SAMOSA !! A CRISPY, DELICIOUS SNACK !! HOW TO MAKE SAMOSA !!

 SAMOSA

A CRISPY DELICIOUS SNACK

A Samosa is a deep fried or baked pastry with a savoury filling, like -onion, potato,peas,cheese,lentils etc. It is accompanied by chutney, aloo matar ki jhol etc. It is a popular appetizer or snack in the local cuisines of India.

Samosa originated from the Middle East and was brought to India by the merchants during the Delhi Sultanate rule. In India it is hugely popular and loved by everyone mainly Aloo Samosa.

FOR 10 SAMOSA -

INGREDIENTS 

FOR THE DOUGH - 

Refined Flour      - 2 cups (250 gram)

Oil /melted Ghee - 1/4 cup

Carom Seeds       - 1 tsp

Salt                      - 1/2 tsp

Water                  - 1/2 cup (as needed)

POTATO FILLING FOR SAMOSA - 

Potato - 4 (boiled and crumbled)

Green Peas - 1/2 cup (optional)

Oil - 1 tbsp

Ginger Garlic Paste - 1 tsp

Green Chili - 2 (chopped)

Coriander Leaves - 4 tbsp

Salt - 1/2 tsp

Cumin Seeds - 1/2 tsp

Garam Masala - 1 tsp

Red Chili Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Chaat Masala - 1 tsp

Turmeric Powder - 1/2 tsp

Oil - for deep frying

PROCEDURE - 

FOR MAKING THE DOUGH - 

• Take refined flour in a bowl, mix warm oil or ghee in to it.This is called Moyan, it provides a crispy texture to the samosa.

• Rub the flour well for 3 to 4 minutes in between your palms, that oil is well incorporated with the flour.

• Take handful of  flour and press down with your fingers.It must hold shape and not crumble.

• Add salt and carom seeds to it and mix well. Carom seeds helps in digestion.

• Add water little by little to the flour and make a stiff dough. Soft dough will not give crispy samosa. Cover and rest for 30 minutes.

PROCEDURE FOR MAKING THE FILLING OF SAMOSA - 

• Heat oil in a pan. Add cumin seeds and green chili, saute for 2 seconds.When cumin seeds starts to crackle, add peanuts and fry for 1 minute. Add ginger garlic paste and saute it till raw smell goes out.

• Add green peas and fry for a minute.(optional)

• Then add potatoes, powdered masala and salt. Mix it and saute for 3 to 4 minutes.Add coriander leaves and keep aside to cool.

• Sprinkle chaat masala to the potato masala and mix it.

Samosa filling is ready.

PROCEDURE FOR MAKING SAMOSA - 

• Knead the dough for 2 to 3 minutes.Make small balls from the dough.

• Roll the ball to flatten like a puri.

• It should be neither too thick nor too thin.

• Cut the puri in to two parts.

• Apply water over the straight edge.Join the edge to make a cone. Press gently to seal the cone from inside as well.

• Fill the cone with potato masala and press down. Smear water on the edges.

• Seal the samosa by pinching off the edges together.In this way make all the samosa.

DEEP FRYING SAMOSA - 

• Heat oil on medium flame.

• Gently place the samosas to the oil. Fry them on a low flame for 10 minutes. Do not overcrowd the kadhai, fry 4 to 5 samosas at a time.

• When the crust becomes firm, increase the flame to medium. Flip them to other side and fry until crisp and golden.

• Remove the samosas in a paper napkin.

Our crispy samosa is ready to eat. Serve it with chutney, tomato sauce or aloo matar ki jhol.

Friends, if you like this recipe then please follow my Blog Page.

THANK YOU