Wednesday, 24 July 2013

Alu Kay Samosay

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A favorite of every Pakistani, be it tea time, a rainy day, or iftar time. Samosas come in various sizes and with various stuffing, and are often accompanied by various kinds of chutneys. Making samosas at home is so much fun and easy, once you start making these at home….be ready to say good-bye to samosas bought from shops…

alu kay samosay


For dough:

250gm plain flour/maida
3 tbsp melted ghee
½ tsp salt
½ tsp cumin seeds
1/3-1/4 cup water

For Filling:

2 medium potatoes (boiled and cubed in to small pieces)
2 tbsp oil
1/2 tsp cumin seeds
½ tsp mustard seeds (rai dana)
½ tsp qasoori methi
1 tsp coriander seeds (crushed)
½ tsp salt
1 tsp red chili flakes (kutti lal mirch)
1 tbsp fresh coriander (chopped)
2 green chilies chopped


1) Mix plain flour, cumin seeds, salt and three tablespoons of melted ghee in a bowl, rub it with your finger tips, until it all looks crumbly. Now start adding water little by little and knead into stiff dough. Keep covered with a damp napkin fifteen minutes.

2) Heat 2 tbsp of oil in a pan along with, cumin seeds, qasoori methi, mustard seeds, and crushed coriander seeds. Add in the potatoes along with salt and red chili flakes, stir every thing together and slightly mash the potatoes with the back of the spoon while stirring. Once every thing is mixed up nicely turn of the heat, add and mix in the chopped green chilies and fresh coriander, let the mixture cool down

3) Knead the dough for 2 minutes then divide it in to 3 to 4 balls. Now roll out each ball in to oval shaped disc ( 7-8 inches in diameter), dusting with little flour when needed, cut it in to half from middle. Repeat the procedure with rest of the dough balls.

4) Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well. Fill this cone 3/4 full with the potato filling. Lightly wet the open edges of the cone and press together to seal well. Repeat till all the samosas are ready.

5) Deep fry the samosas till golden brown on medium heat, making sure not to over crowd. Serve with chutney of your choice.

For Chutney: Take 1 cup yogurt, 1 medium sized green chili, 1 tsp crushed cumin seeds, 2 tbsp chopped fresh coriander, 1/4 tsp black pepper powder, 1/2 tsp salt and blend it in a blender. 

1 comment:

  1. i shared this on my blog. i hope that's ok.

    ps: i enjoy the vegetarian part of your blog a lot. a lot of the food is similar to ours.