Samosa
The ultimate Indian snack! This recipe guides you through creating perfectly crispy, flaky pastry filled with a savory, spiced potato and pea mixture. An irresistible treat for tea time or as an appetizer, best served hot with tangy chutneys.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
- c.Add the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a handful, it should hold its shape.
- d.Gradually add cold water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead. The dough should not be soft.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Prepare the Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the cumin seeds and allow them to splutter.
- c.Add the chopped ginger, green chilies, and asafoetida. Sauté for 30-40 seconds until fragrant.
- d.Add the green peas and cook for 2-3 minutes until tender. If using fresh peas, you may need to cook them a bit longer.
- e.Stir in the coriander powder, cumin powder, garam masala, red chili powder, and dry mango powder. Sauté for 1 minute.
- f.Add the crumbled boiled potatoes and 1 tsp of salt. Mix gently, ensuring the potatoes are coated with spices but not mashed completely.
- g.Turn off the heat, stir in the chopped cilantro, and transfer the filling to a plate to cool down completely.
- 3
Step 3
- a.Shape and Stuff the Samosas
- b.After the dough has rested, knead it for one minute to smoothen it out. Divide it into 4 equal-sized balls.
- c.Take one ball and roll it into a thin oval shape, approximately 6-7 inches long.
- d.Using a knife, cut the oval in half crosswise to get two semi-circles.
- e.Take one semi-circle and apply a little water along the straight edge. Form a cone by bringing the two ends of the straight edge together, overlapping them slightly. Press the seam firmly to seal.
- f.Hold the cone in your hand and fill it with about 2 tablespoons of the cooled potato mixture. Do not overfill.
- g.Apply a little water on the inner rim of the cone's opening. Pinch the open edges together firmly to seal the samosa. You can create a small pleat on one side before sealing for a traditional shape.
- 4
Step 4
- a.Fry the Samosas
- b.Heat the oil for deep frying in a kadai or deep pan over low-medium heat. The oil should be just hot enough. To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface slowly, not immediately.
- c.Carefully slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
- d.Fry on low heat for 10-15 minutes, turning them occasionally. This slow frying process is key to a crispy, bubble-free crust.
- e.Once they are light golden, you can increase the heat slightly to medium to get a perfect golden-brown color.
- f.Remove the fried samosas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- g.Serve hot with mint chutney or tamarind chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff and firm. A soft dough will absorb too much oil and won't be crispy.
- 2Rubbing the ghee into the flour (called 'moyan') is crucial for creating a flaky, non-greasy pastry.
- 3Always fry samosas on low to medium heat. Frying on high heat will cause bubbles to form on the crust and the inside will remain undercooked.
- 4Ensure the filling has cooled down completely before you start stuffing, otherwise it will be difficult to handle and can make the pastry soggy.
- 5Seal the edges of the samosa very well to prevent the filling from coming out during frying.
- 6For an extra crispy crust, you can add a tablespoon of semolina (rava) to the flour while making the dough.
Adapt it for your goals.
Filling
Replace the potato filling with minced chicken or lamb (keema), crumbled paneer, or a mix of lentils (dal).
Healthier VersionHealthier Version
For a lower-calorie option, brush the assembled samosas with oil and bake at 200°C (400°F) for 20-25 minutes or until golden brown. You can also use an air fryer at 180°C (350°F) for 15-20 minutes.
DoughDough
For a slightly healthier pastry, you can make the dough using half all-purpose flour and half whole wheat flour (atta).
Why this is on our healthy list.
Energy Boosting
The potato filling is a good source of complex carbohydrates, which provide sustained energy to the body.
Aids Digestion
Spices like cumin, carom seeds (ajwain), and ginger are traditionally known in Ayurveda to aid digestion and reduce bloating.
Rich in Phytonutrients
The use of various spices like coriander and chili, along with ginger and cilantro, provides a range of phytonutrients and antioxidants that help combat oxidative stress.
Frequently asked questions
A single medium-sized fried samosa contains approximately 250-300 calories, depending on its size and the amount of oil absorbed during frying.
