• Preparation Time: 20 minutes
  • Cooking Time:15 minutes
  • Servings: 4 people

Introduction:

A samosa is fried or baked with spicy fillings such as Potatoes,onions ,peas, minced meat, peas with exotic  spices such as (black pepper powder,aniseed (sonf) ,coriander seeds,dry mango powder ,red chili powder ,ginger ) can also be added.Its size and consistency may vary ,but typically triangular in shape. In India samosas are usually vegetarian and it can be eaten with mint and tamarind chutney .

Ingredients for filling:

  • Potato (boiled and smashed) 4
  • Black pepper powder 2 teaspoon
  • Aniseed (sonf) 1 teaspoon
  • Coriander seeds 2 teaspoon
  • Zeera (crushed)1 teaspoon
  • Green chili (finely chopped) 5 to 6
  • Ginger (chopped and crushed) 1 teaspoon
  • Amchur powder 1 teaspoon
  • Red chili powder 1 teaspoon
  • Coriander leaves( finely chopped) 1 cup
  • salt to taste

Ingredients for dough :

  • All purpose flour 300 gram
  • Azwain 1 teaspoon
  • Cooking oil 2 tablespoon
  • Salt to taste
  • Cooking oil for frying

Procedure:

  1. For dough:Take a large plate add all purpose flour ,then add salt and azwain mix well .
  2. Now add 2 tablespoon of oil and mix well.
  3. Finally  knead the dough by adding required amount of water.
  4. Knead the dough as tight as possible to get crispy samosa and set aside by covering with muslin cloth .
  5. For filling:Heat the oil in a pan add crushed zeera, black pepper powder,coriander seeds, green chili,crushed ginger , aniseeds , fry in oil for few minutes.
  6. Transfer this fried spices to a bowl which contain smashed potatoes.
  7. Now add red chili powder, amchur powder , salt to taste , coriander leaves mix all the ingredients well  and set aside
  8. After keeping the dough for 30-40 mins. knead the dough lightly again.
  9. Divided the dough 6 equal pieces
  10. Take each piece and roll in your palms first to make a smooth ball.
  11. Then roll it with a rolling pin keeping the thickness neither thin nor thick.
  12. Cut with a knife  through the center of the samosa pastry.
  13. With a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
  14. Join the two ends bringing the watered edge on top of the plain edge in such way it looks like cone shape.
  15. Press the edges so that they get sealed well.
  16. Stuff the prepared samosa cone with the prepared potato filling mixture.
  17. Apply some water with your fingertips or brush on the round samosa cone at the top.
  18. Pinch a part on the edge (check the video ). this helps the samosas to stand.
  19. Press both the edges. be sure there are no cracks.
  20. Prepare all the samosas this way and keep covered with a moist kitchen napkin.
  21. Now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
  22. Turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
  23. Serve hot with mint and tamarind chutney.
  24. Enjoy as evening snack with your family.
  25. Suggestions and comments are welcome.

Tips for making crispy samosa:

1: Frying once – In this method, heat the oil to high temperature and then add samosas ,as soon as you add the samosa to the hot oil, reduce the flame to low and now fry the samosa on low flame.This will reduce the more absorption of oil and samosa are become crispy and well cooked from inside.
2:Double frying :  In this method the samosas are very lightly fried not allowing them to become golden brown in color, just that the dough cooks and that’s it. Add the samosa to hot oil and remove them when they are just creamish white,remove from the oil set aside. Repeat the same process for rest of samosas. later lower the flame and then fry the once fried samosas again till they are golden brown in color,  remove from the oil and drain.
Veg Samosa

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