Back home, I remember seating next to my window, watching one of my favourite movies or shows, (yes, I have a habit of watching movie over and over again 😄) catching a glimpse of pouring rain outside the window pane, and the best part – munching a luscious Samosa used to overwhelm me with its unique and savory taste 😊
Lately I have been trying a lot of new recipes and in this article, I am happy to share with everyone an easy, neatly folded, tightly stuffed and deep-fried snack that you can savor anytime. I know it is deep fried and you may think it isn’t healthy, but to be honest once in a while it is totally fine to treat ourselves with luscious food.
Origin of this tasty Samosa dates back to the 13th century and is from central Asia. In India, even now it is a very popular snack among all people. I would love to share this with as many foodies in this community so that they can try this Indian snack.
So here are some secret ingredients 🐼
For the stuffing:
- Cooked, peeled and mashed potatoes – 4 - 5 medium size
- Cooked green peas – 30 grams (optional)
- Finely chopped garlic – 3 to 4 cloves
- Finely chopped ginger – ¼ inch
- Finely chopped fresh coriander leaves
- Crushed coriander seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Red chili powder - ¼ teaspoon (or as per the taste)
- Dry mango powder or juice of ½ a lemon
- Salt as per taste
For the outer layer :
- All purpose flour – 200 grams
- Oil – 4 teaspoons (This will make outer layer more crispy)
- Salt as per taste
- Water
- Oil for deep fry
Instructions:
For the stuffing:
- In a pan, add 2 tablespoons of oil. Once the oil is heated, add cumin seeds and fry for a minute.
• Add mashed potatoes and mix them well.
- Now add red chili powder, dry mango powder, crushed coriander seeds, garam masala and salt. Mix all these dry ingredients and cook for a couple of minutes.
- To this, add cooked green peas and mix well into the potato mixture.
- Finally add coriander leaves and lemon juice if you are not using mango powder. Mix them well and keep it aside.
For the outer layer:
- In a bowl, add all purpose flour, 4 teaspoons of oil, salt and mix them well.
• Add water to this mixture (Add little by little. Don’t add water all at once).
- Prepare a fine and a bit hard dough using your hand. Cover and let it rest for 20 minutes.
After 20 minutes, make lemon sized balls out of the dough. Roll them into a medium thick layer and cut them into the half.
• Brush the two straight edges with water and bring these edges together to make a cone.
• Stuff the potato mixture into the cone and gently seal the top part with help of water.
• Once you stuff the cones and seal them, it should look as shown in the below picture.
• In a pan, add oil and let it heat (Do not drop samosa without heating the oil, Samosa will stick to the surface of the pan).
• Once the oil is hot enough, add the Samosa and deep fry them in a medium flame.
- After the Samosa turns to golden brown, remove and serve them hot with the ketchup or chutney or eat by itself 😊
Nom nom nom... !
Thanks for reading my post. Hope you all will try this recipe and will get a finger-licking experience 😊
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Chaithra Bhat