Ingredients
For dough
- 2 cups maida/ refined flour
- ¼ teaspoon kalunji/ nigella seeds
- ¼ teaspoon ajwain/ carom seeds
- ½ teaspoon salt
- 2 tablespoons oil
- water as required
For Aloo masala
- 4 boiled potatoes, medium size
- 2 green chillies
- ¼ teaspoon chaat masala
- ¼ teaspoon amchoor powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala
- ¼ teaspoon kasuri methi
- 2 tablespoons fresh coriander
- salt to taste
- 2 tablespoons bread crumbs
For Corn flour slurry
- 4 tablespoons corn flour
- water as required
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making
- To form the dough, in a bowl add all the ingredients except water and mix well.
- Now add little water at a time and form a tight dough. Once done let it rest for 10 minutes.
- To make the aloo masala, in a large bowl add boiled potatoes and mash them.
- Now add finely chopped green chillies, red chilli powder, coriander powder, cumin powder, chaat masala, amchoor powder, garam masala, kasuri methi, salt, bread crumbs, fresh coriander and mix well. The masala is ready.
- Now take two tablespoons of the masala and give them an oval shape, similarly shape all of them.
- To make the aloo samosa rolls, take the dough and roll it into a thin chapati. Now place the aloo masala on it and cut it into thin strips. Now gently roll them into cigar shapes. Seal the end with the corn flour slurry. (For the slurry add corn flour and water and mix well. It should have thick consistency.)
- Fry them on medium heat for 4-5 minutes or till they get light golden brown colour from each sides.
- Serve immediately.
Recipe Notes
- Make sure the dough is not very soft else the aloo samosa’s will not become crispy.
- Do not fry on high heat else it will remain uncooked from the centre.
