Aloo Samosa Recipe in Urdu

Today we are going to the Asian continent to enjoy one of the most famous cuisines in the world for its aromas and its intense spicy and spicy flavors. We will cook a little about the popular ALOO SAMOSA RECIPE IN URD: potato samosa from Pakistan.The word Aloo samosa believes incoming from the Persian term sanbosag, a word that appears already in 11th-century texts, and make in many parts of Asia.

We will limit ourselves to talking about the best known, which are those that can enjoy on the streets of Pakistan.

Aloo samosa recipe

The Aloo ka samosa – typical of northern Asian country – are best consumed in that country. As the name suggests, they are made with potatoes (aloo) and usually accompany with tamarind, mint chutneys or even just yogurt.

They flavor with Mughal garam masala: a ground mix of cardamom seeds, cinnamon, cloves, and black pepper; or with garam masala: mix the previous spices adding cumin and coriander seeds.

When Indian dumplings made with minced meat fillings (kheema), they are known by the name of kima or kheema samosas.

The Aloo samosa recipe preserves the same ingredients as aloo samosas, but substitute the potatoes for beef or lamb.

Today we will talk about How to make samosa. We will accompany a quick mint and coriander chutney.

Some Useful Tips For ALOO SAMOSA RECIPE IN URD

The recipe can be prepared in a traditional way, but also with How to make samosa.

• The Machine, in this specific case, is of great help both for the elaboration of the dough and the filling.
• While the first one rests and takes shape in the fridge, we prepare the second. Finally, we let it cool, and we have everything ready to assemble and finish the aloo samosas or potato dumplings.
• We can flavor the mass of the samosas with cumin or ajwain seeds (carom seeds) – it will be enough to add a teaspoon when we add the salt.
• To roll out the dough, we can use the table and the rolling pin to make chapati bread that we have in our store.
• In many parts of Pakistan, it is customary to crush the filling and puree it. If you like the idea, you can follow the recipe and mash the filling at the end with a stirrup or fork.
• If we like coriander, a couple of teaspoons of chopped fresh leaves could do well with the filling.
• We can substitute vegetable oil for clarified butter (ghee) or lard. To fry, we can use peanut or corn oil.
• The quantity of chilies is indicative, and we can increase or decrease according to our taste.
• In this ALOO SAMOSA RECIPE IN URD have used the curry from our store, which is the best substitute in case you do not have the garam masala.
• If you do not like the intense flavor of the chutney, we can reduce it by adding a couple of tablespoons of plain yogurt.

I hope you will learn a lot about ALOO SAMOSA RECIPE IN URD.