How to make perfect Crispy Samosas

Samosas are triangular in shape and are flaky pastry filled with spicy potato and peas filling. It is a popular Vegan snack in India. Samosas are basically made with all purpose flour which gives it a crispy and flaky texture. It has potato and peas filling along with some fresh spices. It is generally deep fried on a low flame and served with different chutneys. 

       Many countries in the world are now aware of this delicious snack due to its popularity. In India, samosa is served as a evening snack along with Chai. It is sometimes served in different forms and shapes with a twist in the taste. Samosas can also be served along with a Pav bread with sides of various kind of chutneys and fried green chilis. Just like Vada Pav, Samosas are everyone’s favorite street food In India. Having samosa and Chai during gloomy rainy days lifts up my spirits for sure. 

        The filling of the Samosas can be made ahead of time and it will be easier that way. The potato filling needs to be dry and not mushy for this snack.

Ingredients for Samosa Dough:

• All purpose flour- 2 &1/4 cup 
• 4 tbsp oil
• Salt to taste
• 1 tsp Carom seeds/Ajwain seeds
• Water to knead stiff dough

How to prepare Dough:

1. In a mixing bowl, add flour, salt and oil. Mix them together and rub it with hands until oil is incorporated well in the flour. This step makes the samosa cover very crisp. 

 

2. Add water little at a time to knead it into a stiff dough. Cover the dough and rest it for an hour. Meanwhile prepare the filling.

Ingredients for Filling

• 2 tsp Coriander seeds/Dhaniya crushed
• 1 tsp Cumin seeds/Jeera
• 2 tsp Fennel seeds/Sonf 
• 1 tsp red chili powder
• 1/2 tsp Amchur Powder for tanginess
• 1/2 tsp crushed black pepper
• 1 tsp Garam masala
• Salt to taste

• 1 tbsp grated ginger 
• 1 green chili (optional)
• 1/2 cup green peas
• 6 medium sized potatoes
• 2 tbsp chopped Cilantro

Prepare the Filling:

1. Boil the potatoes in the pressure cooker up to 2 whistles and after the pressure is released, promptly remove them and place them on a wide dish. Allow them to dry completely before mashing them, or else they will turn mushy. Peel the potatoes and roughly mash them and keep them aside.

2. Heat oil in a pan on low flame, add Coriander seeds, Cumin seeds, Fennel seeds and roast dry until they are aromatic. 

 

3. Add ginger and sauté it for a minute.

 4. Add now add green peas and saute for 2 minutes. (If you are using dry peas, soak them and boil them until cooked). 

5. Add red chili powder, amchur powder, salt and black pepper powder and mix well until well combined. 

 

 6. Add mashed potatoes and cilantro and mix well until well incorporated. Filling is ready. Keep it aside.

 

 

Making Samosas:

1. Heat oil in a wok/ kadhai on medium flame. Divide the dough equally into lime sized portions and roll them into balls between your palms. Roll each ball into a thick circle using few drops of oil. Do not use dry flour while making them.

 

2. Now, cut the circle into half using a knife. Take one half circle and shape it into a cone as shown in the picture. Secure the edges by applying water and pressing them to seal.

 

 

3. Add 1 tbsp of filling into the cone and seal the edges by applying water. 

 

 

Similar way, make all the somosas and keep them ready for frying.

4. Now, lower the flame of the oil and drop the samosas slowly in the oil and fry them until they turn golden brown. The low flame (between 3-4) is helpful for the cover of the samosas to become crispy and flaky. Samosa may take a bit longer time to fry on a low flame, but they will turn out crisp.

 

5. Remove the samosas on a paper towel. Serve the samosas with Cilantro chutney and Tamarind chutney.

Check out other popular snacks:

1. Mysore Bondas

2. Baked Zucchini Fries

3. No fry Sabudana Vada