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”.
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
To make potato stuffing
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.
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.