Samosa is a popular street food in India. It is a fried savoury dish with potato filling and a crispy outer fried pastry covering. Making perfect crispy samosa with no air bubbles on the pastry is an art , I would say. It requires perfect dough and right temperature to fry the filled samosa.
For the filling I used only potatoes. However you can add green peas along with potatoes for authentic samosas. I reduced the spice levels for the filling since my kids don't eat spicy food. You can increase red chilli powder if you like spicy filling. Also, I added cashew nuts and raisins for texture and sweet taste. You can skip adding them if you do not like.
2. Cover the dough with a wet kitchen towel and set aside for 45 minutes
3. Meanwhile prepare the filling : Pressure cook potatoes with 1/4 teaspoon turmeric powder, 1/2 teaspoon salt for 4 whistles on low. You can alternatively cook the potatoes in salted water until they are cooked through. You should be able to easily mash the potatoes with hands / potato masher
4. Once cooled, peel remove potato skins and mash them roughly
5. In a pan, heat 2 teaspoon oil. When the oil is hot, add cumin seeds. If you are using cashew nuts and raisins add them now and fry until cashews are light golden and raisins plum up. Switch off the flame and add coriander powder, red chilli powder, garam masala, fennel powder, hing and give it a stir. Switch on the flame and add mashed potatoes
6. Mix everything together and add salt to taste and add chopped cilantro leaves. Potato filling is ready. Set aside to cool completely
7. Shape the samosa : After 45 minutes, knead the dough once and divide them into equal sized balls about a large lemon size. Roll each ball into a large thin circle. The rolled pastry should not be very thick and nor thin. If it is thick, it will not fried through and will be raw inside. If it is too thin, the filling might burst out while you deep fry
8. Using a pizza cutter, cut through the center of the rolled samosa pastry
9. Work with one cut portion. On the straight edge of the pastry apply tap water with your fingertips. This is done to seal the dough. Now Hold the two edges of the watered side with your hands and bring them together to form a cone. Press gently through the watered edge to seal the cone
10. Now you will a have cone to work with. Keep the cone in the rolling board and using a spoon fill the cone with 1 and 1/2 tablespoon of the potato filling we made at step number 6
11. We need to seal the mouth of this cone. For that , apply water around the circumference of the open cone mouth and press it gently to seal. Set aside
12. Follow the instructions and make samosa with the rest of the dough balls
13. Once the samosas are done cover them with wet cloth , otherwise they might dry
14. Once you are done shaping all the samosas, you can start frying them
15. In a small sauce pan , heat about 300 ml of vegetable oil for deep frying
16. Check if the oil is hot -> add a pinch of samosa pastry dough in the hot oil. It should pop up to the oil surface immediately you add. This indicates that the oil is hot enough to fry
17. Add 2 samosas into the hot oil one after another and reduce the flame to low
18. Fry samosas on low flame until they are golden. Flip sides once or twice to get them cooked evenly
19. Remove from oil and drain on paper towel
20. Serve hot with evening tea. Samosa is served along with coriander chutney and saunth chutney. However we just had plain samosa with our evening tea. You can serve it along with tomato ketchup and kids would love that combo
For the filling I used only potatoes. However you can add green peas along with potatoes for authentic samosas. I reduced the spice levels for the filling since my kids don't eat spicy food. You can increase red chilli powder if you like spicy filling. Also, I added cashew nuts and raisins for texture and sweet taste. You can skip adding them if you do not like.
Ingredients
For the Outer Pastry Dough
- 2 Cups of All purpose Flour / Maida
- 6 Tablespoon Ghee
- 1 Teaspoon Salt
- 1/2 Teaspoon Carom Seeds
- 11 Tablespoons water
- Oil for deep frying
For the filling
- 3 Small sized potatoes + 1/4 teaspoon turmeric powder + 1/2 Teaspoon Salt ( Pressure cook)
- 2 Teaspoon Vegetable oil
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon Garam Masala
- 1/4 Teaspoon Fennel Powder
- a pinch of Hing / Asafoetida
- a pinch of amchur powder (optional)
- 1 tablespoon Chopped cilantro leaves
- 1 Tablespoon Cashew nuts and 1 tablespoon raisins (optional)
Directions
1. Prepare the samosa dough : In a mixing bowl, add all purpose flour, salt , carom seeds and mix. Add ghee and mix with your hand to crumbly dough. Then sprinkle water one tablespoon at a time and start kneading the dough with hands. I used 11 tablespoons of water for 2 cups of All purpose flour. You should never add entire water at once. Just keep adding 1 tablespoon at a time and knead until the dough comes together as a ball. It should be a thick dough2. Cover the dough with a wet kitchen towel and set aside for 45 minutes
3. Meanwhile prepare the filling : Pressure cook potatoes with 1/4 teaspoon turmeric powder, 1/2 teaspoon salt for 4 whistles on low. You can alternatively cook the potatoes in salted water until they are cooked through. You should be able to easily mash the potatoes with hands / potato masher
4. Once cooled, peel remove potato skins and mash them roughly
5. In a pan, heat 2 teaspoon oil. When the oil is hot, add cumin seeds. If you are using cashew nuts and raisins add them now and fry until cashews are light golden and raisins plum up. Switch off the flame and add coriander powder, red chilli powder, garam masala, fennel powder, hing and give it a stir. Switch on the flame and add mashed potatoes
6. Mix everything together and add salt to taste and add chopped cilantro leaves. Potato filling is ready. Set aside to cool completely
7. Shape the samosa : After 45 minutes, knead the dough once and divide them into equal sized balls about a large lemon size. Roll each ball into a large thin circle. The rolled pastry should not be very thick and nor thin. If it is thick, it will not fried through and will be raw inside. If it is too thin, the filling might burst out while you deep fry
8. Using a pizza cutter, cut through the center of the rolled samosa pastry
9. Work with one cut portion. On the straight edge of the pastry apply tap water with your fingertips. This is done to seal the dough. Now Hold the two edges of the watered side with your hands and bring them together to form a cone. Press gently through the watered edge to seal the cone
10. Now you will a have cone to work with. Keep the cone in the rolling board and using a spoon fill the cone with 1 and 1/2 tablespoon of the potato filling we made at step number 6
11. We need to seal the mouth of this cone. For that , apply water around the circumference of the open cone mouth and press it gently to seal. Set aside
12. Follow the instructions and make samosa with the rest of the dough balls
13. Once the samosas are done cover them with wet cloth , otherwise they might dry
14. Once you are done shaping all the samosas, you can start frying them
15. In a small sauce pan , heat about 300 ml of vegetable oil for deep frying
16. Check if the oil is hot -> add a pinch of samosa pastry dough in the hot oil. It should pop up to the oil surface immediately you add. This indicates that the oil is hot enough to fry
17. Add 2 samosas into the hot oil one after another and reduce the flame to low
18. Fry samosas on low flame until they are golden. Flip sides once or twice to get them cooked evenly
19. Remove from oil and drain on paper towel
20. Serve hot with evening tea. Samosa is served along with coriander chutney and saunth chutney. However we just had plain samosa with our evening tea. You can serve it along with tomato ketchup and kids would love that combo
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