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The potato filling flavorings for samosas vary from household to household. This combination of Jodhana Cumin, Pragati Turmeric, Sannam Chillies and Garam Masala is a personal favorite of mine, but feel free to play around with the spices to find a mix you adore. The two things that are non-negotiable when it comes to aloo samosa in my house are: 1) Wild Ajwain in the dough [it lends a beautiful herbaceous flavor that complements the potato, and also plays well with meat fillings, too.] 2) a tangy element added to the filling, like amchur powder [you can use 2 teaspoons lemon juice if you don't have amchur].
The frying method is inspired by the street stalls selling samosas—first the samosas are fried at a lower temperature to cook the pastry through and then the heat under the pot is increased, turning the exterior deep golden.