Amazing Savory Indian Samosas Recipe

Indian Samosas

Preparation

  • Prep: 40 mins
  • Cook: 30 mins
  • Total: 70 mins
  • Yield: 14 servings
  • Cooking Method: Deep-frying
  • Recipe Cuisine: Indian

Ingredients

  • Samosas Dough:
  • 260gramsall-purpose flour
  • 1teaspoonajwain (carom) seeds
  • 1/4 teaspoonsalt
  • 4tablespoons + 1 teaspoonoil
  • 6tablespoonswater
  • Samosas Filling:
  • 550grams potatoes
  • 2tablespoonsoil
  • 1teaspooncumin seeds
  • 1teaspoonfennel seeds
  • 2tablespoonscoriander seeds
  • 1teaspoonginger
  • 1green chili
  • 1/4teaspoonhing (asafoetida)
  • 1/2cup + 2 tablespoonsgreen peas
  • 1teaspooncoriander powder
  • 1/2teaspoongaram masala
  • 1/2teaspoonamchur (dried mango powder)
  • 1/4teaspoonred chili powder
  • saltto taste
  • oil for deep frying

Indian samosas are savory baked pastries filled with a delicious filling. As street food or party food, you can find them in cafes and restaurants. You can find samosas in different forms and flavors, here we’re sharing the most popular Indian samosa recipe with potatoes and green peas.

If you like to try Indian food, these insanely appetizing pieces are the best way to start. You can easily make these Indian samosas at home if you learn how to prepare a good crust.

Instructions

Step 1

The first step of making these amazing homemade samosas is to prepare the dough. Add the all-purpose flour to a large bowl. Stir in the ajwain, salt and mix the ingredients well.
Add the oil gently and start to mix with your fingers. Continue mixing oil and the flour until well incorporated. Do it for 4 minutes, and once done, the mixture will resemble crumbs. Press a little of the mixture between your palms, and if it forms it means the oil is enough.
Add the water little by little and combine to form a stiff dough. You want your homemade samosas dough to come together and form a stiff dough. Cover the bowl with a moist towel and let it sit for 40 minutes. While the dough is resting, start working on the Indian samosas filling.

Step 2

Boil the potatoes until soft. Peel and mash. Set them aside.
Heat about two tablespoons of oil in a skillet on medium flame. Once the oil is hot, add cumin seeds, fennel seeds, and crushed coriander seeds. Let the seeds sizzle for a few seconds, and then stir in the chopped ginger, chopped green chili, and Cook the mixture for about one minute.
For delicious Indian samosas filling, stir in the mashed potatoes and green peas to the seasonings. Combine them well until everything is incorporated. Add in the coriander powder, garam masala, amchur, red chili powder, and salt. Once the mixture is well combined, remove the pan from the heat and let it cool.

Step 3

On your work surface, knead the dough for two minutes. Then divide the Indian samosas dough into seven even parts of around 60 grams each. Start working on one piece of the dough. Keep the remaining balls covered with a moist towel to prevent them from drying out. Roll the dough ball into a circle around 7-inches (17 cm) in diameter and cut it into two parts. Take one piece and rub water on the straight edge. You can mix some flour with the water and create perfect glue.

Step 4

Bring the two ends of the straight edge together and pinch them to form a nice cone. Pinch the pointed ends to make perfect Indian samosas cones. Now fill the samosas cone with around two tablespoons of the potato filling. You do not want to overfill the samosas. Use the flour glue to seal the cone. Pinch the opposite side. Again, pinch the edges and seal the samosas completely. Your homemade samosas are ready!

Step 5

Repeat the same steps with the remaining dough. Please note that you must keep the filled Indian samosas covered with a moist cloth while rolling and filling others. This amazing Indian samosas recipe gives you about 14 delicious samosas.

Step 6

When your perfect Indian samosas are ready, heat the oil in a kadal on low heat. Drop a little piece of dough in the oil. If it comes up to the surface in a few seconds, the oil is ready. Put the homemade samosas in the heated oil. Fry them on low heat. After ten minutes, the Indian samosas will become firm and light brown. At this point, you need to increase the heat and fry them until nicely browned. Do not overcrowd the kadal. It is better to fry 3-4 Indian samosas at a time. Once you have finished one batch, lower the heat again and then add the second batch.
Place the amazing homemade Indian samosas on your serving plate and enjoy it with your favorite dip. These hot samosas will taste fabulous with cilantro chutney or sweet tamarind chutney.

Cooking Notes

Do not fry the Indian samosas on high heat. High heat causes them to be uncooked. If you see bubbles on the surface, the oil temperature is hot enough. 

If you do not like green peas, you can skip them. 

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