Samosa
(Mutar aloo samosa)
Samosas are the
most popular Indian tea time snack and vegetarian appetizer street food not
only in India but all over the world. Samosa is often served with mint or
coriander chutney and tamarind chutney as hors d’oeuvres. Traditional north
Indian Samosa generally consists of a triangular shaped pastry shell with a
potato and green peas stuffing. As samosas are becoming popular, various kind
of stuffing have been experimented such as meat, fish, spinach and paneer and
each of them are delicious. A popular non – vegetarian variant of this classic
dish is samosa stuff with spicy ground lamb meat. Restaurants typically serve
samosas hot with various types of chutney. Frozen samosas with an assortment of fillings ranging from minced meat with
herbs and spices to vegetables such as cauliflower and potatoes, are increasingly
available in grocery stores.
The recipe may look lengthy and may take some time to make, since both the filling and the dough have to be prepared before rolling, filling, shaping and frying, but samosas are very easy to make
The recipe may look lengthy and may take some time to make, since both the filling and the dough have to be prepared before rolling, filling, shaping and frying, but samosas are very easy to make
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Ingredients for the crest:
1 Cup all-purpose flour (maida) ¼ Cup vegetable oil 6 Tablespoons water or as needed to make the dough ½ Teaspoon salt or to your taste (Make 10 to 12 Samosas) Ingredients for stuffing: 2 Small size potatoes 1 Cup shelled green peas ½ Tablespoon grated fresh ginger 2 Medium green chilies – fine chopped 1 Teaspoon minced garlic (optional) 1 Teaspoon cumin seeds 1 Pinch of asafetida (Hing) ½ Teaspoon red chili powder 2 Teaspoons coriander powder 1 Teaspoon mango powder (Amchoor) 1 Teaspoon salt or to your taste 2 Tablespoons vegetable oil Cooking measurement conversion Measurement converter |
Also needed:
2 Tablespoon all-purpose flour 3 Tablespoons water 3 Cups of vegetable oil for frying the Samosa’s 
Potato stuffing
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Dough for somasa
Directions for making the dough:
1. In a bowl place all- purpose flour (maida.). Add oil, salt and mix.
2. Rub the oil in the flour with the palms till the mixture turn into crumbs, by
doing this all the flour grain coats with the oil.
3. Add a little water at a time and mix it with flour and oil mixture in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for 2 minutes and leave it covered with a wet cloth for 15 minutes.
4. If making dough in the food processer or dough maker add all-purpose flour, salt and oil. Run the food processer or the dough maker and mix till the flour turn into fine crumbs.
5. Add little water at a time and mix to make firm and smooth dough.
6. Remove the dough from the food processer and place it in a bowl and cover with a wet towel, keep it aside for at least 15 minutes.
1. In a bowl place all- purpose flour (maida.). Add oil, salt and mix.
2. Rub the oil in the flour with the palms till the mixture turn into crumbs, by
doing this all the flour grain coats with the oil.
3. Add a little water at a time and mix it with flour and oil mixture in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for 2 minutes and leave it covered with a wet cloth for 15 minutes.
4. If making dough in the food processer or dough maker add all-purpose flour, salt and oil. Run the food processer or the dough maker and mix till the flour turn into fine crumbs.
5. Add little water at a time and mix to make firm and smooth dough.
6. Remove the dough from the food processer and place it in a bowl and cover with a wet towel, keep it aside for at least 15 minutes.
Directions for making the stuffing:
1. Wash and boil the potatoes. let the potatoes cool down, then peel them and
mash them in to small pieces.
2. In a sauce pan add frozen or fresh green peas and ½ cup of water and boil them
for 8 to 10 minutes or until the peas become tender. Keep them aside.
1. Wash and boil the potatoes. let the potatoes cool down, then peel them and
mash them in to small pieces.
2. In a sauce pan add frozen or fresh green peas and ½ cup of water and boil them
for 8 to 10 minutes or until the peas become tender. Keep them aside.
Boiled potato pieces
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Boil green peas
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3. Heat a frying pan, add 1 tablespoon of oil, cumin seeds and asafetida and fry
for 2 to 3 minutes or until cumin seeds become dark brown, add minced garlic
and sauté, do not brown the garlic.
for 2 to 3 minutes or until cumin seeds become dark brown, add minced garlic
and sauté, do not brown the garlic.
