Connect with us
striped-samosa

Featured

Samosa Recipe – Aloo Samosa Striped – Crispy & Spicy Samosa

Samosa Recipe – Aloo Samosa Striped- खस्ता लहरिया आलू समोसा – Crispy & Spicy Samosa

Samosa is one of most popular and favorite snack which doesn’t need any kind of introduction. But today we have a tempting stripe samosa recipe prepared with long and broad stripes made up of plain flour and stuffed with spicy zingy potatoes filling. This patti samosas make a perfect snack or appetizer as well.

Who won’t relish eating Samosas with crunchy and crispy covering, stuffed with spicy filling? Stripe Samosas have always been a favorite. Making Aloo stuffed stripe samosa is not at all difficult. The combo of lip smacking, crispy layered samosa with steaming cup of tea is really irresistible. So, here you have an easy to follow recipe with step by step pictures and detailed method of preparation. Enjoy!

Directions:

Getting Ready:

Melt the ghee in a pan and let it heat sufficiently.

Peel the boiled potatoes.

Making:

To make samosas start with kneading the dough. Take 2 cups of refined flour in a mixing bowl, add 1/2 tsp salt. Take 1/ 4 tsp carom seeds in hand and crush them prior adding. Add 1/4 cup ghee to it. Add water in smart portions to knead a stiff dough. We have used 1/ 2 cup water for kneading the dough. Cover and keep the dough aside to set for 20 to 25 minutes.

striped samosa

Meanwhile prepare stuffing for the samosa. Preheat a pan and add 1 tbsp oil to it. Let the oil heat sufficiently and then add ½ tsp cumin powder to it. Add 1 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp ginger paste, 2 finely chopped green chilies and sauté all the ingredients for a while. Keep the flame low to prevent the spices from browning.

striped samosa

Add ½ cup green peas to the pan and sauté for a while. Cook the peas till they turn tender and cover the peas for 2 to 3 minutes and keep the flame low.

striped samosa

After 3 minutes press and check the peas with a ladle, if the peas have turned tender. Now put the finely crumbled potatoes to the pan.

striped samosa

Add ¼ tsp garam masala, ¼ tsp red chilly powder, ¼ tsp mango powder, more than ½ tsp salt or to taste along with 2 tbsp finely chopped green coriander and mix everything well. We have roasted the ingredients well for 3 minutes till they turn fragrant. Keep minimum flame. Stuffing is ready. Transfer the stuffing to a plate.

striped samosa

20 minutes are over and the dough is ready. Grease your hands with some oil and knead the dough again until smooth. Now prepare lumps from the dough. You can make it small or big as desired.

striped samosa

Once done with making lumps start rolling out pooris for making samosas. Grease the rolling board with some oil. Take one dough lump and roll giving it a round shape. Prepare an oval shaped sheet, keeping it thick as a chapatti.

striped samosa

Now divide it into two equal halves. As we are making stripes samosa, so mark stripes on one part of the sheet. To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes. Once done with marking the stripes apply some water over it.

striped samosa

Place the plain half sheet on this marked sheet and roll it out using a rolling pin so that they stick together to each other.

striped samosa

Lift the sheet and place it on your hand to prepare a cone from this sheet same as while making regular samosa. Apply some water and fold to make a cone sticking both the edges together. Place the edges over one another and press well to stick. Cones are ready now.

striped samosa

Start stuffing the cone with fillings to make samosa. Apply some water on the edges using your finger tip and stick the edges. Stuff all the samosas likewise and place it all on a plate.

striped samosa

Meanwhile heat enough oil in the wok to fry the samosas. Check the oil now. Drop a small dough lump into the oil. If the oil is roasting well and it comes up to the surface the oil is hot enough. We need slightly warm oil for deep frying the samosas and also keep the flame medium.

striped samosa

Drop the samosa in oil and fry till golden brown. Flip and fry it well till golden brown from all sides. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out in a plate. Fry all the samosa the same way. It took 15 to 16 minutes to fry samosas at once.

striped samosa

Serving :

Scrumptious and crispy striped samosas are ready. You can serve it with green coriander chutney, tomato sauce or any chutney of your choice.

striped samosa

Suggestions:

  • You can add coarsely grinded cumin seeds if you don’t have cumin powder.
  • Make sure , that when you prepare the cone for the samosa, stick it well.
  • Stuff the samosa and stick the edges well.
  • After making the samosa leave it for 30 minutes to dry up and then fry them.When the samosas are dried up, bubbles don’t pop up on it.
  • While frying keep the oil slightly hot and keep low flame. Place the samosas in oil and fry till golden brown and then take them out.

