Aloo samosa | potato samosa | urulaikizhangu samosa recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Aloo Samosa | potato samosa | Urulaikizhangu samosa recipe

Who can’t resist tasting this hot hot spicy potato masala stuffed samosas??.. i am a samosa lover and love to have it with any kind of chutneys. Normally samosa are served with dates chutney or the green chutney ( mint chutney ) or even with chilli sauce.

These home made samosa are always best and i feel they taste better than the store bought ones and it also saves our money.

If you have not tried making samosa at home, then I must tell you, its time for you to try it at home, as it is very simple and easy. Also it gives a full satisfaction to you as you prepare them as a healthier version.

These samosas are the best tea time snack or the evening snack or great for any kind of party too. Also if you are a snack love, then do check the below snack recipes from my website.

• Vegetable Cutlet
• Veg cheese balls
• Masala corn
• Cauliflower fry
• Crispy baby corn fry

You can check my full collection of evening snacks recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Some frequently asked questions before preparing the samosas

Here I have given some frequently asked questions regarding the aloo samosa | potato samosa | urulaikizhangu samosa. If you have any other questions, then do ask in comment section.

Which flour is best for making Samosa?

This aloo samosa | potato samosa | urulaikizhangu samosa is actually made with all purpose flour ( maida flour ), but you can also make the dough with wheat flour, the difference being the wheat flour dough makes a denser pastry sheets compared to the maida flour. But both gives a great taste to the samosas.

Can the samosa be made in advance?

Yes definitely you can make them well in advance. Prepare the dough, make the pastry sheets and prepare the filling. Stuff the filling and keep them in a zip lock back or a freezer safe container. Whenever you need them, thaw for about 15 min and fry them. Like this, you can keep them refrigerated for about 15 to 20 days.

How long can i keep the cooked samosa?

I personally prefer not to keep the cooked samosa for more than two days. Actually we finish them when as and when we prepare it.

Can the samosa be baked?

Yes, samosa can be baked. But you need to increase the oil in the dough if you need to get the best result as that of the fried ones. I personally prefer that frying the samosa in oil gives a best result.

Recipe to make Aloo Samosa | Potato Samosa

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Aloo Samosa | potato samosa | urulaikizhangu samosa recipe

Aloo Samosa | potato samosa | urulaikizhangu samosa recipe is the potato masala stuffing in the home made wrapping sheets.

Course Snack

Cuisine North Indian

Keyword Aloo samosa, potato samosa, samosa recipes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

• To prepare dough
• All purpose flour/maida – 2 cups
• Carom or cumin seeds – 1/4 tsp
• Salt as per taste
• Ghee or oil – 2 tbsp + 1/ 2 tsp
• Water – 1/2 cup
• To prepare filling
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds- 1 tsp
• Ginger paste- 1 tsp
• Garlic paste- 1 tsp
• Green chilli- 1 or 2 finely chopped
• Frozen green peas- 1 cup
• Boiled potato- 3 med size
• Salt – as per taste
• Chilli powder- 1 tsp
• Coriander powder- 1/2 tsp
• Garam masala- 1 tsp
• Dry mango powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Coriander leaves- for garnishing
• To fry
• Oil – enough to fry the samosas

Instructions

Prepare the dough

• In a bowl add 2 cups of maida ( all purpose flour).
• To this add the carom seeds or the ajwain (omam in tamiand if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.
• Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.
• Mix the dough with the oil or the ghee adding half a cup of water little by little.
• Prepare a smooth and thick dough.
• Thick and firm dough is formed.
• Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.
• While the dough is resting, you can start preparing the masala.

Masala (Potato StuffinPreparation

• Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.
• Also add the finely chopped green chilies and ginger garlic paste.
• Sun Temple under the rock smell of the ginger garlic paste goes off.
• Now add the frozen green peas and the boiled and smashed potatoes.
• After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.
• Also add the little bit of turmeric, dry mango powder and the Garam masala.
• Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.
• Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Prepare the cone

• Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.
• Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.
• The pastry sheet should neither be too thick nor too thin.
• Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.
• Fold.the lower corner of the pastry sheet so that it forms a cone shape.
• Fill in the masala or the prepared stuffing inside the cone.
• Close the edges firmly with little water so that no stuffings comes outside.

Frying the samosa

• Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.
• Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.
• Filter oil and remove them.
• Tasty Aloo samosa or the potato samosa is ready to be served.
• Serve it with tomato sauce or the green chutney.

Video

Notes

Check the below notes

Ingredients to make the samosa

Lets see the list of ingredients for the aloo samosa or the potato samosa.

