Here is the recipe that explains how to make classic potato samosas at home. This popular Indian snack is enjoyed for its crispy coating and savory filling made mainly with potatoes, peas, and spices. Deep-fried or baked until golden brown, samosas are served with an assortment of chutneys.
Salt as per taste
Serve, garnished with chopped fresh coriander leaves
Lemon juice, to taste (optional).
For Frying
Oil (for deep frying).
Instructions
Step 1: For The Dough
1. Dry Ingredients Mixing: Into a large mixing bowl, add the all-purpose flour, carom seeds (if employed), and salt.
2. Add Fat: To the flour, include oil or ghee; mix well until resembling breadcrumbs.
3. Kneading: In slight amounts, add water and knead into a smooth and firm dough. Wrap the dough, covered with a damp cloth, or use plastic wrapping and let rest for about 20-30 mins.
Step 2: Making the Filling
1. Heat the Oil: Place oil in a pan over medium heat. Next, add cumin seeds and mustard seeds and allow to splutter.
2. Fry Aromatics: Next, add the grated ginger and chopped green chilies, and sauté for a minute, until fragrant.
3.Add Filling Ingredients: Add the boiled mashed potatoes, boiled peas, garam masala, coriander powder, cumin powder, red chili powder, and salt. Mix everything properly and again cook for about 2-3 minutes.
4. Finish the Filling: Turn off the heat, and add the chopped coriander leaves and lemon juice, if using. Allow the filling to cool completely.
Step 3: For Shaping Samosas
1. Divide the Dough: When the dough rests, slice it into equal portions (about 8-10 balls).
2. Roll Out Dough: With a bit of flour on the surface, roll one ball into a thin oval or circle of about 6 inches in diameter.
3. Cut and Shape: Cut through the center of the rolled dough to form two semi-circles. Taking one of the semi-circles, fold it over to form a cone, applying a little water to seal the edge. Pinch the edge to seal well.
4. Fill the Cone: Now fill the cone with the potato filling, leaving some space at the top. Seal the open edge by pinching it tightly so that the filling cannot possibly leak out while frying. Repeat for the remaining dough and filling.
Step 4: Fry the Samosas
1. Heat Oil: Deep frying requires a deep frying pan filled with enough oil over moderate heat. Check if the oil is ready by dropping a tiny piece of dough into it; it should sizzle and rise to the surface.
2. Fry Samosas: Carefully slide a few samosas at a time (do not overcrowd) and fry until they become golden brown and crispy, about 5-7 minutes. Turn them now and then for even frying.
3. Drain Excess Oil: Samosas are then used to remove excess oil as they are taken by a slotted spoon and drained on paper towels.
Step 5: Serve
Enjoy hot: Eat the samosas straight from the fire with mint chutney, tamarind chutney, or yogurt on the side. They are the perfect appetizer or snack!
Perfect Samosa-making Tips
Dough Consistency: The dough should be smooth and firm. It should not be too soft or too hard.
Sealing: Properly seal the samosas to avoid any leaks during frying. Use water to help seal the edges if necessary.
Samosa Variations
Paneer Samosa: For the filling, crushed paneer combined with spices.
Keema Samosa: Minced meat of either chicken or lamb for a non-vegetarian version.
Vegetable Samosa: Put a mixture of vegetables, such as carrots, bell peppers, and corn, for a different taste.
Samosas are simply wonderful, they also come in many forms, which makes them enjoyed by many. Make, take and share the crispy treats!
Temperature: Maintain the right oil temperature for the samosa not to be oily or uncooked. Fry the samosas on medium flame for the best result.
Variations: Go ahead and play around with the filling, adding any items such as paneer, lentils, or other vegetables.
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