How To Make Samosa At Home | Evening Snack Recipe

Learn how to make samosa at home with step by step photo – Samosa is not a new recipe; it’s deeply associated with the evening snack habituation of most Indians as one of the top favorite accompaniments with tea and coffee. And like most other Indian snacks, this is 100% vegetarian, and can be very healthy that is of the same category as the “Veg Spring Roll”.

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It is typically made with a mashed potato based stuffing and selective spices giving it a salty and mild tangy taste. The stuffing is enveloped within a flour sheet in a distinct pyramid shape, and deep fried or baked. This results in a crispy outer shell, and soft and tasty filling. Lots of people requested me how to make crispy samosa. So i’m trying this today.

Samosa is a comfort food of India that is also inexpensive. Punjabi samosa are very popular being big in size. It is ideal for a pocket friendly treat to friends. I’ve had samosa in at least fifty different places, all over India; it’s amazing how each one tastes different. Despite being deep fried i love eating samosas and also poha cutlet.

I had presumed Samosa to be a “traditional” Indian evening snack, was about to write so in this blog. Whereas, true as it seems to most Indians, including me, to have known samosa from our previous births, perhaps from the ancient civilization, our very own samosa, is not really ours. It is uncertain to pinpoint the exact region that invented India’s favorite tea-time snack, but it is traced to the Middle East and Central Asian regions, and was popular in Indonesia and surrounding areas before coming to India a few centuries ago.

As I live in Kolkata, I have noticed that the Bengalis prefer their samosas fried in regular white oil, over mustard oil or ghee. Most of the samosa stores do this. Some add peanuts in it too. You can also stuff it with vegetables. Whereas, the mashed potato is a must! As the Indian phrase goes, “jab tak rahega samose mein aloo” (as long as there is potato in the samosa) to be synonymous to the phrase, “as long there is a tomorrow”.

If you need more evening snacks recipe then check  Bread Idli, Macaroni Cheese Balls, Veg paneer cheesy bites, Bread Dhokla Sandwich and Khandvi recipe, Veg Spring Rolls, Spring Roll Sheets

I understand the love for samosa can make you feel like having it often. Especially, with the winter being barely 2 months away, the foggy evenings just wait for the company of this wholesome tasty snack. It is okay to have 2-3 samosas occasionally. But I will not recommend you to have it often. If you are craving it so much, then try the baked version, it will taste just as good, and but avoid the deep fried version for the good of your health. If you are having the fried version, it is always healthier to have it home made.
Here is the recipe

How to make Samosa:

How to make samosa dough:

• In a mixing bowl add all purpose flour, carom seeds, salt and mix it well.

• Add ghee and mix it properly with hands. After mixing you will see the mixture has become crumbly.

• Gradually add water and make medium soft dough. Do not add water at once otherwise dough may become sticky.

• Do not make soft dough like chapati, it should be like firm dough.

• Cover it with the lid or you can cover with moist cloth and leave the dough for 15 to 20 minutes to get set. Meanwhile prepare potato stuffing

How to make samosa filling:

• Heat oil in the pan, once the oil becomes hot add pachforan and sauté till the mustard seeds starts spluttering.

• Now add grated ginger, chopped green chilly and sauté it for few seconds.

• Now add boiled, mashed potatoes, boiled green peas and all the spices: red chilly powder, mango powder, garam masala. Mix it until well combined

• Lastly add freshly chopped coriander leaves, mix it well and switch off the flame.

• Transfer the mixture in a bowl and let the potato mixture cools down for sometime.
• After 20 minutes uncovered the dough and knead the dough again for few seconds or until it becomes smooth.
• Divide the dough into 7 equal portions, roll it and press between your palms to flatten it.
• Put the balls on a rolling surface and roll it thinly into round shape like roti with the help of roller.

• Do roll the roti neither very thin nor thick.

• Cut it with the knife from the center into two parts to make semi circle.
• Apply water on the cut sides/ edges or straight side of semi circle so that it will get stick easily.

• Take one semi circle and overlap one side over another and give it a shape of cone. Press the edges to seal it tightly.

• Fill the samosa cone with generous amount of prepared potato stuffing and seal it tightly into a triangle shape by applying water all around the edges. Do not fill potato stuffing too much otherwise you will not able to seal the edges properly and stuffing will come out while frying.

• Make all the samosa in the same manner. Once all done cover it with moist cloth.

• For deep frying heat sufficient oil in a pan on medium high flame, once the oil becomes medium hot put prepared samosa into the hot oil.  Keep the flame to medium low and fry samosa by turning occasionally all around until it becomes golden brown. Do not over crowd the pan otherwise samosa will not get fried evenly.

• Once fried take out the samosas from the pan and put it on absorbent paper to remove excess oil.

• Put samosas in a serving plate and serve hot with any green chutney, tomato ketchup or chilly sauce.

Note:

• Do not fry samosas on high flame otherwise it will turn brown from outside and remain uncooked from inside and crust will become soft but not crispy.
• You can also make samosas in advance in that case once samosas gets light brown take out from the pan and at the time of serving double fry them till it turns golden brown.
• You can use oil while kneading the dough but by using ghee samosa will become crispier.