SAMOSA RECIPE | HOW TO MAKE SAMOSA
SAMOSA is a fried pastry with a savory filling. It is the most famous and commonly eaten tea-time snack across India. All age groups from the young ones to the aged savor this snack.
It is a flaky and crispy triangular-shaped pastry stuffed with spicy potato, mixed veg, or minced meat.
This snack is so common in India that every street food vendor, restaurant, bakeshop serves it, and is the popular snack of Indian delicacy.
It is a go-to snack for every party, every occasion, or just as tea time snack & it is the popular Iftari snack prepared during Ramadan times.
This snack is best enjoyed with green chutney and tamarind chutney, but I usually prefer having it with ketchup. This recipe calls for the potato and peas filling, which is the classic stuffing. I added peanuts to the stuffing for adding the crispiness, and it tasted amazing.
These are readily available from the small street shop to the 5-star hotels. But considering the hygiene and sanity practiced while preparing them outside, it is best to prepare these yummy delicious ones at home. Follow this easy step-by-step recipe for making the samosas at home with ease.
Try our other fascinating snack recipes featured in our blog French fries, Baby corn manchurian, Maddur vada, Tawa pizza
This recipe yields 14 samosas. First, I prepared the dough by mixing flour, oil, ajwain, salt & water, and made a stiff one. Next, I made the stuffing with mashed potatoes, peanuts, peas, and spices. Further, I rolled it, filled in the stuffing, and sealed the ends. Finally, I deep-fried them in low flame until crisp and golden brown.
This recipe is totally vegan. Also, we can bake them in the oven at 350o F by slightly brushing the oil on them for getting a crispy texture.
Serve this very scrumptious samosa with green chutney or tomato sauce.
Tips for making crispy samosas
- Use good quality flour.
- Rubbing the flour with oil in between your palms for 2 to 3 mins is the quintessential step for getting crispy and flaky samosas.
- Do not overwork the dough, it must be stiff.
- Resting the dough for good 45 mins is a must.
- Use less water while making the dough for getting the super crispy crust.
- Fry them on low flame.
How to make samosa
For dough
- In a wide bowl, take 2 cups of flour, 1tsp ajwain, and salt as per taste. Mix
2. Add in 3-4 tbsp oil and incorporate the oil in flour by rubbing the flour and oil in between the palms for 2 to 3 mins. Take a handful of flour and press, making sure it forms the shape and does not crumble.
3. Pour 1/4th cup of water and start kneading a stiff dough. Do not overwork. Rest it for 45 mins by covering it with a muslin cloth.
For Stuffing
- Boil 5 potatoes in the pressure cooker for 1 to 2 whistles and cool down completely until the pressure releases. Do not overcook the potatoes, they turn mushy. Peel the skin and Crumble the potatoes.
2. In a wide pan, add 1tbsp oil, 1tsp cumin seeds, 1tsp fennel seeds, and 1 1/2 tsp crushed coriander seeds. Allow them to sizzle until aromatic.
3. Add 1tsp chopped ginger and 2-3 green chilies and saute.
4. Next, add 1/2cup peanuts and 1/2 cup green peas. Saute them for 1 to 2 mins.
5. Add in 1tsp red chili powder, 1tsp coriander powder, 1tsp garam masala, salt as required, and saute.
6. Next, add crumbled potatoes, mix, & mash, and saute for a minute. Turn off the flame and cool down the stuffing.
Assembling
- Take the dough and start kneading it. Divide it into 7 equal portions.
2. Take one portion and roll it to an oval shape. Cut it into 2 equal parts. Bring in the two edges to form a cone and seal them by applying water on both sides and pressing down ends together.
3. Fill in the stuffing into the cone by gently pushing it in and seal the other 2 edges by smearing the water on both sides and pressing the ends. Make sure the samosas are sealed well.
4. Now freeze the prepared samosas covered for 5 to 10 mins. This makes the samosas hold the shape and become firm.
5. Deep fry the samosas on low flame until they turn golden-brown in color. Do not overcrowd the samosas, fry them in batches.
6. Serve these delicious samosas hot or warm with tamarind chutney, green chutney, or just with tomato ketchup.
SAMOSA RECIPE
Ingredients
For Dough
- 2 cups All-purpose flour
- 1 tsp Ajwain
- ¼ tsp Salt
- 3-4 tbsp Oil
- ¼ cup Water
For Stuffing
- 5 Potatoes Large
- 1 cup Green peas
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1½ tsp Coriander seeds Crushed
- 1 tsp Ginger Finely chopped
- 2-3 Green chilies Finely chopped
- ½ cup Peanuts
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Red chili powder
- ½ tsp Salt
- 1 tsp Amchur powder (Dry mango powder) optional
Instructions
For dough
- In a wide bowl, take 2 cups of flour, ajwain, and salt. Mix
- Add in oil and incorporate the oil in flour by rubbing the flour and oil in between the palms for 2 to 3 mins. Take a handful of flour and press, making sure it forms the shape and does not crumble.
- Pour water and start kneading a stiff dough. Do not overwork the dough. Rest the dough for 45 mins by covering the dough in a muslin cloth.
For Stuffing
- Boil the potatoes in the pressure cooker for 1 to 2 whistles and cool down completely until the pressure releases. Do not overcook the potatoes, they turn mushy.Peel the skin and Crumble the potatoes.
- In a wide pan, add oil, cumin seeds, fennel seeds, and crushed coriander seeds. Allow them to sizzle until aromatic.
- Add chopped ginger and green chilies and saute.
- Next, add peanuts and green peas. Saute them for 1 to 2 mins.
- Add in red chili powder, coriander powder, garam masala, salt, and saute.
- Next, add crumbled potatoes, mix, & mash, and saute for a minute. Turn off the flame and cool down the stuffing.
Assembling
- Take the dough and start kneading dough. Divide the dough into 7 equal portions.
- Take one portion and roll the dough to an oval shape. Cut the rolled dough into 2 equal parts. Bring in the two edges to form a cone and seal them by applying water on both sides and pressing down ends together.
- Fill in the stuffing into the cone by gently pushing it in and sealing the other 2 edges by smearing the water on both sides and pressing the ends. Make sure the samosas are sealed well.
- Now freeze the prepared samosas covered for 5 to 10 mins. This makes the samosas hold the shape and become firm.
- Deep fry the samosas on low flame until they turn golden-brown in color. Do not overcrowd the samosas, fry them in batches.
- Serve these delicious samosas hot or warm with tamarind chutney, green chutney, or just with tomato ketchup.
Notes
- Prepare a stiff dough, by adding less water.
- Boil the potatoes until just done.
- Do not add samosas to too hot or warm oil. Check the temperature by adding a small piece of dough before adding the samosas.
- Always fry the samosas on low flame for getting flaky and crisp samosas.
