A Samosa is a fried or baked pastry with savory filling. Its size and shape may vary, but typically it is distinctly triangular shape. Samosa is usually accompanied by a mint chutney and sweet chutney. It is 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 few failures to get a perfect flaky and crispy crust. Here is the recipe of making perfect flaky and crispy samosa crust without tiny air bubbles.
Important Notes :-
- I have added ghee in dough. But you can add oil instead of ghee. I have learnt that adding ghee in 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.
Maida/all purpose flour – 2 cup
Ghee – 1/4 cup
Salt to taste
Carom seeds – 1 tsp
Oil – 2 tbsp
Boiled and peeled Potatoes – 4 medium size
Green peas – 1/2 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 – 1/2 tsp (Optional)
Oil for frying
1. Take maida in a big bowl. Add salt, carom seeds and ghee in to the flour. With your hands rub the ghee in the flour to get a breadcrumbs like consistency.(THIS IS VERY IMPORTANT STEP TO GET THE FLAKY AND CRISPY SAMOSAS).
2. Add water gradually around 1 to 2 tbsp at a time. Knead to a firm dough. Cover the dough with a wet kitchen towel. Keep it aside for 30 mins.
1. Heat oil in a pan. Add ginger chili paste. Saute it for 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 in to 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.
1. Knead the dough. make a lemon size balls out of the dough.
2. Roll one ball in a 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 damp cloth and Let it rest for at least 30 to 45 minutes. Resting molded samosas is very important step. It reduce the chances of forming tiny bubbles on crust while frying samosa.
5. Heat oil for frying in a pan. Your oil should be not too hot like 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..