Snack Introduction:
One of the most popular snacks in the world is the samosa When served as a tea-time treat or as an appetizer at a gathering, this golden, crispy, and spiced pastry with mouthwatering contents never fails to wow
The combination of crunchy pastry and savory fillings makes samosas a true snack sensation. In this post, we’ll show you how to make the perfect samosa, step by step, with all the tips you need for that authentic flavor!
📝 Ingredients:
👉 For the Snacks Filling:
- 4 big potatoes, mashed and cooked
- Green peas – ½ cup (boiled)
- Onion – 1 medium (finely chopped)
- Green chilies – 2-3 (finely chopped)
- Ginger-garlic paste – 1 tablespoon
- Cumin seeds – 1 teaspoon
- Mustard seeds – 1 teaspoon
- Red chili powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Garam masala – 1 teaspoon
- Coriander powder – 1 teaspoon
- ½ teaspoon of amchur, or dry mango powder
- Salt – to taste
- Fresh coriander – 2 tablespoons (chopped)
- Fry the filling with two tablespoons of oil
👉 For the Samosa Dough:
- All-purpose flour (maida) – 2 cups
- Semolina (sooji) – 2 tablespoons
- Caraway seeds (ajwain) – ½ teaspoon
- Salt – to taste
- Oil – 2 tablespoons
- Water – as needed to make a smooth dough
👩🍳 Instructions:
1. Prepare the Samosa Filling:
- Add the mustard and cumin seeds to a skillet with heated oil, and cook for a few seconds.
- Saute the finely chopped onions until they turn golden brown.
- After a minute of sautéing, add the green chilies & ginger & garlic paste.
- Include the boiling potatoes, boiled peas, turmeric, garam masala, red chili powder, amchur powder, coriander powder, and salt. Mix thoroughly.
- The After 3–4 minutes of cooking, add the freshly chopped coriander. Let the mixture cool.
2. Make the Samosa Dough:
- In a mixing bowl, combine all-purpose flour & semolina & caraway seeds & salt.
- Add oil and mix well until the mixture resembles breadcrumbs.
- Add water gradually while kneading to create a smooth dough.
- Place a moist cloth over the dough and leave it for 20 minutes to rest
3. Shape the Samosas:
- Divide the dough into small balls and roll each ball into a thin oval shape (about 6-8 inches).
- Cut the oval into two halves to form two semi-circles.
- Construct a cone shape out of each semicircle and use a little water to seal the edges.
- Fill the cone with the prepared filling, then press the top edges together to create a triangle.
4. Fry:
- Heat the oil in a skillet over a medium temperature.
Gently place the samosas in the heated oil and cook them in batches, rotating them periodically, until they are crispy and golden brown.
To get rid of extra oil, take it from the oil and drain it on paper towels.
5. Serve Hot:
- Serve your golden, crispy samosas hot with tamarind sauce or mint chutney.
💡 Tips for Perfect Samosas:
- Make sure the oil is not too hot, as it can burn the samosas before they are cooked through.
- Always allow the filling to cool before stuffing the samosas to avoid soggy pastry.
- Samosas can be prepared in advance and frozen. Just fry them straight from the freezer for crispy results!
- Add a variety of fillings like minced meat, paneer, or even sweet potatoes to experiment with different flavors.
