Samosa

Perfect Samosa Recipe – 2 ways

Servings

6-7

Prep

15 min

Cook

30 min

Step by Step Video for ‘Samosa’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Samosa Dough

  • 2 cups - almost half kg (474 ml) ‏All Purpose Flour / Maida
  • 5-6 Tbsp ‏Vegetable Oil
  • 1 tsp ‏Carom Seeds / Ajwain
  • 1 tsp ‏Salt
  • 100 ml ‏Cold Water

Ingredients for the Stuffing

  • 4-5 ‏Small to Medium size Potatoes
  • ½ cup ‏Peas
  • 6 ‏Mild Green Chilli
  • ⅛ tsp ‏Asafoetida / Hing
  • ½ tsp ‏Cumin seeds / Jeera
  • ½ tsp ‏Fennel Seeds / Sauf
  • 1 tsp ‏Coriander Powder / Dhaniya Powder
  • ½ tsp ‏Kashmiri Red Chilli Powder
  • 1 tsp ‏Ginger Garlic Paste
  • ‏Oil for frying

Prepping for the Samosa

  1. Boil the potatoes and keep them with the skin on in the refrigerator overnight.
  2. Boil the peas if using fresh peas or refresh them if using frozen peas.
  3. On the day of making the samosa, hand crush them.

Method for making the dough

  1. In a large utensil, add the all purpose flour and the carom seeds salt and the vegetable oil. Now mix it all together for at least 5 minutes, this will help the crust in becoming crisp.
  2. Now add little water as you go. The dough needs be very tough. For two cups of flour(my 1 cup comes to 237 ml- so i have used almost Half kg of flour) I have just used 100 ml of water.
  3. Now cover the dough with a wet cloth and keep it aside for half an hour
  4. After half an hour make round balls, and then using a rolling pin roll out a portion of the dough in a round / oval shape.
  5. Now cut it horizontally and dividing into 2 equal portions using a knife or a pizza cutter.
  6. Grease the ends with water and make a cone.
  7. Stuff the filling in the cavity of the cone.
  8. Now pull back and fold the cone, seal tightly by pressing firmly

Method for making the Filling

  1. In a vessel add oil, and once it’s hot add the Cumin seeds, and once the cumin seeds start to sizzle add the fennel seeds and the asafoetida.
  2. Now add the garlic and the ginger paste and cook for 30 seconds.
  3. Now add the green chillies and the hand mashed potatoes. Mix it all in.
  4. After a minute add salt, and mix well.
  5. Now add the green peas, and all of the masalas (Coriander powder, kashmiri red chilli powder, mango powder, black salt, cumin powder and chat masala) mix well. Cook for 5-6 minutes.
  6. After 5-6 minutes, add the cashews and cilantro, and mix well. Let this filling come down to room temperature.
  7. Once the filling is ready you can add it to the dough cone

Method for Frying the Samosa

  1. Heat the oil for frying on a low flame. Once the oil is warm but not hot, add the samosa,
  2. Fry for 13-15 minutes or until they are golden brown in color.
  3. Don’t forget to stir in intervals.
  4. Once fried, take them out on a paper towel to remove the excess oil and serve hot with green chutney or date and tamarind chutney.

If you wish you can bake the samosas @180c for 15 minutes.

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