Samosa Recipe

Crispy Samosa Recipe, How to make delicious Samosa

by with No Comment IndianLatest RecipesRamadanRecipesSnacks

Learn how to make crispy and delicious samosa at home with this easy step-by-step samosa recipe. Filled with a tasty mixture of potatoes and peas, these samosas are perfect as a snack or appetizer. Follow this recipe for a satisfyingly crispy and flavorful snack

Crispy Samosa Recipe
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Crispy Samosa Recipe

Recipe by Tasty DripsCourse: SnacksCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

190

kcal

This crispy samosa recipe will teach you how to make the perfect snack for any occasion. The golden-brown crust is crispy and flaky, while the filling of mashed potatoes and green peas is flavorful and delicious. This easy-to-follow recipe provides step-by-step instructions to make the perfect homemade samosas that are sure to impress your family and friends. These vegetarian samosas are perfect as an appetizer, snack or party food and are great to be served with mint or tamarind chutney.

Ingredients

  • 1 cup all-purpose flour

  • 1/4 tsp carom seeds

  • 2 tbsp oil

  • 1/4 cup water

  • 1/2 cup boiled and mashed potatoes

  • 1/4 cup green peas

  • 1/2 tsp cumin seeds

  • 1/2 tsp grated ginger

  • 1 green chili, finely chopped

  • 1/2 tsp coriander powder

  • 1/4 tsp turmeric powder

  • 1/2 tsp garam masala powder

  • Salt to taste

  • Oil for deep frying

Directions

  • In a large mixing bowl, add 1 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp carom seeds, and 2 tbsp oil. Mix well.
  • Gradually add 1/4 cup water and knead the mixture into a smooth dough. Cover and let it rest for 15-20 minutes.
  • In a pan, heat 1 tbsp oil and add 1/2 tsp cumin seeds. Once they start to splutter, add 1/2 tsp grated ginger, 1 finely chopped green chili and 1/4 cup green peas. Cook for 2-3 minutes.
  • Add 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala powder, and salt to taste. Mix well.
  • Add 1/2 cup mashed potatoes and mix everything well. Cook for another 2-3 minutes and turn off the heat.
  • Divide the dough into 6 equal parts and roll each part into a thin oval shape.
  • Cut the oval in half, so you have two semi-circles.
  • Take one semi-circle and form it into a cone, sealing the edges with water.
  • Fill the cone with the potato and pea mixture and seal the open end with water.
  • Repeat with the remaining dough and filling to make 6 samosas.
  • Heat oil in a deep frying pan on medium heat.
  • Once the oil is hot, gently drop the samosas into the oil and fry until golden brown.
  • Remove the samosas from the oil and place them on a paper towel to absorb excess oil.
  • Serve hot with mint chutney or tamarind chutney.