Crispy Homemade Samosas–Classic Indian Snack Recipe|How to Make Perfect Samosas–Step-by-Step Recipe!

Crispy Homemade Samosas–Classic Indian Snack Recipe|How to Make Perfect Samosas–Step-by-Step Recipe!

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Samosa is a popular Indian snack, consisting of a crispy, flaky pastry filled with a spiced potato and pea mixture. It’s usually deep-fried and served with chutneys, making it a delicious treat for any occasion.

Ingredients:
1 1/2 cups all-purpose flour (maida)
oil or ghee
1 teaspoon carom seeds (ajwain)
Salt to taste
Water, as needed (to knead the dough)
3-4 medium potatoes (boiled and mashed)
1/2 cup green peas (fresh or frozen)
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
Hing
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1 teaspoon Chaat masala
1/4 teaspoon black pepper
1-2 green chilies (chopped)
1 inc ginger chopped

Method:
Prepare the Dough:
In a mixing bowl, combine the all-purpose flour, carom seeds, and salt.
Add oil or ghee and rub it into the flour with your fingers until the mixture resembles coarse crumbs.
Gradually add water and knead into a stiff dough. Cover with a damp cloth and let it rest for 10 minutes.
Prepare the Filling:
Heat oil in a pan over medium heat. Add cumin seeds, funnel seed, coriander seed, hing and let them crackle.
Add coriander powder, cumin powder, garam masala, red chili powder, chaat masala (amchur powder), black pepper, green chili, ginger and salt. Mix everything thoroughly and cook for 1-2 minutes.
Add boiled and mashed potatoes, green peas and mix well.
Assemble the Samosas:
Divide the dough into equal portions and roll each into small balls.
Roll each ball into an oval or round shape about 6 inches in diameter.
Cut the rolled dough in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edge with water.
Fill the cone with 1-2 tablespoons of the prepared potato-pea filling.
Seal the top edges with a little water, pressing firmly to ensure the samosa is sealed tightly. Repeat for all the dough.
Fry the Samosas:
Heat oil in a deep frying pan over medium heat. Once hot, gently slide in the samosas, a few at a time.
Fry them on medium-low heat until they turn golden brown and crispy, turning occasionally to cook evenly. This slow frying ensures the samosas are crispy.
Remove and drain on paper towels to absorb excess oil.
Serve:
Serve hot samosas with mint chutney, tamarind chutney, or ketchup.

Enjoy your evening snacks with tea.

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