Crispy Potato Samosa (Aloo Samosa)

Description
Crispy on the outside and soft + flavourful on the inside, these potato samosa are simply mouthwatering. 
Ingredients
    Samosa Wrap
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 4 tbsp oil or melted butter
  • 1/4 cup warm water
    • Samosa Filling
  • 4 cups potatoes, diced approx. 1/2-3/4 inch cubes (yellow or white)
  • 3 tbsp oil
  • 1 small onion, diced
  • 2-3 green chilies, thinly sliced (optional)
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • 1 tsp chili powder (optional)
  • 1 cup green peas (fresh or frozen)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 squeeze lemon juice
Instructions
    For the Wrap
  1. 1
    In a medium bowl, combine flour and salt. Add oil and mix well until crumbly. Gradually pour in water, kneading to form a smooth dough.
  2. 2
    Once dough is formed, grease lightly with oil, place inside bowl, and cover with plastic wrap or damp cloth. Let rest while preparing the filling or 30 minutes.
    3. For the Filling
  3. 3
    Wash, peel and dice the potatoes into small cubes. Bring a pot with water to a boil, add diced potatoes and a dash of salt; stir. Once water comes back up to a boil, cook potatoes for 5-7 minutes. Drain water and set aside.
  4. 4
    In a medium pan, heat the 3 tbsp oil over medium. Add the onions and cook for about 5 minutes, until soft, translucent, and golden. Add the cumin seeds and coriander seeds and cook for about 30 seconds. Add the ginger paste and green chilies; mix well and cook for 30 seconds more.
  5. 5
    At this point, add all the other spices (salt, coriander powder, turmeric powder, cumin powder, garam masala, and chili powder) and mix well and cook for 30 seconds again.
  6. 6
    Add the potatoes and peas and stir to combine everything thoroughly. Taste and adjust salt content at this point. Turn the heat off, stir in the fresh cilantro and lemon juice, and set aside to cool.
    7. How to Fill Samosa
  7. 7
    After the dough has rested, pinch off approx. 2 inch sized balls. Roll each ball into a circle/oval--it does not have to be perfect (see photos for reference). Cut each circle in half.
  8. 8
    Place 1-1½ tbsp of the filling in the middle of each half circle. Fold over one side of the dough to wrap over the filling, keeping a rough triangular shape. Fold over the other side of the dough over the filling. Pinch all seams of dough so none of the filling is able to fall out (see photos for all steps above).
    9. Frying the Samosa
  9. 9
    Heat oil in a small pot over medium heat for deep frying. Once oil is hot, add samosas and fry for 4-5 minutes on each side, or until crispy and golden. Place cooked samosas on paper towel to drain.
  10. 10
    Serve with your favourite chutney and enjoy!
Keywords: samosa recipe, potato samosa recipe, aloo samosa, vegetable samosa, indian snack recipe, ramadan iftar snack, ramadan recipes, iftar recipes, appetizers for a crowd
Read it online: https://www.spoonfulofscrumptious.com/recipe/crispy-potato-samosa-aloo-samosa/