Samosa is the most popular finger snack of India. You will find in every nook and corner of a city. Goes well with spicy green chutney.

Stuffing Ingredients

Cover Ingredients

Method

1. Mix flour and salt.



2. Rub 1 1/2 tbsp oil in the flour mixture thoroughly.



3. Add 1/4 cup of water and knead into a soft dough. Cover the dough and keep it aside for 30 minutes.



4. Boil the potatoes till they are soft: Put potatoes in a pressure cooker. Add about an inch of water. Close the lid and cook. Turn down the heat once it starts whistling. Cook for 7 more minutes. Turn off the heat. Open the cooker when steam dies down.
5. Once the potatoes are cold, peel them and grate them coarsely or break them in small pieces.



6. Roast cumin and coriander seeds for a few minutes. Once they start browning, turn off the heat. Crush them coarsely when they are cooled down.
7. Heat a table spoon of oil in a large nonstick pan. Add crushed cumin and coriander, red chilli powder and amchur.



8. Saute the spices for a few seconds. Add grated potato, chopped green chillies, garam masala and salt.



9. Saute for a few minutes. Turn off the heat.



10. Knead the dough again. Divide it into 6 parts. Flatten each part like a disc.
11. Roll the dough to about 4 inches in diameter. Cut it in half.



12. Pick up one half of the rolled dough. Shape it like a cone and stick the overlapping straight side with the help of water.



13. Fill the cone with potato stuffing.



14. Stick the open sides together with the help of water. Cover it with moist muslin cloth. Repeat with rest of the dough.



15. Heat oil in a wok. Drop a pea size dough in the oil. Now if it sizzles and floats, oil is hot enough. If it browns immediately, the oil is too hot, cool it off a bit. If the drop stays at the bottom for a few seconds, oil is not hot enough.
16. Reduce the heat to medium. Gently drop a few samosas in the oil.



17. Fry till they are golden brown. Drain on paper towel.



18. Samosa is ready. Serve it hot with Mint Coriander Chutney and ketchup.

Notes

1. You may have to adjust the duration of boiling potatoes depending on your cooker and stove.
2. When making the filling, break the potato pieces small so that it’s easy to fill.
3. You can fry the samosas lightly and freeze them in a zip lock. Then whenever you want to eat samosas, just thaw them and fry them again. Samosas will be ready in minutes.
4. For variation, you can also add a cup of peas to the stuffing. Stuffing should be spicy for best results.

Summary

Recipe Name

Samosa

Author Name

Ruchi Garg

Published On

2010-10-10

Total Time

1H

Average Rating

5 Based on 1 Review(s)