Samosa recipe – served with Indian Salsa (Mother’s secret) and Amla (gooseberry) chutney (dip)
Samosa is unarguably the post popular fried snack and millions of them are made and consumed everyday in India. Right from street hawkers, to railway stations, bus stands and airports..you will find Samosa being offered everywhere.
Samosa recipe is not very difficult but time consuming recipe to prepare. Normally boiled and mashed potato filling with peas, dry fruits and garam masala powder is used in filling.
My Samosa recipe is different in the stuffing and this secret recipe is borrowed from my grand aunt (nani’s) native place Barabanki where we used to spend our summer vacations. There was a small shop which was run by very old lady in her 60’s and she used to sell most awesome small sized samosas which were filled with finely cut potatoes which were cooked in sauce pan with some fresh coarse ground spices. Nothing can match that awesome taste of Samosa offered in Barabanki.
I have also prepared another fried snack which I learnt from my sister Namrata Dikshit, which is made from same samosa dough.
This Samosa recipe is served with tangy 2 dips (chutney), amla (gooseberry) dip and Indian Salsa (my mother’s dip recipe).
Prep Time: 60 min
Cook Time: 15 min
Spice Meter: Medium
Serves: 3-4 person
Ingredients for Samosa recipe:
All purpose flour (Maida) – 250 gm
Potatoes – 2
Green chili – 1
Coriander leaves(chopped) – 1 tablespoon
Carom seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Dry red chili – 1
Cinnamon stick -1
Coriander seeds – 1 teaspoon
Black cardamom – 1
Amchoor (dry mango powder) – 1 teaspoon
Olive Oil – 2 tsp for stir fry
Olive Oil – 250 ml for deep frying
Salt – to taste
Preparation of Samosa stuffing:
1. Wash potatoes and clean all mud properly. Finely cut potatoes into very small pieces along with skin.
2. Roast cumin seeds, coriander seeds, red chili, cinnamon and black cardamom in microwave for 30 sec. then coarsely ground the roasted spices using mortar and pestle.
3. Now put a pan on high flame, add 2 tsp of olive oil and put potato pieces in pan. Simmer the flame and cover the pan with lid for 3-4 min.
4. Open lid, and turn the potatoes using spatula and cover again for 2-3 min.
5. Now open lid and add salt, coarsely ground spices and chopped coriander leaves. Samosa filling is ready.
Samosa dough preparation:
6. Add salt, carom seeds, salt and 2 tablespoon of olive oil in all purpose flour and mix them well.
7. Put little water and prepare very hard dough for Samosa. Remember to prepare minimum water for Samosa dough to ensure crispy Samosa. Best way is to use hands to prepare Samosa dough.
8. Divide the dough into 8-10 equal small balls.
9. Roll the balls using rolling pin into flat round and cut it from centre into 2 pieces.
10. Wet the edges using water and fold it as shown in figure below.
11. Fill potato stuffing and seal the Samosa as shown in figure.
12. Your Samosa is ready to be fried.
13. Heat 250 ml of Olive Oil in a deep pan and heat it to 180 degree Celsius.
14. Gently put samosas into heated olive oil and simmer the flame and fry them for 15-20 min on low flame with constant turning sides to ensure even frying of samosas.
15. Drain excess oil using tissue paper and serve them hot with the dip/s of your choice.
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