Samosa

Ingredients

For cover:

Samosa
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
India Most Popular Street Food
Course: Snack
Cuisine: Indian
Servings: 4 people
Calories: 280 kcal
Author: Hitesh Jain
Ingredients
  • For cover:
  •  1 cup plain flour maida
  •  2 tbsp. oil
  •  water to knead dough
  • For filling:
  •  3 potatoes large boiled peeled, mashed
  •  2 onion finely chopped
  •  1 green chillies crushed
  •  1 tsp. ginger crushed
  •  1 tsp. garlic crushed
  •  1 tsp. garam masala
  •  1 tsp. coriander seeds crushed
  •  1 tsp. red chilli powder
  •  1 tsp. coriander finely chopped
  •  1 lemon juice extracted
  •  1 tsp. turmeric powder
  •  salt to taste
  •  oil to deep fry
Instructions
  1. Samosa
  2. India Most Popular Street Food
  3. Ingredients
  4. For cover:
  5.  1 cup plain flour (maida)
  6.  2 tbsp. oil
  7.  water to knead dough
  8. For filling:
  9.  3 potatoes large boiled, peeled, mashed
  10.  2 onion finely chopped
  11.  1 green chillies crushed
  12.  1 tsp. ginger crushed
  13.  1 tsp. garlic crushed
  14.  1 tsp. garam masala
  15.  1 tsp. coriander seeds crushed
  16.  1 tsp. red chilli powder
  17.  1 tsp. coriander finely chopped
  18.  1 lemon juice extracted
  19.  1 tsp. turmeric powder
  20.  salt to taste
  21.  oil to deep fry
  22. Method
  23. For dough:
  24. Take flour on a plain surface or plate.
  25. Add little oil, salt and water.Mix well till it become breakable.
  26. Add more water slowly, manipulating into delicate flexible batter.
  27. Cover it with cloth and keep aside for 10-15 minutes.
  28. Beat batter on work surface and manipulate once more.
  29. For filling:
  30. Heat 4 tbsp. oil in a pan and add ginger, green chilli, garlic, coriander seeds.
  31. Stir fry for a minute, add onion, sauté till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala.
  32. Stir fry for another 2 minutes than add potatoes. Stir more for 2 minutes.
  33. Take out masala in a bowl and let it rest until cool.
  34. To proceed:
  35. Make a thin round with the dough.
  36. Cut the round dough into two halves. Apply water side ways.
  37. Join and press together to make a cone.
  38. Place a tbsp. of filling in the cone and seal third side as above.
  39. Make five to six. Put in hot oil, deep fry on low to medium till light brown.
  40. Do not fry on high, or the samosas will turn out oily and soggy.
  41. Drain on rack or kitchen paper.
  42. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
  • 1 cup plain flour (maida)
  • 2 tbsp. oil
  • water to knead dough

For filling:

  • 3 potatoes large boiled, peeled, mashed
  • 2 onion finely chopped
  • 1 green chillies crushed
  • 1 tsp. ginger crushed
  • 1 tsp. garlic crushed
  • 1 tsp. garam masala
  • 1 tsp. coriander seeds crushed
  • 1 tsp. red chilli powder
  • 1 tsp. coriander finely chopped
  • 1 lemon juice extracted
  • 1 tsp. turmeric powder
  • salt to taste
  • oil to deep fry

 

Method

 

For dough:

  • Take flour on a plain surface or plate.
  • Add little oil, salt and water.Mix well till it become breakable.
  • Add more water slowly, manipulating into delicate flexible batter.
  • Cover it with cloth and keep aside for 10-15 minutes.
  • Beat batter on work surface and manipulate once more.

 

For filling:

  • Heat 4 tbsp. oil in a pan and add ginger, green chilli, garlic, coriander seeds.
  • Stir fry for a minute, add onion, sauté till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala.
  • Stir fry for another 2 minutes than add potatoes. Stir more for 2 minutes.
  • Take out masala in a bowl and let it rest until cool.

To proceed:

  • Make a thin round with the dough.
  • Cut the round dough into two halves. Apply water side ways.
  • Join and press together to make a cone.
  • Place a tbsp. of filling in the cone and seal third side as above.
  • Make five to six. Put in hot oil, deep fry on low to medium till light brown.
  • Do not fry on high, or the samosas will turn out oily and soggy.
  • Drain on rack or kitchen paper.
  • Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
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