Cooking

Samosa Recipe | How to Make Tasty Samosa

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)

Spices

  • 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

Notes

  1. 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.
  2. 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.
  3. 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.

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