What is Samosa ?
Samosas are triangular , crispy , deep-fried pastry with spicy potato-peas filling. Mostly paired with tangy tamarind chutney or coconut-cilantro chutney for dipping. It is one of the popular snacks of India and there are several variations of this snack across the country , like , keema samosa , paneer samosa, and many more.
Yields:
16-18 medium samosas
16-18 medium samosas
Preparation Time:
20 minutes
20 minutes
Cooking Time:
30 minutes
30 minutes
Difficulty Level:
Medium
Medium
Ingredients
For the Dough
- All Purpose Flour – 3 cups
- Oil – 5 tbsp
- Salt
- Warm Water , to knead
For the Filling
- Potatoes , boiled – 4 , large
- Cumin Seeds – 1 tsp
- Coriander Seeds – 1 tsp
- Peas – 1/3 cup ( optional)
- Red Chili Powder – 2 tsp
- Cumin Powder – 1 1/2 tsp
- Coriander Powder – 1 1/2 tsp
- Garam Masala Powder – 2 tsp
- Sugar – 1/4 tsp
- Salt , to taste
- Oil – 3 tbsp + for deep frying
Instructions
Add all the ingredients for the dough in a large bowl , except water and mix thoroughly.
Now add water little by little until it forms a soft pliable dough.
Cover with a moist cloth and set aside for 20-30 minutes.
Cut the boiled potatoes in tiny bite size pieces.
Heat oil in a kadai , add cumin and coriander seed , when they starts to crackle add green peas , sugar and all the spices . Fry for 1-2 minute over medium heat.
Now add the potatoes and salt , combine well and remove from heat.
Divide the dough into equal size balls.
Use a rolling pin, roll a piece of dough into a 5″ oval. Cut into 2 semi-circles.
Take a semi-circle. Apply water on the straight edge of the semi-circle. Use your finger to brush a little water along the straight edges. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges to make a triangular pocket.
Fill the pockets with the potato mix and pinch the tops, sealing again with water.
In a deep pan, pour enough oil and drop a few of the samosas. Bring the heat to medium and allow it to fry slowly. Do not overcrowd the pan and rotate it in between to brown it on all the sides.
Serve hot with ketchup or your favorite chutney.
FREEZING METHOD :
You can freeze the filled samosas before frying for up to 15-20 days. Place them on a non-stick cookie sheet in a single layer and put them into the freezer. When they are frozen, take them off the sheet & put into a plastic bag or container. Because they are frozen individually, they won’t stick together. To use frozen samosas take out as many you need and fry them on medium heat.