Instructions for how to make Ring Aloo Samosa:
- Take one ball and roll giving it a square shape.
- Cut one stripe from the rolled sheet, now place the samosa stuffing at the corner making sure there is some space to roll it out. Then roll it twice to cover the stuffing.
- To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes.
- Once done with marking the stripes, start rolling it and make a long log.
- Then roll it like a ring/circle.
- To join the edges, apply some prepared slurry on both the corners and join them with the stripe, which we cut in the beginning.
- Likewise, prepare all ring samosas and set aside for 10-15 mins.
- Heat oil in a Kadai/wok for deep frying the samosas. We need slightly warm oil for deep frying the samosas and also keep the flame low. Drop the ring samosa in oil one by one and fry till golden brown.
- Flip and fry it well till golden brown from all sides.
- Crispy Ring samosas are ready to serve. Enjoy it with tamarind chutney, green chutney or tomato ketchup.
1. Firstly, in a large mixing bowl take 2 cups All-purpose flour(Maida) and then add 1/4 tsp carom seeds, 1/2 tsp salt and 1/4 cup oil. Mix them well making sure the dough holds shape.
2. Gradually add 1/2 cup water and knead a stiff dough.
3. Cover and keep the dough aside to set for 20 to 25 minutes.
4. Meanwhile prepare stuffing for the samosa. Heat 2 tsp oil in a pan and add 1/4 cup peas, 1 tsp ginger paste & 2 finely chopped green chilies to it.
5. Add 1-2 tsp water to it. Cover and cook for 2 mins. on low flame.
6. Now, add 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder and 1/2 tsp grounded black pepper to it.
7. Add salt to taste and then add 1/2 tsp Amchur (Dried Mango Powder) to it. Sauté on low flame until spices turn aromatic. You can add 1 tsp water to prevent burning of spices.
8. Add 4 boiled and mashed potatoes, 2 tbsp chopped fresh coriander leaves and 1/2 tsp garam masala to it.
9. Mash and mix them well until the spices are well combined. Samosa stuffing is ready. Allow to cool completely.
10. To join the edges of ring samosa, let's prepare slurry by adding 1 tbsp maida & 1.5 tsp water. Make sure the slurry should not be too watery.
11. After 20 mins, knead the dough slightly and make a smooth dough. Now prepare lumps from the dough. You can make it small or big as desired.
12. Once done with making lumps start rolling out the dough for making samosas. Grease the rolling board with some oil. Take one ball and roll giving it a square shape.
13. Cut one stripe from the rolled sheet, now place the samosa stuffing at the corner making sure there is some space to roll it out. Then roll it twice to cover the stuffing.
14. To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes.
15. Once done with marking the stripes, start rolling it and make a long log.
16. Then roll it like a ring/circle.
17. To join the edges, apply some prepared slurry on both the corners and join them with the stripe, which we cut in the beginning.
18. Likewise, prepare all ring samosas and set aside for 10-15 mins.
19. Heat oil in a Kadai/wok for deep frying the samosas. We need slightly warm oil for deep frying the samosas and also keep the flame low. Drop the ring samosa in oil one by one and fry till golden brown.
20. Flip and fry it well till golden brown from all sides. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out in a plate. Fry all the samosa the same way.
21. Crispy Ring samosas are ready to serve. Enjoy it with tamarind chutney, green chutney or tomato ketchup.
Tips:
- You can add ghee in place of oil while kneading the dough for rich flavour.
- You can add coarsely grounded coriander seeds in place of coriander powder.
- Don’t roll the samosa crust too thick or too thin.
- Make sure edges of the ring samosa stick well together.
- Fry on low flame, otherwise the crust of samosa will not turn flaky.
- It takes around 15 mins to fry one batch.
AuthorNidhi kakkar
Ingredients
Directions
1. Firstly, in a large mixing bowl take 2 cups All-purpose flour(Maida) and then add 1/4 tsp carom seeds, 1/2 tsp salt and 1/4 cup oil. Mix them well making sure the dough holds shape.
2. Gradually add 1/2 cup water and knead a stiff dough.
3. Cover and keep the dough aside to set for 20 to 25 minutes.
4. Meanwhile prepare stuffing for the samosa. Heat 2 tsp oil in a pan and add 1/4 cup peas, 1 tsp ginger paste & 2 finely chopped green chilies to it.
5. Add 1-2 tsp water to it. Cover and cook for 2 mins. on low flame.
6. Now, add 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder and 1/2 tsp grounded black pepper to it.
7. Add salt to taste and then add 1/2 tsp Amchur (Dried Mango Powder) to it. Sauté on low flame until spices turn aromatic. You can add 1 tsp water to prevent burning of spices.
8. Add 4 boiled and mashed potatoes, 2 tbsp chopped fresh coriander leaves and 1/2 tsp garam masala to it.
9. Mash and mix them well until the spices are well combined. Samosa stuffing is ready. Allow to cool completely.
10. To join the edges of ring samosa, let's prepare slurry by adding 1 tbsp maida & 1.5 tsp water. Make sure the slurry should not be too watery.
11. After 20 mins, knead the dough slightly and make a smooth dough. Now prepare lumps from the dough. You can make it small or big as desired.
12. Once done with making lumps start rolling out the dough for making samosas. Grease the rolling board with some oil. Take one ball and roll giving it a square shape.
13. Cut one stripe from the rolled sheet, now place the samosa stuffing at the corner making sure there is some space to roll it out. Then roll it twice to cover the stuffing.
14. To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes.
15. Once done with marking the stripes, start rolling it and make a long log.
16. Then roll it like a ring/circle.
17. To join the edges, apply some prepared slurry on both the corners and join them with the stripe, which we cut in the beginning.
18. Likewise, prepare all ring samosas and set aside for 10-15 mins.
19. Heat oil in a Kadai/wok for deep frying the samosas. We need slightly warm oil for deep frying the samosas and also keep the flame low. Drop the ring samosa in oil one by one and fry till golden brown.
20. Flip and fry it well till golden brown from all sides. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out in a plate. Fry all the samosa the same way.
21. Crispy Ring samosas are ready to serve. Enjoy it with tamarind chutney, green chutney or tomato ketchup.
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