Samosa is a popular evening snack made with spicy potato stuffed inside cone shaped dough envelope and deep fried in oil. You can find this in all Indian restaurant menu and street style chaat shops. Come, let’s see how to make this perfect recipe at home with simple method and step by step pictures.
Author: PRIYA SRINIVAS
Cuisine: North Indian
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes: 8 samosa
- All purpose flour- 1.5 cups
- Ajwain/ Carrom seeds- 3/4 tsp
- Melted Ghee/ Vegan Ghee- 2 tbsp
- Salt- as required
- Water- as required
For the potato stuffing:
- Potatoes- 4 medium
- Green peas- 1/2 cup
- Salt- as required
- Turmeric powder- 1/4 tsp
- Red chilli powder- 1 tsp
- Coriander powder- 1 tsp
- Garam masala- 1 tsp
- Chaat masala- 1 tsp
- Oil- 2 tsp
- Cumin seeds- 1 tsp
Oil- for deep frying
1. Preparation: Clean the potatoes and cut into 4 pieces each and pressure cook with 1.5 cups water for 4 whistles. Cool down completely and peel the skin and mash without lumps and set aside.
2. To boil green peas: Add frozen peas to a bowl and add 1/2 cup water and mcirowave for 5 minutes. Drain the water and set aside. (NOTE: If you are using regular peas, pressure cook for 2 whistles)
3. To make the stuffing: Heat oil in a pan and add cumin seeds and allow to crackle. Add boiled green peas and sauté for a minute.
4. Add the mashed potatoes to it along with salt, red chilli powder, turmeric powder, coriander powder, garam masala and chaat masala.
5. Mix well and cook in medium flame for 2 minutes and switch off. Cool completely before stuffing.
6. To make the dough: In a wide bowl add all purpose flour, salt, ajwain and ghee and mix well. Make a dent in the middle and add hot water slowly and knead a firm and soft dough.
7. If the dough is sticky, add 1 tbsp of flour and knead. If the dough is too dry, add few drops of water and knead. Cover the dough and rest for 30 minutes.
8. Divide the dough into 8 small balls. Grease the rolling surface and rolling pin with few drops of oil.
9. Take one ball and place it it on the rolling surface and roll it into thin flat chapati in slightly oval shape.
10. Cut in the middle to form two semi circles. Apply water along the edges of the semi circle (highlighted for clarity)
11. Hold the two tips and fold along the straight side to form a cone shape.
12. Hold the cone in your hand and fill the stuffing till 3/4 th of the cone using a spoon.
13. Seal the open edges and pinch and adjust so that the samosa sits on the plate. Finish off the remaining samosa filling in this way.
14. Heat oil in a pan for deep frying. Drop the prepared samosa into the hot oil carefully.
15. Allow to cook until it turns golden brown. Flip carefully to cook on all sides. Once the bubbles in the oil reduce and samosa is golden, remove from the oil and place on paper towel to absorb excess oil. Serve hot with ketchup or green and sweet chutney. Delicious and tasty samosa is ready to eat!