How I tried making SAMOSA THE EASY WAY

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer a healthier alternative with more vitamins.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide flavor with less heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic garam masala in flavor.

Boil potatoes until fork tender and peel them.

Break each potato using your fingers, avoiding a potato masher.

Heat 2 tbsp of oil over medium heat.

Add 1/2 tsp of cumin seeds to the hot oil.

Add 1/2 tsp of grated ginger to the pan.

Add 1/3 cup of thawed frozen green peas and stir briefly.

Add the boiled potatoes to the pan.

Add 1/2 tsp of turmeric powder, 1 tsp of salt, 1 tsp of ground cumin, 1/2 tsp of Kashmir chili powder, and 1 chopped green chili to the potatoes.

Add 2 tsp of chaat masala powder and stir everything on medium-low heat for a few minutes until moisture from the potatoes dries up.

Transfer the filling onto a plate and let it cool completely.

Thaw spring roll wrappers at room temperature and cover them with a damp cloth.

Make a glue by mixing 2 tbsp of flour with water until it reaches a running consistency.

Peel out a sheet of spring roll wrapper and cover the rest with a damp cloth.

Fill the wrapper with the potato filling, experimenting with the folding technique.

Use a brush to apply the flour paste to seal the wrapper.

Check all ends of the wrapper and seal any open ends with flour paste.

Optionally, shape and freeze the filled wrappers before frying.

Heat oil for deep frying, ensuring it is not too hot (look for slow, gentle bubbles when inserting a bamboo stick).

Fry the samosas on low heat, turning them from time to time until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens