Crispy Samosa


Welcome to Foodillusions.Com, where we’re about to embark on a culinary adventure through the tantalizing world of Indian cuisine. Today, we’re diving into the delightful realm of Samosas – crispy, golden parcels filled with a symphony of flavors. Get ready to tantalize your taste buds and impress your friends and family with our easy-to-follow Samosa recipe.

Introduction to Samosas

crispy Samosas are a beloved snack and appetizer in Indian cuisine, loved for their crispy exterior and savory filling. These triangular delights originated in the Middle East before making their way to the Indian subcontinent, where they became an integral part of the culinary landscape. Whether enjoyed as a street food snack or served as an appetizer at festive gatherings, Samosas never fail to delight with their irresistible combination of textures and flavors.

History of Samosas

The history of Samosas can be traced back centuries to the Middle East, where they were known as “sambosas.” From there, they traveled along trade routes to the Indian subcontinent, where they underwent a culinary transformation to become the Samosas we know and love today. Originally filled with meat, spices, and vegetables, Samosas evolved over time to include a variety of fillings, catering to different tastes and dietary preferences. Today, they are enjoyed across the globe, each bite telling a story of cultural exchange and culinary innovation.

Content

Ingredients for Samosas

  • For the Dough:
    • All-purpose flour: 2 cups
    • Salt: 1/2 teaspoon
    • Carom seeds (ajwain): 1/2 teaspoon
    • Ghee or oil: 3 tablespoons
    • Water: 1/2 cup (approximately)
  • For the Filling:
    • Potatoes: 3 large, boiled and mashed
    • Green peas: 1/2 cup, boiled
    • Onion: 1, finely chopped
    • Green chilies: 2, finely chopped
    • Ginger: 1-inch piece, grated
    • Cumin seeds: 1 teaspoon
    • Coriander powder: 1 teaspoon
    • Garam masala powder: 1/2 teaspoon
    • Amchur (dry mango powder): 1/2 teaspoon
    • Salt: To taste
    • Fresh coriander leaves: 2 tablespoons, chopped
    • Oil: For frying

Equipment Needed

  • Rolling pin
  • Mixing bowl
  • Frying pan
  • Slotted spoon
  • Plate lined with paper towels

Instructions for Making Samosas

Preparation:

  1. In a mixing bowl, combine the all-purpose flour, salt, carom seeds, and ghee or oil. Rub the mixture between your palms until it resembles breadcrumbs.
 Crispy Samosa

  1. Gradually add water and knead into a smooth, firm dough.
Crispy Samosa

  1. Cover the dough with a damp cloth and let it rest for 30 minutes.
Crispy Samosa

Making the Filling:

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add chopped green chilies and grated ginger, and sauté for another minute.
Crispy Samosa

  1. Add mashed potatoes, boiled green peas, coriander powder, garam masala powder, amchur, salt, and chopped coriander leaves. Mix well and cook for 2-3 minutes. Remove from heat and let the filling cool completely.
Crispy Samosa

Assembling and Frying:

  1. Divide the dough into small lemon-sized balls. Roll each ball into a circle of about 6 inches in diameter.
Crispy Samosa

  1. Cut each circle in half to form semi-circles. Brush water along the straight edge of each semi-circle.
Crispy Samosa

  1. Fold each semi-circle into a cone shape, sealing the straight edge to form a triangle pocket.
Crispy Samosa

  1. Fill each cone with a spoonful of the potato filling, then seal the top edge tightly to enclose the filling.
Crispy Samosa

  1. Heat oil in a frying pan over medium heat.
Crispy Samosa

  1. Once the oil is hot, gently slide in the samosas, a few at a time, and fry until golden brown and crisp on all sides.
Crispy Samosa

  1. Using a slotted spoon, remove the fried samosas from the oil and place them on a plate lined with paper towels to drain excess oil.
Crispy Samosa

Serving:

  1. Serve hot and crispy samosas with your favorite chutney or dipping sauce.
  2. Enjoy as a snack, appetizer, or part of a delicious meal.
Crispy Samosa

Cost Breakdown for Samosas:

  • Potatoes, Green Peas, Onion: $3
  • Spices and Herbs: $2
  • All-purpose Flour, Oil: $1
  • Total Cost: $6

Preparation Time for Samosas:

  1. Dough Resting: 30 minutes
  2. Filling Preparation: 15 minutes
  3. Assembling and Frying: 30 minutes
  4. Total Time: 1 hour 15 minutes

Pro Tips for Perfect Samosas:

  1. Ensure the oil is hot but not smoking before frying the samosas to achieve a crispy texture.
  2. Seal the edges of the samosas tightly to prevent the filling from leaking during frying.
  3. You can customize the filling with your favorite ingredients such as minced meat, paneer, or lentils for variety.
  4. For a healthier option, you can bake the samosas in a preheated oven at 375°F (190°C) for 25-30 minutes until golden brown.

