These golden aloo samosas, filled with perfectly spiced potatoes, are paired with a unique aloo chutney — a tangy, savory dip that adds the perfect kick to every bite. Whether for Iftar gatherings or a cozy evening at home, this duo brings warmth, flavor, and tradition to your Ramadan table.<br /><br />Ingredients:<br /><br /><br />Prepare Aloo Samosa:<br /><br />-Aloo (Potatoes) 3 medium <br />-Salt 1 tsp or to taste (Namak )<br />-Hari Mirch 1 tbsp Chopped ( Green Chilies )<br />-Hara Dhania 1/4 cup chopped ( Green Coriander )<br />-Dhara Mirch 1 tsp ( Red chili Flakes )<br />-Sabut Dhania 1 tsp crushed ( Coriander seeds )<br />-Zeera powder 1 tsp ( Cumin Powder )<br />-Samosa sheet as required <br />-Cooking oil for frying <br /><br />Prepare Street Style Aloo ki Chutney: <br /><br />-Water 4 Cups<br />-Aloo (Potatoes) boiled 2 medium <br />-Imli pulp (Tamarind pulp) 1/4 Cup <br />-Lal mirch powder (Red chili powder) 1 tsp or to taste<br />-Chicken powder 1 tsp <br />-Tatri (Citric acid) ¼ tsp <br />-Haldi powder (Turmeric powder) 1/2 tsp <br />-Chaat masala 1 tsp <br />-Salt 1/2 tsp or to taste ( Namak)<br />-Zeera powder (Cumin seeds) r1 tsp <br />-Lal mirch (Red chili) crushed 1 tsp <br />-Zarda ka rang (Orange food color) 2 pinch or as required <br />-Cornflour 1 tsp <br />-Water 2-3 tbs <br />-Hara dhania (Fresh coriander) chopped <br /><br />Directions:<br /><br />Prepare Aloo Samosa:<br />-In bowl add mashed potatoes add salt , chopped green chili , green coriander , red chili flakes , cumin powder, crushed coriander seeds mix well & set aside.<br />-Take samosa sheet, make a pocket, add prepared potato filling (1 tsp) & roll into the shape of samosa and seal corners with all-purpose flour slurry & reserve remaining potato mixture for chutney. <br />-Similarly make other samosas.<br />-In wok ,heat cooking oil & fry on medium flame until golden & crispy.<br /><br />Prepare Street Style Aloo ki Chutney:<br /> <br />-In a saucepan ,add water ,potatoes, tamarind pulp ,red chili powder, chicken powder ,citric acid, turmeric powder, chaat masala , salt, cumin seeds & blend well.<br />-Cook for 2 -3 mins then add water and again cook for 3 -4 mins.<br />-Add reserved potato mixture ,red chili crushed & orange food color.<br />-Turn on the flame ,mix well & cook on medium flame for 6-8 minutes.<br />-In corn flour, add water & mix well.<br />-Add dissolved corn flour, mix well & cook until it thickens. <br />-Let it cool.<br />-You can make & store this sauce for up to 1 week in refrigerator. <br />-Now add samosa, add prepared chutney, fresh coriander & serve!<br /><br />
