Samosa

Samosa Making Recipe

                                   Table of Contents

ABOUT SAMOSA
INGRIDIENTS
STEP BY STEP RECIPE (WITH IMAGES)
HOW TO SHAPE A SAMOSA
TIPS AND TRICKS
HEALTHIER VERSION
RECIPE CARD

 ABOUT SAMOSA

One of the most famous snacks recipe samosa is an all time favourite snacking option amongst all of us. The crispy crust filled with spicy potato stuffing gives is a perfect blend of flavours and crispness. It is one of the most popular deep fried pastry originated from middle East and Asian countries, and later on it became the most loved snacking option amongst the Indians. A crispy , spicy and flaky samosa along with a hot cup of tea can easily lighten up your evening. This yummy samosa recipe will surely bring a smile on your loved ones faces. Stay connected and don’t forget to share your review regarding the recipe in the comments section below.

 INGREDIENTS

Ingredients:
For stuffing:
1)Potatoes- 8-10 (medium size)
2)Onion- 1 (finely chopped)
3)Peanuts- 1/4 cup
4)Green chillies- 4-5 Or as per taste
5)Saunf(fennel seeds) -1/2 tablespoon
6)Jeera(cumin seeds) – 1/2 tablespoon
7)Turmeric powder(haldi) – 1/4 tablespoon
8)Dhaniya powder(coriander powder)- 1/2 tablespoon
9)Jeera powder(cumin powder) – 1/4 tablespoon
10)Aamchur powder( dried mango powder)-1/4 tablespoon
11)Salt- as per taste
12)Coconut. – 1 tablespoon (finely chopped)
13)Coriander- 1 tablespoon (finely chopped)
Olive oil- 3 to 4 tablespoon

For dough:
1)Refined flour(maida) – 2 cups
2)Refined Or olive oil- 1/4 cup
3)Kala jeera (black cumin)- 1/2 tablespoon
4)Salt- 1/2 tablespoon Or as per taste
5)Water to knead the dough
6)Refined Or olive oil for frying.

Step by step recipe (with images)

For stuffing:

1) Firstly, boil 8-10 medium sized potatoes until done. 3 to 4 whistles over high flame is enough to boil them.


2) Peel the potatoes and mash them well.

3) Now heat a pan with 3 to 4 tablespoon of olive oil.

4) Add 1/2 tablespoon fennel seeds (saunf)

5) Now add 1/2 tablespoon cumin seeds (Jeera) and saute until it splutters.

6) Now add the finely chopped onion to it and saute well on medium flame.

7) Add 1/4 cup of peanuts and mix well.

8) Cook for 4 to 5 minutes till the onions become pink and soggy and the peanuts turn out to be more crunchy.

9) Now add 4 to 5 finely chopped chillies to it.

10)Now it’s time for the spices. Add 1/4 tablespoon of haldi (turmeric powder) to the mixture and saute well.

11) Bring the flame to low. Add 1/2 tablespoon of coriander seed powder (dhaniya powder) to it.

12) Add 1/2 tablespoon of cumin powder to it.

13) Now add 1/4 tablespoon of aamchur powder(dried mango powder) and stir well for a minute Or two.

14) Add salt as per taste.

15) Add 1 tablespoon of finely chopped coconut to the mixture.

16)Finally add the boiled potatoes to the mixture and stir continuously until everything get mixed and it seperates from the pan

17) Add freshly chopped coriander leaves and mix well . Your mixture is ready, keep it aside for later

RECIPE FOR DOUGH

1) Add 2 cups of refined flour in a mixing bowl.

2) Now add 1/2 tablespoon of black cumin in the flour.

3) Add salt as per taste.

4) Finally add 1/4 cup of refined oil and mix well for 3 to 4 minutesTry holding handful of flour in your palms and press it, if it holds shape your dough is perfect or else add some more refined oil to it until it holds the shape and does not crumble.

5)Add required amount of water (just enough to hold the shape ) to knead a firm and stiff dough. Keep aside and rest for 20 minutes.

How to shape a samosa

1) After resting the dough for 20 to 25 minutes, knead it well for another 2 to 3 minutes. Then divide the dough into small balls.Oil the rolling board and place the ball on the rolling board.


2)Roll it into an oval shape and try keeping it even. It should neither be too thick nor too thin.

3) Cut it all through the centre into 2 parts using a knife or pizza cutter, Giving it a semi-circular shape.


4) Apply water over the straight edge with your finger or oil brush.


5) Join the straight edges to give it a cone shape. Seal the edges from inside as well outside.


6) Now fill the cone with the potato filling (masala) and press it inside with the help of your fingers or a spoon. Apply water on the edges and seal them well.


7) Make sure your samosa is sealed well and there are no unsealed places left in it.


8) Repeat the same with all the samosa.

FINAL STEP: FRYING

1) Heat a pan with oil for deep frying the samosa. Make sure the oil is not too hot . The oil must be moderately hot. You are well advised to keep the flame at medium to low.


2) Check the oil by adding a tiny amount of dough. If it comes up, your oil is ready for frying. Bring the flame to low and gently add 5 to 6 samosa in it.


3) You are adviced to be patient enough as frying takes a long time as it has to be fried in low flame so that it becomes crispy. Fry for 4 to 5 minutes at low flame.


4) Once the samosa start becoming stiff and start changing colour change the flame to high and cook for 2 to 3 minutes until it turn golden brown and crisp.


5) Your samosa are ready to be served. Make sure you turn down the flame to low 2 minutes before you put the second batch of samosa to the oil. Serve hot with yummy chutney and ketchup.

