Samosa Recipe | Breakfast Care

Samosas are a popular entree, appetizer, or snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. It is one of the most popular snacks specially of North Indian cuisine. This deep-fried snack is something that can satiate your hunger pangs and make you happy instantly.

For making the dough:

  • 2 cup plain flour/ maida
  • 1/4 teaspoon ajwain
  • 1/4 cup oil
  • 1/2 cup water
  • Salt, as per taste
For the stuffing
  • 4 potatoes, boiled and mashed
  •  2 tsp oil
  • tsp cumin
  • ½ tsp coriander seedscrushed
  • pinch hing
  • inch gingerfinely chopped
  • chillifinely chopped
  • ½ cup peas
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • ½ teaspoon aamchur powder
  • ¼ teaspoon peppercrushed
  • tablespoon corianderfinely chopped
  • Salt, as per taste
  • Oil

For the dough:
1. In a large bowl, add flour, ajwain, salt and mix well.
2- Add the oil and then start mixing with your fingers.
3- Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step.
4- Once incorporated,  the mixture resembles crumbs. Start adding water, little by little and mix to form a stiff dough.
For the filling:
1. Heat 2 tbsp of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.
2. Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for a minute.
3. Add the boiled & mashed potatoes and green peas to the pan. Mix everything together.
4. Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine.
5. Once done, remove pan from heat and let the filling cool down.
For the shape and frying:
1. Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.
2. Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
3. Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
4. Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.
5. Now bring the two ends of the straight edge together and pinch them to form a cone.
6. Pinch the pointed ends to make it a perfect cone shape.
7.  Fill the samosa with the potato filling, around 1 to 2 tablespoons.
8. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side to form a plate.
9. Heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.
10. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color.
11. At this point, increase the heat to medium and fry until it gets nicely browned.
12. Remove from oil and put in tissue paper to absorb extra oil.
13. Serve hot immediately.
14. Enjoy!

1. You can add ghee in place of oil while kneading the dough for rich flavour.

2. fry on low flame else the crust of samosa will not turn flaky.

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