Aloo Samosa — Sindhi Style

Ingredients

• 2 cups meda (all-purpose flour) (For the pastry — sifted)
• 3 tbsp ghee (clarified butter) (Rubbed into flour for flaky pastry)
• 1/2 tsp namak (salt) (For the dough)
• 1/2 cup pani (water) (Cold — added gradually to dough)
• 600 g aloo (potatoes) (Boiled until just cooked — not mushy. Peel and roughly mash, leaving some texture)
• 1 medium pyaz (onion) (Finely chopped — half cooked in the filling, half added raw for crunch)
• 1 tsp zeera (cumin seeds) (The backbone of Sindhi samosa flavour — toasted in oil first)
• 1/2 tsp sabut dhania (coriander seeds) (Roughly crushed, toasted with cumin)
• 1 tsp aam chur (dried mango powder) (The defining Sindhi ingredient — tangy and bright. Find at any kiryana store)
• 3/4 tsp lal mirch (red chilli powder) (Adjust to heat preference)
• 3 pieces hari mirch (green chilli) (Finely chopped)
• 3 tbsp hara dhania (fresh coriander) (Chopped, added to cooled filling)
• 1.25 tsp namak for filling (salt) (To taste)
• for deep frying tel (oil) (Medium heat frying)

Instructions

1. MAKE AND REST PASTRY DOUGH: Rub cold ghee into sifted flour and salt until resembling breadcrumbs. Add cold water gradually to form a firm dough. Knead for 3-4 minutes. Cover with a damp cloth and rest for 30 minutes minimum — resting relaxes the gluten for easier rolling.
2. MAKE THE SINDHI FILLING: Heat 2 tbsp oil in a karahi. Add cumin seeds and crushed coriander seeds — let them sizzle for 30 seconds. Add half the onion (chopped finely) and cook until translucent. Add red chilli, salt and amchur powder. Stir for 1 minute.
3. ADD POTATOES: Add roughly mashed potatoes. Mix well with the spiced oil. Cook for 3-4 minutes, mixing and mashing further as you go. Taste — the filling should be tangy from the amchur, warmly spiced, and well-salted. Cool completely.
4. ADD RAW COMPONENTS: To the cooled filling, add the raw half of the onion (finely chopped), fresh coriander and green chilli. Mix well. These raw additions give freshness and crunch that cooked-only fillings lack.
5. SHAPE: Roll dough thin and cut into semi-circles. Form cones, fill and seal thoroughly (see keema-samosa-lahori instructions for shaping technique). Check every seal carefully — amchur makes this filling slightly wetter, so secure sealing is critical.
6. FRY: Deep fry in medium-temperature oil (160-170°C) for 8-10 minutes until crispy and golden. Don't crowd the pot. Serve immediately with both chutneys.