Samosa is a popular tea time snack not only in India but also across Asian countries and the Middle East. It is a fried triangular pastry containing a savory filling made with ingredients like potato, onion, paneer, meat, coriander and green peas. It is a favourite snack among people of all age groups and is served with chutney. But while you detest eating samosa outside as you are not sure of the ingredients that go into it, the samosas you have tried making at home have never turned out well. But you love samosas and want to have them more frequently, right? We have assembled for you some of the best tips and tricks that help in making the best samosas. Try out!
For every 1 kg of flour, you can use 200 grams of oil or ghee. Using uneven quantities of oil or ghee may lead to the formation of tiny air bubbles all over the samosa.
3. Ingredients needed
For the Dough
1 teaspoon salt, Vegetable oil, for frying, 2 teaspoons oil or ghee, 2 cups all purpose flour, 1 cup water
For the Filling
1 cup of boiled potato, cut into cubes, 1/2 cup of green peas, cooked, 2 teaspoons minced garlic, 3 tsp roasted peanuts,2 hot green chile peppers, 1/2 a teaspoon garam masala, 2 tablespoons oil or ghee,1/2 teaspoon turmeric, salt to taste,1/2 cup yellow onion, diced,2 teaspoons minced fresh ginger,1 teaspoon ground coriander-cumin seed
4. Making the dough
To start making the samosa dough or pastry, mix together flour and salt and add ghee or oil. Mix the oil well till there are no big lumps. Start by adding 1/2 cup water and knead with your hands into a firm dough.The consistency of the dough should be firm and smooth. Cover the dough with a damp muslin cloth and keep aside for 15-20 minutes.
5. Making the filling
Heat oil or ghee in a large saucepan. While the oil is heating, add coriander seeds, saunf and methi roughly and add it to the pan. Now add ginger, garlic and green chillies and saute for 1-2 minutes. Add mashed boiled potatoes, peas, peanuts and remaining spices like chilli peper, dry mango powder, garam masala and salt.Stir the mixture gently and cook until the potatoes become dry. Set the mixture aside to cool.
6. Assembling samosas
Divide the dough into 8 equal portions and roll them into balls. Roll out each balls into chapattis and cut each chapatti into two halves. Pick up one half and bring the edges together to form a cone shape. Add 2 teaspoons of filling into the center of the dough and seal the edges with a little water using your fingers or fork.
7. Deep fry
Heat oil in a deep frying pan. Drop a small piece of dough into the pan to test whether the oil is hot or not. Deep fry the samosas on low flame for about 10 minutes, until both sides are golden brown. Drain the samosa on a plate lined with a tissue to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.