samosa recipe

Samosa Recipe – Crunchy & Spicy | Best Indian Samosa

Deep fried spicy and crispy samosa is all time favorite snacks whether you are at home and feeling like to have something different, just go and have this crispy and delicious samosa recipe. This is the best party throwing food also. Its flaky texture layered by maida (finely grounded wheat flour) and rich filling of mashed potato, peas and spices make this food quite popular among people of all age group. Tamarind chutney, tomato sauce or masala tea is the best companion of this street food.

So without getting any delay,

let’s start its process of making.
 

Samosa Recipe 

Prep time: 30 minutes | Cook time: 15 minutes | Serving: 8

Ingredients (Required for Making Samosa)

  •  1 ½ cup of finely grounded wheat flour (maida).
  •  1 teaspoon of a carom seeds (ajwain)l 
  •  2 tablespoon of oil or ghee 
  •  Salt to taste 

INGREDIENTS (Required for Stuffing)

  •  3 medium boiled potatoes 
  •  ½ cup of green peas (mutter) 
  •  ½ teaspoon of cumin seeds (jeera) 
  •  1 tablespoon green chilli and ginger finely chopped or if you want you can make paste of it 
  •  ½ teaspoon of red chilli powder (lal mirch) 
  •  ½ teaspoon of coriander powder (dhaniya powder) 
  •  ½ teaspoon of garam masala powder 
  •  ½ teaspoon of dry mango powder (aamchur) 
  •  1 teaspoon fennel seeds powder (saunf powder) 
  •  2 Tablespoons of finely chopped coriander leaves
  •  3 tablespoon of oil to deep fry  

PROCESS OF MAKING SAMOSA

#1 Take finely grounded wheat flour, carom seeds, 2 tablespoons of oil or ghee in big bowl, mix them well with the help of your hand, soon you will notice it turned into crumbly mixture, now gradually add water and knead until you get firm dough. Cover it with the help of a cotton cloth and keep aside for 15 minutes.

#2 Now boil green peas and potatoes in pressure cooker until soft. After boiling, transfer them to a colander so that excess water can be removed. Peel the potatoes and mash with the help of potatoes masher lightly.

#3 Now move ahead to make stuffing for somosa. Heat 3 tablespoon of cooking oil in a thick kadai over medium flame. Add cumin seed and chopped chilli and ginger for a minute.

#4 Add boiled green peas and stir fry for a minute, now add red chilli powder, coriander powder, garam masala powder, dry mango powder and fennel seeds powder. Stir fry for a minute.

#5 Add mashed potato and salt. Mix them well and cook for 2 or 3 minutes. Now add coriander leaves.

#6 Turn off the flame and transfer the stuffing mixture to a bowl. Let it cool for some time.

#7 Now remove the cotton cloth and give a little knead the dough until get smooth. Divide it into 7 small balls and make a round shaped.

#8 Take one dough ball and press it between your palms to flatten it. Put it over rolling board and roll it out into a round shaped like bread having 6 inch diameter. Not cut it into two semi-circles.

#9 Spread water with the help of your finger or brush on the cut side edge to moisten the surface.

#10 Take one semi-circle and give it a shape of cone by folding it from the both sides like you are overlapping one over another and pressing them to seal the sides.

#11 Put one pea at the bottom of the cone to keep its shape.

#12 Sow put 2-3 tablespoons of filling in the cone so that you could seal well. Repeat the process with rest other dough ball.

#13 For deep fry, heat oil in a heavy based pan (kadai) over medium flame. When oil is heat, add 2-3 samosa in it.

#14 Deep fry them on low to medium flame until they turn brown. Now transfer fried samosas to a plate and serve with green chutney, tomato sauce or hot masala tea

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