Samosa Recipe I 5 Tips to make perfect Samosa I समोसा बनाने के 5 राज़ I Pankaj Bhadouria

Samosa Recipe I 5 Tips to make perfect Samosa I समोसा बनाने के 5 राज़ I Pankaj Bhadouria

If you have ever tried making Samosa Recipe at home and they don’t turn out to be perfect like the halwai’s Samosa Recipe, don’t worry because I am sharing with you today 5 tips to make perfect halwai style Samosa Recipe a at home.
These 5 tips will help you make crispy samosa recipe with the most delicious spicy filling ever.
Samosa is by far the most popular street food across India. But did you know that samosa is not native to India and that the samosa recipe was brought to us by the middle eastern traders centuries ago.
So, you will find some similar samosa recipe not only in Indian subcontinent but in Egypt, Somalia, Middle East too!
Just follow my 5 tips to make perfect Samosa recipe always!


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Recipe :

Samosa
Preparation Time: 40 minutes + resting time
Cooking Time: 20 minutes
Serves: 4-5

Ingredients:
For the dough:
2 cups flour
½ tsp salt
¼ cup ghee
½ tsp carom seeds
For the stuffing:
6 large, boiled potatoes
3 tbsp oil
¼ tsp hing
1 tsp cumin seeds
2 tbsp crushed coriander seeds
2 tbsp crushed fennel seeds
2 tbsp chopped ginger
2 tbsp chopped green chilies
1 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
1 tbsp dry mango powder
Salt to taste
2 tbsp chopped coriander leaves
2 tbsp mint leaves

Method:
Add salt, crushed caron seeds and melted ghee to the flour and rub well to resemble breadcrumbs. Add little water at a time to bind to a smooth dough. Rest the dough for 20 minutes.

Chop potatoes into small cubes. Meanwhile, heat the oil in a pan. add the hing, cumin seeds, crushed coriander seeds, fennel seeds and sauté till fragrant. Add the chopped green chilies and ginger and sauté till fragrant. Add chopped potato cubes and mix well. Allow to crisp on one side and flip to turn golden on the other side too.
When crisp, add the powdered spices, salt to taste and mix well.
Crush lightly and mix in the chopped coriander and mint leaves. Remove from heat and allow to cool down.
Knead the dough for 2 minutes and break into tennis ball sized balls.
Roll the balls to a puri of 7” diameter. Divide into half.
Apply flour slurry on the edges and fold the half puri into a cone. Fill at least 3 tbs filling in the cone and pinch the open side to seal.
Fry in low to medium heat oil till golden and crisp. Remove, serve with chutney.

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