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Samosa Recipe with Tips and Tricks

खस्ता समोसा बनाने के लिये खास 7 टिप्स । Samosa Recipe with Tips and Tricks

 

Samosa is a most loved snack of India. It is mostly enjoyed with varieties of dips and tea. Samosa has a crispier crust and soft stuffing which makes it’s every bite scrumptious. 

Here is step by step easy recipe to make Samosa with pictures and best tips. This recipe will surely help you to make Samosa perfectly.

Direction:

Getting Ready:

For the dough

Add a ½ tsp of salt, a ½ tsp of cumin seeds, a 1/2 teaspoon of carom seeds after crushing it, 1/4 cup of oil to the 2 cups of refined flour. 

Add less than a 1/2 cup water in intervals and knead the stiff dough. Knead the dough stiffer than the dough of Poori. 

Cover and keep the dough aside to set for 20-25 minutes.

For the stuffing

Boil, peel and mash 4 potatoes. 

Preheat a tbsp of oil in a pan. 

Add a tsp of grated ginger, 2 to 3 finely chopped green chillies and saute it. 

Add a ½ tsp of cumin powder to it and roast it. 

Add a ¼ cup of peas to it and saute it. 

Add a tbsp of water to it and cook for 2 minutes. 

Turn the flame to medium and add the mashed potatoes to it. 

Add a tsp of coriander powder, a 1/2 tsp of red chilli powder, a 1/2 tsp of mango powder, a 1/2 tsp of Garam Masala, 3/4 tsp of salt to it and roast while stirring it for 2 to 4 minutes.

After 4 minutes, add finely chopped green coriander to it. 

Switch off the flame and pour it in a bowl to cool down. 

To make Samosa 

Mash the dough after 20 minutes and divide the dough into the smaller sized lumps. 

Roll it into a round shaped ball and expand it vertically in an oval shaped dough. 

Flatten the dough from all the corners and flatten it thinly. 

 

Chop it into two equal halves from the centre.

Apply some water on its straight portion and press it using your finger along with your thumb. 

Give it a shape of a cone and keep it empty from the top. 

Stuff it with the stuffing but, do not stuff it extensively.

Apply water on its corner and stick the front portion with the back portion. 

Press to make it thinner and leave it to rest for half an hour. 

Preheat oil in wok after half an hour, the lesser heated oil is required to fry the Samosa.

Turn the flame to low and add the Samosa for frying. 

Fry on low flame for 5-6 minutes and do not touch them in the process. 

After frying them on low flame for 6 minutes, flip them. 

Turn the flame from low to medium and fry until they appear brown. 

Drain them out once they have fried and stopped ladle at the corner of wok so that extra oil moves back in it. 

The Samosa is ready to be served, serve it along with sweet tamarind dip and green coriander dip. 

Tips

1- Why do we add Moyan?

It helps to make the covering crispy and tasty.

2- How much quantity of Moyan is required?

If you have a cup of refined flour then, add 2 tablespoons of oil to it. For example: If you have 125 gms of refined flour then, add 30 gms of oil to it.

3- To avoid the formation of bubble over it, knead the stiffer dough and rest the dough for half or one hour after assembling to make it humid.

4- Firstly, fry it on the low flame for 5-6 minutes.

5- Why do Samosas become soggy?

Roast the stuffing well to make it dry otherwise, samosa become soggy.

6- Why does Samosa split?

There are two reasons for it, if you won’t seal it properly after applying water on it then, it might split while frying. Second thing is that, do not touch them with the ladle while frying in the beginning.

Suggestions

  • You can use any variety of oil for the Moyan.

Samosa Recipe with Tips and Tricks
Author: 
Recipe type: Snack
Cuisine: Indian
 
Samosa is a most loved snack of India. It is mostly enjoyed with varieties of dips and tea. Samosa has a crispier crust and soft stuffing which makes it's every bite scrumptious.
Ingredients
  • For the stuffing
  • Potato - 4 (400 gms) (boiled)
  • Green peas - ½ cup
  • Green coriander - 2 to 3 tbsp
  • Green chilli - 2 to 3 (finely chopped)
  • Ginger - 1 inch (grated)
  • Coriander powder - 1 tsp
  • Cumin Powder - ½ tsp
  • Mango powder - ¼ tsp
  • Red chilli powder - ½ tsp
  • Garam Masala - ½ tsp
  • Salt - ¾ tsp
  • Oil - for frying
  • For the dough
  • Refined Flour -2 cups (250 gms)
  • Carom seeds - ½ tsp
  • Oil - 4 tbsp (60 gms)
  • Salt - ½ tsp
Instructions
  1. For the dough
  2. - Take 2 cups of refined flour in a bowl, add a ½ teaspoon of salt, a ½ teaspoon of carom
  3. seeds after crushing it, ¼ cup of oil to it and mix all the ingredients well.
  4. - Add less than ½ cup water in intervals and knead the stiff dough. Knead the dough stiffer than the dough of Poori.
  5. - Cover and keep the dough aside to set for 20-25 minutes.
  6. For the stuffing
  7. - Take 4 boiled potatoes, peel and mash them.
  8. - Preheat a pan and add a tablespoon of oil in it.
  9. - Add a teaspoon of grated ginger, 2 to 3 finely chopped green chillies to it and saute it.
  10. - Add a ½ teaspoon of cumin powder to it and roast it along with the Masala mixture.
  11. - Add ¼ cup of peas to it and saute it.
  12. - Add a tablespoon of water to it and cook while covering it for 2 minutes.
  13. - The peas have become soft after 2 minutes.
  14. - Turn the flame to medium and add the mashed potatoes to it.
  15. - Add a teaspoon of coriander powder, a ½ teaspoon of red chilli powder, a ½ teaspoon of mango powder, a ½ teaspoon of Garam Masala, ¾ teaspoon of salt to it and roast while stirring it for 2 to 4 minutes.
  16. - After 4 minutes, add finely chopped green coriander to it.
  17. - Switch off the flame and pour it in a bowl to cool down.
  18. To make Samosa
  19. - Mash the dough after 20 minutes and divide the dough into the smaller sized lumps.
  20. - Roll it into a round shaped ball and expand it verticall in a oval shaped dough.
  21. - Flatten the dough from all the corners and flatten it thinly.
  22. - Chop it into the two equal halves from the center.
  23. - Apply some water on its straight portion and press it using your finger along with your thumb.
  24. - Give it a shape of cone and keep it empty from the top. Do not fil it extensively.
  25. - Apply water on its corner and stick the front portion with the back portion.
  26. - Press to make it thinner and leave it to rest for half an hour.
  27. - Preheat oil in wok after half an hour, the lesser heated oil is required to fry the Samosa.
  28. - Turn the flame to low and the Samosa to fry.
  29. - Fry on the low flame for 5-6 minutes and do not touch them in the process.
  30. - After frying them on the low flame for 6 minutes, flip them.
  31. - Turn the flame from low to medium and fry until they appear brown.
  32. - Drain them our once they have friedand stop the ladle on the corner of wok so that extra oil moves back in it.
  33. - Fry all the Samosas likewise.

 

 

 

 

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