Samosa is a delicious small triangular fried snack originally from northern India. The most favorite tea time snack across India available in almost every tea stall. An easy to prepare Aloo Samosa that makes a delicious, inexpensive brunch.
Prep Time 25minutes
Cook Time 45minutes
Total Time 1hour10minutes
Author Punam Paul
to prepare the dough
500grams ofrefined flour (मैदा)
1/4cupclarified butter (घी)
1teaspooncarom seeds (अजवाइन)
lukewarm water (गुनगुना पानी)sufficient to knead the dough
for stuffing of Samosa
4pieces ofboiled potatoes (उबले हुए आलू)medium size
1/2cupgreen peas (हरा मटर)
1piecechopped onion (कटा हुआ प्याज)
1teaspoonfinely chopped ginger (बारीक़ कटा हुआ अदरक)
1teaspooncumin seeds (जीरा)
2teaspoonchaat masala powder (चाट मसाला पाउडर)
1/2teaspoonturmeric powder (हल्दी पाउडर)
1/4teaspoonred chili powder (लाल मिर्च पाउडर)
1teaspoondry mango powder (आमचूर पाउडर)
1/2teaspoongaram masala powder (गरम मसाला पाउडर)
1tablespoonminced chilies (कुतरा हुआ मिर्च)
4tablespoonchopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
salt to taste (नमक स्वाद अनुसार)
to make Somosa pocket
for frying Samosas
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.