#Aloo This recipe involves wrapping thin, raw potato slices—often coated in spices—inside strips of samosa patti (ready-made samosa pastry sheets) and deep-frying them until golden brown and crispy. This creates a quick snack with a crunchy exterior and a soft, flavorful potato center.
Soak the raw potato sticks in cold water for 10 minutes to remove starch.
parboil them for 2–3 minutes before wrapping to guarantee they are fully soft
Drain and pat them dry with a kitchen towel.
Toss the dry potato sticks with salt, chili powder, and garlic paste. A light dusting of dry flour or cornflour helps the strips stick better.
Cut each samosa patti , lengthwise into thin strips, approximately 1/2 inch wide.
Apply a dab of the flour paste to one end of a strip.
Press the strip onto one end of a potato stick and wrap it tightly in a spiral/ toward the other end.
Seal the final end with more flour paste to ensure it doesn’t unravel during frying.
Heat oil to medium-low. Gently slide the wrapped sticks in and fry for 6–8 minutes till done completely ..
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