Samosas – the quintessential, deep-fried snack, loved by everyone, not only in India but around the globe.
Making perfect Samosas like the ones which are store-bought may seem like a difficult task. But they can be easily replicated at home, just by following few simple steps. First and foremost, the amount of oil added to the flour and mixing it well with the flour plays an important role in making a perfect outer covering of the samosa. Secondly, the dough should be stiff, and finally the samosas should be fried in moderately hot oil. And there you are with the perfect samosas, feeling happy and satisfied. So, here is the recipe for samosas:
For the outer covering
2 ½ cups of all purpose flour (maida)
5 tbsp oil (tel)
1 tsp carom seeds (ajwain)
salt as per taste (namak)
For the stuffing
3 to 4 potatoes (aloo)
½ cup boiled green peas (matar)
2 tbsp fresh coriander leaves (hara dhaniya)
2 tbsp mint leaves (pudina)
3 green chillies (hari mirch)
1 inch ginger (adrak)
1 tsp fennel seeds (sauf)
1 tsp roasted and crushed coriander seeds (dhaniya)
½ tsp asafoetida (hing)
5 to 6 cashew nuts (kaju) – optional
1 tsp dry mango powder (aamchoor)
1 tbsp oil (tel)
1 tsp red chilly powder (laal mirch)
1 tsp cumin-coriander powder (dhaniya jeera powder)
1 tsp garam masala
salt as per taste (namak)
1 tbsp chopped coriander leaves for garnishing (hara dhaniya)
Oil for frying the samosas
- In a large mixing bowl or a big plate, take maida, 5 tbsp oil, carom seeds and salt.
- Mix all the ingredients thoroughly.
- Rub the oil well into the flour for 4 to 5 minutes. This is very important in order to make a flaky crust for the samosas.
- Next, add water, little at a time and knead into a stiff dough.
- Once the dough is ready, cover it with a wet muslin cloth and keep aside the dough for 30 minutes.
- In the meanwhile, boil the potatoes, peel them and crumble them.
- Blend coriander leaves, mint leaves, green chillies and ginger to a coarse mixture and keep aside.
- Heat 1 tbsp oil in a pan.
- Add fennel seeds, crushed coriander seeds, hing and saute for few seconds.
- Now, add the green (coriander, mint, green chillies & ginger) paste and saute for few seconds.
- Add cashew nuts and saute.
- Next, add red chilly powder, cumin coriander powder, garam masala, salt, aamchoor, boiled green peas and mix well.
- Next, add boiled & crumbled potatoes and give a good mix.
- Garnish with chopped coriander leaves and keep aside.
- Now, knead the dough for another 2 minutes and divided them into medium sized balls.
- Take a dough ball and roll into wide, oval shaped roti.
- This should neither be too thick nor too thin.
- Cut into two.
- Join the straight edge to make a cone, using water to seal the ends. (Watch the video below for proper understanding) .
- Fill the cone with potato masala.
- Bring the edges together, make a pleat on one side and seal the samosa.
- Likewise, make all the samosas and keep aside.
- Now, heat oil in a pan on a low flame. The oil should be moderately hot.
- To check the temperature, drop a small piece of dough into the oil. It should not sizzle, but bubbles should form after few seconds.
- Now, slide the samosas gently into the oil.
- Do not disturb the samosas for few minutes.
- Once it gets fried (on low flame) on one side, fry them on the other side, also on low flame.
- When the samosas are evenly fried from all sides, remove from the oil on absorbent paper.
- Serve hot with mint chutney and sweet chutney.
WATCH RECIPE VIDEO: