These golden aloo samosas, filled with perfectly spiced potatoes, are paired with a unique aloo chutney — a tangy, savory dip that adds the perfect kick to every bite. Whether for Iftar gatherings or a cozy evening at home, this duo brings warmth, flavor, and tradition to your Ramadan table.
Ingredients:
Prepare Aloo Samosa:
-Aloo (Potatoes) 3 medium -Salt 1 tsp or to taste (Namak ) -Hari Mirch 1 tbsp Chopped ( Green Chilies ) -Hara Dhania 1/4 cup chopped ( Green Coriander ) -Dhara Mirch 1 tsp ( Red chili Flakes ) -Sabut Dhania 1 tsp crushed ( Coriander seeds ) -Zeera powder 1 tsp ( Cumin Powder ) -Samosa sheet as required -Cooking oil for frying
Prepare Street Style Aloo ki Chutney:
-Water 4 Cups -Aloo (Potatoes) boiled 2 medium -Imli pulp (Tamarind pulp) 1/4 Cup -Lal mirch powder (Red chili powder) 1 tsp or to taste -Chicken powder 1 tsp -Tatri (Citric acid) ¼ tsp -Haldi powder (Turmeric powder) 1/2 tsp -Chaat masala 1 tsp -Salt 1/2 tsp or to taste ( Namak) -Zeera powder (Cumin seeds) r1 tsp -Lal mirch (Red chili) crushed 1 tsp -Zarda ka rang (Orange food color) 2 pinch or as required -Cornflour 1 tsp -Water 2-3 tbs -Hara dhania (Fresh coriander) chopped
Directions:
Prepare Aloo Samosa: -In bowl add mashed potatoes add salt , chopped green chili , green coriander , red chili flakes , cumin powder, crushed coriander seeds mix well & set aside. -Take samosa sheet, make a pocket, add prepared potato filling (1 tsp) & roll into the shape of samosa and seal corners with all-purpose flour slurry & reserve remaining potato mixture for chutney. -Similarly make other samosas. -In wok ,heat cooking oil & fry on medium flame until golden & crispy.
Prepare Street Style Aloo ki Chutney:
-In a saucepan ,add water ,potatoes, tamarind pulp ,red chili powder, chicken powder ,citric acid, turmeric powder, chaat masala , salt, cumin seeds & blend well. -Cook for 2 -3 mins then add water and again cook for 3 -4 mins. -Add reserved potato mixture ,red chili crushed & orange food color. -Turn on the flame ,mix well & cook on medium flame for 6-8 minutes. -In corn flour, add water & mix well. -Add dissolved corn flour, mix well & cook until it thickens. -Let it cool. -You can make & store this sauce for up to 1 week in refrigerator. -Now add samosa, add prepared chutney, fresh coriander & serve!
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