Samosa is a popular Indian delicacy that is adored by people all over the world. This triangle-shaped, deep-fried pastry is the ideal treat for tea time or as an appetiser during gatherings since it is packed with a flavorful blend of potatoes, peas, and spices. We’ll guide you through the process of making your own delectable samosas at home in this blog. So don your chef hat and prepare for a gourmet adventure!
SAMOSA
Equipment
- Mixing bowl
- Rolling Pin
- Deep Pan or Kadai
- Slotted Spoon
- Kitchen Knife
- Cutting board
- Measuring cups and spoons
- Paper towels
- Damp Cloth
- Stovetop or Induction Cooktop
Ingredients
For the dough:
- 2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons oil
- 1/2 cup water
For the filling:
- 2 large potatoes, boiled and mashed
- 1/2 cup peas
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, finely chopped
- Vegetable oil for frying
Instructions
Making the dough:
- Combine the salt and all-purpose flour in a mixing basin.
- When the mixture resembles breadcrumbs, add the oil and thoroughly combine.
- To get a smooth dough, gradually add water and knead it in.
- Allow the dough to rest for 15 to 20 minutes while it is covered with a moist towel.
Preparing the filling:
- In a pan, heat a tablespoon of oil over medium heat.
- Add the cumin seeds and let them puff up.
- Add grated ginger, green chilies, and chopped onions. Onions should be sautéed until transparent.
- Peas should be added and cooked for a little time until soft.
- Add salt, coriander powder, red chilli powder, garam masala, and mashed potatoes at this point. Mix thoroughly.
- Stirring continually, cook the mixture for two to three minutes.
- Garnish with freshly cut coriander leaves after turning off the heat. The filling should cool.
Assembling the samosas:
- Create tiny, equal-sized dough balls.
- Each ball should be formed into a thin, 6 inch long oval shape.
- The oval is divided in half to form two semicircles.
- One semicircle should be used. Wet the straight edge with water, then fold it into a cone.
- 1-2 teaspoons of the potato-pea filling should be added to the cone, allowing some room at the top.
- Seal the samosa by firmly pushing the edges together after moistening the open edge.
- With the remaining dough and filling, repeat the procedure.
Frying the samosas:
- Over medium heat, warm the oil in a large skillet or kadai.
- Slide a few samosas into the hot oil once it has heated up slightly.
- Fry them until they are golden brown and crispy on medium heat. Make sure they are cooked on both sides equally.
- Using a slotted spoon, remove the cooked samosas and set them on a platter covered with paper towels to soak any extra oil.
- For the remaining samosas, repeat the frying procedure.
Serving:
- With tamarind chutney, mint chutney, or tomato ketchup, serve the hot, crispy samosas.
- To enjoy them to their fullest, serve them with a hot beverage like coffee or tea.
Video
Notes
Tips for Making Samosas:
- Keep the dough covered: To keep the dough from drying out while it is being prepared, be sure to wrap it in plastic wrap or a moist towel.
- Rest the dough: After kneading, the dough will be simpler to spread out and produce a flakier crust if it is given 15-20 minutes to rest.
- Properly seal the samosas: To prevent the contents from pouring out while the samosas are being fried, be sure to cover the edges of the samosas securely with water.
- Maintain the oil temperature: To guarantee consistent cooking and a crispy texture, fry the samosas in oil that has been heated to the proper temperature (about 350°F or 180°C). To keep the temperature constant during the frying process, adjust the heat as necessary.
- Fry in tiny batches: When frying the samosas, try not to crowd the pan. Fry them in small batches to ensure consistent cooking and optimum heat distribution.
- Drain excess oil: After being cooked, the samosas should be placed on a platter lined with paper towels to absorb any extra oil and keep them crisp.
Precautions:
- Exercise caution when frying: Hot oil might burn you, so take extra care when frying the samosas. To reduce the chance of oil splatters, lower and remove the samosas from the oil using a slotted spoon or a spider strainer.
