Yummy Samosa Recipe!!

575Calories

60 mTotal Time-25mPrep Time

For making crispy samosa with yummy potato filling, go through step-by-step easy samosa recipe given here.Samosa or Singhara as it is called in Bengal and Bihar is a delicious Indian snack that is a universal favourite. A perfect samosa has a crisp exterior made of flour and savory potato filling inside. Samosa is easily available almost everywhere from street side shops to five-star hotels. But most of us love the rustic samosa available on streets. However, they are not healthy. Loaded with transfat and unhealthy stuffing, having a bite of samosa can sometimes cause an upset stomach. So why take the risk when you can make this yummy snack at home? And trust us, making Samosa at home is not difficult at all if you follow this simple recipe. Before making samosa you have to keep a few things in mind. You do not have to go overboard with spices as potatoes should retain their original taste. Also, to make the exterior crispy and crunchy, you must follow the tips given in the recipe below. Adding a few friend groundnut seeds in the samosa adds to the taste. You can also add some cashew, paneer or raisin, but refrain from adding too much. Follow the step-by-step recipe below to make the best samosas in town.

INGREDIENTS OF SAMOSA

10 Servings

2 cup all purpose flour

2 cup refined oil

1 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1 teaspoon crushed lightly ginger

1 teaspoon green chilli

1 teaspoon raisins

1 teaspoon cashews

5 boiled potato

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala powder

1 teaspoon red chilli powder

salt as required

black salt as required

1 teaspoon kasoori methi leaves

1 teaspoon coriander leaves

1 teaspoon carom seeds

2 tablespoon ghee

1/4 cup water

1 handful raw peanuts

HOW TO MAKE SAMOSA

Step 1 / 5

Prepare The Masala For Potato Filling

To make samosas at home, first make the filling. Put a pan on heat and add some oil. Once the oil is hot enough, add cumin seeds and allow them to crackle.

Step 2 / 5

Add Spices And Boiled Potatoes And Cook For A While

Now add whole coriander seeds, ginger and green chilli. Saute for a minute and then add chopped cashews and raisins, peanuts if you like them, boiled and mashed potatoes, cumin powder, coriander powder, garam masala powder, red chilli powder, salt to taste, kasoori methi leaves, coriander leaves. Mix well and saute for 2 minutes and your stuffing is ready.

Step 3 / 5

Prepare The Dough For The Samosa

Now to prepare the dough, take a dough kneading plate and combine all-purpose flour along with carom seeds and salt. Mix and then, add ghee and start kneading using a little water. Ensure that you add water gradually and make a firm dough. A soft dough will not make your samosas crispy. Cover the dough with a muslin cloth and keep aside for about half an hour.

Step 4 / 5

Roll The Dough In Small Puris And Cut Into Half

Once done, roll out few small-sized balls from the dough. Flatten them further with the help of your palms and then with a rolling pin. Give them a round shape and cut it in half. Now dip your hands in water, fold the edges of the semi-circle in order to give it a cone shape.

Step 5 / 5

Fill The Semi-Circle With Potato Filling And Deep Fry

Take the filling and stuff the prepared mixture in it. Seal the ends properly by pressing the edges lightly with your fingers. Then, heat oil in a pan and deep fry the samosas until they turn golden brown and crispy enough. Serve with tomato ketchup and green chutney. Enjoy it as a tea-time snack.

Tips -:

To make Samosas cripsy, make sure you knead a tight or stiff dough as the soft dough will not yield best results.

Before kneading the dough, keep it in mind that you do not need to overwork on it and mix the oil with flour at least 5-6 times. This will ensure you have crispy Samosas.

You should keep aside the dough for at least 40-60 minutes for best results

While rolling the dough ball, keep it thin and do not use any flour in it. You can use a little oil to roll the ball evenly.

Always fry the Samosa on low flame irrespective of how much time it is taking to fry. This will also ensure that your samosas are blisters free and cooked from inside.

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