Samosa
North Indian Snacks

Samosa

Samosa, one dish that is loved by anyone and everyone, and if you are someone who haven’t tried it yet, you surely are missing on a lot of flavors. Try this crispy, stuffed snack recipe. Here I’m going to show you how to make street style samosa with the perfect dough, and filling and will also share the tips and tricks to fry them to avoid the bubbles on the surface and to achieve the perfect color.

These extra crunchy samosas are filled with potato, green peas, coriander seeds along with peanuts mixed with spices gives it a unique flavor. Whether its a party, festival, special occasion, some guests are visiting or its raining outside these tongue-tingling samosa is all-time favorite snacks. It tastes awesome and can be prepared in very little time.

I still remember when I was young, my Dad used to bring Samosa in the evening while returning from the office and having those crispy flaky samosas along with red and green chutney was heaven to me. And he always shares his favorite riddle “Teen Par Ki Titli Naha Dho kar Nikli” Batao Kya? (Answer: SAMOSA-It has three sides which are considered as foot and we took it out from oil). And we as a kid shout loud that “Papa samosa laaye hai”, Mummy jaldi chai banayiye.

About Samosa

Here’s a shocker: our very own samosa was never ours. You read that right. The neatly folded, tightly packed savory goodness that we thought belonged to South Asian soil actually traveled here all the way from Central Asia centuries ago.

The stuffed triangle with different names has garnered immense popularity. Originally named Samsa, after the pyramids in Central Asia, historical accounts also refer to it as sanbusak, sanbusaq or even sanbusaj, all deriving from the Persian word, sanbosag.

It is generally prepared in the shape of a triangle, however, the shape and sizes tend to vary from region to region. It can be either baked or fried and has an outer hard crust made of plain flour. It usually has a filling of potatoes and spices. But for non-vegetarians, meat and chicken stuffing are also famous. It is usually eaten with a spicy sauce called chutney.

Tips for making Perfect Samosa

So here’s what I have learned over the years and I am excited to share all my tips with you guys to make the perfect samosa at home!

  • Moyan (Mixing the oil with flour): It helps to make the covering crispy, flaky and tasty. The ratio should be If you have a cup of refined flour then, add 2 tablespoons of oil to it. For example: If you have 125 gms of refined flour then, add 30 gms of oil to it. You can use any variety of oil but Ghee is always recommended.
  • Crumble mixture: Rub flour between the palms until the oil/ghee is well incorporated with the flour and make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture.
  • Amount of water: For making dough start by adding water in small incremental amounts (2 or 3 tablespoons at a time). The addition of water in small quantities as required will prevent you from adding too much water to bind the dough. The dough for samosa should be firm and stiff. The dough should not be soft like a roti or chapati dough. So less water is added when kneading the dough. Adding too much water will result in tiny bubbles on the surface.
  • Resting time: Always remember to let the dough rest for at least 30 to 40 minutes before you start making the samosa.
  • Samosa crust: While making an outer layer of samosa try to roll the dough thin and evenly. it should neither be too thick or too thin, the thickness should be like we do for puris. Don’t roll it super thin too, else the dough will tear apart when you fill it.
  • Shaping Samosa: The biggest challenge in the entire process is mastering the triangular shape. There are many other ways to fold samosas, but the method below is the traditional one used in the region of Punjab. Where a dough is rolled in oval shape then cut in halves and use one part to make a cone shape then filled with potato stuffing.
  • Stuffing: Samosas are meant to be bit spicy and tangy, so try to add green chilies and do not skip adding chaat masala and amchoor powder.
  • How to avoid Bubble: To avoid the formation of the bubble over it, knead the stiffer dough and rest the samosa for half or one hour after assembling to make it dry.
  • How to avoid Samosa split: If you won’t seal it properly after applying water or slurry on it then, it might split while frying. Second thing is that, do not touch them with the ladle while frying in the beginning.
  • Frying Samosa: The most important thing is how to fry the samosa to achieve that crispy surface without tiny bubbles. Always fry the samosa on low heat that way they will turn crisp. Do not add samosa to medium or high temperate oil otherwise the moisture in the dough will try to escape and can make plenty of bubbles or blisters on the crust. Once they have become light brown in color (after 10 minutes or so), then you can increase the heat and fry on medium heat.

Deep frying Alternative

Baked Samosa

You can bake the samosa in the oven. Brush the samosas with oil and then bake at 350 F degrees for 30 to 35 minutes or until browned, turning over halfway through. I tried both fried and baked samosa together and the end result of baked samosa was fine but not that good as compared to deep-fried ones.

Air fried Samosa

These guilt-free, air fried samosas require hardly a teaspoon of oil. Just brush the outer cover with oil gently and place them in the air fryer and your delicious tea time snack is ready to be consumed without any fear of getting extra calories. Arrange the samosas in the air fryer and cook at the 380F for 15-18 minutes or until golden brown in color, also turning halfway through. They tasted amazing but those extra flaky and crispy texture will be achieved only by deep-frying.

Leftover Samosa

If you have leftover samosas, you can use them in different ways.

  • Samosa Chaat: Crush the samosa and layer your plate with the crispy samosa chunks and then you can pretty much add anything you like to your chaat. You can make it like chole Tikki chaat and add chickpea curry, chopped onions, tomatoes, and chutneys and finish with crispy sev. You can also add spiced, beaten curd instead of the curry, along with chopped vegetables and chutneys
  • Samosa Sandwich: Use your leftover samosa as filling for crunch, crispy toast sandwiches. All you need to do is break the samosa into smaller chunks. Press the crushed samosa in between two buttered sandwich bread and place it in a grill sandwich toaster for a few minutes
  • Samosa Bhel: Just add crushed samosa chunks along with the usual rice puffs or murmura, onions, tomatoes, puris, etc. and toss them together in tamarind chutney. That’s all it takes to prepare the crispiest, most delicious bhel ever!

