Tasty Samosa are crisp fried Indian snack with spicy potato peas filling. This recipe will provide you flaky & crisp samosa that are full of flavors. Tasty Samosa is served with green chutney, sauce or mint chutney.
Ingredients (1 Cup = 250ml )
Ingredients for samosa dough
- 2 cups all-purpose flour (organic maida) (250 grams )
- ¼ cup oil or melted ghee (or 60 ml)
- ¼ cup water (+ 2 tbsp )
- ¾ teaspoon ajwain (carom seeds)
- ¾ teaspoon salt
Potato filling for samosa
- 4 potatoes (500 grams)
- ½ cup green peas (boiled or frozen)
- 1 tablespoon oil or ghee
- 1 tablespoon ginger minced or paste
- 1 to 2 green chilies chopped (optional)
- 1 pinch asafoetida (hing) (optional)
- 4 tablespoons coriander leaves chopped finely
- 1 teaspoon lemon juice (or ½ tsp amchur or chaat masala)
- ½ teaspoon salt (as per your taste)
- ¾ teaspoon cumin seeds or jeera
- ¾ to 1 teaspoon garam masala
- ¾ teaspoon red chilli powder
- ½ teaspoon cumin powder
How to make the recipe
- Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker.
- Crumble them, do not mash them up. Keep aside.
Make samosa dough (or use frozen puff pastry sheets)
- Mix together flour, carom seeds, salt and oil in a mixing bowl.
- Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.
- Take handful of flour and press down with your fingers. It must hold shape and not crumble.
- Add water little by little and mix the flour to form a stiff dough. It should be stiff and not soft dough. Cover and rest for 25 to 30 mins.
Make potato filling for samosa
- Heat a pan with oil. Add cumin seeds.
- When they begins to sizzle, add ginger & fry until it smells good for about 30 to 60 seconds.
- Next add green peas and saute for 2 mins.
- Add red chilli powder, garam masala, cumin powder & chaat masala (optional). Saute for 30 seconds.
- Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins. Mix in coriander leaves & set aside to cool.
- Taste and add more salt if needed. If using lemon juice, add it now.
How to make samosa
- Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.
- Grease the rolling area and then flatten a ball. Drizzle some oil.
- Begin to roll to oval shape of 8.5 inches long by 6.5 inches wide. It should be neither too thick or too thin.
- Cut it to two parts. If the edges are too thick, gently roll it to thin down.
- Apply water over the straight edge. Join the edges to make a cone. Press gently to seal the cone from inside as well.
- Fill the cone with potato masala and press down. Smear water on the edges.
- Bring the edges together and make a pleat on one side. Bring back the pleat and seal it by pinching off the edges together. Make sure the samosa has been sealed well. Cover with a cloth to prevent drying.
Deep frying samosa
- After you make 5 samosas, begin to heat the oil until medium hot.
- Oil has to be medium hot and not very hot. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil & the dough should take a while to come up to the surface. This is the right temperature.
- Gently add as many samosas as you can to the oil and fry them on a low flame undisturbed for few minutes (about 10 to 12 mins).
- When the crust becomes firm, increase the flame to medium. Rotate them to the other side and fry until crispy and golden.
- While the first batch of samosas fry, make the rest of them.
- Remove the golden fried ones on to a colander. Let the temperature of oil come down slightly before you fry the next batch.
- Serve samosa with mint chutney sweet tamarind chutney or tomato sauce.
Baking samosa in oven
- Preheat the oven at 180 C or 360 F for about 20 mins. Brush each samosa generously with oil all over and place them on a prepared tray. Bake these for about 35 to 40 mins.
NUTRITION (estimation only)
Calories: 222kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 440mg | Fiber: 4g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 5mg
- Crushed spices: In samosas, usually crushed coriander seeds and fennel seeds are used in the stuffing. I have not used them here as my kids don’t like biting into the whole spices. You can use 1 tsp of coriander seeds & half tsp of fennel seeds crushed. Add them to the initial tempering along with cumin.
- Boiling potatoes: They should not be soggy but firm and fully cooked. If cooking in a stovetop pressure cooker, cook for 4 to 5 whistles. If cooking in instant pot, I pressure cooked for 8 minutes as I used medium sized potatoes.
- You may add 1 medium onion to the stuffing. But it is not at all needed. After tempering the spices you can add the fine chopped onions and saute until light brown.