Mouthwatering samosa is a very famous Indian street snack. Samosas are prepared using all purpose flour and spiced potato fillings. It tastes great with mint-coriander and tamarind chutney. Everyone loves samosa. You can enjoy it with a cup of tea.
Ingredients
For Filling
- 4 medium size Potatoes boiled and mashed
- 3 tsp Oil
- 1 tsp Fennel seeds
- 1/4 tsp Carom seeds
- 1/4 cup Peas
- 1 tbsp Coriander seeds crushed and roasted
- 2 tsp Coriander powder
- 2 tsp Cumin powder
- 1 tsp Red chili powder or as per your taste
- 1 tsp Amchoor powder
- 1/4 tsp Turmeric powder
- 2 tsp Chaat masala powder
- 2 tsp Coriander and mint chutney or mint powder
- 1/3 cup Fresh coriander leave chopped
- 2 tbsp Raisins and cashew nuts Chopped (optional)
- Salt to taste
For Dough
- 2 cup All purpose flour
- 1/4 tsp Carom seeds
- 4 tbsp Butter or ghee
- 3 tbsp Rava
- 1/2 tsp Salt or to taste
- 1/3 cup cold water approximately
Instructions
For Filling
- Clean and boil the potatoes in cooker in water for 2-3 whistle. Once its done, immediately, remove boiled potatoes from boiling water. Let it cool down. Once its cool down, peel the potatoes and mashed it using potato masher. Keep aside.
- Heat oil in a pan, add fennel seeds, carom seeds, when it gets slightly golden color. Add peas and little salt, saute till peas gets tender.
- Add coriander-cumin powder, chili powder, amchoor powder, turmeric powder, crushed coriander seeds, chaat masala powder. Saute it for one minute at low to medium heat.
- Add coriander & mint chutney and salt to taste, mix it well. Turn off the heat.
- Add boiled mashed potatoes, chopped coriander leaves and nuts.
- Mix it very well. Let it cool.
For Dough
- In a mixing bowl, add flour, salt, butter or ghee, carom seeds and rava.
- Mix it using hand very well till dough gets crumble texture after mixing.
- Add little by little water and make a medium soft dough. Cover it and keep it aside for a 15 min.
- Take a equal size of dough and make a small size balls. In a small bowl, take 3 tsp all purpose flour and 5 tsp water, mix it and keep it aside for sticking the samosa edges.
- Take a dough ball and dust with dry flour and roll it in oval shape. Apply some flour liquid along the edges. Cut in a center.
- Take one part on hand, fold it at the center of the straight edge and join the straight edges by overlapping to make a cone shape. Fill 2 tbsp potato mixture and seal the top edges.
- Make all samosa following the same processes. Cover with wet clean cloth. Keep it aside.
For Frying
- Heat oil in a deep pan at high to medium heat. Once oil gets hot enough bring the temperature at low to medium heat.
- Fry the samosa from both sides till it is a golden color.
- Place the fried samosa on kitchen towel.
- Hot samosas are ready to be served. Serve it as appetizer with sweet chutney and green chutney.
Recipe Notes
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