Samosa

Updated at: Mon, 28 Aug 2023 21:46:46 GMT

Step 1

Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker. (refer notes)

Step 2

Crumble them, do not mash them up. Set aside.

Step 3

Mix together flour, carom seeds, salt and oil in a mixing bowl.

Step 4

Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.

Step 5

Take handful of flour and press down with your fingers. It must hold shape and not crumble.

Step 6

Add water little by little and mix the flour to form a stiff dough. It should be stiff and not soft dough. Cover and rest for 25 to 30 mins.

Step 7

Heat a pan with oil. Add cumin seeds.

Step 8

When they begins to sizzle, add ginger & green chilies. Fry until ginger smells good, for about 30 to 60 seconds.

Step 9

Next add green peas and saute for 2 mins.

Step 10

Add red chilli powder, garam masala, cumin powder, chaat masala (optional) & fennel powder. Saute for 30 seconds.

Step 11

Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins. Mix in coriander leaves & set aside to cool.

Step 12

Taste and add more salt if needed. If using lemon juice, add it now.

Step 13

Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.

Step 14

Grease the rolling area and then flatten a ball. Drizzle some oil.

Step 15

Begin to roll to oval shape of 8.5 inches long by 6.5 inches wide. It should be neither too thick or too thin. (watch video)

Step 16

Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll it to thin down.

Step 17

Take one part and apply water over the straight edge (towards the cut side). Join the edges to make a cone. Press down gently to seal the cone from inside as well. (check video or step by step photos above)

Step 18

Fill the cone with potato masala and press down with your finger to push it inside the cone. Smear water generously on both the other edges.

Step 19

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. (check video or step by step photos above)

Step 20

Make sure the samosa has been sealed well. (check photos or video). Cover them with a cloth to prevent drying.

Step 21

After you make 5 samosas, begin to heat the oil until medium hot.

Step 22

Oil has to be medium hot and not very hot. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil & the dough should take a while to come up to the surface. This is the right temperature.

Step 23

Gently add as many samosas as you can to the oil and fry them on a low flame undisturbed for few minutes (about 10 to 12 mins).

Step 24

When the crust becomes firm, increase the flame to medium. Rotate them to the other side and fry until crispy and golden.

Step 25

While the first batch of samosas fry, make the rest of them.

Step 26

Remove the golden fried ones on to a colander. Let the temperature of oil come down slightly before you fry the next batch.

Step 27

Serve samosa with mint chutney sweet tamarind chutney or tomato sauce

Step 28

Preheat the oven at 180 C or 360 F for about 20 mins. Brush each samosa generously with oil all over and place them on a prepared tray. Bake these for about 35 to 40 mins.

Step 29

Spray your samosa with oil or brush with ghee. Preheat your air fryer for 7 mins at 360 F or 180 C if required.

Step 30

Place the samosa in the air fryer basket or tray spacing them at least an inch apart from each other.

Step 31

Air fry for 12 mins, turn them to the other side and air fry for another 5 to 6 mins, or a little longer until golden and crisp. (In non-preheated air fryer air fry at 370 F or 190 C for the same time)

Step 32

Brush them with ghee or oil as required.

Step 33

Crushed spices: In punjabi samosas, usually crushed coriander seeds and fennel seeds are used in the stuffing. I have not used them here as my kids don’t like biting into the whole spices. You can use 1 tsp of coriander seeds & half tsp of fennel seeds crushed. Add them to the initial tempering along with cumin.

Step 34

Boiling potatoes: They should not be soggy but firm and fully cooked. If cooking in a stovetop pressure cooker, cook for 4 to 5 whistles. If cooking in instant pot, I pressure cooked for 8 minutes as I used medium sized potatoes.

Step 35

You may add 1 medium onion to the stuffing. But it is not at all needed. After tempering the spices you can add the fine chopped onions and saute until light brown.

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