A samosa is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier.
Samosa is a deep fried pastry with a spiced filling usually made with potatoes, paneer, or minced meat.
People usually avoid eating fried snacks in cafes and restaurants for.
Making the samosas at home is super easy if you leant the steps correctly.
Tips :
potatoes can be boiled in pressure cooker for four or five whistles depending
upon the quantity usually 5 to 10 minutes.
Make sure the potatoes are cool before adding any spices.
For crust or outer part of the samosas the dough should be properly kneaded.
While frying the samosas should rise slowly and the oil must not bubbling hot or sizzling hot.
It should not come directly to the top of the oil. Otherwise samosa will loose it crustiness.
As soon as it comes on the top of the oil keep stirring occasionally and fry till golden brown like the image given below.
As samosa turns golden brown, remove them to sieve or colander or to tissue paper to soak the oil.
Samosa – Click here for Besan Ladoo Recipes
Samosa
Ingredients
- 250 grams All Purpose Flour / Maida
- ¼ cup water
- 1 teaspoon Carrom Seeds
- 50 grams Ghee
- 250 grams potatoes boiled
- ½ cups green peas boiled
- 8-10 cashew
- 2 green chilies
- 1 inch ginger – paste
- 1 pinch Asafetida
- 1 teaspoon lemon juice
- 1 teaspoon Pomegranate seeds / aamchur
- ¾ teaspoon cumin
- ¾ teaspoon garam masala
- ½ teaspoon red chilli powder
- 2 tablespoon coriander leaves
Instructions
- Crumble potatoes and keep aside
- Add flour, ghee, ajwain and salt in a mixing bowl. Rub the flour between your palms to mix ghee in the flour.
- Make a dough by mixing water little-by-little. Cover the dough and keep aside.
- Heat a pan, put 1 tablespoon oil.
- Add cummin, let it crackle, add ginger, saute till raw smell goes.
- Add cashews and raisins (optional)
- Add potatoes, chilli powder, garam masala, aamchur/anardana and salt.
- Mix well and saute for 4-5 minutes. Add coriander leaves and set aside.
- Knead the dough to smoothen a bit. Take a portion and make a ball. Like this make all balls.
- Grease the rolling area and then flatten a ball, making oval shape.
- Cut it into two pieces.
- smear the edges with water and join the edges to make a cone. Press the corner to seat the cone
- Fill with potato masala and bring the edges together and make a pleat on one side. Bring back the pleat and seat it.
- Heat oil in a pan till medium hot.
- Add the samosas to the oil and fry them until golden.
- Drain it on tissue paper.
