make a very tight dough (1:01). Knead the dough for at least 10 minutes to ensure a crispy outer layer (1:07). The dough will require very little water (1:15).
   • Cover the dough and let it rest for at least half an hour (1:26).

2. Prepare the Stuffing (1:34–4:23)

   • Boil 5 medium potatoes, peel them, and coarsely mash them (1:34). Avoid making a smooth paste (1:42). The video uses new potatoes, which absorb less water (1:53).
   • Coarsely crush ginger and green chilies (2:05).
   • Grind 1 tbsp coriander seeds, 1 tsp fennel seeds, and 1 tsp cumin seeds into a coarse powder (2:12).
   • Add a little fresh mint leaves for enhanced flavor (2:27).
   • Boil 1 cup of peas in half a cup of water for about 5 minutes on medium heat until soft (2:37). Drain the water (2:49).
   • In a pan, add 3 tbsp oil (2:56). Once lightly warm, add 1 tsp cumin seeds (3:01).
   • Add the crushed ginger and green chili paste (3:04), and finely chopped curry leaves (3:15). Sauté.
   • Add the coarsely ground spices (3:17), 1 tsp dry mango powder, 1/2 tsp garam masala, 1/2 tsp turmeric, and 1 tsp salt (3:20). Sauté on low heat for 1 to 1.5 minutes (3:25).
   • Add the boiled peas and mix (3:31).
   • Add the mashed potatoes and mix thoroughly with the spices and peas (3:41).
   • Taste and adjust salt and chili if needed (3:50). The video adds extra green chili because theirs was less spicy (4:03).
   • Add chopped mint and fresh coriander leaves (4:10). Mix well and turn off the gas (4:14). Continue mixing after removing the pan from heat (4:17).

3. Assemble the Samosas (4:31–6:16)

   • Knead the rested dough again for 2 minutes (4:31).
   • Take small portions of the dough, depending on your desired samosa size (4:36). For beginners, start with smaller ones (4:46).
   • Roll the dough into an oval shape, not round (4:49).
   • Cut the oval in half (4:56).
   • Take one half, moisten the straight edge with water (5:02). This helps the dough stick and prevents it from opening during frying (5:04).
   • Fold it into a cone shape, pressing the edges together firmly (5:17).
   • The rolled dough should be slightly thick, not too thin (5:20).
   • Fill the cone with the prepared potato stuffing (5:26). Do not overfill (5:58).
   • Pinch and fold the back edge of the samosa to create a perfect triangular shape (5:32, 6:06).
   • Continue making samosas (5:42).

4. Fry the Samosas (6:25–7:24)

   • Use a round-bottomed pan and plenty of oil for frying (6:25).
   • Ensure the oil is very lightly warm (6:33).
   • Place as many samosas as can fit into the oil (6:40).
   • Fry the samosas on low heat, gently turning them with a small spoon (6:44).
   • Fry for 9 to 10 minutes until they turn a beautiful golden color (6:56).
   • Turn off the gas while removing the fried samosas to maintain oil temperature (7:03). Turn it back on for the next batch (7:08).
   • Frying on low heat prevents bubbles on the samosa surface and keeps them evenly crispy (7:14).

Tips

• Sieve the wheat flour for best results (0:27).
• Lightly crush carom seeds to enhance their flavor and aroma (0:30).
• Do not heat the oil before adding it to the dough (0:45).
• Knead the dough for at least 10 minutes; the more you knead, the crispier the outer layer will be (1:07).
• Use new potatoes if available, as they absorb less water (1:53).
• Coarsely crush ginger, green chilies, and whole spices for a better texture and flavor in the stuffing (2:05, 2:17).
• Add a little mint to the stuffing for an amazing flavor (2:27).
• Boil peas for 5 minutes on medium heat to ensure they are soft (2:37).
• Adjust green chili quantity in the stuffing based on its spice level (3:07).
• Always keep salt slightly less initially; you can add more later (3:55).
• Roll the dough into an oval shape and cut in half; this helps form the samosa cone (4:49).
• Apply water to the edges of the dough when forming the cone to ensure it seals properly and doesn’t open during frying (5:04).
• Keep the rolled dough slightly thick to maintain crispiness (5:20, 5:47, 5:53).
• Do not overfill the samosas (5:58).
• Pinch and fold the back part of the samosa to get a perfect triangular shape (5:32, 6:06).
• Fry samosas on very low heat to ensure even cooking and prevent bubbles on the surface, keeping them crispy (6:36, 7:14).
• Use a small spoon to gently turn the samosas while frying to avoid breaking them (6:44).
• Serve with mint chutney, sauce, or tamarind chutney (7:32).