Samosa is a popular and universally loved snack that originated in the Indian subcontinent. This deep-fried triangular pastry is stuffed with a flavorful filling, usually spiced potatoes, peas, and occasionally lentils or minced meat. Samosas are ideal for teatime, festive occasions, or simply a rainy day. In this comprehensive guide, we’ll take you through the entire process of making samosas at home, from the dough to the filling and frying.
Samosa Ingredients
| Potato Filling | Dough |
|---|---|
| Potatoes– 4 medium-sized, boiled and mashed | All-purpose flour– 2 cups |
| Green peas– ½ cup (optional, boiled) | Carom seeds (ajwaien)– ½ tsp |
| Green chilies– 2, finely chopped | Salt– ½ tsp |
| Ginger– 1-inch piece, grated | Ghee or oil– 4 tbsp |
| Coriander powder– 1 tsp | Water– As needed (approximately ½ cup) |
| Cumin seeds– ½ tsp | |
| Turmeric powder– ¼ tsp | |
| Red chili powder– ½ tsp | |
| Garam masala– ½ tsp | |
| Amchur (dry mango powder)– ½ tsp (optional, for tanginess) | |
| Salt– To taste | |
| Oil– 2 tbsp | |
| Fresh coriander leaves– 2 tbsp, finely chopped |
Samosa Dough
Dry ingredients- In a large mixing bowl, combine all-purpose flour, carom seeds, and salt. Mix thoroughly to ensure that the seasoning is evenly distributed.
Incorporate the fat- Mix the ghee or oil into the flour mixture. Rub it into the flour with your fingertips until it resembles coarse crumbs. This step ensures that the samosas come out crispy.
Knead the dough- Gradually add water, a little at a time, and knead until firm but pliable. The dough should not be too soft, as it will make the samosas soggy. Cover the dough with a damp cloth and set aside for 30 minutes.
Samosa Filling
Heat oil- In a skillet, heat 2 tablespoons oil over medium heat.
Temper the spices by adding cumin seeds to the hot oil. Once they begin to crackle, add the grated ginger and green chilies. Sauté for one minute, until aromatic.
Add spices- Combine turmeric powder, red chili powder, and coriander powder. Mix thoroughly for a few seconds.
Add potatoes and peas- Combine the boiled and mashed potatoes with the boiled peas. Mix well to evenly coat the vegetables with the spices.
Season and flavor with salt, garam masala, and amchur (if using). Stir thoroughly and cook for 2-3 minutes. Turn off the heat and sprinkle with chopped coriander leaves.
Cool the filling- Place the filling on a plate and allow it to cool completely before assembling the samosas.
Shaping The Samosa
Divide the dough- Once rested, divide it into equal-sized balls about the size of a lime.
Roll out the dough- Form one ball into an oval shape about 6-7 inches long by 4 inches wide. Keep the thickness consistent, not too thin or too thick.
Cut the oval in two equal halves to form a cone. Take one half and make a cone by bringing the straight edges together and overlapping slightly. Seal the edges with a little water.
Fill the cone- Spoon the prepared potato filling into the cone, leaving a small opening at the top for sealing.
Seal the samosa- Apply water to the open edges and pinch them together to seal. Make sure there are no gaps or openings, as these can cause the filling to leak while frying.
Repeat the process using the remaining dough and filling.
Frying the Samosas
In a deep pan or wok, heat the oil over medium-low heat. The oil should be moderately hot and not smoking.
Test the oil, Drop a small amount of dough into the oil. If it sizzles and rises slowly, the oil is at the proper temperature.
Fry the samosas, Carefully place 3-4 samosas in the oil. Fry them over low to medium heat, turning occasionally, until golden brown and crispy. This slow frying method ensures even cooking and a crispy texture.
Drain excess oil, Using a slotted spoon, transfer the samosas to a plate lined with paper towels.
Repeat by frying the remaining samosas in batches.
Serving the Samosas
Samosas are best eaten hot, with tangy tamarind chutney, spicy green chutney, or a cup of masala chai. They can also be paired with ketchup or yogurt-based dips.
Easy Samosa Recipe
The dough should be firm but pliable. Soft dough can make samosas greasy, whereas stiff dough can cause cracks.
Cooling the filling- Before stuffing, make sure the filling is completely cooled because hot filling can make the dough soggy.
Oil temperature- Always fry samosas over medium-low heat. Frying over high heat may cook the outer layer too quickly, leaving the interior raw.
Sealing properly- To avoid leaks while frying, make sure the samosas are tightly sealed.
Conclusion-
Making samosas at home is an art that can be mastered with practice, and the effort is worthwhile. These golden parcels of joy are versatile and can be tailored to different tastes and occasions. Whether you are throwing a party, celebrating a festival, or simply craving a comforting snack, homemade samosas will steal the show. So gather your ingredients, roll up your sleeves, and embark on this delectable culinary adventure.