Easy Samosa Recipe

Nida Shahrukh

Samosa recipe features a pastry-like crust but actually filled with savory potatoes with a different combo of spices and herbs for a hearty delicious snack. Most popularly eatery item across sub-continent and loved by everyone.

Print Recipe

Prep Time 1

Cook Time 20

Total Time 1 20

Course Snack

Cuisine South Asian, Asian, Pakistani, Indian

Servings 6

Calories 167 kcal

Ingredients

For Samosa Dough

2 cup All-Purpose Flour
Salt as required
1/2 tsp Carom Seeds (Ajwain)
3 tsp Ghee/Butter
Water as required

For Potato Stuffing

1/2 kg Potato (boiled and smashed)
1 cup Peas (optional)
2 piece Capsicum (chopped) optional
1 brunch Coriander
1 tbsp Green Chilies (chopped)
Salt as required
2 tbsp Ginger (chopped)
2 tbsp Garlic (chopped)
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Chaat Masala
1-1/2 tsp Cumin Powder
1/2 tsp Whole Spice Powder
1-2 tsp Oil
Oil for frying as required

Garnish

1 Onion (cut in ring shape)
4-5 Salad Leaves (fresh)

Instructions

In a bowl, add all-purpose flour, salt, carom seeds, ghee and give a good mix until crumbled.
Gradually add water and knead until smooth dough is form, now keep aside and cover it. Let it rest for 30 minutes.
Take another bowl, add boiled potatoes and smash them slightly, Now add peas, capsicum, green chilies, salt, red chilies powder, coriander powder, turmeric powder, chaat masala, whole spice powder, coriander leaves and give a good mix.
In pot, add oil, cumin seeds and mix. Now gradually add potato mixture and fry for 2 minutes and let it cool.
Now wet your hand with water and knead dough again.
Take a small dough, make a ball and coat in dry flour and roll out in oval shape with the help of rolling pin and cut into two pieces.
On one side of dough, apply water, join two sides/edges to make a cone and press gently to seal the cone.
Fill the cone with potato stuffing, apply water on the edges and bring the edges together and seal the edges properly.
Prepare the remaining samosas similarly and set aside.
In wok, heat oil and fry on medium low flame until golden.

Notes

Proportion of fat: In making dough, specific amount of oil added to the flour need to be exact to make flaky and crispy samosas. Too little oil will make the dough crust too hard or adding a lot will made it too fluffy and thick to not be able to handle it.

Crumb Oil & Flour together: The process of rubbing the oil into the flour is the key step to make a flaky crust. Rub the oil and flour together and give a good mix until the mixture look like breadcrumbs.

Rolling Samosa Crust: Don’t roll the dough with too much power or just too simply as well. As dough not seems like a thick nor too thin, as thin layers will break the samosas while frying. Too thick will not cook the samosas also. So be sure about its shape and thickness.

Resting & Kneading Dough: Samosa dough doesn’t need kneading, but needs to be resting for some time when it is made. Just knead it for maximum 3-4 minutes and keep aside for resting at least half an hour to come in its smooth foam. It should not turn thick or thin but has to be tight and stiff. So do not over knead it.
Frying At The Low Temperature: Samosa patty need to be fried in moderately hot oil on a complete low flame with proper way. Not should be cooked on high flame nor to be in hot oil, as dough will immediately get burn and samosa will not taste it out good. Samosa on high flame will not cook and turn crispy. The oil should not sizzle or bubble up immediately when a piece of dough is dropped to the oil.
To store in Refrigerator: Samosa dough with stuffing of potatoes can easily be stored in refrigerators in zipping bag or air tight container to be used for next 10-15 days.