Unlock The Secret To Perfectly Crispy Samosas At Home

Samosas are prepared by making a dough and a spiced potato filling. The dough is shaped into cones, filled with the potato mixture, and sealed. Afterward, they are fried until crispy and golden brown. Serve hot with chutneys or ketchup.

Samosas are made by preparing a dough with flour, oil, carom seeds, and water. The filling consists of boiled potatoes, peas, and spices like cumin, garam masala, and amchur powder. After making the dough, it's rolled out and cut into halves, shaped into cones, and filled with the spicy potato mixture. The edges are sealed, and the samosas are deep-fried until golden brown. The samosas should be fried on low heat to ensure crispiness. Serve hot with chutneys or ketchup for a delicious snack.

Ingredients for Dough:

2 cups all-purpose flour (maida)
4 tablespoons oil or ghee
1/2 teaspoon carom seeds (ajwain)
Salt to taste
Water, as needed

Ingredients for Filling:

4 medium potatoes (boiled and mashed)
1/2 cup green peas (optional)
2 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon ginger, grated
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 teaspoon amchur (dry mango powder)
Salt, to taste
2 tablespoons oil
Fresh coriander leaves (optional)

Step 1: Make the Dough

In a large bowl, mix the all-purpose flour with salt and carom seeds (ajwain).
Add the oil or ghee to the flour and mix well until it forms a crumbly texture. This helps in making the crust crispy.
Gradually add water and knead it into a stiff dough (not too soft). Cover with a damp cloth and set aside for 30 minutes.

Step 2: Prepare the Filling

Heat oil in a pan and add cumin seeds. When they begin to sizzle, add grated ginger and green chilies. Saut for a minute.
Add the boiled, mashed potatoes and green peas. Stir in the coriander powder, garam masala, red chili powder, and salt. Mix well.
Cook the mixture for 5-7 minutes, stirring occasionally. Add the amchur powder (dry mango) for tanginess.
Once the filling is well-mixed, turn off the heat, and let it cool down.

Step 3: Assemble the Samosas

Divide the dough into small lemon-sized balls. Roll each ball into an oval or circle of about 6 inches in diameter.
Cut the rolled dough into half. Take one half and fold it into a cone shape, sealing the edges with a bit of water.
Stuff the cone with the potato-pea filling. Seal the open end of the samosa by pressing the edges together firmly. Ensure no gaps remain to prevent oil from seeping in during frying.

Step 4: Fry the Samosas

Heat oil in a deep pan on medium heat. The oil should be hot but not smoking.
Gently slide the stuffed samosas into the oil, frying them on low to medium heat. Frying at a lower temperature ensures the samosas cook evenly and become crispy.
Fry until golden brown on all sides. Remove them from the oil and drain on a paper towel.

Step 5: Serve the Samosas