Samosa is the quintessential fast food of India without which our cuisine is incomplete!
If you are an Indian, you must already be in love with Samosa! If you are not an Indian but familiar with this ubiquitous Indian snack then you are definitely a lucky one! Who won’t love this absolutely delicious quick snack which is so cheap in price but so rich in taste! Samosa is one such Indian food which you will find in every nook and corner of India, though the taste might vary slightly due to varied preference of taste in this country of diverse cultures.
Samosa is one such food which I am seeing since my birth. I am sure samosa goes way back in history and have emerged as a winner in the test of time! Samosa is loved by all Indian, of vegetarian and non-vegetarian alike and this is one food which my husband also prefers over chicken!
The basic ingredient of this triangular shaped ‘quick-bite’ named samosa is nothing but potato. In recent times there are multiple variations of samosa available in the market and your version can also be a special one which is only limited by your imagination! You can use assorted vegetables, minced meat, grated cottage cheese with the seasoning of your choice and there you have your very own customized samosa! Congratulations! You have just become a rock-star!
Today I will share my recipe of a traditional samosa which I have learnt from my Mom-in-Law who is an established expert in making samosa! Samosa is so easily available here in every corner shop that people hardly make it at home. But any street food comes with some added benefit when made at home – a much higher hygiene quotient and greater control over the quality of ingredients. It is not at all difficult to make samosa at home but may need some time to prepare. If you keep the stuffing for samosa ready in advance, you can quickly fry up a batch of hot samosa to pep up your evening tea!
- All-purpose flour – 200 gms
- Oil – 4 tbsp or more
- Salt to taste
- Water as required
- Potato – 4, large
- Cumin seeds – 3 tsp
- Turmeric powder – ½ tsp
- Green peas – ½ cup
- Green chili – 1 (optional)
- Salt to taste
- Oil – enough for deep frying
- To make the stuffing, boil the potatoes till soft. Peel them and dice into small pieces. Set aside.
- Boil the green peas and set aside. If you are using frozen peas, you don’t have to boil them. Just thaw them for 10 minutes before using and keep aside.
- Dry roast the cumin seed on a hot pan/griddle. Crush them coarsely in a mortar & pestle or spice grinder.
- Heat 2 tablespoons of oil in a skillet. When hot, add the diced potatoes and green peas along with turmeric powder. Stir well to mix.
- If using green chili, then chop it and tip into the pan. Add salt to taste.
- Add a splash of water if the potatoes tend to stick to the bottom of the pan.
- Now add the roasted cumin seeds powder and mix well. The potatoes and peas must be quite soft and mushy by now.
- When the stuffing turns completely dry, remove it from fire and set aside.
- To make the dough for the outer coating, add the oil and salt to the all-purpose flour and mix well. Knead it to soft dough by adding little water at a time. You can use your food processor as well for the kneading. Let the dough rest for 15 minutes before next step.
- To make the samosas, first divide the dough into 5 to 6 balls. Now take a ball and using your rolling pin, roll it out thinly in round shape.
- Use a knife or pizza/pastry cutter and cut through the middle of the pastry to make two semi-circles. Take one semi-circle and proceed to next step.
- Apply water on the straight edge of the semi-circle using a brush or your fingers.
- Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, and seal the watered edges into a triangular pocket or cone. It is now ready to be stuffed.
- Stuff each cone with couple of spoons of potato-peas mixture and seal the opening by pinching the two ends and applying some water. Make sure there are no cracks; else the stuffing may come out while frying.
- Once all the samosas are stuffed, deep fry them in hot oil in a deep skillet using vegetable oil.
- Serve hot with tomato ketchup or green chutney!