Photograph of the finished Aloo samosa

India · Bánh gói tam giác nhân khoai lạc

Aloo samosa

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.9 lb
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Roasted peanuts Roasted peanuts 8.5 oz
  • Photograph of Fennel seeds Fennel seeds 0.8 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Oil Oil 7 ⅔ cups
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Dicing potatoes into small cubes and stir-frying them instead of mashing them is the Bengali style singara.
  2. 2 Roast the peanuts, then rub off the skins and coarsely grind them.
  3. 3 Sauté diced potatoes with cumin seeds, ginger, green chilies, and turmeric for 10 minutes.
  4. 4 Mix crushed peanuts into the cooled filling to give the dish a crunchy texture.
  5. 5 Knead the flour dough with ghee, then roll it out thinly and cut it into a semicircle shape. Fold it into a cone and fill with the filling.
  6. 6 Fry in warm oil at 130 degrees for 15 minutes, then raise the temperature to 160 degrees for a bubbly, crispy crust that stays crunchy longer.

With an appliance

  • Air fryer 55 min

    Step 6: Spray evenly with oil, then steam in a hot air pot at 180 degrees for 18 minutes, flipping at minute 10.

Start cooking