Samosa recipe is a triangular crispy fried snack. We use refined flour or Maida for preparing its crust. You can prepare Samosa with a variety of fillings. The most popular one is prepared with potato filling. You can also use seasonal vegetables for filling it. In winters when cauliflower is easily available, I fill them with potato cauliflower and green peas.
Samosa recipe is surely the most popular snacks in India. You can easily find this triangular fried snack everywhere in India. It is the most easily available street food in every tea stalls around north India along with Kachori. You will find it in every Railway Stations, Airports, roadside tea stalls. And even in 5-star hotels.
Samosa is not a native recipe for India. This recipe originated in the Middle East and Central Asia. Then it propagated all over south Asia and Africa.
This recipe becomes so much popular in India that now every Indian believes it is an original recipe of India.
Types of Samosa
The popular Samosa recipe is prepared with potato stuffing. Though you can experiment with a variety of stuffings. Here are the few that you can experiment with –
You can also prepare sweet Samosas like Chocolate Samosa, Jam Samosa, or Khoya Samosa. Khoya Samosa is somewhat a Gujiya recipe, designed in a triangular shape to look like Samosa. Samosa recipe is so much loved snack that today you can find more than 50 varieties of it. You yourself also can experiment with some new filling to produce your own Samosa recipe.
Samosa Recipe in History
A royal poet of the Delhi Sultanate – Amir Khusro, describes one such incidence in 1300 CE. Where he describes that the princes and nobles enjoyed the “Samosa fried in ghee prepared with meat and onion”.
Here I am sharing this recipe with potato filling. You can easily convert it into a Royal Keema Samosa using Mutton Keema recipe shared by me.
I will deep fry the Samosas in this recipe. This is also the traditional way, of preparing this recipe.
You can easily Bake Samosas
If you are very health conscious and do not want to fry. Then, you can easily bake these at 170° C to 180° C preheated ovens for 35 to 40 Minutes. Till the crust turn golden. Do not forget to turn them in between for better results.
You can also use whole wheat flour
Traditionally we prepare Samosas with refined flour. You can also use wheat flour to prepare it. But if that is the case, then I will recommend combining whole wheat flour and refined flour for better results.
Tips for making Samosa Recipe
Here are the few tips to prepare the perfect crispy Samosa at home.
How to make a crispy crust
1. Amount of Fat:
We use the word “Moyen or Moyan” for the amount of oil or ghee to prepare the dough. To preparing perfect Samosas with a crispy crust – always use 200-250 ml oil or ghee for every 1 Kilogram of flour. Ghee or Vegetable oil gives a better result than other oils. The exact quantity of oil or ghee depends on the quality of the flour.
To check the right consistency of oil or ghee in flour. Hold a handful of flour in your hand after combining ghee in it. Squeeze the flour tightly between your palm. After opening your hand it should take a shape and should not split or crack. Then this is the correct amount of ghee in the flour. If you find cracks in the flour ball, increase the quantity of oil or ghee in parts then check again.
2. Quantity of Water
The dough for Samosa should be tight and firm. The dough should not be soft like roti or chapati. Since the quantity of water also depends on the quality of Maida or refined flour. So, always add water in parts, to knead a perfectly tight and firm dough.
3. The thickness of Samosa cover is also Important
The cover should be rolled evenly. It should not be too thin or too thick. Thick covers remain soft from inside while forming a hard crust over the top. Thus becomes more chewy than crispy.
Thin Cover will not be able to hold the stuffing and will break in the oil.
The perfect cover should be 1 mm thick.
4. Sealing the cover
After filling up, seal the Samosa cover very tightly with gentle pressure. Always check for loose contact. If not sealed properly, the fillings will budge out from the Samosa and will also spoil the whole oil in which you are frying it.
5. Why add carom seeds or Ajwain in the dough
As the Samosas are deeply fried thus it also creates acidity. To combat this, always add carom seeds or Ajwain while preparing the dough. The use of carom seeds reduces acidity and also helps in digesting.
You can also add a pinch of asafetida powder in the stuffing but carom seeds work very well and also tastes better.
