Irresistible Samosa Recipe: Crispy Flavors from My Kitchen
This samosa recipe captures the authentic flavors of India, offering a deliciously crispy snack that’s a must-try for any gathering.
Equipment
- Mixing bowl
- pan for frying
- Air fryer
- pot for boiling
- - Grater
- - Knife
- Cutting board
Ingredients
Dough Ingredients
- 2 cups Maida (All-Purpose Flour) Can substitute with whole wheat flour.
- 1 cup Sooji (Semolina) Enhances crispiness.
- 1 tsp Kosher Salt Regular salt can be used.
- 1 tsp Ajwain Seeds (Carom Seeds) Can be omitted.
- 4 tbsp Melted Ghee Can substitute with oil.
- as needed cups Water Adjust for desired dough consistency.
Filling Ingredients
- 3 medium Red Potatoes Alternates: russet or Yukon gold.
- 1 cup Green Peas Optional.
- 1 tbsp Spices (Hing, Coriander, Cumin, Fennel, Turmeric, Red Chili Powder, Garam Masala) Essential for flavor.
- 2 nos Minced Green Chilies
- 1 tbsp Grated Ginger
- 2 tbsp Chopped Cilantro
- 1 tbsp Lemon Juice
- 1 tbsp Kasoori Methi (Dried Fenugreek Leaves) Optional.
Frying Ingredients
- as needed cups Oil for Frying Any neutral oil.
Serving Ingredients
- 1 cup Cilantro Mint Chutney For serving.
- 1 cup Tamarind Chutney For serving.
Instructions
Making the Samosas
- In a bowl, combine maida, sooji, salt, and ajwain. Rub in melted ghee until it resembles coarse crumbs. Gradually add water to form a firm dough. Cover and rest for 20 minutes.
- Steam and cool the red potatoes, then dice them. Dry roast the spices, grind them, and sauté with oil, hing, turmeric, ginger, and green chilies. Mix in the potatoes, salt, and spices; mash lightly. Cool before adding cilantro, kasoori methi, and lemon juice.
- Divide the dough into portions, roll each into ovals, cut in half, and shape into cones filling with the potato mixture. Seal the edges tightly.
- Deep fry by heating oil in a pan and frying the samosas until golden brown; drain on a wire rack. Alternatively, air fry at 350°F for 15-20 minutes, flipping halfway.
Notes
Allow the filling to cool before assembling to prevent the dough from tearing. Serve with chutneys for added flavor.