Samosa is one of the most popular Indian snacks and you will find it being served in restaurants and food stalls on streets across India. This Indian snack is recognised globally and World Samosa Day is marked on September 5. To make a fresh batch of hot samosas at home, follow the easy steps in this samosa recipe.
Aloo Samosa Recipeby chef Shailesh V Nigawale, Lecturer, ITM IHM Nerul
Preparation time:20 mins,
10 to 12 pieces
Ingredients (for crust)
1 cup refined flour
1/2 tsp ajwain or carom seeds
1 tbsp ghee
1/2 tsp salt
Water to make the dough, as required
For the potato filling
1 onion, finely chopped
1 green chilli, finely chopped
1/2 tsp ginger-garlic paste
3 potatoes, boiled and mashed
1 tbsp coriander leaves, finely chopped
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp salt or as required
Oil for deep frying
Method for the samosa crust:
1. Sieve the flour in a bowl. Heat oil in a pan till hot and pour in the flour. Mix well until you get a flaky texture.
2. Add rest of the ingredients for the outer layer and knead until you get a semi-hard dough.
3. Cover the dough in a damp cloth and keep it aside for 30 minutes.
Method for the samosa filling:
1. Heat oil in a kadhai or pan. Add the jeera or cumin seeds and when it sizzles, throw in the onions, ginger-garlic paste, green chillies and sauté until the onions become transparent.
2. Add coriander powder, turmeric powder, chilli powder, cumin powder and salt, as needed. Mix well and cook for 2 to 3 minutes.
3. Add the mashed potatoes and coriander leaves. Mix well. Turn off the flame.
4. Add a few drops of lemon juice to taste. Let the mixture cool.
Making the samosa:
1. Divide the dough in small balls. Using a rolling pin, flatten the small dough balls into an oval shape. Cut the flattened dough into half.
2. Take half a sheet and wet the edges with water. Make a cone by overlapping the straight edges. Gently press the ends to seal.
3. Using a spoon, stuff the potato filling into the cone and overlap the oval edges on the straight side, press gently to seal the filling.
4. Deep fry the stuffed cones on a medium flame until golden brown. Remove on a paper towel to get rid of the excess oil.
5. Serve hot with chutney.
Trying the samosa recipe but simply not getting the perfect samosas you want? To make sure the samosas turn out crispy, you have to be careful with the dough. Read these expert tips to get your samosa recipe right.
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Are you health conscious and like to follow a healthy diet? Do you love samosa but cannot enjoy as many samosas as you like because you are watching your weight? With all that potato and deep-frying, a samosa is not always the healthiest snack but there are ways to turn your samosa recipe into a healthy snack. Instead of frying your samosa, you can bake it. You can even replace the maida with a healthier ingredient. Check out these tips to make a healthy samosa recipe.
The samosa may be a popular North Indian snack but other parts of the country to have embraced this favourite Indian snack. From patti samosa in Gujarat to singara in Bengal, read about the different types of samosas you will find in India.
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