With these tips let us cook our Aloo Samosa recipe. Here is how to prepare a Samosa at home.
to prepare the dough
- 500 grams of refined flour (मैदा)
- 1/4 cup clarified butter (घी)
- 1 teaspoon carom seeds (अजवाइन)
- 3/4 teaspoon salt (नमक)
- lukewarm water (गुनगुना पानी) sufficient to knead the dough
for stuffing of Samosa
- 4 pieces of boiled potatoes (उबले हुए आलू) medium size
- 1/2 cup green peas (हरा मटर)
- 1 piece chopped onion (कटा हुआ प्याज)
- 1 teaspoon finely chopped ginger (बारीक़ कटा हुआ अदरक)
- 1 teaspoon cumin seeds (जीरा)
- 2 teaspoon chaat masala powder (चाट मसाला पाउडर)
- 1/2 teaspoon turmeric powder (हल्दी पाउडर)
- 1/4 teaspoon red chili powder (लाल मिर्च पाउडर)
- 1 teaspoon dry mango powder (आमचूर पाउडर)
- 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
- 1 tablespoon minced chilies (कुतरा हुआ मिर्च)
- 4 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
- salt to taste (नमक स्वाद अनुसार)
- water (पानी)
to make Somosa pocket
- water (पानी)
for frying Samosas
- oil (तेल)
How to Make Dough for Samosa Cover
- Take a pan and heat the clarified butter, to melt it on low flame. Cook it till it melts. We need just melted butter, to prepare the dough.
- Take a large bowl and combine refined flour along with carom seeds and salt and mix well.
- Then, add melted ghee to the above mixture and start kneading. After kneading it with ghee, add lukewarm water in parts and knead it to prepare a stiff dough.
- Cover the dough with a moist cloth, and keep the dough aside covered for 10 minutes.
How to Make Potato Filling
- Peel the boiled potatoes then crush them into large lumps with the help of your thumb and index finger.
- Heat oil in a non-stick pan, add cumin seeds. When the cumin seeds start crackling, add the onion and ginger. Cook it for 2-3 minutes over high heat.
- Now add the green peas, stir well and add the spices - dry mango powder, salt, and a splash of water so that peas become slightly soft. Cook for another 1 to 2 minutes.
- Then add the potatoes. Mix well and fry for 4-5 minutes.
- Sprinkle the coriander leaves, mix it well. Your potato filling is ready. Keep the filling aside for cooling.
How to Roll Samosa Crust
- Knead the dough once before you divide it into equal parts. Shape it into a log and slice it into equal parts. Each part should be sufficient to make 6-inch size Poori.
- Roll each part of dough between your palms to make balls and place all the balls in a bowl and cover it with a moist cloth.
- Dust the rolling board lightly with some flour. Flatten the dough balls into a disk and roll them with the rolling pin to make a small oval shape of around 4 inches wide and of 6-inch length. Cut it from the center into half, to form a half-moon shape design of 4 inches wide and of 3-inch length, and keep it in a plate, covering it with a moist cloth.
- Repeat this process with all the dough balls, and prepare the rest of the Samosa cover.
How to Make Samosa Pocket
- Take one half-moon shape samosa cover. On the straight edge of this samosa cover, apply little water with your fingertip.
- Hold this samosa cover in your hand. Fold the straight edge, and seal the wet edges pressing it between your index finger and thumb with the other hand, to form a cone shape triangular pocket.
- Take some potato filling, and stuff the prepared mixture in the cone. Then to seal the upper edges, again applying little water on the open edges, and press lightly with your finger to seal them tightly.
- Repeat this process with the rest samosa cover to prepare the rest of Samosa.
How to Deep Fry Samosas
- Heat oil in a pan till medium hot. To check the temperature, drop a pinch of dough into the hot oil. If it comes up briskly and quickly then the oil is sufficiently warm to fry the Samosa.
- Gently slide the samosas in oil to deep fry the samosa. Just add as many samosas as fit in comfortably. Turn the heat to low flame, after 2 minutes of adding samosas in oil. And deep fry them till the samosas turn light golden
- When the samosas become light golden. Increase the heat and turn the heat to the medium-low flame until the crust becomes crispy and golden. When it is done, extract the samosas from oil. And shift it over a tissue paper to remove extra oil.
- Repeat this process for the rest batch of Samosas. Remember to increase the heat for a few seconds, prior to adding the next lot.