Samosa – fried or baked savory snack with spicy filling. This samosa recipe has spicy potato filling with step by step instructions explaining how to shape.
In a wide mixing bowl, add the maida or all purpose flour, salt, ajwain,oil and baking soda.
Mix well and make sure you the oil is gets coated in the flour properly. This ensure crispy samosa.
Slowly drizzle water and mix the flour to form a stiff dough.
Do not add more than 2 tbsps of water at a time. Add water on required basis and I added less than ¼ cup only.
Knead the dough for couple of minutes and cover it with a damp cloth and let it sit for sometime.
Meanwhile we can prepare the filling.
Preparing the filling
Prep Work
Boil the potatoes in your preferred way either by microwaving them or pressure cooking them.
Let it cool and peel the skin and chop them roughly.
Chop the onions and cilantro.
If you are using frozen peas, thaw them or soak them into water for 15 minutes and make sure they in room temperature.
Procedure
Heat the kadai and add oil.
Once the oil is hot, add the cumin seeds. As they start to splutter, add the chopped onion.
Cook until the onion turns translucent.
Now add the peas and cook for two minutes.
Then add the dry masalas - Fennel seed powder, red chilly powder, chaat masala and salt.
Now mix them well and cook in medium flame until all water is evaporated.
At this stage, add the chopped potatoes and mix well. Ensure the potatoes are coated well the masala.
Cook in medium heat for about 5 minutes until light brown crust is formed.
Turn off the heat and sprinkle chopped cilantro and mixed well.
That’s it. The potato filling is ready.
Shaping the Samosas, Filling & Frying
Pinch a medium lemon sized ball from the dough and roll it in a elliptical shape.
Now cut them into two halves.
Using your finger tips, spread little water around the edges. This helps in sealing the samosas properly.
Bring the open edges to the middle as show in the image and press them together to form a cone.
Seal the tip of the cone and now fill the inside with 2 tbsps of potato filling.
Press the potato filling and make sure there is some space to bring the edges together.
Now slightly pinch or fold the edge as indicated in the picture and them bring the bottom edges together and seal them tightly.
The folding helps the samosas to stand and it acts like the vertebrae. :-) Here is the quick video of shaping and filling the samosas.
Now heat the oil for frying. Meanwhile follow the above steps and shape more samosas with the remaining dough.
Once the oil is hot, bring it to medium heat and slowly drop the samosa in the oil.
Fry it nicely until it is slightly brown in color and take it out and let it sit tissue paper to remove the excess oil.
I fried about 3 samosas in one batch. As samosa take comparatively longer time to fry, you might need to increase the heat to reheat the oil again.
That’s it. Yummy samosa are ready. Serve hot with your favorite sweet or green chutney or with ketchup.
Notes
While preparing the samosa dough, instead of oil you can add 2 tsps of ghee too. There are zillion potato filling recipes. I usually skip green chillies and also lemon juice. Also instead of garam masala, I add fennel powder and chaat masala. You can include garam masala too. Adjust the salt and spices as per you preference.