Fry cumin seeds and asafetida
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Add minced garlic and sauté
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4. Add mashed potatoes and boiled green peas, sprinkle coriander powder, red
chili powder, mango powder and salt and with the spatula mix everything
together.
5. Add grated ginger and chopped green chilies and fry on medium heat.
6. Potatoes become little dry while frying them, sprinkle 1 tablespoon oil over the
potatoes and mix.
7. Fry one side of potatoes for 2 minutes turn them to the other side then fry the
other side for 2 minutes. Keep repeating
8. In 8 to 10 minutes the top surface of potatoes will become crisp, turn the stove
off.
chili powder, mango powder and salt and with the spatula mix everything
together.
5. Add grated ginger and chopped green chilies and fry on medium heat.
6. Potatoes become little dry while frying them, sprinkle 1 tablespoon oil over the
potatoes and mix.
7. Fry one side of potatoes for 2 minutes turn them to the other side then fry the
other side for 2 minutes. Keep repeating
8. In 8 to 10 minutes the top surface of potatoes will become crisp, turn the stove
off.
Add potato pieces, boiled green peas & spices
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Add grated ginger & chopped green chilies
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Directions for making the Samosa:
1. In a small bowl mix 2 tablespoon all-purpose flour and 3 tablespoons water to
make a paste for sealing the samosas. Keep it aside.
2. Knead the dough again, divide into about 6 equal portions and shape them into
balls.
3. Take a ball one at a time and roll in between your palms and press flat. Place
the ball on the rolling board and with the rolling pin roll into a 6” oval circle
without dusting, if you have difficulty in rolling then use some oil or dust a
little.
1. In a small bowl mix 2 tablespoon all-purpose flour and 3 tablespoons water to
make a paste for sealing the samosas. Keep it aside.
2. Knead the dough again, divide into about 6 equal portions and shape them into
balls.
3. Take a ball one at a time and roll in between your palms and press flat. Place
the ball on the rolling board and with the rolling pin roll into a 6” oval circle
without dusting, if you have difficulty in rolling then use some oil or dust a
little.
All purpose flour (maida) paste
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Place the ball of dough on rolling board
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4. With a knife cut the circle into half and form two semi circles.
Roll the dough into a circle
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Cut the circle into half
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5. Dip your finger in the flour paste and apply on the edges of the semi circles.
6. After applying the paste, lift one semi circle and hold from its two extremes,
keeping the arc of the circle downwards, and fold it over so that they meet each
other and form a cone, with one hand hold the bottom of the cone and press
and seal, with other hand seal the edges by pressing with the fingers.
6. After applying the paste, lift one semi circle and hold from its two extremes,
keeping the arc of the circle downwards, and fold it over so that they meet each
other and form a cone, with one hand hold the bottom of the cone and press
and seal, with other hand seal the edges by pressing with the fingers.
Apply the paste on the edges
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Lift the circle from its two extremes
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7. By your left hand with the index finger and thumb make a circle and hold the
cone open in it, like holding ice cream cone.
cone open in it, like holding ice cream cone.
Fold the edges over and form a cone
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Hold the cone open in between fingers
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8. With the right hand with a spoon take 1½ to 2 teaspoons of potato stuffing
and fill it in the cone, then with the thumb or a finger press the stuffing gently
and make it even.
9. Seal the top edges together and press, apply more paste for sticking the edges
if required, the seam should be about ¼” wide.
10. Repeat this process until all the samosas are made.
and fill it in the cone, then with the thumb or a finger press the stuffing gently
and make it even.
9. Seal the top edges together and press, apply more paste for sticking the edges
if required, the seam should be about ¼” wide.
10. Repeat this process until all the samosas are made.
Fill the cone with the stuffing
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Seal the samosa
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Samosa
Directions for frying the samosas:
1. Heat 3 cups of vegetable oil in a frying pan or kadhi, on medium heat.
2. In about 6 to 7 minute oil will become hot. To check if the oil is ready, drop a small ball of dough in the hot oil, if the dough starts sizzling and come up slowly it means it is the right heat but if it becomes too dark quickly it means oil is too hot, turn the heat down.
