Samosa has a flaky, crispy pastry ( made from flour) stuffed with spicy potatoes and green peas. It is deep fried into hot oil and served hot with chutney. The most popular version of samosa is vegetarian, and it consists of potato stuffing. This post will teach you each thing in detail, from making the potato stuffing to samosa dough.
Table of Contents
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe
Samosa is one of the most popular Indian snacks. It can be fried, baked or air-fried. The filling can either be of potato, onion, paneer or mixed vegetables, or it can be filled with meat, chicken, cheese or eggs. The shape and type of samosa may differ in every region. In many parts of the world, it makes an amazing Iftar snack during the holy month of Ramadan. With a few basic ingredients, you can make this snack at home like the ones we get at street food stalls.
Let’s Start Cooking!
Serving Suggestion 4
Preparation Time: 30 minutes
Cooking Time: 15 minutes
2. Ingredients
Potato Stuffing
- 300-gram potatoes
- 100 gram green peas
- 1 tablespoon of ginger, garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of red chilli powder
- 1 teaspoon of chaat masala powder
- ½ teaspoon of turmeric powder
- ½ teaspoon of fennel seeds
- ½ teaspoon methi seeds (optional)
- Salt
- Chopped coriander leaves
- ½ tablespoon chopped green chilli
- 3 tbsp of oil
For Dough
- 200gm plain flour
- 1 tbsp oil
- 1 tsp salt
- 1 tsp ajwain
- 1 cup water
For Deep Frying
- 200 ml oil for deep frying ( Sunflower, Rice Bran, Canola oil)
3. Step by Step method
Preparation of Potato Stuffing
- Peel and chop the boiled potatoes into small pieces.
- In a kadhai or pan, heat oil on a medium flame. Add the cumin, fennel, and methi seeds and saute for 1 minute until fragrant.
- Now add ginger garlic paste, chopped green chilli, red chilli powder, turmeric powder. Fry for a few seconds; you may need to add a little water to help the spices release all their colours and prevent burning.
- Add the peas and cook for 2 to 3 minutes.
- Now add boiled potatoes into the mixture and gently mix.
- Sprinkle chaat masala powder and chopped coriander leaves into the potato stuffing.
- Cook for 2 to 3 minutes. Remove from heat and allow the stuffing to cool down.
Preparation of dough
- In a bowl, add the flour, oil, salt, ajwain seeds, and water, then mix and kneed the ingredients to form a smooth and firm dough before covering with a tablecloth and setting aside – try to knead the dough for at least 10 minutes.
- Take the dough and make small smooth balls with it – you should be able to make 8-10 balls depending on your preference on how big you want your samosas.
- Roll out the dough balls into circles – ensure that you do not make them too thin, or else they will tear when you add the filling.
- Cut into half and take one-half.
- Using water to seal the edge, create a cone.
- Add the cooled mixture into the cone, ensuring that it is not overfilled, then seal the top with water – at this point, the samosas can be frozen.
- Prepare all the samosa this way, as described above, and cover them with a moist kitchen napkin to keep them from drying out.
Frying
- Heat a pan with oil for deep frying until medium-hot, ensuring the oil is not too hot.
- Gently add the samosas into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side.
- Do not overcrowd the pan to ensure each one of them fries evenly.
- Fry until each aloo samosa is crisp and golden. The oil will stop sizzling once the samosas are fried well. They will become nicely crisp and golden brown.
- Repeat the frying steps with the remaining batches of Aloo Samosa. Reduce the heat when you begin to fry the next batches.
- Serve alongside some green chutney and Masala Chai…
4. Tips
- You can make this samosa easily with whole wheat flour.
- If you don’t have chaat masala powder, you can easily replace it with lemon juice.
- You can freeze them. Either shape them and then freeze or you can first fry them till the crust becomes opaque and then freeze them. This way, they will stay better for a longer time.
- You can bake or air fry them also.
