Striped Samosa or layered samosa is variation of samosa snack recipe where the outer layer is made of layers & final effect is that of a stripes & thus its name. It is a street food fried snack & gives a nice khasta taste to the usual samosa. Filled with stuffing from boiled potatoes, peas & other spices it tastes very delectable. Eat it with Ketchup, Coriander Chutney, Mint Chutney or with Yoghurt/Curd. Do try this recipe today.
Click the PLAY BUTTON below to view the video recipe of Striped/Layer Aloo Samosa - Khasta Aloo Layered Samosa:
INGREDIENTS:
DOUGH (OUTER LAYER)
1 cup all purpose flour (maida)
1/4 tsp carom seeds (ajwain)
1/2 tsp salt or to taste
1/4 cup clarified butter (ghee)
1/8 cup water
STUFFING:
2 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tbsp corasely ground coriander seeds
6-7 cut cashew nuts (optional)
2-3 finely chopped green chillies
1/2 cup boiled peas
1/2 tsp garam masala powder
1/2 tsp dry mango powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
salt to taste
10-12 raisins (optional)
5-6 medium sized boiled potatoes cut in to small pieces
2 tbsp finely chopped coriander leaves
SERVES: Makes 6 medium size Striped Samosas
PREPARATION TIME: 15 Min
COOKING TIME: 35 Min
TOTAL TIME: 50 Min
* 1 CUP = 237 ML
METHOD:
MAKING DOUGH:
1. In a bowl mix all purpose flour (maida), carom seeds (ajwain), salt, and clarified butter (ghee).
2. Using little Water knead a stiff dough. Cover and allow it to rest for 30 min.
MAKING STUFFING:
1. In a kadai, heat oil & cumin seeds, asafoetida, coarsely ground coriander seeds, chasewnuts & green chllies. Mix well.
2. Add peas, garam masala powder, dry mango powder, turmeric powder, coriander powder, red chilli powder, cumin powder, salt, raisins & potatoes. Mix well.
3. Cover & cook for 2-3 mins on low flame.
4. After mins, add coriander leaves & mix.
5. Switch off the flame.
6. Transfer the stuffing to a bowl & allow it to cool down completely.
MAKING SAMOSAS:
1. Knead the dough for 1 min and divide in to 5 equal portions.
2. Take one portion of dough and cover the remaining with plate.
3. Roll the ball in to flat roti shape. Cut to half using a knife.
4. On one half make small lines using knife little distance apart from each other. Keep 1-2 cm distace on both edges.
5. Lightly brush with water over it.
6. Place other half over it.
7. Roll over it 1-2 times so that it sticks together.
8. Brush water over its straight edge & then bring both ends together & stick by light pressing between fingers.
9. Fill with stuffing inside the cone shape.
10. Lightly apply water over its edge & seal it by pressing between fingers.
11. Striped samosa is ready. Prepare all the samosas in same way.
12. Heat oil in deep frying pan on high. Once oil is hot reduce flame to low.
13. After 1-2 min put batch of 3-4 Samosas keeping flame on low.
14. Turn Samosas intermittently. It takes 15-20 mins for frying one batch.
15. Once Samosas turn golden take it out on paper napkin.
16. Fry all Samosas in same way.
17. Serve Hot Samosas with Green Coriander Chutney or Ketchup.
TIPS:
1. Clarified Butter in outer layer helps make the Samosa crispy and avoids any air bubbles formed while frying.
2. For stuffing you can increase or decrease quantity of finely chopped green chillies as per your preference.
3. Keep flame on low while frying Samosas or else the outer layer will turn golden very fast and samosa will remain uncooked inside.
Also check other samosa recipes:
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