5 Easy Steps To Master The Art Of Making Samosas At Home

A samosa is a popular savory pastry that originated in the Indian subcontinent but has become beloved worldwide. It typically consists of a crisp, flaky outer pastry shell filled with a savory mixture of spiced potatoes, peas, and sometimes other ingredients such as onions, lentils, or minced meat.

Here's a basic recipe for making delicious samosas at home:

1. Ingredients

For the dough:

- 2 cups all-purpose flour (maida)

- 1/4 cup oil

- 1/2 teaspoon salt

- Water, as needed

For the filling:

- 3-4 medium potatoes, boiled, peeled, and mashed

- 1/2 cup green peas, boiled or thawed if using frozen

- 1 small onion, finely chopped

- 2-3 green chilies, finely chopped (adjust to taste)

- 1 teaspoon grated ginger

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds, crushed

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala

- 1 teaspoon amchur (dry mango powder) or chaat masala

- Salt, to taste

- Fresh coriander leaves, chopped

- Oil, for deep frying

2. Instructions

Step 1- Prepare the Dough:

- In a large mixing bowl, combine the flour and salt. Add oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

- Gradually add water, a little at a time, and knead to form a firm dough. Cover with a damp cloth and let it rest for at least 30 minutes.

Step 2- Prepare the Filling:

- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

- Add chopped onions, green chilies, and grated ginger. Saut until onions turn translucent.

- Add turmeric powder, crushed coriander seeds, and saut for another minute.

- Add mashed potatoes, boiled peas, garam masala, amchur or chaat masala, salt, and mix well. Cook for 2-3 minutes until the filling is well combined and aromatic.

- Stir in chopped fresh coriander leaves. Remove from heat and let the filling cool completely.

Step 3- Shape and Fill the Samosas:

- Divide the dough into equal-sized balls. Roll each ball into a circle of about 6 inches in diameter.

- Cut each circle in half to form semi-circles.

- Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.

- Fill the cone with 1-2 tablespoons of the prepared potato filling. Seal the open edge by pressing it together firmly.

- Repeat with the remaining dough and filling to make all the samosas.

Step 4- Frying the Samosas:

- Heat oil for deep frying in a kadai or frying pan over medium heat.

- Once the oil is hot, carefully slide in a few samosas at a time, without overcrowding the pan.

- Fry the samosas on medium-low heat until they turn golden brown and crisp on all sides, turning occasionally.

- Remove with a slotted spoon and drain on paper towels to remove excess oil.

Step 5- Serve:

- Serve hot samosas with mint chutney, tamarind chutney, or ketchup.

Enjoy your homemade samosas as a delicious snack or appetizer.