A Samosa is a fried or baked pastry with a savory filling. Its size and shape may vary, but typically it is the distinctive triangular shape.
Samosa is usually accompanied by a mint chutney and sweet chutney. It is a very popular entree, appetizer or snack. Now a day’s Samosa is very popular all over the world.
Samosa is very easy to make. But it requires patience and practice. It took me a few failures to get a perfectly flaky and crispy crust.
Here is the recipe of making perfect flaky and crispy samosa crust without tiny air bubbles.
Important Tips to make Perfect Samosa –
- I have added ghee in the dough. But you can add oil instead of ghee. I have learned that adding ghee in the dough makes samosa very flaky and crispy.
- The amount of water added depends on the flour quality. Add little water at a time. You have to knead into a tight firm dough.
- You can fill samosas with any stuffing, but I like my samosa with potatoes and peas.
- Don’t roll Samosa too thin or thick.
- Boiled potatoes should be dry.
How to make Samosa?
For dough
1. Take maida in a big bowl. Add salt, carom seeds and ghee into the flour. With your hands rub the ghee in the flour to get a breadcrumb-like consistency. (THIS IS VERY IMPORTANT STEP TO GET THE FLAKY AND CRISPY SAMOSAS).
2. Add water gradually around 1 to 2 tablespoon at a time. Knead to a firm dough. Cover the dough with a wet kitchen towel. Keep it aside for 30 mins.
For stuffing
1. Heat oil in a pan. Add ginger chili paste. Saute it for a few seconds. Add green peas. Cook it for 2 minutes on a medium flame.
2. Mash the potatoes with hands. Don’t mash it very much. Add mashed potatoes into the frying pan.
3. Add salt, garam masala, amchur powder, turmeric, and chili powder. Mix all the ingredients really well. Cook it for 4 – 5 minutes on medium heat.
4. Let this mixture cool down completely.
Making Samosa
1. Knead the dough. make a lemon size balls out of the dough.
2. Roll one ball in an oval shape poori. Not too thin or not too thick.
3. Divide rolled puri into two equal parts. Apply some water on the edges and mould it into a cone shape as shown in the photo/video.
4. Stuff the cone with the filling. Give a fold at the back as shown in video/photo. Apply some water on both the edges and stick together. Cover it with a damp cloth and let it rest for at least 30 to 45 minutes. Resting molded samosas is a very important step. It reduces the chances of forming tiny bubbles on the crust while frying samosa.
Photo
5. Heat oil for frying in a pan. Your oil should be not too hot like a smoking flame. But it should be medium hot.
6. Add 3 – 4 samosas at a time and fry them on a medium low heat. It will take around 8 – 10 minutes to fry them. Always fry them on medium to low heat.
7. Take out the samosas and place it over a plate.
8. Your piping hot Samosa is ready. Serve them with Mint and Coriander chutney and Sweet chutney..
Samosa
Ingredients
For dough
- Maida/all purpose flour - 2 cup
- Ghee - ¼ cup
- Salt to taste
- Carom seeds - 1 tsp
For stuffing
- Oil - 2 tbsp
- Boiled and peeled Potatoes - 4 medium size
- Green peas - ½ cup
- Ginger chili paste - 2 tsp
- Amchur powder/dried mango powder - 1 tsp
- Garam masala - 1 tsp
- Salt to taste
- Pinch of turmeric powder
- Red chili powder - ½ tsp Optional
- Oil for frying
Instructions
For dough
- Take maida in a big bowl. Add salt, carom seeds and ghee into the flour. With your hands rub the ghee in the flour to get a breadcrumb-like consistency. (THIS IS VERY IMPORTANT STEP TO GET THE FLAKY AND CRISPY SAMOSAS).
- Add water gradually around 1 to 2 tablespoon at a time. Knead to a firm dough. Cover the dough with a wet kitchen towel. Keep it aside for 30 mins.
For stuffing
- Heat oil in a pan. Add ginger chili paste. Saute it for a few seconds. Add green peas. Cook it for 2 minutes on a medium flame.
- Mash the potatoes with hands. Don't mash it very much. Add mashed potatoes into the frying pan.
- Add salt, garam masala, amchur powder, turmeric, and chili powder. Mix all the ingredients really well. Cook it for 4 - 5 minutes on medium heat.
- Let this mixture cool down completely.
Making Samosa
- Knead the dough. make a lemon size balls out of the dough.
- Roll one ball in an oval shape poori. Not too thin or not too thick.
- Divide rolled puri into two equal parts. Apply some water on the edges and mould it into a cone shape as shown in the photo/video.
- Stuff the cone with the filling. Give a fold at the back as shown in video/photo. Apply some water on both the edges and stick together. Cover it with a damp cloth and let it rest for at least 30 to 45 minutes. Resting molded samosas is a very important step. It reduces the chances of forming tiny bubbles on the crust while frying samosa.
- Heat oil for frying in a pan. Your oil should be not too hot like a smoking flame. But it should be medium hot.
- Add 3 - 4 samosas at a time and fry them on a medium low heat. It will take around 8 - 10 minutes to fry them. Always fry them on medium to low heat.
- Take out the samosas and place it over a plate.
- Your piping hot Samosa is ready. Serve them with Mint and Coriander chutney and Sweet chutney..
Notes
The amount of water added depends on the flour quality. Add little water at a time. You have to knead into a tight firm dough.
You can fill samosas with any stuffing, but I like my samosa with potatoes and peas.
Don't roll Samosa too thin or thick.
Boiled potatoes should be dry.
hi dhwani,
I saw your post on cal, can you please tell me how much flour and potatoes are required for party of 50.
thanks
Hi!!!
If you are planning to make 50 samosas, take 10 cups of all purpose flour and 6 to 7 pounds of potatoes.
Thanks.
Hi.. do you live in US? If yes, what kind of apf do you use as the maida here is very stretchy and shrinks too quickly.
Hi Neha!
Yes, I do live in US. I use king Arthurs unbleached all purpose flour as a maida. Hope this helps.
Hi, I like my pastry to have bubbles. How do I achieve that?
Keep the dough soft like Paratha or naan.