Samosa Recipe from scratch-Step by Step guide.

 Samosa Recipe from scratch-Step by Step guide.

This is a very popular tea-time snack of North India. It is believed by the food historians that samosa was invented in the 14th century by central Asian traders in central and mid-east Asia. In Russia, samosa is known as Samsa with meat stuffing). Samosa is very popular among children also. It's crispy and crunchy covering with potato stuffing tastes awesome. It's the best canteen snack. Making samosa at home is a very smarter option as homemade things are always hygienic.

So let's start making our samosa without wasting any more time.

Stuffing for samosa:

• Take 3-4 large potatoes and 1 cup of peas. Keep it for boiling in the pressure cooker or in the instant top. Make sure that potatoes and peas are cooked properly.
• Take a pan and add 1 cinnamon stick, 1 clove, 1 green cardamom, few black peppercorns, 1 tablespoon of cumin and fennel seeds, 1 tablespoon of coriander seeds. Heat the spices on low flame. Don't burn the spices.
• Once the spices change their color lightly and the aroma goes away, turn off the flame and put spices in a bowl, and let it get cool.
• Then put spices into the grinder and make a powder of it.
• Peel the boiled potatoes and dice them. Take a pan and add 2 tablespoons of oil. Then add 1 teaspoon of cumin seeds. Let cumin seeds crackle.
• Add 2 chopped green chilies and 1 tablespoon of chopped ginger. Saute for a few seconds.
• Now, keep the flame on low and add cooked peas,1 teaspoon of red chili powder, a pinch of hing (asafoetida), and the powdered spice which we made. Mix well and add 1-2 teaspoons of dry mango powder(amchur).
• Now saute for 1 minute and add the diced potatoes and salt as per taste. Mix well and cook for a minute. You can also mash the potatoes lightly. Put some fresh coriander leaves.
• Cover the filling and keep it aside.

Dough making:

• Take a mixing bowl and add 2 cups of purpose flour + few carom seeds + 1 teaspoon of salt + 2 big tablespoons of ghee.
• Now, start mixing all the ingredients with your fingers. Then start kneading the dough. Add water where required(I used 7 tablespoons of water).
• Knead the dough tight. The dough should not be soft and sticky. Once you complete the kneading of the dough, cover the dough with a cotton cloth and keep it for rest(30 minutes).

Assembling+Shaping of samosa:

• Once dough completes it resting. Make 7-8 equal parts out of it. Then gently roll each piece in your palms and make it smooth.
• Roll it with the help of a rolling pin. Don't roll it too thin. The thickness should be 2-3 mm.
• Now cut the samosa pastry into two equal parts with the help of a knife.
• Now grease the edges of it with water. Next, fold the samosa into the cone shape. Seal the edges while folding.
• Fill the samosa with stuffing we made with the help of a spoon. Don't overfill it otherwise it will get open while frying.
• Now crimp+pinch the edges and close the open part of samosa. Do the same with all the samosa.
• But make sure that you're covering it with a napkin or cloth to prevent the samosa from moist while filling other samosas.

Frying of samosa:

• Take a kadhai and add 5-6 tablespoons of oil(according to your kadhai size). Use a good quality vegetable oil to deep shallow fry the samosa. I am using here mustard oil.
• Let the oil get heated. Then test the oil by adding a small piece of dough. If it comes up quickly that means oil temperature is proper for frying samosa.
• Then fry the samosa on medium-low flame. You can fry more or less samosa at a time according to your kadhai or pan size.
• Flip the samosa when one side of them becomes golden-brown. Use a slotted spoon.
• The samosa will stop sizzling when they will get fried properly.
• Place the samosa on tissue paper to remove the extra oil.

Cheers! Samosa is ready to serve. Serve the samosa hot with the green chutney. Samosa tastes amazing with chai/tea.

The stuffing can be modified and different variations can be tried. Like you can skip the peas/add some raisins/chopped carrot. In different regions and states, you will see the different variations in the stuffing. You can also make samosa in the air fryer.

Notes:

1. You can also use oil in place of ghee in the dough.
2. This samosa can not be stored for too long.
3. You can also bake the samosa instead of frying.

Nutrition Facts

Samosa Recipe

Amount Per Serving (1 samosa)

Calories 175Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 17mg6%

Sodium 205mg9%

Potassium 42mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 75IU2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 3mg4%

Vitamin E 1mg7%

Vitamin K 2µg2%

Calcium 9mg1%

Vitamin B9 (Folate) 42µg11%

Iron 1mg6%

Magnesium 8mg2%

Phosphorus 30mg3%

Zinc 1mg7%

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