Samosa is a crispy, spicy and delicious Indian snacks recipe. Samosa has crispy outside layer made from maida and filled with mashed potatoes, peas and other different spices. Samosa is very easy to make and anytime recipe to make and enjoy with the family. Enjoy this crispy samosa with coriander chutney, imli chutney or tomato ketchup.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 3 Persons
For outer cover of Samosa
– 2 cups Maida Flour
– Salt to taste
– 1 teaspoon Carom Seeds (ajwain)
– 3 tablespoons Ghee/Oil
– 3 Potatoes
– 1 cup Green Peas
– 1/2 tea spoon Cumin Seeds (jeera)
– 1/2 teaspoon Garam Masala Powder
– 1 ? tablespoon Green Chilli-Ginger Paste
– 1/2 teaspoon Red Chilli Powder
– 1 teaspoon Coriander Powder
– 1 teaspoon Lemon Juice
– 2 tablespoons Chopped Coriander Leaves
– Salt to taste
– 2 tablespoons + for deep frying Oil
How To Make?
1. In a pressure cooker, boil the potatoes and peas together. Once it’s done remove it from the pressure cooker and peel the potatoes and mash them properly. Keep is aside.
2. In a bowl add maida, carom seeds and 3 tablespoon oil and salt to it and make soft dough from it. Cover it with wet muslin cloth/any cloth and let it set for 15-20 minutes.
3. Now, heat 2 tablespoon oil in a frying pan over MEDIUM flame and add cumin seeds, green chili-ginger paste and stir and cook for 1-2 minutes.
4. Add boiled green peas and stir-fry it for 2 minutes. Then add coriander powder, garam masala, red chili powder and fennel seeds powder to the frying pan and stir fry it for 2-3 minutes.
5. Now, add mashed potatoes and salt to the mixture and mix them well and again cook it for 4-5 minutes. Then add coriander leaves and mix well.
6. Remove the frying pan from the heat and transfer the mixture to the bowl and let it cool.
7. Now, take a kneaded dough and again knead it to make it smoother. Divide the dough in to small portions and make round balls from it.
8. Now, flatten the round ball in your palms and put it on the rolling board and roll it out a round shaped chapatti and cut it into two semi-circles.
9. Now, apply slight water on the cut side edge of the chapatti to moisten the surface.
10. Take one semi-circle and give it a cone shape by folding it from the both sides and press them well to seal both the sides.
11. Now, fill the cone with the potato mixture and wet the edges with the water and seal it properly. Repeat the procedure with all the remaining dough balls.
12. Now, in a deep frying pan, heat the oil over the MEDIUM flame. Add the samosa into the oil and deep-fry it on a MEDIUM flame until they turn brown.
13. Remove the samosa from the oil and put it on the plate and serve the hot samosa with green coriander chutney and imli chutney or tomato ketchup.