To prepare dough

• All purpose flour/maida – 2 cups
• Carom or cumin seeds – 1/4 tsp
• Salt as per taste
• Ghee or oil – 2 tbsp + 1/ 2 tsp
• Water – 1/2 cup

To prepare filling

• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds- 1 tsp
• Ginger paste- 1 tsp
• Garlic paste- 1 tsp
• Green chilli- 1 or 2 finely chopped
• Frozen green peas- 1 cup
• Boiled potato- 3 med size
• Salt – as per taste
• Chilli powder- 1 tsp
• Coriander powder- 1/2 tsp
• Garam masala- 1 tsp
• Dry mango powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Coriander leaves- for garnishing

To fry

• Oil – enough to fry the samosas

Step by step instructions to make the Samosa

Lets see the step by step instructions

Prepare the dough

In a bowl add 2 cups of maida ( all purpose flour).

To this add the carom seeds or the ajwain (omam in tamil) and if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.

Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.

Mix the dough with the oil or the ghee adding half a cup of water little by little.

Prepare a smooth and thick dough.

Thick and firm dough is formed.

Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.

While the dough is resting, you can start preparing the masala.

Masala (Potato Stuffing) Preparation

Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.

Also add the finely chopped green chilies and ginger garlic paste.

Sun Temple under the rock smell of the ginger garlic paste goes off.

Now add the frozen green peas and the boiled and smashed potatoes.

After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.

Also add the little bit of turmeric, dry mango powder and the Garam masala.

Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.

Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Prepare the cone

Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.

Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.

The pastry sheet should neither be too thick nor too thin.

Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.

Fold.the lower corner of the pastry sheet so that it forms a cone shape.

Fill in the masala or the prepared stuffing inside the cone.

Close the edges firmly with little water so that no stuffings comes outside.

Frying the samosa

Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.

Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.

Filter oil and remove them.

Tasty Aloo samosa or the potato samosa is ready to be served.

Serve it with tomato sauce or the green chutney.

Notes

• For a healthier version of samosa, you can use wheat flour instead of maida. But the crust would be little bit thicker than the maida one.
• You can use chicken or egg for a non Vegetarian stuffing along with the potatoes.
• Also you can bake the samosa, but i prefer frying for a crispier crust.

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Dahi bhindi | dahi wali bhindi | okra in yoghurt gravy recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Dahi Bhindi | Dahi Wali Bhindi

This Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy can be made with onion and garlic or with out them as like a saatvic dish. So today I have prepared this as a saatvic dish and have not added garlic, ginger and onion. If you want to add, you can very well add them.

Also we can make this Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy as a spicy dish or less spicy dish and alternate as per your family taste buds.

This goes very well with roti, phulka or paratha or even with plain rice or jeera pulao. In simple words we can say it is a North Indian style Vendakkai Mor kuzhambu as it tastes delicious and similar to that of our Mor kuzhambu recipe.

You can check other North Indian Recipes below

1. Mushroom pepper gravy
2. Meal maker gravy
3. Mushroom masala
4. Matar paneer

You can check some other collections below

• Collection of Tasty pulao recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make Dahi Bhindi

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Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy

Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy is a sort of gravy in which Bhindi, the so called okra or ladies finger in english, is saute in light spice mixture and cooked with yoghurt.

Course Side Dish

Cuisine North Indian

Keyword dahi bhindi, dahi wali bhindi, okra in yoghurt gravy

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

• Fry ladies finger
• Ladies finger – 10 to 12 cut 2 inch size
• Salt – 1/4 tsp
• Oil – 2 to 3 tbsp
• Prepare Curd/Yoghurt mixture
• Curd / Yoghurt – 1/2 cup
• Gram flour/Besan – 1 tbsp
• Water – 1 cup
• To prepare gravy
• Oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Kasoori methi – 1/4 tsp optional
• Asafoetida – little
• Curry leaves – little
• Chilli powder – 1/2 tsp can increase as per your spice level
• Garam masala – 1/2 tsp
• Coriander powder – 1/2 to 1 tsp
• Turmeric – 1/4 tsp
• Salt as per taste

Instructions

• check the below instructions

Video

Notes

Check the below notes 

Ingredients

Fry ladies finger

• Ladies finger – 10 to 12 (cut 2 inch size)
• Salt – 1/4 tsp
• Oil – 2 to 3 tbsp

Prepare Curd/Yoghurt mixture

• Curd / Yoghurt – 1/2 cup
• Gram flour/Besan – 1 tbsp
• Water – 1 cup

To prepare gravy

• Oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Kasoori methi – 1/4 tsp (optional)
• Asafoetida – little
• Curry leaves – little
• Chilli powder – 1/2 tsp (can increase as per your spice level)
• Garam masala – 1/2 tsp
• Coriander powder – 1/2 to 1 tsp
• Turmeric – 1/4 tsp
• Salt as per taste

Step by step Instructions to make Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy

Now let us see the instructions

Fry the Okra

Wash the fresh okara and pat dry them and cut both ends. Cut them in about 2 inch pieces. I have used about 10 to 12 medium size ladies finger.

Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender, ie., Add required salt.

Fry until They turn to dark green in colour as shown. This should take about 7-8 minutes. Remove them and keep aside.

Prepare yoghurt gram flour mixture

In a bowl, add the yoghurt, gram flour and water.

Mix them thoroughly without any lumps. Keep aside

Prepare the gravy

In a kadai or wok, add oil and when oil is hot, add the mustard seeds, cumin, fenugreek seeds.

When they splutter, add in the fenugreek leaves and curry leaves. Adding fenugreek leaves (kasoori methi) is purely optional, but it gives a very nice taste to this gravy.

Here i have not added onion, garlic and ginger as I prepare this recipe as the no onion no garlic recipe. But if you like to add them, you can very well add them at this stage and saute them for a while or until the raw smell of ginger garlic goes off.

Now add the chilli powder, coriander powder, turmeric powder and garam masala powders.

Fry them for 30 sec in low flame

and add in the fried okra now. Again saute them for about 2 min in low to medium flame so then okra is well coated with the spice powders.

Slowly add the yoghurt gram flour mixture now and stir slowly, keeping the flame low. (Do not keep in medium or high flame, as the yoghurt may tend to curdle)

Allow this mixture to cook for about 3 to 4 min only in low flame.

Adjust the salt now if you need. Allow the gravy to to cook and it starts to thicken nicely and switch off the stove.

Garnish with coriander leaves and serve hot with roti, phulka or paratha. It tastes great even with plain rice.

Tasty Dahi Bhindi Gravy is ready.

The post Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy appeared first on Learning-to-cook.

Step by step instructions

Ingredients

 

• Babycorn – 10 (chop as you like)
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup (cream – 1/2 cup)
• Salt as per taste 
• Water – as needed for the gravy

 

To Temper

 

• Cloves – 3 to 4
• Cinnamon stick – 1 (crushed nicely)
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

 

To grind I

 

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

 

To grind II

 

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp (optional)
  
  

 

 

Method

 

1. Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready. 

 

 

9. Garnish with Coriander leaves and serve hot with chappathi or Vegetable Pulao. 

 

 

Notes:
1. Adding ghee is purely optional. But I feel, it enhances the taste.
2. Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.
3. Water can be adjusted according your required consistency. 

 

Recipe for Baby corn Masala

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Baby corn Masala

Baby corn masala recipe is a yummy masala recipe in which baby corn are cooked with Indian spices and tangy tomato and the cashews to give a rice taste.

Course Side Dish

Cuisine North Indian

Keyword baby corn masala

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 450kcal

Author Akila

Ingredients

Ingredients

• Babycorn – 10 chop as you like
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup cream – 1/2 cup
• Salt as per taste
• Water – as needed for the gravy

To Temper

• Cloves – 3 to 4
• Cinnamon stick – 1 crushed nicely
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

To grind I

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

To grind II

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp optional

Instructions

• Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready.
• Wash and cut the Babycorn to your desired shape. Pressure cook it for 3 whistles adding little salt.
• In a kadai or wok, add 1 tbsp oil and sauté the onion first. Then add the ginger garlic paste, green chilli and when raw smell of ginger goes, add the tomato and again sauté it well.
• Cool the contents and grind to a coarse paste in a food processor.
• In the same vessel, add the oil and ghee and add the tempering items one by one. Now add the onion tomato paste and saute them well.
• Add the chilli powder, turmeric powder, garam masala and salt. Sauté them nicely till the oil oozes out. This might take around 10 min.
• Add the cashew paste and little water. When it starts boiling add the Babycorn. Let the masala gets coated on the babycorn.
• Add the cream or milk and allow to cook for another 2 min and switch off the stove.
• Garnish with Coriander leaves and serve hot

Notes

Adding ghee is purely optional. But I feel, it enhances the taste.

Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.

Water can be adjusted according your required consistency.

*Post first published on April 13th 2015. Updated with Recipe

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