Samosa Recipe
Aloo mutter samosas feature a spicy, traditional filling made with peas and potatoes, offering a well-known savory snack.
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Instructions
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Heat oil in a large saucepan over medium-high heat.
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Add cumin seeds to hot oil and let them sizzle for 1-2 minutes.
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Stir in minced ginger and garlic for 30 seconds, then reduce heat.
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Quickly mix in turmeric, cayenne pepper, garam masala, and chaat masala.
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Incorporate mashed potatoes and blanched peas, mixing vigorously, and cook on low heat for 1 minute.
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Add lemon juice, sugar, and salt to taste to the center of the mixture and mix thoroughly.
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Remove filling from heat, transfer to a bowl, and cool completely.
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Moisten the outer edge of a wonton wrapper with water.
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Place about one tablespoon of filling in one wrapper corner.
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Fold the opposite corner over, pinching edges to seal into a triangle shape.
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Heat 2 inches of cooking oil in a heavy-bottomed saucepan; prepare a paper towel-lined plate.
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Fry one or two samosas at a time, ensuring they are not crowded.
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Cook until golden on both sides (1-2 minutes per side), then remove to paper towels to drain and cool.