Samosa Recipe

Samosa Making Recipe

Samosa is a tasty stuffed pastry, very common to Asian and South Asian households. Stuffed with potatoes, it is usually devoured with tea and coffee. Here is an easy to make 'Samosa Recipe' for all those who want to give it a try at home. I prepared it in one go, and now, whenever my taste buds start salivating for it, I get into kitchen and make it for myself. And yes, munching down it with some spicy or sweet chutney makes my whole day.Here, I am going to share samosa recipe with you. You can easily make them at with some practice. Indigenous to Asian and Middle-East countries, it is slowly catching popularity in other countries too.

My Samosa Eating Experience

I live in Delhi and can give anything for a hot and crispy samosa. I mean it. Here, samosas are relished mostly with green 'pudina' (mint) chutney and red-chilli sauce. The vendor fills it with lots of potatoes, chopped green chillies and coriander leaves. But one shop is my all-time favourite. I do not know if he adds magic to his samosas or what? They are very delicious. His samosas have almonds, cashew nuts, and raisins. Whenever I have to eat out, me & my friends visit his shop.

I stayed in Mumbai for three years, and whenever my taste buds would pine for a samosa, I used to buy two or three from some famous shops there. Unlike Delhi, the samosas in Mumbai taste quiet different. They have a special tinge to them that makes them somewhat sour. Though I did not like them in beginning, later I developed taste for them. But, they are not as delicious as they are in Delhi.

I had never imagined that I could expect a samosa in a city like Toronto. It had been a month or two of my stay there before I got that craving for samosa again. Now what to do? Obviously, people did not know it by name. My sister, who had already been living there, suggested to me to visit a special shopping mall. It was a journey of two hours, one side. But it was not for my favourite dish, I would have never gone. In shop, she picked 3 packets of preserved samosas. All we had to do was to warm them at home. I must say, they did not taste bad. And they had vegetable stuffing. I enjoyed them.

Ingredients Used in its Making

What goes in it?

Before sharing the samosa making recipe with you, we get to know about all its ingredients. The following ingredients are for the outer cover of a samosa:

Maida (finely grounded wheat flour, bleached and refined)

3-4 teaspoons butter or oil, whichever you prefer

Salt to taste

A bowl of water

Carom seeds (15-20)

The following ingredients are used for the filling part. The main stuffing is of potato, though people also use other things to fill samosas. It is all up to your taste:

5-6 Potatoes

Half a teaspoonful of coriander powder

Half a bowl of peas

A teaspoonful red chilli powder

Salt to taste

Raisins, cashew nuts (cut to small pieces)

Grated ginger (a small piece)

A pinch each of mango powder and fenugreek powder

If you are a non-vegetarian, you can replace typical potato stuffing with minced meat, fish, chicken etc. There can also be the variation in filling styles. You can skip the potato filling altogether and replace it with a mix of onions, cabbage, peas, and carrots. Some people prefer to eat samosa with mashed chickpea filling; such a style is common in Middle East countries, especially Israel.

Making Mixture and Rolling Maida

Boil potatoes and macerate them. Add salt, cumin seeds, grated ginger, fenugreek powder, and mango powder. Mix the entire ingredients. Make a uniform mass of it by adding water and molding it repeatedly.The next step in samosa recipe is that of filling it. Add the potato filling to the cone that is just prepared. Now, close the cone by bringing the upper sides together. With thumbs, press the seam gently to prevent the material from coming out.

The next step in my samosa-making recipe is rolling the maida dough. Taking a little dough, roll into the shape of a ball. With the rolling pin, start rolling it on a flat surface. Initially, it was tricky for me, but later on, I became perfect in rolling and making a circle. Now, with a knife, cut the rolled piece into two semicircular halves. Apply a little oil over the two ends of each half. Take one half; lift it from one end; and place it gently over the other end. Press the joint a bit. This forms the basic triangular shape of samosa. And it is now ready for filling.

Filling and Frying

The next step in samosa recipe is that of filling it. Add the mashed potato filling into the cone that is just prepared, but do not overfill. Now, close the cone by bringing the upper sides together. With thumbs, press the seam gently to prevent the stuff from coming out.

Heat oil in a pan and then, wait until it becomes hot enough for frying samosas. Gently pick one stuffed samosa and place it into the oil. Let it fry till it becomes golden brown and seems cooked from both the sides. Now, take it down from the pan, and place it over a paper napkin. Repeat the process with other samosas. If oil becomes overheated, slow down the gas a bit. Samosas are now ready to be eaten.

Rolling Pin

Now a few words about the rolling pin.Selecting a rolling pin can be tricky. I have tried many types, but I like the non-stick rolling one the best. The marble one is heavy but is durable. Wooden one is difficult to clean.If you do not intend to make samosas at home, buy a pack from market, it is what I do most of the times when I feel lethargic. There are several brands available in market, which has different types of stuffing. Choose the best one for you.

Do not overfry them, it mars their taste. Let the boiled potataoes cool down a bit after they get boiled.