May 11, 2013

Aloo Samosas with Kari Pyaz Chutney

In our area, one of the very famous sweets shop is R.K Sweets in Sonepat, Haryana. 
R.K’s Samosas are very crispy and tasty with its amazing chutney. Generally people are waiting for more than one or two hours for this tempting samosas. I tried these tempting samosas at home. 

For this samosa recipe, you have to prepare crust and filling with potatoes and peas…. These samosas are very popular or in demand because of special chutney which prepare with green mango, tamarind pulp and onion with spices. Hope you will also enjoy these wonderful samosas at home with tea in evening time. I have no clue or any kind of r.k samosa's recipe  but I tried these samosa only and only on the basis of taste.

Á Preparation Time: 30 Minutes
 Cooking Time: 20 Minutes
ä Servings: 8 Pieces

For Crust
1 Cup All-purpose flour/ Maida
1/2 Tsp. Carom Seeds/ Ajwain
Salt to Taste
1 Tbsp. Oil

For Filling
2 Large Potatoes, Peeled and Boiled
1/2 Cup Peas, Boiled
2 Tsp. Pomegranate Seeds/ Anardana
Salt to Taste
1/2 Tsp. Black Pepper Powder
1 1/2 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
Red Chili Powder to Taste
Oil for Deep Frying, Other Ingredients

For Chutney/ Dip
1 Medium Sized Green Mango, Peeled and Chopped
1 Small Onion, Chopped
1 Green Chili, Chopped
Handful Green Coriander, Chopped
1/2 Tsp. Roasted Cumin Powder
1/2 Tsp. Roasted Pomegranate Seeds
1 Tsp. Coriander Powder
Salt to taste
1/2 Tsp. Black Pepper Powder
1/2 Tsp. Chat Masala
2 Tbsp. Tamarind Pulp


For Crust
Mix all ingredients together in one large bowl and combine with fingertips as crumbs. Now add enough water to knead stiff dough for Samosa. If the dough is too sticky to fingers then add some more flour. Gather dough in a ball and wrap with clean damp muslin clothe for 15-20 minutes and it’s keeps away from drying.

For Filling
Combine boil, peel and mashed potatoes, boiled peas and spices together in one bowl and mix gently.

For Preparation
Divide the dough into equal four-five portions and roll a ball out into round shape using rolling pin. Cut it into half equal with a knife. This will make 2 half-moon shaped wraps. Pick one and form a cone and seal the edges with the help of water properly as in picture shown. Fill the cone with 2 tbsp. stuffing and seal again with water. Do same method with rest of stuffing and dough.

Heat the oil in wok on high flame, when oil is hot enough. Add samosas into small batches and fry continuous on low flame, for more crispiness and completed cooked till to golden color.
Note: Never fry samosas on high flame.

For Chutney/ Dip
Combine all ingredients together and blend it till to smooth consistency dip, add little water, if needed. Serve hot samosas with kari pyaz chutney.

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  1. yummy stuffing and perfectly made samosas dear :)

  2. samosa looks perfect and loved the chutney too..

    my latest post

  3. interesting chutney with normal samosa filling must make it so special

  4. I absolutely love kairi pyaaz ki chutney! Yumm! Did u say samosa after that? Sorry, I am in my food dreamland after hearing the chutney! ;)

  5. Wow nice , will try soon and tell you.

  6. Delicious looking samosa. They are my weakness love to have it with coffee

  7. Yummy looking samosas,looks so tempting.Chutney sounds very interesting..

  8. The filling and the chutney sound very flavorful.

  9. just feel like grabing one straight away from the screen.

  10. Woow tempting stuffing and taste great..

  11. Samosas have come out perfect.. Yumm!!

  12. I Love them so much!!never dared to try @ home, bcoz of the shape!!! Not confident enough that i will get that proper shape!!!:)

  13. delicious ones...takes me back to college days..and miss shiv lal ke samose..:))

  14. Nothing can beat the standard one. :)

  15. Samosas looks so crispy, interesting dip.

  16. Samosa's are one of my fav snacks. Perfectly done.


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