Samosa Recipe - Aloo Samosa Striped - Crispy & Spicy Samosa striped-samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour- 2 cups (250 grams)
  • Ghee- ¼ cups (60 grams)
  • Carom seeds- ¼ tsp
  • Boiled Potato- 4 (300 gms)
  • Green Pea- ½ cup
  • Green Coriander- 2 tbsp (finely chopped)
  • Cumin Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Ginger Paste - 1 tsp
  • Green Chili- 2 (finely chopped)
  • Garam Masala- ¼ tsp
  • Red chili powder- ¼ tsp
  • Dry Mango Powder- ½ tsp
  • Salt- More than 1 tsp (or to taste)
  • Oil - for frying
Instructions
  1. Melt the ghee in a pan and let it heat sufficiently.Peel the boiled potatoes.
  2. To make samosas start with kneading the dough. Take 2 cups of refined flour in a mixing bowl, add ½ tsp salt. Take 1/ 4 tsp carom seeds in hand and crush them prior adding. Add ¼ cup ghee to it. Add water in smart portions to knead a stiff dough. We have used 1/ 2 cup water for kneading the dough. Cover and keep the dough aside to set for 20 to 25 minutes.
  3. Meanwhile prepare stuffing for the samosa. Preheat a pan and add 1 tbsp oil to it. Let the oil heat sufficiently and then add ½ tsp cumin powder to it. Add 1 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp ginger paste, 2 finely chopped green chilies and sauté all the ingredients for a while. Keep the flame low to prevent the spices from browning.
  4. Add ½ cup green peas to the pan and sauté for a while. Cook the peas till they turn tender and cover the peas for 2 to 3 minutes and keep the flame low.
  5. After 3 minutes press and check the peas with a ladle, if the peas have turned tender. Now put the finely crumbled potatoes to the pan.
  6. Add ¼ tsp garam masala, ¼ tsp red chilly powder, ¼ tsp mango powder, more than ½ tsp salt or to taste along with 2 tbsp finely chopped green coriander and mix everything well. We have roasted the ingredients well for 3 minutes till they turn fragrant. Keep minimum flame. Stuffing is ready. Transfer the stuffing to a plate.
  7. minutes are over and the dough is ready. Grease your hands with some oil and knead the dough again until smooth. Now prepare lumps from the dough. You can make it small or big as desired.
  8. Once done with making lumps start rolling out pooris for making samosas. Grease the rolling board with some oil. Take one dough lump and roll giving it a round shape. Prepare an oval shaped sheet, keeping it thick as a chapatti.
  9. Now divide it into two equal halves. As we are making stripes samosa, so mark stripes on one part of the sheet. To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes. Once done with marking the stripes apply some water over it.
  10. Place the plain half sheet on this marked sheet and roll it out using a rolling pin so that they stick together to each other.
  11. Lift the sheet and place it on your hand to prepare a cone from this sheet same as while making regular samosa. Apply some water and fold to make a cone sticking both the edges together. Place the edges over one another and press well to stick. Cones are ready now.
  12. Start stuffing the cone with fillings to make samosa. Apply some water on the edges using your finger tip and stick the edges. Stuff all the samosas likewise and place it all on a plate.
  13. Meanwhile heat enough oil in the wok to fry the samosas. Check the oil now. Drop a small dough lump into the oil. If the oil is roasting well and it comes up to the surface the oil is hot enough. We need slightly warm oil for deep frying the samosas and also keep the flame medium.
  14. Drop the samosa in oil and fry till golden brown. Flip and fry it well till golden brown from all sides. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out in a plate. Fry all the samosa the same way. It took 15 to 16 minutes to fry samosas at once.
  15. Scrumptious and crispy striped samosas are ready. You can serve it with green coriander chutney, tomato sauce or any chutney of your choice.

 

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

baked samosa baked samosa

Baked Samosa Recipes – Oven Baked Vegetarian Samosas Recipe

Baking recipe

samosa recipe samosa recipe

Samosa Recipe – Punjabi Samosa recipe – Aloo Samosa Recipe

Deep fried recipe

Advertisement
Newsletter Signup

Copyright © 2014 Nisha Madhulika

Connect
Newsletter Signup