Crispy Allu Samosa - Super Crunchy and Flaky Samosa that you have never tried before.

Best to Serve as a Tea Snack with Mint and Spicy Imli (Tamarind) Sauce.

Ingredients for Dough

Flour – 2 Cups

Semolina – 1 Table Spoon

Salt – 2 Tea Spoon

Butter or Ghee – 3 to 4 Table Spoon (Melted)

Water to knead a tight dough

Ingredients for Santh:

Corn Flour – 3 Table Spoon

Rice flour – 1 Table Spoon

Ghee or Butter – 3 to 4 Table Spoon (room temperature but not melted)

Santh preparation:

Take a bowl add corn flour and rice flour and mix well. Add butter or ghee and cream the flour with ghee or butter. Beat this mixture till fluffy and kept a side for the dough making.

Allu filling Ingredients:

Potato – 3 Large (Boiled and mashed into chunky form)

Onion - 1/4 Cup

Green chilies - 2 Chopped

Fresh coriander - 1 Table Spoon Finely Chopped

Dry roasted and Crushed Whole Cumin and Coriander seeds - 1 Tea Spoon

Red chili - ¼ Tea Spoon

Cumin powder - ¼ Tea Spoon

Turmeric - ¼ Tea Spoon

Chaat masala - 1 Tea Spoon

Crushed Red Chili - ¼ Tea Spoon

Salt - 1Tea Spoon

Oil – 1 Table Spoon

Allu Filling Preparation:

1. In a large bowl add potato and all dry spices and mix well.

2. In a pan sauté onion in 1 Table Spoon oil.

3. Once onions are translucent add green chilies.

4. Add fresh coriander leaves and fry.

5. Add potato mixture and fry and mix well.

6. Cook this mixture for 5 minutes on medium flame and remove from the flame.

7. Bring this mixture to room temperature before filling into the dough.

Oil - for Frying

Method for Dough:

1. Take a large bowl, add flour, salt, semolina and mix well.

2. Add melted butter or ghee and rub the ghee into flour with your hands.

3. Rub the butter or ghee so well that when you take the flour in your hand and press it should take the shape or your hand. You can increase the quantity of butter or ghee depending on this stage.

4. Now start adding water very slowly and make a tight dough.

5. Knead the dough on a flat surface for 10 minutes, cover it and let it rest for 30 minutes.

6. After 30 minutes take the dough out of the bowl and again knead it for 10 to 15 minutes to make it soft and easy to handle.

7. Divide the dough into 4 equal parts.

8. Roll all 4 parts of the dough into round shape of 12 inches (Roti).

9. Take one round dough (roti) apply Santh generously on it and cover it with the second dough (roti) completely in such a way that no part of first dough (roti) is visible.

10. Now repeat this step for all dough parts (Rotis).

11. Once all the flat round rolled dough parts are on top of each other with the filling of santh start rolling from one end like a roll and keep pressing towards inside upon each flip.

12. Divide this roll into 8 equal parts.

13. Flat the 8 parts of the dough and again roll them into small flat breads.

Assembly of Allu Samosa:

1. Place the Allu (potato) filling in the center and apply water on the sides. Close the Samosa making a semi-circle and seal the edges properly.

2. Heat oil in a pan and fry Allu samosa on Medium flame till they achieve your desired golden brown color.

3. Dish them out and serve with Mint, Spicy Chunti and Tea.

4. Enjoy!