- Handle the dough gently: Using gentle handling techniques can help you prevent ripping or misshaping the dough as you roll it out and shape the samosas.
- Let the filling cool: Let the filling cool before using it to fill the samosas. Make sure the potato-pea filling is totally cooled before using it. This will reduce the chance of the dough becoming wet and making it simpler to handle and seal the samosas.
- Be aware of food allergies and restrictions: If you or anybody else you’re cooking for has allergies or dietary needs, double-check the ingredients and adjust as necessary.
- Practice good hygiene: Maintain cleanliness in your kitchen and wash your hands completely before beginning to cook as part of proper hygiene. By doing so, food safety is ensured and the spread of microorganisms is stopped.
History of Samosa
It is possible to trace the origins of samosas back several centuries to the Middle East and Central Asia. Since several regions have their own variants and claims to the birth of this well-known snack, the precise origins of samosas are a topic of contention.
According to one version, traders from Central Asia brought samosas to the Indian subcontinent in the 13th century during the Delhi Sultanate. These merchants introduced to the area a packed pastry known as “samosa” (derived from the Persian word “sanbosag”). Samosas gained popularity throughout time and were modified to accommodate regional flavours and ingredients.
Samosas became a staple of Indian cuisine and achieved considerable appeal in India. Since the Mughal emperors and nobles were known for their enjoyment of fatty and delicious dishes, they were especially popular at that time. Samosas were frequently served at Mughal courts and assimilated into the regional cuisines of India.
Through commerce and migration, samosas also spread to other regions of the world. With their own changes and adaptations, they gained popularity in a number of Middle Eastern, African, and Southeast Asian nations.
Samosas are now consumed all throughout the world, both in its original shape and with imaginative fillings and flavours. They are typically offered as appetisers or snacks on special events and festivals in Indian restaurants, as well as at street food stands and homes.
Samosas have remained popular over time because to their delectable flavour and adaptability, making it a treasured snack enjoyed by people from all countries and backgrounds.
Frequently Asked Questions –
Is it possible to prepare samosas in advance and reheat them?
A: It is possible to prepare samosas in advance and reheat them. After being fried, let the samosas cool fully before storing them for up to two days in the refrigerator in an airtight container. When you’re ready to serve, preheat the oven to 350°F (175°C), put the samosas on a baking sheet, and bake for 10 to 15 minutes, or until crispy and cooked through.
Can I bake samosas rather than fry them?
A: Yes, baking samosas is a healthier alternative to frying them. Samosas should be placed on a baking pan, brushed with oil or melted butter, and heated to 375°F (190°C) in the oven. Bake the samosas for 20 to 25 minutes, or until they are crispy and golden brown.
How can I make samosas without gluten?
A: You can use gluten-free flour blends, alternative flours like rice flour, chickpea flour (besan), or a combination of gluten-free flours to make gluten-free samosas. Make sure that the filling and any other components used in the dough are gluten-free. If you suffer from celiac disease or a severe gluten intolerance, be cautious of cross-contamination.
Do samosas freeze well?
A: Before frying samosas, they can really be frozen. The samosas should be assembled, put on a baking sheet covered with parchment paper, and then frozen until solid. The frozen samosas can then be transferred to a freezer-safe bag or container and kept there for up to three months. When you’re ready to fry them, defrost them in the fridge overnight and fry them as directed in the recipe.
What sauces are good for dipping samosas in?
A: Various dipping sauces go nicely with samosas. Popular choices include tomato ketchup, mint chutney, coriander chutney, mango chutney, tamarind chutney, and even mint chutney. These sauces offer a harmonious combination of acidic, sweet, and spicy flavours that go well with the savoury samosas.
Can I change the samosas’ filling?
A: The stuffing of samosas can be changed to suit your tastes. While potatoes and peas are the traditional filler, you may also include spinach, carrots or corn. For non-vegetarian choices, you can also add cooked chicken, minced beef, or paneer (Indian cottage cheese).
When customising the filling, keep in mind that cooking durations and component quantities may differ; make the necessary adjustments to ensure the samosas cook properly.
