Samosa is the most popular food in Indian cuisine. It is crispy on the outside and soft and spicy on the inside. Be it summer, rainy season or cold, people like to eat in every season. What’s the point if you get tea with hot samosas? So let’s make hot and tasty samosas.
- dough for samosas
- 2 cups flour
- 1/2 tsp salt
- 1/4 cup ghee or oil
- water as per requirement
- 1/2 kg potatoes
- 1/2 cup peas/peanuts
- 1/2 tsp celery
- Ginger – 1 inch long piece
- Garlic – 4 -6 cloves
- Green chillies – 2-3 finely chopped
- 1/2 tbsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- salt as per taste
- refined oil
How to make
Dough for samosas
First of all take flour, mix ghee or oil and salt well in it. Now add lukewarm water little by little and knead well. The dough should be a little stiff. After kneading, cover it and leave it for 10-20 minutes.
Masala for filling samosa
To prepare the masala for samosa, first take out the peel of the potato and cut it into small pieces. Now heat karahi oil, add celery, green chillies and fry a little, then add crushed ginger and garlic. After that add peas or peanuts and cover and fry. Once peas become soft, add coriander powder, red chilli powder, garam masala and fry. Now add chopped potatoes. Add salt as per taste, now mix it all well and fry. Now the masala is ready.
Now make balls of the kneaded dough. Take one tablet and cut it into two parts with a knife. Now take it in your hand and make it into a cone shape and then fill the samosa stuffing.
Apply water on their edges with your fingers and press them with your fingers to close them completely. Make all the samosas in the same manner.
Now heat oil in a pan and put samosas in it. Cook it on medium flame until it turns golden brown. Now take out the fried samosa, now your samosa is ready. Serve it with spicy chutney or tomato sauce.
- Knead the dough using cold water, this will make the samosas more crispy.
- Mix the boiled potatoes well with spices like coriander powder, red chili powder, dry mango powder, and garam masala to get the perfect taste.
- Seal the samosas well so that they do not open while frying or eating.
- While frying samosas in hot oil, fry them at the right temperature, so that they get properly crispy.
- Use a paper towel to dry off excess oil from the fried samosas.
FAQs related to Samosa Recipe
Question: How to make Samosa dough?
Mix flour, semolina, salt and ghee and knead it with cold water. Gradually add water so that the dough comes together, and then keep it covered for 20-30 minutes.
Question: How to prepare potatoes for samosa?
Mix boiled potatoes with spices. It may include coriander powder, red chili powder, dry mango powder, and garam masala.
Question: What are the methods to seal Samosa?
To seal the samosa, make a dough and after rolling it, cut it into two pieces. Then moisten it with water and make a shape of samosa.
Question: What is the correct way to fry samosa?
Heat the oil and fry the samosas until golden brown on medium flame. Fry slowly so that the samosa is cooked well and crisp.
Question: Which chutney is suitable to serve Samosa?
For freshness and taste, mint chutney, tomato chutney, and coriander chutney can be good options.
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