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. Sauté until onions turn translucent.
– Add turmeric powder, crushed coriander seeds, and sauté 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.