How to cook Samosa at home: How to make Samosa in 17 simple steps

Introduction:

Samosas are one of the most beloved snacks in Indian cuisine. These crispy, deep-fried pastries filled with savory fillings offer a burst of flavors and a delightful texture. While samosas are commonly enjoyed as street food, making them at home allows you to savor the authentic taste and customize the fillings to your liking. In this blog(Let’s move forward…).,

We will take you through a step-by-step guide on how to cook samosas at home, ensuring a mouthwatering experience for you and your loved ones(Let’s move forward…)..

About the Dish:

(Let’s move forward…).

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/4 cup ghee or vegetable oil
• 1/2 teaspoon salt
• Cold water (as needed)

For the filling:

• 3 medium-sized potatoes, boiled and mashed
• 1/2 cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped
• Vegetable oil (for frying)

Step-by-Step Instructions:

1. In a mixing bowl, combine the all-purpose flour, ghee or vegetable oil, and salt for the dough. Mix well until the mixture resembles breadcrumbs.
2. Gradually add cold water, a little at a time, and knead the dough until it becomes smooth and pliable. Cover it with a damp cloth and let it rest for 30 minutes.
3. Heat a tablespoon of oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and green chilies. Sauté until the onions turn golden brown.
4. Add the ginger-garlic paste and cook for a minute until the raw aroma disappears.
5. Stir in the peas and cook for a few minutes until they become tender.
6. Add the mashed potatoes, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well to combine all the ingredients.
7. Cook the mixture for a few minutes, allowing the flavors to blend. Remove from heat and let it cool.
8. Divide the dough into small balls and roll each ball into a thin circle.
9. Cut the circle in half, forming two semi-circles.
10. Take one semi-circle, wet the straight edge with water, and fold it into a cone shape, overlapping the edges. Press gently to seal the edges.
11. Fill the cone with the prepared potato filling, leaving some space at the top. Press the edges together to seal the samosa.
12. Repeat the process for the remaining dough and filling.
13. Heat vegetable oil in a deep pan or kadai for frying. Once the oil is hot, gently slide in a few samosas at a time and fry them on medium heat until they turn golden brown and crispy.
14. Remove the fried samosas from the oil and drain them on a paper towel to remove excess oil.
15. Serve the hot and crispy samosas with your favorite chutneys, such as mint chutney or tamarind chutney, or a tangy tomato ketchup. They can be enjoyed as an appetizer, tea-time snack, or as a part of a larger meal.
16. Remember to remove the fried samosas from the oil using a slotted spoon or tongs, allowing any excess oil to drain off. Place them on a paper towel-lined plate to further absorb any remaining oil.
17. Let the samosas cool for a few minutes before serving to avoid burning your mouth. The crispy exterior and flavorful filling will surely be a hit among your family and friends.

Recipe Card:

Here’s a recipe card summarizing the steps to cook samosas at home:

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Samosa Recipe Card

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup ghee or vegetable oil
• 1/2 teaspoon salt
• Cold water (as needed)
• 3 medium-sized potatoes, boiled and mashed
• 1/2 cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped
• Vegetable oil (for frying)

Instructions:

1. Prepare the dough by combining flour, ghee/oil, and salt. Knead with water until smooth. Rest for 30 minutes.
2. Make the filling by sautéing onions, green chilies, cumin seeds, adding peas, spices, and mashed potatoes. Cook until well combined.
3. Roll the dough into thin circles and cut in half. Form a cone by sealing the straight edge with water.
4. Fill the cone with the prepared filling and seal the samosa.
5. Deep-fry the samosas in hot oil until golden brown and crispy.
6. Drain excess oil on a paper towel.
7. Serve hot with chutneys or ketchup.

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Enjoy the crispy and flavorful homemade samosas with your family.

FAQs (Frequently Asked Questions):

1. Can I bake the samosas instead of deep-frying them? Yes, you can bake samosas in a preheated oven at 200°C (400°F) for about 20-25 minutes or until golden brown. Brush them with oil before baking to enhance the crispiness.
2. Can I freeze samosas for later use? Yes, you can freeze the assembled but uncooked samosas. Place them on a baking sheet, freeze until firm, and then transfer to a freezer-safe container or bag. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
3. Can I use different fillings for samosas? Absolutely! While the classic potato and pea filling is popular, you can experiment with various fillings like minced meat, paneer, mixed vegetables, or even sweet fillings like apple or chocolate for a unique twist.
4. How do I store leftover samosas? Leftover samosas can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a preheated oven or toaster oven to regain their crispiness.

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