Samosa is a deep fried pouch like snack stuffed with spicy mixture of boiled potatoes, spices and, peas. Liked by everyone in India, it’s an all time favorite snack especially for evening tea. You can make paneer, chicken or vegetable samosas as well. Usually served with sweet and tangy tamarind chutney and spicy coriander chutney, Samosas are perfect for teatime parties too!
To read some interesting facts about Samosa, visit India-Infofacts
Ingredients for Dough
Ingredients for Stuffing
- Potatoes, boiled 3 medium
- Green peas, boiled 1 tablespoon
- Green chilli, chopped 1
- Fresh Coriander, chopped 1 teaspoon
- Dry mango powder (Amchur) ½ teaspoon
- Cumin seeds 1 teaspoon
- Coriander powder 1 teaspoon
- Red chilli powder ¼ teaspoon
- Garam masala powder ¼ teaspoon
- Cooking Oil 1 tablespoon + For frying
- For the dough combine refined flour, salt and oil in a bowl. Knead firm and tight dough using minimum water. Cover the dough with a damp cloth and keep aside for 15 minutes.
Tip: The dough should not be soft otherwise it will affect the quality of samosa.
- Peel the boiled potatoes and cut into small pieces.
- Place a frying pan on low heat with 1-tablespoon oil in it. Once the oil is heated, add cumin seeds and allow them to crackle.
- Now add spices, mix well and then add potatoes in it. Toss to mix and coat the potatoes well with spices.
- Add boiled green peas, green chili, and chopped coriander in it; toss and cook for a minute. Filling of samosa is ready.
- Now take the dough and knead it again for ½ a minute. Make 2 balls of the dough.
- Knead each half once again and roll to make a ¼ inch or even thinner circle of it with the help of a rolling pin.
- Now cut it with a knife into two semicircles like a half moon. Place one semicircle on your palm.
- Applying a little water with your finger on the straight edge and fold the straight edge from the center overlapping to make a cone. Gently press the joint to seal the seam. Water will help in sticking the edges.
- Now fill the cone with potato filling to 2/3rd of cone. Again apply water at the round edge and on top and press them to close the pouch. Press gently to seal.
Tip: Seal the samosas properly to avoid them from opening during frying.
- Prepare all the samosas and keep them covered with a damp cloth.
- Put a frying pan or wok on medium heat with enough oil in it for deep-frying. Once oil is well heated slowly slide the samosas in it. Lower the heat now.
- Fry them on low heat till golden brown by flipping them on certain intervals. When done, take them out with the help of slotted spatula and place on a dish lined with paper towels so as to remove excessive oil.
- Transfer them onto serving platter and serve hot with sweet and tangy chutney (saunth) and green spicy chutney.
Preparation Time: 45 minutes
Serves: 2 – 4