Samosa - How to make the perfect Indian style snack

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.

Chop garlic, ginger, and green chili finely.

Dice the medium-sized onion.

Squeeze the juice from half of the lemon.

Coarsely chop coriander leaves.

Wash, peel, and boil the potatoes until soft but not mushy, then cut into small dice.

Heat 2 tbsp of ghee over medium heat in a pan.

Add chopped garlic and ginger, and sauté until aromatic, about half a minute.

Add 1 tsp of cumin seeds and sauté until fragrant, being careful not to burn them.

Add diced onions and sauté over low to medium heat for about 3 to 4 minutes until soft.

Add chopped green chili for flavor.

Season with chili powder, coriander powder, garam masala, and lemon juice.

Mix in the boiled potato and frozen green peas, season with salt, and add water to cook the potatoes.

Blend well until the mixture is slightly sticky and reasonably dry, then sprinkle with chopped coriander leaves and mix well.

Remove from heat and let the filling cool thoroughly.

Mix salt and all-purpose flour in a mixing bowl.

Add ghee to the flour and rub gently with fingertips until it resembles breadcrumbs.

Add water gradually, kneading until a firm, stiff, and non-sticky dough forms, then let it rest for 10 minutes.

Divide the dough into six equal portions and knead each portion for another minute.

Roll each portion into a ball and then roll out to form an oval about 8 to 6 inches.

Cut the dough crosswise into two for each samosa.

Apply water to the straight edge, fold both corners inward to form a cone, and pinch the tips to seal.

Fill the cone with potato stuffing, leaving about 1 cm clear from the circumference.

Apply water to the circumference and crimp the pastry to seal it.

Deep fry the samosas in vegetable oil over medium heat, avoiding disturbance for the first minute.

After one minute, stir gently and deep fry for about four minutes until they float to the top.

Increase heat to 175-180 degrees Celsius and continue frying until golden brown.

Remove with a wire mesh strainer or colander and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens