Description
Samosa is a popular Indian snack made of crisp, golden pastry filled with a spiced potato and pea mixture. These triangular delights are deep-fried or air-fried to perfection and served hot with tangy chutneys — a perfect appetizer or tea-time treat.
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 4 tbsp vegetable oil or ghee
- 1/2 tsp salt
- 1/2 cup water (as needed)
- For the Filling:
- 3 medium potatoes, boiled and mashed
- 1/2 cup green peas (fresh or frozen)
- 1 small onion, finely chopped (optional)
- 1–2 green chilies, finely chopped
- 1 tsp grated ginger
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp amchur (dry mango powder) or lemon juice
- 2 tbsp chopped cilantro
- 2 tbsp oil (for sautéing)
- Salt to taste
- For Frying:
- Oil for deep frying
Instructions
- Prepare the Dough: In a large bowl, combine flour, salt, and oil. Rub the oil into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover and let rest for 30 minutes.
- Make the Filling: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add ginger, green chilies, and onion (if using), and sauté for 1–2 minutes. Stir in peas, mashed potatoes, and all the spices — coriander, turmeric, chili powder, garam masala, and amchur. Mix well and cook for 2–3 minutes. Add cilantro and let the filling cool completely.
- Shape the Samosas: Divide dough into 6–8 portions. Roll each portion into a ball, then roll it out into a thin oval (about 6 inches). Cut it in half. Take one half and form a cone by folding and sealing the edge with a little water. Fill with 2 tbsp of the potato mixture and seal the top tightly.
- Fry the Samosas: Heat oil in a deep pan over medium-low heat. Fry the samosas in batches for 8–10 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd the pan.
- Serve: Drain on paper towels and serve hot with mint chutney or tamarind chutney.
Notes
- For a healthier version, air-fry at 375°F (190°C) for 12–15 minutes or bake at 400°F (200°C) for 20–25 minutes, brushing with oil.
- Keep the dough firm to ensure crispy samosas.
- You can also use minced meat or lentils as filling alternatives.
- Leftover samosas can be reheated in the air fryer to regain crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Indian