Aloo samosa is a an emotion was my title of my recent instagram post . It is so true because there is no party or evening tea without samosa in India. I have been so excited to post this recipe for one reason because this recipe turned out so delicious and perfect so I had to share.
My fond memories of eating samosa is from a shop near my home in Chennai. They made samosas everyday from 5.00-6.00 every evening and would be sold out in minutes after then got out of the oil. Simply wrapped in newspaper and served with some kara chutney. Oh it tastes like heaven. All you need when you are hungry and need a quick snack. People would line up in quickly to take them home for their family. I remember I used to impatiently start eating one of those samosas sitting behind my dad on his bike. Perfectly crispy on the outside with hot spiced potato filling on the inside.
To me that samosa is the benchmark when it comes to taste and texture. I have tried my best to recreate it.
The outer layer in the samosa is made from a dough which resembles pastry sheet. And if you have tasted samosa and recognized a peculiarly unique flavor in it, that comes from Ajwain or carrom seeds. I would recommend to never skip it when making samosas, without it samosa don’t taste like samosa.
Tips for making perfect samosas :
- To make perfectly crispy and soft outer shell of samosa is getting the pastry dough to the right consistency. The samosa dough should be soft but at the same time not too soft. If the samosas pastry is too soft then they will turn out hard over frying.
- The dough sheet should be rolled thin but it should be stiff to hold.
- Knead the dough gently and don’t work it too much. Allow it to rest for at least 15-30 minutes. This is crucial to get nice soft to bite outer.
- Frying the samosas in the right temperature is also the key in getting perfectly crispy. The temperature has to be low while frying them.
- You can fry about 3-4 samosas at a time to save time and also deep fry them and keep moving them about to fry them evenly.
Storage and left overs :
You can make fold and fill them ahead of time and fry them just before serving and it saves time. You can also make them ahead and freeze them and fry them later. Just ensure to thaw them to room temperature before you fry.
The left over fried samosa can be used to make samosa chat or even reheat in an oven and eat it later. Sometimes if I have extra filling, I will use them to make masala sandwich for breakfast the next day.
Now lets se how to make them. Refer to the step by step pictures below for easier understanding of the folding and filling techniques
- wok, chopping board
- 200 gms All purpose flour-
- 1 tsp Carom seeds or ajwain
- 1/2 tsp Salt
- 4 tbsp Cooking oil
- 1/4 cup water (approx)
For potato stuffing / masala filling
- 5 no.s Potato (boiled)
- 1/2 cup Fresh/frozen peas
- 10-12 Cashew (broken into pieces)
- 1-2 Green chilli (chopped finely)
- 1 ½ tbsp Ginger ( finely chopped )
- 1 ½ tbsp Garlic ( finely chopped )
- 1/2 tsp Chat masala powder
- 1/2 tsp Red chilli powder
- 1 tsp Roasted cumin powder
- 1/2 tsp Garam masala powder-1/2 tsp
- Salt ( to taste)
- Cooking oil (for deep frying )
- Finely chopped coriander leaves - (to garnish )
- 1 tbsp lemon juice
- 1 tbsp water
To make samosa dough
- Take a wide pan and add flour, carom seeds, salt and oil(4 tbsp) into the flour, mix it gently with your finger tips
- Add water little at a time and knead the flour into smooth dough but still a bit stiff, so the samosa holds its shape. cover it and keep it aside for 15-30 minutes. The dough should be smooth and little soft to touch but not too soft or sticky. Add more flour or water to get the right texture of the dough.
To make the potato filling
- Mash the boiled potatoes with your hands or grate them with a grater and keep it aside.(Grating works better)
- Heat a little oil in a pan, add green chilli, grated ginger and garlic, fry it for a minute on medium flame.
- Next add green peas, fry it for a minute on medium flame and then add turmeric powder, red chilli powder and cook it for few seconds. Next add potato, garam masala powder, roasted cumin powder, chat masala powder and salt to taste. Mix it all well into the potato and peas mixture. (be careful if you have added salt in to the potatoes while boiling)
- Mix the spices properly and cook it for 2-3 minutes on low flame, keep stirring in between. Mix well.
- Turn off the flame and add coriander leaves, a dash of lemon juice and broken cashew, mix it and allow the masala/stuffing cool down.
To Make the samosas
- Take a handful of dough to make equal size of dough balls about the size of a large lemon. to make samosa, take one dough ball and dust it with plain flour. Roll it into small roti shape it slightly oval and using a knife cut in half in the middle to make two semi circles.
- Take one part, apply little water on one half of the cut side edges and join the edges to give it cone shape. Fill the prepared cone with potato stuffing, apply little water on the inside edges and seal it. Press it nicely with your fingers to ensure it is properly sealed.
- Repeat the process to make remaining samosas before frying.
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.
- Fry 2-3 samosa at a time in hot oil, fry it on low flame until the samosas are cooked to golden brown on all sides. keep turning the samosas in between to fry them evenly.
- Once the samosa turns golden brown, take it out on to a kitchen towel.
- Repeat the process to fry all the remaining prepared samosa.
- 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 lemon juice and instead add amchur powder or dry mango powder. But keep a tangy element to the filling as it pairs well with potatoes
Step By step Pictures for reference