3. Now take 4 to 5 samosas and gently slip them
into hot oil and immediately with the help of a
pierced spatula start flickering hot oil over the top of samosas, then flip them to other side and fry, keep flipping samosas around for 8 to 10 minutes or until they become golden brown on both sides.
1. Heat 3 cups of vegetable oil in a frying pan or kadhi, on medium heat.
2. In about 6 to 7 minute oil will become hot. To check if the oil is ready, drop a small ball of dough in the hot oil, if the dough starts sizzling and come up slowly it means it is the right heat but if it becomes too dark quickly it means oil is too hot, turn the heat down.
3. Now take 4 to 5 samosas and gently slip them
into hot oil and immediately with the help of a
pierced spatula start flickering hot oil over the top of samosas, then flip them to other side and fry, keep flipping samosas around for 8 to 10 minutes or until they become golden brown on both sides.
Heat the oil in a kadhi or a frying pan
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Gently slip in the samosa in hot oil
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4. Once samosas are fried with the spatula take them out from the hot oil and
place them on a plate over paper towel so that all the excess oil absorbed.
place them on a plate over paper towel so that all the excess oil absorbed.
Samosa's become golden brown
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Place the fried samosas over paper towel
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5. Turn the heat down before slipping the other batch of samosa to fry because oil is hot and you do not want that samosa crust fry too quickly. Once all the samosas you want to fry are in the hot oil flicker some oil over the samosa then turn the heat up to medium. Repeat the process until you fried all the samosas.
6. Serve samosa hot with coriander chutney, tamarind chutney or ketchup.
6. Serve samosa hot with coriander chutney, tamarind chutney or ketchup.
Tips:
Samosa can be made in large quantity and stored in the freezer without frying them. When ready to eat take out as many as you want and fry them on low heat without thawing.
How to freeze samosas:
1. When start making the samosa, clean a shelf of the freezer and place a sheet of
plastic food wrap or wax paper.
2. Make few samosas and place them on the plastic food wrap or wax paper in the freezer. Repeat until you make all the samosas.
3. Once all the samosas freeze pick them up from the plastic food wrap or the wax paper and store them in the plastic bag or a container and place them in the freezer.
4. Whenever you want to eat, heat the oil and carefully drop in few samosas at a time and fry for 10 to 12 minutes on very low heat, with the spatula flicker some oil over the samosas and keep turning them around every 1 minute, so that they fry evenly and inside potatoes filling become hot.
5. Once the outside become crisp and golden brown take them out and serve them
hot.
Samosa can be made in large quantity and stored in the freezer without frying them. When ready to eat take out as many as you want and fry them on low heat without thawing.
How to freeze samosas:
1. When start making the samosa, clean a shelf of the freezer and place a sheet of
plastic food wrap or wax paper.
2. Make few samosas and place them on the plastic food wrap or wax paper in the freezer. Repeat until you make all the samosas.
3. Once all the samosas freeze pick them up from the plastic food wrap or the wax paper and store them in the plastic bag or a container and place them in the freezer.
4. Whenever you want to eat, heat the oil and carefully drop in few samosas at a time and fry for 10 to 12 minutes on very low heat, with the spatula flicker some oil over the samosas and keep turning them around every 1 minute, so that they fry evenly and inside potatoes filling become hot.
5. Once the outside become crisp and golden brown take them out and serve them
hot.
Frozen samosas
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Aloo pakoras (Potatoes fritters) Aloo tikki (Potato patties)
Pyaz ka pakora (Onion fritters) Mathri (Crispy, salty crackers)
Paneer pakora Dosa
Sooji ka dokhla (Cream of wheat dokhla) Dahi vada (Urad dal pakora with
Yogurt)
Aloo pakoras (Potatoes fritters) Aloo tikki (Potato patties)
Pyaz ka pakora (Onion fritters) Mathri (Crispy, salty crackers)
Paneer pakora Dosa
Sooji ka dokhla (Cream of wheat dokhla) Dahi vada (Urad dal pakora with
Yogurt)
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