Indian Samosa Recipe
- wok, chopping board
- 2 cups All purpose flour
- 1 tsp Carom seeds or ajwain (Crushed in palms)
- 1/2 tsp Salt
- 2.5 tbsp Ghee
- 1/2 cup water (approx)
- water for folding the samosas
For potato stuffing / masala filling
- 1 tbsp Ghee
- 1/4 tsp Asafoetida
- 2 Green chilli (chopped finely)
- 1 ½ tbsp Ginger ( finely chopped )
- 1/2 tsp Turmeric Powder
- 5 no.s medium sized boiled Potato (boiled)
- 1/2 cup Fresh/frozen peas
- 10-12 Cashew (broken into pieces)
- 3/4 tsp Amchur powder
- 1/2 tsp Red chilli powder
- 1 tsp Corriander Powder
- 1 tsp Fennel Powder
- 3/4 tsp Roasted cumin powder
- Finely chopped coriander leaves - (to garnish )
- Salt ( to taste)
For Frying The samosa
- Cooking oil (for deep frying )
To make samosa dough
- Take a wide pan and add flour, carom seeds, salt and ghee into the flour, mix it gently with your finger tips, until a crumbly mixture is formed that can be held together.
- Add water little at a time and knead the flour into smooth dough but still a bit stiff, Knead for at leastc15 minutes.
- Cover the Dough and allow it to rest for 15-30 minutes.
To make the potato filling
- Crumble the boiled potatoes with your hands or chop it into rough pieces and keep it aside.
- Heat a little oil in a pan, add green chilli, grated ginger, Turmeric powder, Asafoetida allow it to sizzle for a few seconds on medium flame.
- Next add potatoes, Boiled green peas, cashews mix it well in the pan on medium flame.
- Add in the spice powders - Red chilli powder, Corriander powder, Amchur Powder, Cumin Powder, Fennel Seed Powder, Salt as required
- Give them all a good mix until the masala flavours coat well on to the potatoes and peas.
- Turn off the flame and add coriander leaves mix it and allow the masala stuffing to cool down completely. (If you want to speed us you can leave it in the fridge until use)
To make the samosas Sheets
- Split the Dough to Large Lemon Sized Balls and smoothen them without any cracks and keep them covered.
- Take a Large Lemon sized ball of dough and flatten it with your palm, using a rolling pin roll it in upward motion to stretch the dough to an oblong or oval shape. Length should be at least 15 cm long.
- Now, using a knife cut in the middle of the oblong to make two halves.
- Repeat the same for the rest of the balls are rolled out and cut in halves
To fold and make the samosas
- Now to Shape the samosas take one sheet prepared, apply some water on cut side on one side.
- Now fold one of the outer edges to forma. cone shape. Pinch the sharp edge formed to seal it.
- Press the folded sides well to ensure it is sealed well
- Now take a spoon full of Potato filling prepared earlier and add it inside the cone
- Now apply water inside of the curved side of the sheet and try to join it to the other open side. You can also make a seat (Ganesh Fold) By making a small fold on the curved Side and then closing the edges together.
- Repeat the process until all samosas are prepared
To Fry the samosas
- Take a deep pot or kadai , Heat it in medium flame sufficient oil that can immerse the samosas. Once the oil is heated, reduce the flame to low.
- Carefully and slowly place 3-4 samosas at a time in oil, fry it on low flame until the samosas are cooked to golden brown on all sides. keep moving and turning the samosas in between to fry them evenly.
- Once the samosa turns golden brown and crispy, take it out and place it on a paper towel.
- Repeat the process and fry all the prepared samosas.
- Your hot Samosa is ready to serve, serve them hot hot with green chutney or tamarind chutney.
- Ensure that the Dough for the samosa is not too soft. It has to be stiff enough to hold the shape. If your samosa gets sloppy it needs more flour.
- Adding carom seeds brings a good flavor to the samosa. Do not skip it.
- Keep the flame on low to medium flame to fry the samosas. and flip it often to cook evenly.
- you can skip amchur powder or dry mango powder and instead add lemon juice. But keep a tangy element to the filling as it pairs well with potatoes.