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Samosa

Samosa's are the most popular dish in india and are often serve as a breakfast or snack with tea. Its very easy to prepare at home. Read the recipe of crispy, spicy vegetarian samosa.

Cooking Time: 1 hr 30 minutes
Serving: 10-12 samosas


Ingredients:
  • 1 cup all-purpose flour
  • 2 tsp oil
  • pinch of ajwain
  • water to knead the flour
  • salt to taste
  • oil for frying
filling:
  • 2 boiled potatoes, peeled and crumbled
  • 1/4 cup boiled peas
  • 1 tsp red chilli powder
  • 2 green chillies, chopped
  • 1/2 tsp coriander powder
  • 1/2 tsp grated ginger
  • 1 tsp garam masala
  • 1/2 tsp sugar
  • 1 tsp lemon juice
  • cumin powder
  • amchur powder
  • kasuri methi
  • coriander leaves, chopped
 How to make dough:
  1. In a bowl, take all purpose flour, salt and ajwain. Mix well. Now add 2 tsp of oil to make a soft dough.
  2. Add more water as needed. 
  3. Knead the dough for about 4-5 minutes to make the dough smooth.
  4. Keep the dough aside for 15-20 minutes and cover it with damp cloth. 
Filling:
  1. In a large plate, take boiled crumbled potatoes. Add salt to taste. Add coriander powder, amchur powder, garam masala, sugar, green chillies, lemon juice, kasuri methi, cumin powder and mix well.
  2. Heat a vessel and add oil to it and cumin seeds, asafoetida. Allow to brown. Add green peas to the vessel. Cook for 2 minutes.
  3. Now add potato mixture to the pan and cook over medium heat for 4-5 minutes.  Add the coriander leaves and turn the flame off.
  4. Now the stuffing is ready and now we have to make outer cover.
Outer Cover:
  1. Take a medium size ball and roll it in a 6-inch diameter circle and cut the circle in half. 
  2. Lift one side of the flat edge and apply some plain water to the edge. Lift the opposite side and overlap the two edges to form a cone. Press the seams gently to seal.
  3. Now place the cone between your finger and index finger and place enough potato stuffing inside it. Dont overfill it. 
  4. Apply plain water to the top edge and seal the ends firmly so that filling does not come out during frying process.
  5. Prepare rest of the samosas in the same way.
  6. Heat enough oil in a pan to fry the samosas. Drop 2-3 samosas in the oil and deep fry them till golden brown. Turn them carefully to other side so that it cooks on all sides. 
  7. Serve hot with tamarind chutney, mint chutney or with a cup of tea.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.