Samosa Recipe | How to Make Samosa Recipe

Ingredients of Samosa:-

For Dough:-

• 2 cups or 250 grams plain flour(maida)
• 1 tsp carom seeds(ajwain)
• ½ tsp salt
• 4 tbsp oil
• ½ cup water or as required

For Stuffing:-

• 4 medium potatoes, boiled & mashed
• 1 tsp cumin seeds(jeera)
• 1 tsp coriander seeds, crushed
• ½ tsp fennel seeds(saunf)
• 1 tsp ginger, finely chopped
• 2 green chili, finely chopped
• ½ cup peas(matar)
• ½ tsp red chili powder
• ½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp aamchur (dry mango powder)
• ¾ tsp salt  or to taste
• pinch asafoetida(hing)
• 2 tbsp oil
• 2 tbsp coriander leaves, finely chopped

Other Ingredients:-

• water, for sealing
• oil, for deep frying

Instructions:-

For Kneading Samosa Dough:-

1. Start by making the samosa dough. In a large bowl, add flour, ajwain (carom seeds), salt and mix well.
2. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. 
3. Begin to knead the dough. Add some more water and knead to a smooth and soft dough.
4. Cover and keep aside for 15-20 minutes
5. Cover the dough with a moist cloth and let it rest for 40 minutes. While the dough is resting, start working on the filling.

Making the Potato Filling:-

1. First, boil the potatoes and peel them. You can boil the potatoes in a pressure cooker or steamer.
2. Chop and then mash the potatoes with a  masher. Set aside.
3.  Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and crushed coriander seeds.
4. Let the seeds sizzle for few seconds and then add the chopped ginger, green chili, and hing. Cook for 1 minute.
5. Add the boiled & mashed potatoes and green peas to the pan. Mix everything together
6. Add the coriander powder, garam masala, amchur, red chili powder, and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.

Rolling, Stuffing  & Fry the Samosa:-

1. Once the dough has rested, give it a quick knead. Then divide the dough into equal parts of around 58-60 grams each.
2. Start working on a piece of dough, 
3. Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
4. Take one part and apply water on the straight edge/side. 
5. Now bring the two ends of the straight edge together and pinch them to form a cone. 
6. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa.
7. Now again apply water all around the circumference of the cone as you have to seal it.  Then pinch the edges and seal the samosa.
8. Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. 
9. Now heat oil in a wok (Kadai) on low heat. Drop the shaped samosas into the oil.
10. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.
11. Don't overcrowd the Kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
12. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
13. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!