Samosa Recipe

Samosa Recipe

Samosa is one of the best Indian snacks ever! That is why most of us love it. If you are not Indian and have eaten them at any Indian restaurant I know most of you already are in love with the flaky pastry filled with spicy stuffing. Samosa is tasty but one major thing that keeps most of us away from samosa is oil. But the baked samosa recipe I am showing you today will enable you to make samosa without too much oil. Samosa is so popular that it will be hard to find someone in this universe who is not familiar with them. Though Samosa does not need any introduction, still let me give it a try. Samosa is a deep-fried savory pastry filled with savory fillings such as potato mixture, lentils, or meat. Dough for samosa crust dough is usually made of all-purpose flour. Samosa tastes best when served hot with fresh cilantro mint green chutney and sweet & sour tamarind chutney.

Ingredients:

• 500 gm all-purpose flour

• 4 boiled potato

• salt as required

• 1/2 teaspoon turmeric

• 1/2 teaspoon garam masala powder

• 1/2 teaspoon sugar

• 1/2 teaspoon carom seeds

• 1/2 cup peas

• 1/2 teaspoon red chili powder

• 1/2 teaspoon kasoori methi powder

• 1/2 teaspoon chaat masala powder

For The Main Dish

• 4 tablespoon ghee

Recipe:

• Step 1 Knead the dough

  To prepare this easy recipe, take a dough kneading plate and add all-purpose flour to it. Add a little salt and water and knead a fine dough of it. Once done, keep the dough aside to rest for 30 minutes.

• Step 2 Prepare the potato filling

  Now, put a kadhai over medium flame and heat a little oil in it. When the oil is hot enough, add boiled & mashed potatoes along with all the spices - red chili powder, turmeric, salt to taste, kasoori methi powder, garam masala powder, chaat masala powder, and a little sugar. Mix well and then add peas to it. Stir fry for 2-3 minutes. Once done, transfer to a bowl and keep aside until required.

• Step 3 Make roti and cut into a triangular shape

  Pinch a little dough and roll it into a thin roti. Cut this in half and fold it into a cone-like shape. Add potato masala in this cone and seal it using a little water. Let the samosas dry for 30 minutes.

• Step 4 Fry the samosas

  Once dried, put a kadhai over medium flame and when the oil is hot enough, fry the samosas for till golden brown and properly fried. Serve with tamarind and green chutney.