Samosas are everyone’s favorite whether they are children or adults. Nobody can resist these triangle-shaped pockets, golden crispy and full of flavorful, yummy potato filling. This street food has hit differently to everyone; they are not only popular in India but all around the world.
Have you ever wondered how we got introduced to Samosa?
Before starting its recipe, let’s know about its history in short. Hundreds of years ago in Central Asia and the Middle East, they used to make these triangular pockets filled with meat, and they called it “sanbosag.” When they traveled to India for trade, they introduced us to this dish, and our local cooks have beautifully adopted this dish. They had given it a makeover, filled these pockets with potato filling, and turned them into “samosas.”
Now, let’s look at it’s recipe and learn how to make perfect “SAMOSA”:
Samosa Recipe:
Servings: 10-12 samosas
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Ingredients
For the Dough:
2 cups all-purpose flour
1/4 cup oil or ghee
1/2 teaspoon salt
Water, as needed
For the Filling:
- 3 large potatoes, boiled, peeled, and mashed
- 1/2 cup green peas, boiled
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- Fresh cilantro, chopped (optional)
For Frying:
- Oil, as needed
Instructions
Step 1: Prepare the Dough
- Take a mixing bowl and combine the all-purpose flour and salt.
- Add the oil or ghee to the flour, and mix well with hands until the mixture resembles coarse breadcrumbs.
- Gradually start adding water and kneading the dough until it is smooth and firm.
- Resting is a very important part; cover the dough with wet musling cloth and let it rest for 20-30 minutes.
Step 2: Make the Filling
- To make the filling, take a pan and heat the oil in it. Then add the cumin seeds and let them sizzle for a few seconds.
- Add the boiled green peas and mashed potatoes (the potatoes should be roughly mashed; try to keep the big chunks to enhance the taste).
- Now add all the spices to the mixture: turmeric powder, garam masala, ground coriander, red chilli powder, and salt. You can also put green chilli and ginger paste to make it more interesting.
- Mix well and cook the filling for a few minutes until all spices are well incorporated. Adjust seasoning according to your taste.
- Add fresh cilantro if desired, then set aside to cool.
Step 3: Shape the Samosas
- Divide the dough into small round balls and roll each ball into a 6-inch disc 2 mm thick.
- Take a knife, find the middle of the disc, and cut it in half to create two semicircles.
- Take one semicircle and shape it into a cone by sealing the straight edges with a touch of water.
- Fill the cone with the potato mixture and seal the open edge with water, pinching it closed to form a triangular shape.
- Repeat with the remaining dough and filling.
Step 4: Fry the Samosas
- To fry the samosas, heat oil in a deep pan over medium heat.
- Gently start adding some samosas to the oil, and fry until they are golden brown and crispy on all sides.
- Once they are done, remove them from the oil and drain them on a paper towel.
Serving Suggestions
You can make mint chutney, tamarind chutney, or even a yoghurt dip to serve your freshly made samosas. They’re perfect as a teatime snack or as an appetiser for gatherings.
Tips for the Perfect Samosa
- Make sure the Dough is Firm: A firmer dough ensures a crispy and flaky crust.
- Don’t Overfill: Too much stuffing can cause your samosa to burst during frying.
- Fry on Medium Heat: On a high heat flame, your samosas will be undercooked, so take it slow for even cooking.