Crispy Samosa Recipe | Street Style Aloo Samosa | Perfect Flaky Samosa at Home

Learn how to make a perfectly crispy and flaky street-style samosa at home. This video covers the complete samosa recipe, including the dough preparation, the aloo stuffing, shaping technique, and the correct frying method for long-lasting crispiness. In this video, you will learn: • How to make samosa dough with the right texture • How to prepare authentic aloo masala stuffing • How to fold and shape a street-style samosa • How to fry samosa to keep it crispy for hours. This is a traditional halwai-style aloo samosa recipe that tastes just like the ones you get at your favorite street shop. Ideal for evening snacks, tea time, or special occasions. INGREDIENTS: For the Dough Maida (All-purpose flour) – 2 cups Ajwain (Carom seeds) – 1 tsp Salt – as per taste Oil – 3–4 tbsp Water – for kneading For the Aloo Stuffing Aloo (Boiled potatoes) – 6 medium size Rai (Mustard seeds) – 1 tsp Hing (Asafoetida) – a pinch Khada dhaniya (Crushed coriander seeds) – 4 tsp Saunf (Fennel seeds) – 2 tsp Chilli flakes – 3 tsp Matar (Green peas) – 1 small cup Hari mirch (Green chillies) – 3 chopped Salt – As per taste Pyaz (Onion) – ½ medium chopped Adrak (Ginger) – ½ piece chopped Garam masala – 2 tsp Amchur (Dry mango powder) – 2 tsp METHOD: Preparing the Dough - To make the dough, mix maida with ajwain, salt, and oil until the mixture becomes crumbly. Add water slowly and knead a tight, firm dough (not soft). Cover it and let it rest for 15–20 minutes. Preparing the Aloo Bharta (Stuffing) For the stuffing, heat a little oil and first add rai. When it crackles, add hing, then add crushed khada dhaniya, saunf, red chilli flakes, green peas, and green chilies and saute briefly. Add salt, then add the chopped onions and cook lightly. Add chopped ginger, garam masala,dry mango powder, and finally mix in the boiled potatoes. Combine everything well so the masala coats the potatoes evenly and cook for a minute. Keep aside to cool. Making the Samosa Sheets & Shaping Take a portion of the dough and roll it, oval shape, which works better for samosa sheets. Cut it into two equal long pieces. Apply a little water on the straight edge of one piece, fold it into a cone, fill it with the aloo stuffing, and seal the top carefully with water so no edge remains open. Frying the Samosas Heat oil in a kadhai on high flame after adding samosa’s Fry them slowly on low heat for 20–25 minutes until they turn golden brown and crispy. Remove and serve hot. #samosarecipe #homemaderecipe #teatimesnacks #streetfoodindia #cookingvideo