Plain Samosa | Popular Snack | Holi Special | Indian Cuisine by Indian Treasures

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes offer a different flavor and added nutrients.

peas

🥗Healthier: green beans

💰Cheaper: none

Green beans provide a similar texture and taste.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

Start by making the dough with 2 cups of all-purpose flour.

Add a handful of oil to the flour and mix well.

Gradually add water and knead the dough until smooth; let it rest covered for 20 minutes.

In a heavy-bottomed pan, heat 2 tablespoons of mustard oil until hot.

Add 1 tablespoon of cumin seeds and sauté until fragrant.

Add ginger paste and chopped green chilies; sauté until well combined.

Add boiled and mashed potatoes to the pan.

Mix in 1 tablespoon of coriander powder, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of black pepper powder, and 1 tablespoon of baking powder; stir well to combine.

Let the filling cool down before proceeding.

Divide the rested dough into small balls for medium-sized samosas.

Roll each ball into a thin circle and cut it in half to form two semi-circles.

Take one semi-circle, apply a mixture of flour and water on the edge, and fold it into a cone shape, sealing the edge.

Fill the cone with the potato filling and seal the open edge by pinching it together.

Repeat the process with the remaining dough and filling.

Heat oil in a deep frying pan over medium flame until hot.

Fry the samosas in batches until golden brown and crispy, about 5-7 minutes.

Remove the samosas and drain on paper towels before serving with green chutney and sweet tamarind chutney.

Cooking Techniques

Equipment Needed

Spice Level: