Samosa recipe

Summary Not available

  • 2 cups )
  • oil )
  • 6 water )
  • seeds )
  • teaspoon salt
  • 4 potatoes )
  • 5 cup peas )
  • 1 oil
  • 1 ginger
  • 1 chilies )
  • 1 )
  • 4 leaves
  • 1 teaspoon juice )
  • 5 teaspoon salt )
  • cumin seeds
  • 1 teaspoon garam masala
  • powder )
  • 5 teaspoon cumin powder
  • 5 teaspoon powder )
  1. Boil potatoes just until done without making mushy

  2. You can either boil them in a steamer, pot or a cooker

  3. (refer notes) Crumble them, do not mash them up

  4. Set aside

  5. Make samosa dough (or use frozen puff pastry sheets) Mix together flour, carom seeds, salt and oil in a mixing bowl

  6. Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well

  7. Take handful of flour and press down with your fingers

  8. It must hold shape and not crumble

  9. Add water little by little and mix the flour to form a stiff dough

  10. It should be stiff and not soft dough

  11. Cover and rest for 25 to 30 mins

  12. Make potato filling Heat a pan with oil

  13. Add cumin seeds

  14. When they begins to sizzle, add ginger & fry until it smells good for about 30 to 60 seconds

  15. Next add green peas and saute for 2 mins

  16. Add red chilli powder, garam masala, cumin powder, chaat masala (optional) & fennel powder

  17. Saute for 30 seconds

  18. Next add potatoes and sprinkle salt

  19. Mix and saute for 2 to 3 mins

  20. Mix in coriander leaves & set aside to cool

  21. Taste and add more salt if needed

  22. If using lemon juice, add it now

  23. How to make samosa Knead the dough gently to smoothen a bit

  24. Make 5 portions and roll to balls

  25. Cover the dough

  26. Grease the rolling area and then flatten a ball

  27. Drizzle some oil

  28. Begin to roll to oval shape of 8

  29. 5 inches long by 6

  30. 5 inches wide

  31. It should be neither too thick or too thin

  32. (watch video) Cut it to two parts

  33. The 2 parts make 2 samosas

  34. If the edges are too thick, gently roll it to thin down

  35. Take one part and apply water over the straight edge (towards the cut side)

  36. Join the edges to make a cone

  37. Press down gently to seal the cone from inside as well

  38. (check video or step by step photos above) Fill the cone with potato masala and press down with your finger to push it inside the cone

  39. Smear water generously on both the other edges

  40. Bring the edges together and seal them by pinching off the edges together

  41. If you prefer to make a standing samosa, make a pleat on one side

  42. Bring back the pleat and seal it by pinching off the edges together

  43. (check video or step by step photos above) Make sure the samosa has been sealed well

  44. (check photos or video)

  45. Cover them with a cloth to prevent drying

  46. Deep frying After you make 5 samosas, begin to heat the oil until medium hot

  47. Oil has to be medium hot and not very hot

  48. A piece of dough dropped in the oil should not sizzle or rise immediately

  49. Instead you should see tiny bubbles in the oil & the dough should take a while to come up to the surface

  50. This is the right temperature

  51. Gently add as many samosas as you can to the oil and fry them on a low flame undisturbed for few minutes (about 10 to 12 mins)

  52. When the crust becomes firm, increase the flame to medium

  53. Rotate them to the other side and fry until crispy and golden

  54. While the first batch of samosas fry, make the rest of them

  55. Remove the golden fried ones on to a colander

  56. Let the temperature of oil come down slightly before you fry the next batch

  57. Serve samosa with mint chutney sweet tamarind chutney or tomato sauce

  58. Baking samosa in oven Preheat the oven at 180 C or 360 F for about 20 mins

  59. Brush each samosa generously with oil all over and place them on a prepared tray

  60. Bake these for about 35 to 40 mins

No extra notes


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