For Indians samosa does not need any introduction.
Not only India but it is famous in many Asian countries and middle east.
Actually this item was originated in middle east and with the help of merchants it came into India. It is made with all-purpose flour, different spices, potato stuff, and after making the structure deep fried in oil.
Some people also use chicken keema or chicken along with potato stuff. Samosa is consider as a street food, but it also present in party, restaurant or in cafes.
And one more speciality about it , that it has no religion. Because it is also popular at the time of ramadan in different countries among the people of Muslim religion and preferred as Iftar snack.
But inspite of having so much popularity and so much delicious taste, many people hesitate to eat this item for health reasons as it is deep fried in oil.
But do not worry here is the recipe of making healthy samosa with potato stuff, you can use chicken keema too if you want.
- Some people made samosa with whole wheat flour (atta). But if you use wheat flour (atta) then you will get completely bad aroma. That is why, to get best result always use all-purpose flour (maida).
- The amount of oil must not be too high nor too less. If you add less oil to the flour then the samosas will hard. And if you use oil or ghee in high amount then it will be harmful for your health. Remember for 1 kilogram flour use 200 gram oil or ghee. So, be careful of that.
- Samosa dough need to be little hard as compare to Chapati/Roti dough. Use water as needed. If the dough becomes too much moisture then there will be tiny air pockets in the crust and you samosas will not be crunchy. During making of dough, if you add more water than need, the samosa will result oily crust.
- Rub the oil and flour together very well. It will help to make a flaky crust.
- The dough does not need kneading at first, it needs resting. Let it rest for sometime and after resting it need to be kneed for 5 minutes. But keep in mind not to over-knead it.
- The rolling must be appropriate. If you make it too thin, then it will break at the time of frying. If you make it too thick, then there will be problem in frying well.
- You can bake the samosa as many people do. But the fried samosas are best in taste and baked samosas cannot compete with fried samosas. But if want to make it baked then use ready-made frozen puff pastry sheets
- Ratings: 4.5/5
- Preparing Time: 30 m
- Cooking Time: 40 m
- Total Time: 1 h 10 m
For potato stuff: –
- 4 potatoes (approx 500 gram) boiled.
- 1/2 cup green peas (boiled or frozen)
- Oil or ghee 1 tablespoon
- Ginger (minced or paste) 1 tablespoon
- Finely chopped Cilantro (coriander leaves) 4 tablespoon
- Chopped green chilies 1 or 2 (optional)
- Pinch of hing (optional)
- 5 chopped cashew (optional)
- 1 teaspoon lemon juice.
- Pinch of chaat masala/amchur powder
- Salt to taste or 1 teaspoon
For samosa covering: –
- All-purpose flour (maida) 250 gram.
- Water 1/4 cup (add 1 or 2 tablespoon if required)
- Pinch of salt (3/4 teaspoon)
- 1/2 teaspoon ajwain (carom seeds)
- 60 ml oil or ghee(melted)
- Garam Masala 1 teaspoon.
- Cumin (jeera) 3/4 teaspoon
- Red chili powder 3/4 teaspoon
- Cumin powder 1/2 teaspoon
Potato stuff making: –
- At first, wash and boil potatoes in pressure cooker or in a pot for 5 to 10 minutes. After boiling let them cool and crumble them.
- Now place a plan on gas, heat it. The potatoes should not turn mushy.
- Then add little oil in it, then add cumin seeds (jeera). Let them crackle. Then add minced ginger, green chili and saute for sometime. You will see a nice aroma will come out.
- Then add pinch of hing, and cashew(optional). Saute and let the nuts golden brown. Add spices powders (red chili powder, garam masala, chaat masala or amchur powder. Saute for approx 20 seconds.
- Then add green peas and saute again for 2 minutes. After 2 minutes add boiled potatoes and salt to taste and saute again for 2 minute. You will able to see the potatoes will blend well with all spice powders.
- Then add cilantro(coriander leavers). Switch off the stove and keep it aside for cooling. At this stage add lemon juice.
Making of Samosa Covering: –
- Always try to use all-purpose flour (maida). Many people try to make it with wheat flour (atta). But with the atta you will not satisfied. For best results always use all-purpose flour (maida). I am using it too. But there are people who do not like maida due to health reasons, they can use atta. But for them my best suggestion will be to use half atta, half maida.
- In a bowl take All-purposed flour (maida), then add ajwain (carom seeds), oil/ghee. Mix it well, rub with the help of your palms.
- Then add water little by little. By gently kneading make a dough.
- The dough must be little hard and not sticky.
- After making the dough keep it aside for 20 minutes.
- Those who want to make it bake, they should use ready-made frozen puff pastry sheets, and by cutting this they should make covering.
Final making: –
- After resting it for 20 minutes knead again for 2 or 3 minutes. Then make 4 to 5 equal balls by this.
- Now oil well the rolling board and rolling pin, then place a ball and roll it to a overshared even layer. It should be slightly thick as compare to Chapati/Roti.
- Now with the help of knife or cutter cut it into two equal pars. Now slightly roll again both the parts. Apply water to the edge with the help of your finger.
- Now make a cone shape add fill the potato masala it it, press down with the help of tiny spoon.
- Now stick the edge well. Do same with all of the balls.
Deep Frying: –
- Heat a pan and add oil in it. The oil should be medium hot, not like smoky hot.
- Set the flame medium high. Then gently slide samosa one by one slowly.
- You will able to see, very tiny bubble will rise slowly. Instead of frying all of them at a time.
- It will be better for you to fry 2-3 at a time. Let them fry for sometime. Stir occasionally and let them golden in color.
- When they will turn golden in color take them out and drain on a tissue.
- Do same with the next batch, but reduce the temperature completely low flame.
People who want to make it bake, preheat the oven at 170 C – 180 C for about 20 minute. Brush oil well on them and place it on it. Bake them for about 30 minutes.
Your delicious samosa is ready to serve.
At the time of boiling potatoes should not be soggy but it should be fully cooked. If you are boiling in pressure cooker then cook until 3-4 whistles and if you are boiling in instant pot then cook for 8-10 minutes.
- Energy:91 cal
- Protein:1.4 g
- Carbohydrates:7.9 g
- Fiber:1.6 g
- Fat:6 g
- Cholesterol:0 mg