A samosa is a fried pie with a filling, such as spiced potatoes, vegetables, cheese, meat, or lentils. Samosa is a famous snack In Pakistan and India. It is widely sold in Markets and canteens. Samosa is an essential part of any snacks party and especially to Iftaar in the holy month of Ramadan. In this recipe, we have included a very tasty crispy and spicy potato Samosa recipe   

Ingredients to Make Samosa Dough:

1. Flour (Maida all-purpose) (2 cups)

2. Ajwain, carom seeds (1 tsp)

3. Salt (¼ tsp)

4. Oil (4 tbsp)

5. Water (to mix the dough) (half cup)

 Ingredients to Make Samosa Filling:

7. Medium potatoes (3-4)

8. Oil (2 tbsp)

9. Cumin seeds (1 tsp)

11. Crushed Coriander seeds (1 tsp)

13. Green chili (1 chopped)

14. Coriander powder (1 tsp)

15. Red chili powder (1 tsp)

16. Salt (to taste)

17. Mint leaves (10 -15)

18. Coriander Leaves (2 tbsp chopped)

17. Oil, for deep frying

Method For preparing samosa dough:

Start by making the samosa dough. To a large bowl, add flour, ajwain, salt and mix well. Add the oil and then start mixing with your fingers.

 Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes; you don’t want to rush this step.

 Press some flour between your palm means oil is enough and well incorporated. Now, start adding water, little by little and mix to form a stiff dough.

 Don’t overwork the dough; the dough should not be too soft. Cover the dough with a moist cloth and let it rest for 40 minutes. You can soak a paper towel in water and then squeeze out all the water and then cover the dough with that.

While the dough is resting, start working on the filling.

Note: You can also take ready samosa Patti or ready roll sheets from the market.

How to Make the filling for Samosa?

Boil potatoes until done. Peel the skin and then mash the potatoes. Set aside.

 Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and crushed coriander seeds. Let the seeds sizzle for a few seconds. Add the boiled & mashed potatoes

 Mix everything together.  Use a potato masher to combine the spices and seasonings well with the potatoes. Add the coriander powder, red chili powder, and salt.

Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts. Roll one dough ball into a circle-oval kind of shape and then cut it into two parts. Take one part and apply water on the straight edge/side. Now bring the two ends of the straight edge together and pinch them to form a cone. Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.

Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side to form a plate. Now pinch the edges and seal the samosa. Your samosa is now ready.

Method of Frying the Samosa:

Now heat oil in a pan/ Kadai on low heat. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds to come up to the surface. That means the oil is ready. Drop the shaped samosa into the oil.

Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. Once samosa gets light brown color drain them in a serving plate and serve hot with green sauce or ketchup.