Samosas, a flaky and crispy snack from Punjabi cuisine, are filled with potatoes, meat, or vegetables and fried. Popular across India, they're great with tamarind sauce or mango chutney and pair well with masala chai. They're also used in making samosa chaat, another beloved Indian snack.
In a bowl, mix all-purpose flour, ajwain seeds, and salt.
Add oil to the mixture. Mix until it resembles coarse crumbs and the dough holds its shape when pressed.
Gradually add water and knead until you have a firm dough.
Cover the bowl and let the dough rest for 30 minutes to allow gluten development.
Making Samosa Filling
In a medium-heated pan, pour oil, add cumin seeds, green chili, and onion. Sauté until the onion softens.
Stir in ginger-garlic paste, turmeric, chili, coriander powder, and salt.
Add boiled potatoes, mixing well to coat them evenly with the masala.
Stir in kasoori methi for added flavor.
Add coriander leaves and mix well. Your potato filling is now ready for the samosas.
Folding and Shaping Samosas
Open the lid of the bowl. Take a small, ball-sized portion of the rested dough and roll it into a ball.
Roll the dough into a circular or oval disc about 5 to 6 inches in diameter. Use a knife or pizza cutter to cut it into two halves.
Moisten the straight edges of the cut dough with water. Bring these edges together to form a cone shape.
Fill each cone with 2 teaspoons of the potato mixture, ensuring not to overfill.
Apply water to the open edges and press them together to seal the samosa securely. Continue this process with the remaining dough. Keep the filled samosas under a damp cloth to prevent them from drying out while working on others.
Frying Samosas
In a Kadai or pan, heat oil on low heat. Ensure the oil is warm but not too hot to avoid forming bubbles and blisters on the samosas. Add the filled samosas one at a time, being careful not to overcrowd the pan.
Fry them on low heat until they turn golden brown, which takes about 15 minutes.
Once golden brown, remove the samosas from the oil. Repeat the frying process with the remaining samosas.
Serving
Enjoy these scrumptious Indian street-style Samosas with ketchup, tamarind chutney, or green chutney. Check below for additional serving ideas!
Notes
Enhance your Samosa-making experience with these expert tips, ensuring every bite is perfectly crisp and flavorful:
Dough Preparation and Consistency:
Precise Measurements: Ensure accurate measurements for the dough to avoid it being too hard or too soft, which affects the texture of the samosas.
Dough Consistency: Knead the dough for at least 5-7 minutes to achieve a tight, smooth consistency that results in crispy samosas.
Oil in Dough Rolling: Use oil while rolling the dough to prevent sticking and enhance texture.
Resting the Dough: Allow the dough to rest for at least 30 minutes post-kneading. This helps in developing gluten, ensuring a flaky texture.
Filling and Folding:
Proper Filling Preparation: Prepare the filling in advance and cool it to room temperature. It should be well-spiced, seasoned, and not too moist to prevent soggy samosas.
Folding Technique: Fold the samosas correctly to contain the filling during frying. Using a step-by-step guide or video for folding can be very helpful.
Variety in Fillings: Feel free to experiment with different fillings, such as potato, meats, paneer, onion, eggs, or sweet variants like khoya and cardamom.
Leftover Hack: Utilize leftover roasted potatoes for stuffing, adding flavor and reducing waste.
Sauteing for Flavor: Saute spices and onions properly for a flavorful filling.
Cooking and Final Touches:
Frying Temperature: Fry samosas on low to medium heat for the best flaky texture. Patience is key as frying slowly avoids blisters and soggy crusts.
Even Frying: Fry evenly on medium-low heat, turning occasionally for a uniform golden brown color.
Crispiness Preservation: Samosas remain crispy at room temperature for hours, perfect for advance preparation.
Baking Option: For a healthier alternative, bake the samosas. Brush them with oil or egg wash for a golden, crispy finish.