Samosa recipe is the best thing human beings can ever eat! To define it in a more practical way it can be said that Samosa is a deep-fried snack which has potato stuffing and is filled in all-purpose flour sheets and deep fried. It has a very crispy exterior and a spicy and tangy stuffing inside. This recipe gives the kind of samosa often available at the college or school canteens or in the movie halls.
Generally, samosa is made with a potato stuffing. The outer sheet is prepared using all purpose flour. In this recipe, I am using a very simple potato stuffing. In fact, it is a nonfried stuffing. For the outer covering, all-purpose flour has been used. this recipe doesn’t call for any special spices. A good quantity of oil or ghee goes into it. Stiff dough is prepared which ensures that samosas remain crisp even after coming to the room temperature.
1. Prepare the dough : In a mixing bowl add two cups of all purpose flour. Add in salt to taste. Rub 1 teaspoon of carom seeds between your palms. Add them to the flour. Into this add 1/4 cup oil. Mix all well. If you take a portion in your palm and bind it, it will hold the shape not fall apart. Gradually add 1/2 cup – 3/4 cup of water and prepare stiff dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the stuffing : In a mixing bowl add 4 medium size boil potatoes. Add salt to taste, 1.5 teaspoon red chilli powder, 1.5 teaspoon dried mango powder, 1/4 teaspoon black pepper powder, handful of chopped mint leaves, and handful of chopped coriander leaves. Mix everything.
3. Prepare samosas : Once the dough has rested for 15 to 20 minutes punch it slightly. Divide the dough into portions. Make balls and roll them thin. Cut them diagonally, and shape it into a cone. Add potato stuffing. Apply some water on the edges. Fill it properly and seal it.
4. Fry samosas : Heat oil in a deep frying pan. Once the oil is hot, on a medium flame add samosas. Fry them on low flame till golden brown.
5. Bon appétit : Serve samosa with greenchutney and imli ki chutney town it with a cup of masala chai
PREP TIME 30 minutes
COOK TIME 30 minutes
TOTAL TIME 1 hour
For the coating:
For the stuffing:
Other ingredients:
In a mixing bowl add two cups of all purpose flour. Add in salt to taste. Rub 1 teaspoon of carom seeds between your palms. Crush them and add them to the flour. . Into this add 1/4 cup oil. Mix it properly. It will be crumbly. If you take a portion it will bind and not fall apart. Gradually add 1/2 cup – 3/4 cup of water and prepare stiff dough. Cover the dough with a damp cloth and let it rest for some 15 to 20 minutes.
In a mixing bowl add 4 medium size boil potatoes. Add salt to taste, 1.5 teaspoon red chilli powder, 1.5 teaspoon dried mango powder, 1/4 teaspoon black pepper powder, handful of chopped mint leaves, and handful of chopped coriander leaves. Mix everything.
Once the dough has rested for 15 to 20 minutes punch it slightly. Divide the dough into portions. Make balls and roll them thin. Cut them diagonally, apply some water on the edges and shape it into a cone. Add potato stuffing. Fill it properly and seal it.
Heat enough oil in a deep pan. Once the oil is hot, on a medium flame add samosas. Fry them on low flame till golden brown.
Serve samosa with green chuntey and imli ki chutney and finish it with a cup of masala chai.
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Visitor Rating: 5 Stars
Vini I made Samosas for Sunday breakfast and they were so yummy thanks for the simple tips
yes 🙂
Visitor Rating: 5 Stars
Visitor Rating: 5 Stars
Visitor Rating: 5 Stars
Visitor Rating: 5 Stars
thanx