Aloo Samosa

Preparation time: 15 minutes
Cooking time: 10 minutes


Ingredients


For the dough
Wheat flour (atta) - 2 cups
All purpose flour (maida) - 1 cup
Salt - 1 tsp
Baking soda - 1/4 tsp
Oil (warm) - 3 tbsp
water (to knead the dough)


For the filling
Potatoes (large, Boiled and mashed) - 3
Finely chopped Onion - 1 (optional)
Mustard seeds - 1/2 tsp
Turmeric powder - 1 tsp
Garam masala powder - 2 tsp
Coriander seeds (crushed) - 1/2 tsp
Green chilies finely chopped - 4
Freshly chopped coriander leaves - 2 tsp
Salt to taste
Oil for frying

Preparation

• Sieve and mix the wheat flour, all purpose flour, baking soda and salt together. 
• Add 3 tbsp of warm oil to the flour  and water accordingly, mix it well until the mixture is tender and knead it in to a soft dough. Set the dough aside for 15 minutes.
• Heat 2 tbsp of oil in a pan, add chopped onions (optional) and saute till golden brown. o this add the mustard seeds,crushed coriander seeds and saute till the mustard seeds pop.
• Add the boiled, half mashed potatoes and stir.
• To this add turmeric , garam masala, salt, green chilies and fresh coriander leaves and mix well
• Cook the mixture for 2-3 minutes on medium flame.
• Take the mixture off the heat and keep it aside
• Divide the dough in to 6 equal portions and roll them in to 5 inch diameter  rounds
• Cut the rounds in to halves, moisten the edges with maida water and join the ends together to make a cone
• Place 1 tbsp of filling in the cone and seal the third side. Make 3 to 4 at a time and  deep fry on low to medium flame. Drain excess  oil on a paper towel.

Tip: Do not fry the samosas on high flame, they would turn brown quickly and turn out oily and soggy.

• Aloo Samosa is ready to serve. Serve hot with Green chutney or tomato ketchup