Samosa Recipes
The samosa is a deep-fried pastry that has its roots in the Indian subcontinent. Over time, it has become a beloved snack worldwide. It's commonly filled with a mixture of spiced potatoes, peas, and sometimes meat, then wrapped in a crispy, golden crust. It’s often enjoyed with chutneys like mint chutney or tamarind chutney and is perfect for parties, tea-time, or any gathering. Let's dive into the recipe!
Ingredients
For the Filling:
- 4-5 Potatoes – medium-sized boiled and mashed (you can use any variety of potatoes, but waxy potatoes work well for a smooth filling)
- 1/2 cup Green peas frozen peas can be used
- 1 Onion – medium finely chopped
- 2 Green chilies – finely chopped (adjust to your heat preference)
- 1 inch Ginger piece grated or finely chopped
- 2-3 cloves Garlic minced (optional)
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Garam masala
- Amchur dry mango powder – 1/2 tsp (adds tanginess)
- 1/2 tsp Chili powder – optional, for added spice
- 1/4 tsp Turmeric powder
- Salt – to taste
- Fresh cilantro coriander leaves – 2 tbsp, chopped
- 1 tsp Lemon juice
- 1 tbsp Oil for sautéing
For the Dough:
- 2 cups All-purpose flour (maida)
- 1/2 tsp Carom seeds (ajwain)
- 1 tsp salt
- 2-3 tbsp Ghee or oil
- Water – as required to form a dough
- Oil – for deep frying
Instructions
Step 1: Prepare the Filling
- Start by boiling the potatoes in a pot of water until they are tender. You can also microwave the potatoes to save time. Peel and mash them once they are cool enough to handle. Set them aside.
Cook the Spices and Vegetables:
- In a pan, heat 1 tablespoon of oil over medium heat.
- Add cumin seeds and let them sizzle for a few seconds until fragrant.
- Add chopped onions, green chilies, ginger, and garlic to the pan. Sauté the mixture until the onions turn translucent.
- Add the frozen peas and cook for 2-3 minutes until they soften (if you're using fresh peas, you may need a bit more time).
- Sprinkle in the coriander powder, cumin powder, chili powder, turmeric powder, and salt. Mix well and cook for another minute to allow the spices to release their aromas.
Combine with Mashed Potatoes
- Add the boiled and mashed potatoes to the spice mixture. Stir everything together, breaking down any lumps.
- Add amchur (mango powder), garam masala, and lemon juice. Stir and cook for 2-3 more minutes, allowing all the flavors to meld together.
- Remove the filling from the heat and allow it to cool slightly.
- Finally, add chopped cilantro for a fresh herbal touch.
Prepare the Dough
- Mix Dry Ingredients:
- In a large bowl, sift together the all-purpose flour and salt. If you are using carom seeds, add them to the flour.
- Add Ghee or Oil:
- Add the ghee or oil to the flour mixture and rub it in with your fingers until the mixture resembles coarse breadcrumbs. This step is crucial for making the samosa dough crispy and flaky.
- Make the Dough:
- Gradually add water in small amounts and mix to form a firm dough. It should not be too soft or sticky.
- Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for about 30 minutes. This resting time will allow the dough to become more pliable, making it easier to shape the samosas.
Step 3: Shape the Samosas
- Divide the Dough:
- After resting, divide the dough into equal-sized balls, approximately the size of a golf ball.
- Roll the Dough:
- On a lightly floured surface, roll each ball into a smooth, thin oval or circle. It should be about 5-6 inches in diameter.
- Cut the Circle in Half:
- Using a sharp knife or a dough cutter, cut each circle in half to create two semi-circles.
- Form a Cone:
- Take one half-circle and fold it into a cone shape by bringing the two ends together. Seal the edge by pinching it tightly.
- Fill the Cone:
- Place a spoonful of the cooled filling into the cone, pressing it down gently. Be sure to leave enough room at the top to seal the samosa.
- Seal the Edges:
- Wet the open edge of the cone with a little water and pinch the edges together to seal the samosa, ensuring there are no gaps. You should now have a triangular, well-sealed pastry.
Step 4: Fry the Samosas
- Heat Oil:
- Heat oil in a deep pan or wok over medium heat. You want enough oil to submerge the samosas so they cook evenly. The oil temperature should be around 350°F (175°C). To test if the oil is hot enough, drop a small piece of dough into it—if it sizzles and rises to the surface, the oil is ready.
- Fry the Samosas:
- Carefully drop the prepared samosas into the hot oil. Do not overcrowd the pan; fry them in batches.
- Fry the samosas, turning occasionally, until they turn golden brown and crispy. This should take about 5-7 minutes, depending on the size of your samosas.
- Drain Excess Oil:
- Once fried, remove the samosas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 5: Serve
- Serve the hot samosas with your choice of chutney, such as mint chutney, tamarind chutney, or even yogurt dip. They are best enjoyed fresh but can be stored in an airtight container for a few hours. To keep them crispy, reheat them in an oven for a few minutes before serving.
Notes
Tips for the Perfect Samosa
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Dough Consistency:
- The key to a crispy samosa lies in the dough. Make sure the dough is firm, not soft. A soft dough results in soggy samosas. If your dough is too soft, you can add a bit more flour to correct the consistency.
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Rest the Dough:
- Allowing the dough to rest helps in making it more pliable, which makes it easier to roll and shape the samosas.
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Avoid Overfilling:
- Don't overfill the samosas. If the filling is too much, the samosas might open up while frying. A spoonful of filling is enough for each.
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Oil Temperature:
- Keep the oil at the right temperature. If the oil is too hot, the samosas will brown quickly on the outside while remaining raw on the inside. If it's too cold, they will absorb too much oil and become greasy.
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Serving Suggestions:
- Samosas are best served fresh and hot with a cooling dip like cucumber raita or tangy tamarind chutney. They make an excellent appetizer, snack, or tea-time treat.