Samosa Recipe: How to make Samosa Recipe at Home Homemade Samosa Recipe Times Food

Table of Content

• Dough
• Preparation to make Samosa?
• Samosa Recipe - How to Make Samosa at Home
• How to Make a Simple Samosa at Home
• Samosa is a simple, easy and fuss free dish, serve hot and piping samosa along with a steaming cup of tea
• Cook the Veggies

If using puff pastry or filo sheets, bake or air fry them instead of frying. Using a potato masher mash everything until almost smooth. We want a few pieces of potatoes still there.

One of my culinary expert friend always suggests to add ⅕ of fat to 1 part of flour in weight. The samosa cone is now ready to be stuffed with the potato and pea filling. Peel the skin off of the cooked potatoes, and chop them in ½ to 1 inch cubes. The knife or fork should be able to slide through easily if the potatoes are cooked properly. There is no one definitive answer to this question.

Dough

This is a good recipe for outstanding Samosas! Mine turned out flaky, crispy and just like what we get on the streets of Delhi. I will definitely make these again. Samosas are best fried right away after folding.

The final step to making the best samosa is to fry them to a perfectly crisp golden brown. Use any neutral flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some options. If the potatoes are undercooked, then cook them for a few more minutes using the pressure cook function.

Preparation to make Samosa?

You can use a little oil if the dough is sticking to the surface. Cook ½ cup green peas until tender. If using frozen peas, just rinse them with water. They are already cooked and tender. You can use wheat flour instead of all-purpose flour to make a healthier version. Make sure you add more water while kneading the dough as wheat flour absorbs more water than all purposes flour.

Mix all the ingredients for the dough except water and rub thoroughly. Use the amount of fat as specified in the recipe to get a flaky crust. With a brush or with your finger tips, spread some water all over the edges. Then roll it with a rolling pin keeping the thickness to 1 mm throughout. You can warm it on a tawa or oven until warm and have them with bread, pav or roti.

Samosa Recipe - How to Make Samosa at Home

Cutting was a problem for me. Instead of buying, I'm now able to make samosas for my daughter for school. Cut the chapati from the middle. Take one half and make a cone out of it using very little water to stick the ends.

Children also love this snack; you can prepare this snack during festivals or special occasions. Serve hot with green chutney. Hot crispy samosas are ready to eat with chutney. If you make small ones, you can serve them as appetisers or finger snack is known as cocktail samosa. You can serve them with green chutney and Imli ki chutney/ sweet tamarind chutney.

Adding oil gives the bakery kind of samosa than adding ghee. The smell & flavor of samosa was good with oil than ghee. Cooking for long time helps to make the samosa become crispy and stay crispy longer. This is one of the most important point for crispy samosa. Remove in a tissue and serve hot with sweet chutney or ketchup. Always fry the samosas on low flame irrespective of how much time it is taking to fry.

The potatoes should not turn mushy but must be fully cooked. The first method is to slit the green chillies keeping them whole. Shallow fry or deep fry them till you see a few light golden blisters on them. Later sprinkle some salt on the fried green chilies and mix. You can also sprinkle some chaat masala or amchur powder. This ensures that they do not absorb too much oil.

Bring the edges together and seal them by pinching off the edges together. If you prefer to make a standing samosa, make a pleat on one side. Bring back the pleat and seal it by pinching off the edges together. Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well. You can also use half wheat flour and half all-purpose flour but all wheat flour does yield hard not very good samosa. I used organic all-purpose flour here.

Again mix it and switch off the flame and transfer the mixture into a bowl once cooled. Ou can have numerous stuffings for samosa. However, nothing can beat the taste of original Punjabi style of potato samosa. Note– Keep the prepared samosa covered with the damp cloth until ready to fry.