Samosa Recipe: Mouthwatering Spiced Potatoes in a Crispy Shell for the Best Flavor

Samosas are a beloved Indian snack known for their crispy pastry and flavorful filling. This recipe guides you through the process of making authentic samosas at home, starting with a simple dough made from all-purpose flour. The filling, made from spiced mashed potatoes and peas, is seasoned with aromatic spices like cumin,

coriander, and garam masala, offering a delightful burst of flavor. Once shaped into triangles and deep-fried to a golden brown, these samosas are served hot with refreshing chutneys. Perfect for tea time, parties, or as a delicious appetizer, samosas embody the essence of Indian street food. Their irresistible crunch and savory filling make them a favorite for all ages, inviting everyone to savor their deliciousness in every bite. Enjoy the warmth and tradition of homemade samosas that will impress family and friends alike!

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Ingredients

For the Dough:

• 2 cups all-purpose flour
• 4 tablespoons vegetable oil or ghee
• ½ teaspoon salt
• Water, as needed

For the Filling:

• 3 medium potatoes, boiled and mashed
• ½ cup green peas (fresh or frozen)
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon red chili powder (adjust for spice)
• Salt, to taste
• 1 tablespoon fresh coriander leaves, chopped (optional)
• Lemon juice, to taste

For Frying:

• Oil, for deep frying

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Instructions

1. Prepare the Dough:

• In a mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil or ghee and rub it into the flour until it resembles coarse crumbs.
• Gradually add water, kneading until a smooth and firm dough forms. Cover the dough with a damp cloth and let it rest for about 30 minutes.

2. Prepare the Filling:

• In a pan, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.
• Stir in the boiled and mashed potatoes and green peas. Add coriander powder, garam masala, red chili powder, and salt. Mix well, cooking for about 5 minutes.
• Remove from heat and stir in chopped coriander leaves and lemon juice. Allow the filling to cool.

3. Shape the Samosas:

• Divide the dough into equal portions and roll each portion into a ball. On a lightly floured surface, roll out each ball into a thin oval or circle (about 6 inches in diameter).
• Cut the rolled dough in half to create two semi-circles. Take one semi-circle and form a cone by folding it along the straight edge, sealing the edge with a little water.
• Fill the cone with the prepared filling, pressing it down gently. Seal the open edge by pinching it together to form a triangle shape. Repeat with the remaining dough and filling.

4. Fry the Samosas:

• In a deep frying pan, heat oil over medium heat. To test if the oil is ready, drop a small piece of dough; it should sizzle and rise to the surface.
• Carefully add the samosas to the hot oil, frying in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 5-7 minutes.
• Remove the samosas using a slotted spoon and drain on paper towels to absorb excess oil.

5. Serve and Enjoy:

• Serve the hot samosas with mint chutney, tamarind chutney, or yogurt for a delightful dipping experience.

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Tips for Perfect Samosas

• Dough Consistency: Ensure the dough is neither too soft nor too hard for easy handling and shaping.
• Filling Variations: Experiment with different fillings, such as spiced lentils or mixed vegetables, for diverse flavors.
• Frying Temperature: Maintain medium heat while frying to achieve a crispy exterior without burning the samosas.

Recipe videos

Samosa videos:

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