Storing Leftover Samosas:

Any leftover samosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer until heated through before serving.

Variations for Samosas:

  • Meat Samosas: Substitute boiled and minced meat (such as chicken or lamb) for the potato filling for a hearty option.
  • Vegetable Samosas: Experiment with different vegetable fillings such as spinach, cauliflower, or mixed vegetables for a nutritious twist.
  • Cheese Samosas: Add a slice of cheese along with the potato filling for a gooey, indulgent treat.

Pairing Suggestions for Samosas:

  • Mint Chutney: A refreshing condiment made with fresh mint leaves, cilantro, green chilies, and lemon juice.
  • Tamarind Chutney: A sweet and tangy sauce made from tamarind pulp, jaggery, and spices.
  • Masala Chai: A fragrant and spiced Indian tea that complements the savory flavors of samosas perfectly.

Conclusion – Samosas Unveiled!

With our foolproof recipe and expert tips, you’re now equipped to create crispy, golden samosas that will wow your taste buds and impress your guests. Whether enjoyed as a snack, appetizer, or part of a meal, samosas are sure to be a hit at any gathering. So roll up your sleeves, gather your ingredients, and let the culinary magic begin

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Crispy Samosa

Indulge in the irresistible crispiness of our samosas! These savory treats are perfectly fried to golden perfection, offering a burst of flavor in every bite.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine Indian
Servings 4 people
Calories 200 kcal

Equipment

  • Rolling pin
  • Mixing bowl
  • Frying pan
  • Slotted spoon
  • Plate lined with paper towels

Ingredients
  

  • 2 cup All-purpose flour:
  • 1/2 teaspoon Salt:
  • 1/2 teaspoon Carom seeds (ajwain)
  • 3 tablespoons Ghee or oil
  • 1/2 cup Water: (approximately
  • 3 large Potatoes boiled and mashed
  • 1/2 cup Green peas: boiled
  • 1 Onion: finely chopped
  • 2 Green chilies finely chopped
  • 1 inch piece Ginger grated
  • 1 teaspoon Cumin seeds:
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Amchur (dry mango powder
  • Salt To taste
  • 2 tablespoons Fresh coriander leaves chopped
  • Oil For frying

Instructions
 

  • Preparation:
  • In a mixing bowl, combine the all-purpose flour, salt, carom seeds, and ghee or oil. Rub the mixture between your palms until it resembles breadcrumbs.
  • Gradually add water and knead into a smooth, firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
  • Making the Filling:
  • Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  • Add chopped green chilies and grated ginger, and sauté for another minute.
  • Add mashed potatoes, boiled green peas, coriander powder, garam masala powder, amchur, salt, and chopped coriander leaves. Mix well and cook for 2-3 minutes. Remove from heat and let the filling cool completely.
  • Assembling and Frying:
  • Divide the dough into small lemon-sized balls. Roll each ball into a circle of about 6 inches in diameter.
  • Cut each circle in half to form semi-circles. Brush water along the straight edge of each semi-circle.
  • Fold each semi-circle into a cone shape, sealing the straight edge to form a triangle pocket.
  • Fill each cone with a spoonful of the potato filling, then seal the top edge tightly to enclose the filling.
  • Heat oil in a frying pan over medium heat. Once the oil is hot, gently slide in the samosas, a few at a time, and fry until golden brown and crisp on all sides.
  • Using a slotted spoon, remove the fried samosas from the oil and place them on a plate lined with paper towels to drain excess oil.
  • Serving
  • Serve hot and crispy samosas with your favorite chutney or dipping sauce.
  • Enjoy as a snack, appetizer, or part of a delicious meal.

Video

Notes

Special Notes for Crispy Samosa:
  1. Enjoy samosas in moderation as they are deep-fried and may be high in calories and fat.
  2. Opt for baked or air-fried versions for a healthier alternative.
  3. Be cautious of the filling ingredients for any dietary restrictions or allergies.
  4. Serve with chutney or yogurt for a delicious dipping experience.
  5. Best enjoyed fresh and hot for the ultimate crispy texture and flavor.
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FAQ

Q1: Can I freeze the assembled samosas before frying?

  • A: Yes, you can freeze the assembled samosas on a baking sheet until firm, then transfer them to a freezer bag for later use. Fry them directly from frozen, adding a few extra minutes to the frying time.

Q2: Can I use whole wheat flour instead of all-purpose flour for the dough?

  • A: Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be slightly different.

Q3: Can I bake the samosas instead of frying them?

  • A: Yes, you can bake the samosas in a preheated oven at 375°F (190°C) for 25-30 minutes until golden brown and crispy.

Q4: Can I make the samosa dough in advance?

  • A: Yes, you can prepare the samosa dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and shaping the samosas.

Q5: Can I reheat leftover samosas?

  • A: Yes, you can reheat leftover samosas in a toaster oven or air fryer until heated through. Avoid microwaving them, as it can make them soggy.