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Introduction:
Samosa is a snack that is loved by people of all ages. This crispy, triangular-shaped deep-fried snack is golden and crunchy on the outside, while the inside is filling with a spicy and flavorful stuffing. Traditional samosas are mostly prepared with potato (aloo) filling mixed with aromatic spices that give them a mouthwatering taste.
In different parts of India, samosas are made in unique styles, some are spicier while others include variations like green peas and chicken or minced meat (keema). A hot cup of tea with crispy samosas is the ultimate combination. Let’s learn how to make perfect crispy and tasty Samosas at home with this simple recipe.
Ingredients:
For the dough (outer covering):
• All purpose flour (Maida) 2 cups
• Carom seeds (ajwain) 1/2 tablespoons
• Salt 1/2 tablespoons
• Oil 4 tablespoons
• Water, as needed (for kneading the dough)
For the filling:
• Potatoes 3 medium (boiled and mashed)
• Green peas 1/2 cup (optional, chopped or lightly mashed)
• Onion 1 medium (finely sliced)
• Green chillies 2 (finely chopped)
• Ginger garlic paste 1/2 tablespoon
• Cumin seeds (jeera) 1/2 tablespoon
• Turmeric powder 1/2 tablespoon
• Red chili powder 1/2 tablespoon
• Garam masala powder 1/2 tablespoon
• Dry mango powder (amchur) 1/2 tablespoon (or a little lemon juice)
• Fresh coriander leaves 2 tablespoons finely chopped
• Salt as per taste
• Oil 2 tablespoons (for cooking the filling)
How to make samosas:
1. Prepare the dough:
In a large bowl mix flour, carom seeds salt and oil.
Slowly add water and knead into a tight, stiff dough (it should not be too soft).
Cover with a damp cloth and let it rest for 25 to 30 minutes. This step is very important for achieving a crispy texture.
2. Prepare the filling:
Heat 2 tablespoons of oil in a pan.
Add cumin seeds and let them crackle.
Add the chopped onion and saute until light golden brown.
Add ginger garlic paste and green chillies and saute for 1 minute.
Now add mashed potatoes, green peas, turmeric powder, red chili powder, garam masala powder, amchur powder and salt.
Mix well and cook for 4 to 5 minutes until the spices blend with the potatoes.
Turn off the flame and add fresh coriander leaves. Let the filling cool completely.
3. shape the samosas:
Divide the dough into small balls.
Roll each ball into an oval or round shape using a rolling pin.
Cut each rolled piece into half (to make 2 semi-circles).
Take one semi cricle, fold it into a cone shape and seal the edge with a little water.
Fill the cone with 1 to 2 tablespoons of the potato filling.
Repeat the process for all samosas.
4. Frying:
Heat oil in a pan (kadai) on medium heat.
Gently drop the samosas into the oil and fry them on medium low-flame until they are golden brown and crispy. Slow frying ensures even cooking.
Remove and place the samosas on tissue paper to absorb excess oil.
Tips:
1. Always knead a firm dough, as a soft dough can make the samosas oily and less crispy.
2. Let the filling cool completely before stuffing or the samosa may break while frying.
3. Keep the oil temperature medium if the oil is too hot, the samosas will brown quickly from outside but remain uncooked inside.
4. Ajwain in the dough adds authentic flavor and also aids digestion.
Conclusion:
Samosa is a snack that never gets boring. Whether it's evening tea, kids coming home hungry after school or family gatherings and parties crispy golden samosas always bring happiness everywhere. Their crunchy outer layer and spicy filling create the perfect balance in every bite. By following this recipe, you can easily make authentic-tasting samosas at home that are just as good as the ones from the market. You can also give a twist to the filling, like adding minced meat or mixed vegetables. This way, every time you serve samosa with a new flavor, they become the best choice for any occasion.
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