Though it does not need an introduction, it is a spicy potato stuffed deep fried snack that is very popular across Asian countries. Fun Fact- Samosa is originated from the middle east and was brought to India later.
| Servings | Prep Time |
| 14 nos | 2 hours |
| Cook Time |
| 30-40 minutes |
|
|
| | Though it does not need an introduction, it is a spicy potato stuffed deep fried snack that is very popular across Asian countries. Fun Fact- Samosa is originated from the middle east and was brought to India later.
|
Ingredients
Outer Layer
- 1.5 cup All Purpose Flour/ Maida
- 1 tsp Salt
- 1 tsp Ajwain/ Carom Seeds (Roughly Crushed)
- 3 tbsp Oil
- To Knead Water
Filling/ Stuffing
- 5-6 nos Boiled Potato (Peeled)
- 2 tbsp Oil
- 1 tsp Cumin Seeds/ Jeera
- 1-2 nos Green Chil (Chopped)
- 1 inch small pc Ginger (Finely Chopped)
- 1 tsp Red Chili Powder/ Lal Mirch (Or as per taste)
- 2 tbsp Coriander Powder/ Dhaniya
- 1 tsp Dry Mango Powder/ Aamchur
- 1 tsp Garam Masala Powder
- To Taste Salt
- Few Coriander Leaves (washed and chopped)
Servings: nos
Instructions
- First of all heat oil in a pan, add jeera, ginger and green chili. Fey.
- Now add boiled and peeled potato and roughly mash them using a spatula. (Note:-You do not have to make paste. just break them.)
- Now add all the spices and mix well.
- Cover and keep aside to cool.
- Now lets prepare the covering, for that take Maida, salt, crushed ajwain and mix well.
- Now add oil and mix nicely.
- Now using little water gradually, knead a stiff dough. Cover and keep aside for 1 hour.
- Now after 1 hour check the filling, it must be cooled completely, add chopped coriander leaves and mix well.
- Now check the dough, knead little bit to make it smooth. and divide the dough in to 6-7 equal portions.
- Now take a ball and roll in to oval shape. (Note:- it should not be too thick nor too thin)
- Now with the help of knife divide the rolled in to 2 equal parts.
- Take 1 part in your hand and apply little water on the edge, you cut with knife.
- Now paste them together to make a cone shape.
- Now fill sufficient stuffing in cone. (Note:- Leave some space, do not fill completely)
- Now apply water on open side edge and make a pleat on the backside (opposite side for the joint)
- Now join them and seal it properly.
- Your samosa is ready to fry.
- Do the same with all dough balls and keep all the samosas ready. (Note:- You can cover and store in fridge and fry fresh when you are ready to serve.)
- Now When you are ready to serve, Heat sufficient oil (So that samosa can dip completely) in a pan. Note:- Do not heat on high. oil must be at low temperature.
- Now dip few samosas (according to the size or your pan) at low temperature of oil and let them fry for 4-5 minutes without touching them.
- When they start floating in oil and come up, flip them and fry again at low flame for another 4-5 minutes.
- Now increase the temperature to medium flame and fry samosas till golden brown in color.
- Once them remove them on absorbent paper.
- Note:- For frying next batch, switch off the flame and bring the oil at low temperature, only then you should start frying next batch.
- Serve hot with mint chutney or tamarind chutney.
- Enjoy!
Recipe Notes
- While making stuffing, do not make paste of potato, just break them roughly.
- While making dough, add little water gradually and make stiff dough.
- While rolling the dough, roll it to medium thickness, it should not be too thick nor too thin.
- While filling the stuffing, in samosa leave some space, do not fill completely.
- While frying, fry on low to medium flame. If you fry on high bubbles will come on covering.
- For frying next batch, switch off the flame and bring the oil at low temperature, only then you should start frying next batch.
"Be Vegetarian Be Happy"
"Live and Let Live"
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