Samosa
Samosa, a crispy and spicy deep fried snack that has an crisp and flaky outer layer made of maida and rich filling of mashed potato, peas and spices is a popular street food of India. It’s a favorite snack among people of all ages and generally served with masala tea and tamarind chutney as afternoon snack. The main thing about this snack is it can be prepared with one’s liking of perfect not too hot, tangy and spicy taste. Follow our step by step photo recipe to make this snack at home and don’t forget to read tips about double frying samosa (when making it for guests in advance).
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 12 pieces
| Ingredients For Outer Crisp Cover: |
| 1½ cups Maida Flour |
| 1 teaspoon Carom Seeds (ajwain) |
| 3 tablespoons Ghee/Oil |
| Salt to taste |
| Ingredients For Stuffing: |
| 3 medium Potatoes |
| 1/2 cup Green Peas (mutter) |
| 1/2 teaspoon Cumin Seeds (jeera) |
| 1 tablespoon Green Chilli-Ginger Paste |
| 1/2 teaspoon Red Chilli Powder (lal mirch) |
| 1 teaspoon Coriander Powder |
| 1/2 teaspoon Garam Masala Powder |
| 1 teaspoon Dry Mango Powder (aamchur)/ Lemon Juice |
| 1 teaspoon Fennel Seeds Powder (saunf powder) |
| 5-6 Mint Leaves, chopped, optional |
| 2 tablespoons finely chopped Coriander Leaves |
| Salt to taste |
| 2 tablespoons + for deep frying Oil |
Note:
You can use either fresh green peas or frozen green peas or dry peas according to the availability. If you are using frozen green peas, no need to boil them. If you are using fresh green peas, boil or steam them with potatoes. If you are using dry peas, soak them for 5-6 hours in water and then boil them.
Directions:
- Boil green peas and potatoes in salted water in a pressure cooker until soft. After boiling, transfer them to a colander to remove excess water. Peel the potatoes and lightly mash them or finely chop them.
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