 TIPS AND TRICKS

1) A perfect dough is a must for a crispy samosa. Make sure you add enough oil to it as adding less oil will make it turn hard. On the other hand don’t add excess oil as it will break the crust.
2) Properly knead the dough after adding oil so that it properly absorbs the oil and have a texture of breadcrumbs.
3) Don’t make a soft dough like roti. Add limited water as per requirement to knead a stiff dough.
4) kneading plays a major role in making a flaky samosa, so knead well for 5 to 6 minutes.
5) Resting the dough for at least 15 minutes is a must.
6) While rolling the dough, make sure it is neither too thick nor too thin.
7) Seal the samosa properly as make sure there are no unsealed spaces in it.

8) Fry the samosa at medium to low flame. Keep patience while frying.

HEALTHIER VERSION

1) If you don’t want to deep fry the samosa, try using air fryer to air fry it.
2) You can try making the dough by adding half wheat flour and half refined flour.
3) You can add half bowl of green peas if you want to reduce the amount of potatoes.
4) You can reduce the number of green chillies, If you want the samosa to be less spicy.

         RECIPE CARD
samosa

Samosa

Course Appetizer, Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • Potatoes- 8-10 (medium size)
  • Onion- 1 (finely chopped)
  • Peanuts- 1/4 cup
  • Green chillies- 4-5 Or as per taste
  • Saunf(fennel seeds) -1/2 tablespoon
  • Jeera(cumin seeds) - 1/2 tablespoon
  • Turmeric powder(haldi) - 1/4 tablespoon
  • Dhaniya powder(coriander powder)- 1/2 tablespoon
  • Jeera powder(cumin powder) - 1/4 tablespoon
  • Aamchur powder( dried mango powder)-1/4 tablespoon
  • Salt- as per taste
  • Coconut. - 1 tablespoon (finely chopped)
  • Coriander- 1 tablespoon (finely chopped)
  • Olive oil- 3 to 4 tablespoon

For Dough:

  • Refined flour(maida) - 2 cups
  • Refined Or olive oil- 1/4 cup
  • Kala jeera (black cumin)- 1/2 tablespoon
  • Salt- 1/2 tablespoon Or as per taste
  • Water to knead the dough
  • Refined Or olive oil for frying

Instructions
 

  • Peel the potatoes and mash them well.
  • Now heat a pan with 3 to 4 tablespoon of olive oil.
  • Add 1/2 tablespoon fennel seeds (saunf)
  • Now add 1/2 tablespoon cumin seeds (Jeera) and saute until it splutters.
  • Now add the finely chopped onion to it and saute well on medium flame.
  • Add 1/4 cup of peanuts and mix well
  • Cook for 4 to 5 minutes till the onions become pink and soggy and the peanuts turn out to be more crunchy.
  • Now add 4 to 5 finely chopped chillies to it.
  • Now it’s time for the spices. Add 1/4 tablespoon of haldi (turmeric powder) to the mixture and saute well.
  • Bring the flame to low. Add 1/2 tablespoon of coriander seed powder (dhaniya powder) to it.
  • Add 1/2 tablespoon of cumin powder to it.
  • Now add 1/4 tablespoon of aamchur powder(dried mango powder) and stir well for a minute Or two
  • Add salt as per taste.
  • Add 1 tablespoon of finely chopped coconut to the mixture.
  • Finally add the boiled potatoes to the mixture and stir continuously until everything get mixed and it seperates from the pan
  • Add freshly chopped coriander leaves and mix well . Your mixture is ready, keep it aside for later

RECIPE FOR DOUGH:

  • Add 2 cups of refined flour in a mixing bowl.
  • Now add 1/2 tablespoon of black cumin in the flour.
  • Add salt as per taste.
  •  Finally add 1/4 cup of refined oil and mix well for 3 to 4 minutesTry holding handful of flour in your palms and press it, if it holds shape your dough is perfect or else add some more refined oil to it until it holds the shape and does not crumble.
  • Add required amount of water (just enough to hold the shape ) to knead a firm and stiff dough. Keep aside and rest for 20 minutes.

How to shape a samosa:

  • After resting the dough for 20 to 25 minutes, knead it well for another 2 to 3 minutes. Then divide the dough into small balls.Oil the rolling board and place the ball on the rolling board.
  • Roll it into an oval shape and try keeping it even. It should neither be too thick nor too thin.
  •  Cut it all through the centre into 2 parts using a knife or pizza cutter, Giving it a semi-circular shape.
  •  Apply water over the straight edge with your finger or oil brush.
  • Join the straight edges to give it a cone shape. Seal the edges from inside as well outside.
  •  Now fill the cone with the potato filling (masala) and press it inside with the help of your fingers or a spoon. Apply water on the edges and seal them well.
  • Make sure your samosa is sealed well and there are no unsealed places left in it.
  • Repeat the same with all the samosa.

 FINAL STEP: FRYING

  •  Heat a pan with oil for deep frying the samosa. Make sure the oil is not too hot . The oil must be moderately hot. You are well advised to keep the flame at medium to low.
  • Check the oil by adding a tiny amount of dough. If it comes up, your oil is ready for frying. Bring the flame to low and gently add 5 to 6 samosa in it.
  •  You are adviced to be patient enough as frying takes a long time as it has to be fried in low flame so that it becomes crispy. Fry for 4 to 5 minutes at low flame.
  • Once the samosa start becoming stiff and start changing colour change the flame to high and cook for 2 to 3 minutes until it turn golden brown and crisp.
  • Your samosa are ready to be served. Make sure you turn down the flame to low 2 minutes before you put the second batch of samosa to the oil. Serve hot with yummy chutney and ketchup.

American Chopsuey

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