How to Store and Reheat Leftover Samosa

I usually wrap them in foil, then place them in an airtight container and refrigerate. When serving you can warm them on a tawa or in an oven or in Air-fryer. Alternatively, instead of reheating them, you can break them up and make samosa chaat, a delightful Indian street snack. Chaat uses broken samosas as a base, layered on with yogurt, green chutney.

Do try other snacks recipes :

Preparation Time: 20mins(+Resting Time)  ∏  Cooking Time: 35mins  ∏  Servings: 12-14

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Dough (Outer Layer)

For Stuffing

How to make Samosa :

Step1: Take 2 cups of all-purpose flour in a large bowl, add 1/2 teaspoon ajwain seeds, salt, and 1/4 cup of ghee.

Step2: Use your fingers to make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture like shown below.

Step3: Add a few tablespoons of water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together.

Step4: Knead it well to form a stiff dough. We do not want soft dough for this recipe. Knead for 2 minutes.

Step5: Cover the dough with a damp cloth and let it rest for 25-30 minutes. Set aside. In the meanwhile, we can prepare the stuffing.

Make Samosa Stuffing

Step6: Start with heating the 2 teaspoon vegetable oil in a pan. While the oil heats, add 1 teaspoon cumin seed, 1 teaspoon fennel seed, 1 teaspoon crushed coriander seed, allow it to crackle.

Step7: Now, add 1/4 teaspoon asafoetida (Heeng), 1 tablespoon finely chopped ginger, and 2 green chilies finely chopped and fry for another few seconds.

Step8: Add 1/2 cup fresh or frozen green peas. Saute it on a medium flame for 3-4 minutes until green peas become soft. I have used frozen peas which cook faster as compared to fresh peas. If using fresh peas then sprinkle some water and cover the pan and let it cook for 6-7 minutes until they turn soft.

Step9: Reduce the flame to low and add dry spices: 1/2 teaspoon black salt, regular salt as per taste, 1/2 teaspoon dry mango, 1 teaspoon Kashmiri red chilly powder, 1 teaspoon cumin-coriander powder, 1 teaspoon garam masala, 1 teaspoon chat masala. Mix well. Cook for another minute.

Step10: Finally, add boiled and mashed potatoes and mix well. Cook for 3-4 minutes on medium heat.

Step11: At last add 1 teaspoon dry Kasuri methi, 1/4 teaspoon black pepper powder, 1/4 cup peanuts, and 7-8 cashew. Mix well. Turn off the flame.

Step12: Add freshly chopped coriander leaves. Stuffing for Samosa is ready. Allow it to cool completely.

Make Samosa

Step13: In a small bowl take 2 tbsp all-purpose flour, add some water to it and make a thick slurry. Add water in small portion and dissolve the flour. Stir the flour until it dissolves completely without any lumps. This slurry will be used as a binding agent for samosa. Its consistency should be creamy neither too thick nor too thin.

Step14: After keeping the dough for 25-30 mins. Knead the dough lightly again. Divided the dough 6 or 7 equal pieces. Take each piece and roll in your palms first to make a smooth ball. Roll out the dough ball to about 8-10 inch diameter (slightly oval shape) using a rolling pin. Make sure its thickness is neither too thick nor thin. Then divide the poori into two equal halves using a knife.

Step15: With a brush or with your fingertips apply some flour-water slurry (refer Step 13) on the straight edge of the sliced pastry. Now bring the two ends of the straight edge together and pinch them to form a cone. Refer below the image for a better idea. Pinch the pointed ends to make it a perfect cone shape.

Step16: Fill the prepared samosa cone with the prepared potato-peas stuffing around 1 to 2 tablespoons. Don’t overfill the samosa.

Step17: Apply some slurry mixture on the open end (cone circumference) and bring both the ends together and stick well, seal it by pressing with the fingers (cross-check once there should not be any open end (or cracks).

Step18: Keep the shape correct and likewise, prepare all the samosas and keep it covered with a moist cotton cloth (napkin). Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while rolling and filling the others.

Frying Samosa

Step19: Now heat oil in a Kadai on low heat. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds to come up to the surface. That means the oil is ready.

Step20: Fry the samosa on the low flame for 5-6 minutes and do not touch them in the process.

Step21: After frying them on the low flame for 6-7 minutes, flip them using a slotted spoon. At this point, increase the heat to medium-low.

Step22: After around 10-12 minutes, the samosa will become firm and light brown in color. Fry them on medium flame until it gets nicely browned brown and crisp. The frying procedure for each batch will take about at least 15-20 minutes. Maintain low heat while initially frying the samosa otherwise, bubbles will form on the surface.

Step23: Once samosa is brown and crisp, take them out onto a paper towel. Likewise, prepare and fry all samosas. Don’t overcrowd the Kadai/wok, fry 4-5 samosas at a time.

Step24: Piping hot samosas are ready. Serve with green coriander chutney or tomato sauce.

Samosa

Tips:

  • You may also use whole wheat flour for making these samosas. But I will recommend using all-purpose flour or maida to make this snack more crunchy and pleasurable.
  • You can air fry these samosas. Just that, before air frying, brush them with oil and proceed. Samosa will surely be yummy and crisp, but the evenly brown samosa may not be as good as deep-frying them.
  • While folding samosa make sure the samosa is well sealed otherwise while frying the oil will go inside them.

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