Aloo Wala Samosa, Red Chutney and Chane: All Homemade
Samosa is a deep fried pastry filled with a spiced filling. It is one of the most commonly eaten snacks in Pakistan & India.
Equipment
- Mixing Bowl
- Rolling Pin
- Wok
Ingredients
Potato Filling
- 1/2 Onion chopped
- 1/2 kg Potatoes boiled
- 1/2 Cup Peas boiled
- Salt to taste
- 3 Tbsp Coriander seeds
- 2 Tbsp Cumin seeds
- 2 Tbsp Ginger chopped
- 1/2 Tsp Red chili flakes crushed
- 1/4 Tsp Turmeric
- 1 Tbsp Dry mango/Lemon juice/Dry pomegranate seeds (Optional-use any one of them)
- Green chilies as required
- Cilantro as required
Red Chutney
- 100 grams Tamarind soaked in water
- 2 Cups Water
- 1/2 Tsp Tsp red chili flakes
- 1/2 Tbsp Coriander & Cumin seeds coarely crushed
- 1/4 Tsp Black salt
- Salt to taste
- 1 Cup Sugar
- Red food color few drops
- 2 Tbsp Corn flour
Chane
- 1 Cup Garbanzo beans (white chane)
- 1/2 Tsp Turmeric
- 1/2 Tsp Red chili flakes
- 1/2 Tsp Red chili powder
- 1 Tsp Coriander dry roasted & crushed
- 1 Tsp Cumin dry roasted & crushed
- Salt to taste
- 1 Cup Water
Dough
- 1/2 Cup Ghee
- 1 Cup Warm water
- 2 Cups All-purpose flour
- 1 tsp Salte or to taste
- 1 Tsp Cumin seeds
Instructions
Potato Filling
- Coarsely grind the coriander & cumin seeds, and keep aside. Will use some in the red cutney too.
- In a pan, add oil, and the grinded spices, cook for a minute.
- Add chopped onions, cook for another minute.
- Next add chopped ginger, add all the spices and green chilies 9as required).
- Add peas and mix all the spices.
- Add boiled and roughly chopped tomatoes and cook until all well combined.
- Let it cool.
Red chutney
- Soak 100 grams of tamarind overnight and strain
- Add 1 cup of tamarind (imli) pulp in a pan, add water.
- Add sugar, red chili flakes, black salt, salt, coarsely cruched coriander & cumin seeds. Bring it to boil.
- Add few drops of food color. Let it cook for few mins.
- Mix 2 Tbsp of corn flour in water and add it gradually in the chutney mixture, keep stirring. Cook until thickens.
Chane
- Soak 1 cup of garbanzo beans (chana) overnight, and cook (pressure cook) until done.
- Take 4 Tbsp of cooked garbanzo beans and blend it into a paste using little water.
- In a pan, add 2 tbsp oil. Add chana paste and cook for a min.
- Now add all the spices and cook.
- Add cooked beans (chana) and water. Cook on high heat for few mins. Don't make the gravy too dry. Keep the gravy runny
Dough
- In a large pan, add ghee, water, sale and cumin seeds. Mix well
- Add all-purpose flour (maida) and knead a dough. The dough should be stiff. You may add more flour if need be.
- Cover and let ir rest for 30 mins.
- Divinde ito 4 equal parts, and make balls.
- Dust very little flour on the surface and roll each ball using rolling pin.
- Cut it into half. Take one half and make a cone shape. Apply water on the edges. It's ready to be filled.
- Fill with potato filling and close the top using little water, samosa is ready. Make 8 samosas like this.
- Heat oil in a large wok. Drop a little piece of dough to check if it's HOT eought. The oil should be HOT when adding samosas.
- Add samosas one by one.
- Reduce the heat to MEDIUN LOW and fry fro 5-6 mins. Flip the samosas.
- After 5-6 mins, turn the flame HIGH and fry until turns golden and crispy.Enjoy with chutney and chane and a cup of kadak chai.
Video
Notes
TIPS for samosa dough:
- Use same measuring cup for ghee and water.
- The dough should be stiff.
- This recipe basically depends on the quantity of ghee and water.
- The water should be double the quantity of ghee, you may use flour as needed.
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