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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More
Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

  • 1 kg Boiled potatoes (aaloo)
  • 2 tsp Red chilli pepper
  • 2 tsp cumin
  • 2 tsp methi powder
  • 2 tsp crushed coriander seeds
  • 2 tsp Green coriander
  • Salt to taste
  • Ingredients for Samosa flour:
  • 2 cups white flour (maida)
  • 2 tsp cooking oil
  • Salt to taste
  • 1/2 cup water

METHOD

  • Take the boiled potatoes.
  • Add red chilli pepper followed by some cumin (zeera), fenugreek (methi) powder, crushed coriander seeds, green coriander and some salt to taste.
  • Now mash the potatoes along with the ingredients to create the perfect aaloo masala.
  • Now take some white flour (maida) and add oil, salt and water to it.
  • Knead the flour till it’s ready.
  • Now roll it into little flour balls, flatten it and make a cone.
  • Add your aaloo masala to it and seal your samosa.
  • When all your samosas are ready, take an already hot frying pan with some oil and deep fry your samosas till they are crispy golden brown!
  • Take them out and serve them with your favourite Knorr ketchup and chilli garlic sauce. Enjoy!

Aaloo Samosa - Chai Wala