Samosas, those delectable triangular parcels of joy, have captured hearts and taste buds around the world. Originating in India, these savory pastries have become a beloved snack and appetizer with countless variations to suit every palate. In this blog, we’ll dive into the culinary world of samosas and share a step-by-step recipe to make these crispy, flavor-packed treats in the comfort of your own kitchen. Get ready to embark on a flavorful journey with our homemade samosa recipe.
Ingredients You’ll Need:
Before we dive into the cooking process, let’s gather all the ingredients you’ll need for the samosa filling and the pastry:
For the Samosa Filling:
2 cups of boiled and mashed potatoes (about 3-4 medium-sized potatoes)
1 cup of boiled and diced mixed vegetables (peas, carrots, and green beans work well)
1 small onion, finely chopped
2-3 green chilies, finely chopped (adjust to your spice preference)
1 teaspoon of cumin seeds
1 teaspoon of garam masala
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
Salt, to taste
2 tablespoons of oil for sautéing
For the Samosa Pastry:
2 cups of all-purpose flour (maida)
4 tablespoons of oil or ghee (clarified butter)
A pinch of salt
Cold water, as needed
Preparing the Samosa Filling:
Heat oil in a pan on medium heat. Add cumin seeds and allow them to crackle.
Add chopped onions and green chilies. Sauté until the onions turn translucent.
Stir in the garam masala, coriander powder, turmeric powder, and salt. Mix well.
Add the boiled and mashed potatoes and diced mixed vegetables. Stir and cook for a few minutes until the mixture is well combined and fragrant. Take it off the heat and allow it to cool.
Making the Samosa Pastry:
In a mixing bowl, combine the all-purpose flour, a pinch of salt, and the oil or ghee.
Gradually add cold water and knead the mixture into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
Shaping and Filling the Samosas:
Split the dough into equal portions and shape each into a smooth ball.
Roll out each ball into a thin oval or circle, about 6-7 inches in diameter.
Slice each circle in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edge with a little water. This forms a space for the filling.
Fill the cone with the prepared potato and vegetable mixture, making sure not to overstuff it.
Seal the open edge of the cone to form a triangular samosa. Press the edges firmly to ensure they are sealed well.
Frying the Samosas:
Warm the oil in a deep frying pan or pot over medium heat. To check if the oil is ready, drop a small piece of dough into it; if it sizzles and rises to the surface, the oil is hot enough for frying.
Carefully slide the samosas into the hot oil, a few at a time, without overcrowding the pan.
Fry the samosas until they turn golden brown and crispy, turning them occasionally for even frying. This usually takes about 8-10 minutes.
Remove the fried samosas with a slotted spoon and place them on paper towels to drain excess oil.
Homemade samosas are a delightful treat that allows you to savor the irresistible combination of crispy pastry and flavorful filling. Whether you enjoy them as a snack, appetizer, or part of a meal, samosas are sure to please your taste buds and bring a taste of India to your home. With this step-by-step recipe, you can create these delectable triangular wonders and impress your family and friends with your culinary skills. So, roll up your sleeves, gather your ingredients, and embark on a journey of samosa-making joy!