Samosa
Crispy, golden, and bursting with flavor, this traditional samosa recipe is a must-try for lovers of authentic Indian snacks. These irresistible pastries feature a flaky, ghee-infused crust enveloping a spiced potato and green pea filling, seasoned with bold aromatics like garam masala, cumin, and amchur (dry mango powder). The dough—enhanced with carom seeds for added depth—is carefully folded into cone shapes and fried to perfection until beautifully crisp. Serve these delectable samosas hot, paired with mint or tamarind chutney, for a delightful appetizer or tea-time treat. Perfect for parties, festive occasions, or indulging in a cozy comfort food snack, these homemade samosas are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Carom seeds (optional)
- 4 tablespoons Ghee or oil (for dough)
- 0.5 cup Water
- 4 cups Oil (for frying)
- 3 Potatoes (boiled and mashed)
- 0.5 cup Green peas (boiled or frozen)
- 1 teaspoon Ginger (grated)
- 2 Green chilies (finely chopped)
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Amchur (dry mango powder)
- 2 tablespoons Coriander leaves (chopped)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and carom seeds (if using).
Add the ghee or oil to the dry ingredients and rub it into the flour until the mixture resembles breadcrumbs.
Slowly add water, a little at a time, and knead into a firm dough. Cover with a damp cloth and set aside for 30 minutes.
Heat a tablespoon of oil in a pan and add cumin seeds. Let them sizzle for a few seconds.
Add grated ginger, chopped green chilies, and green peas to the pan. Sauté for 2-3 minutes.
Mix in the mashed potatoes, coriander powder, garam masala, turmeric powder, red chili powder, amchur, and salt to taste. Cook for 2-3 minutes until everything is well combined. Remove from heat and allow the mixture to cool.
Divide the dough into 10 equal portions and shape them into balls.
Roll out each dough ball into an oval about 6 inches long and cut it in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edges with a bit of water.
Fill the cone with 1-2 tablespoons of the potato filling, being careful not to overstuff. Seal the top edge of the cone with water, pinching the sides to ensure it is closed tightly.
Repeat the process with the remaining dough and filling.
Heat oil for frying in a deep pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil. It should rise gently without browning immediately.
Carefully lower the prepared samosas into the hot oil and fry in batches, turning occasionally, until they are golden and crisp. This should take about 6-8 minutes per batch.
Remove the samosas from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the samosas hot with mint chutney or tamarind chutney.
Nutrition Facts
Calories |
10359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1008.4 g | 1293% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 16.2 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
