Introduction

Indian snacks called samosas are crispy-fried and filled with spicy potato and peas. These flavor-filled, crispy, and flaky samosas are made with this recipe. Accompany these with either mint chutney or green chutney. You can also bake or air-fry these.

In North Indian cuisine, fried samosas are a widely consumed street food snack that are crispy and crunchy. They have a crust that resembles pastry, but inside are spicy, savory potatoes and green peas, making them a filling and appetizing snack. This detailed recipe guide will help you make the flakiest, tastiest, and nicest Punjabi or Aloo samosa at home!

Total Time

Preparation Time	30 mins
Cock Time	25 mins
Total Time	55 mins
Servings	10 Samosa

Ingredients

For Samosa Dough

• 2 cups (250 grams) of organic maida all-purpose flour
• 60 ml of melted ghee or ¼ cup of oil
• 6 tablespoons of water (¼ cup + 2 tbsp )
• ¾ teaspoon of carom seeds (ajwain)
• ¾ teaspoon of salt

For Potato filling

• 4 potatoes (500 grams)
• ½ cup frozen or cooked green peas
• 1 tablespoon of oil or ghee
• 1 tablespoon of pasted or minced ginger
• 1 to 2 chopped green chilies (optional)
• 1 pinch of asafoetida (hing) (optional)
• 4 tablespoons of finely chopped coriander leaves
• 1 teaspoon of lemon juice (or ½ tsp amchur or chaat masala)
• ½ teaspoon of salt (adjust to taste)

Spices

• ¾ teaspoon of cumin seeds
• ¾ to 1 teaspoon of garam masala
• One-fourth teaspoon of red chili powder (or to taste)
• ½ teaspoon of cumin powder
• ½ teaspoon of fennel powder (optional)

How To Make

1. Potatoes should be boiled just until tender but not mushy. You can boil them in a saucepan, steamer, or stovetop.
2. Instead of mashing them together, crumble them. Put aside.

Make Samosa Dough

1. In a mixing dish, stir together flour, oil, salt, and carom seeds.
2. To thoroughly mix the oil or ghee, rub the flour between your palms for two to three minutes.
3. Using your fingers, press down on a handful of flour. It must maintain its form and not crumble.
4. Gradually incorporate the water into the flour mixture until a stiff dough forms. The dough should be firm rather than mushy. For 25 to 30 minutes, cover it and let it rest.

Make Potato Filling

1. Heat some oil in a pan. Include cumin seeds.
2. Add the green chilies and ginger after they start to sear. Fry ginger for 30 to 60 seconds, or until it begins to smell delicious.
3. Add green peas next, and sauté for two minutes.
4. Include the fennel powder, cumin powder, garam masala, red chili powder, and optional chaat masala. Simmer for thirty seconds.
5. Add potatoes next, then season with salt. For two to three minutes, mix and sauté. After adding the coriander leaves, let it cool.
6. If necessary, taste and add additional salt. Add the lemon juice now if using it.

Make Samosa

1. Work the dough slightly by kneading it. Roll each of the five pieces into balls. Stack the dough.
2. After smearing the rolling surface, flatten a ball. Pour some oil on it.
3. Start rolling until you have an oval that is 8.5 inches long and 6.5 inches broad. It ought to be just the right thickness.
4. Split it in half. Two pieces equal two samosas. Gently roll it to thin out the edges if they are too thick.
5. Water should be applied to one portion’s straight edge (cut side first). Put the edges together to form a cone. Additionally, gently press down to close the cone from the inside.
6. Potato masala should be poured into the cone and pushed inside with your finger. Apply copious amounts of water to the remaining two edges.
7. Pinch the edges together to seal them together after bringing them together. Make a pleat on one side if you would rather make a standing samosa. Reposition the pleat and cinch the edges together to seal it.
8. Verify that the samosa has a tight closure. To stop them from drying, cover them with a cloth.

Deep Fry

1. Once you’ve prepared five samosas, start heating the oil to a medium temperature.
2. Oil must be slightly heated, but not scorching. When a piece of dough is thrown into the oil, it shouldn’t pop or rise right away. Rather, there should be little bubbles in the oil, and it will take some time for the dough to rise to the top. It’s the perfect temperature now.
3. As many samosas as you can gently add to the oil, then fry them for a few minutes (approximately 10 to 12 minutes) over a low temperature without stirring.
4. Turn the flame up to medium once the crust solidifies. Fry them until they are crispy and brown, then turn them over.
5. Prepare the remaining samosas while the first batch fries.
6. Take out and place on a sieve the golden-fried ones. Before you fried the second batch, let the oil to cool somewhat.
7. Samosas should be served with tomato sauce, sweet tamarind chutney, or mint chutney.

Bake Samosa in Oven

1. Adjust the oven temperature to 180 C, or 360 F, for about 20 minutes. After liberally brushing each samosa with oil, arrange them on a dish that has been ready. Bake these for thirty to forty minutes.

In the Air Fryer

1. Brush or mist your samosa with ghee or oil. Set your air fryer to 360°F for seven minutes, or 180°C if necessary.
2. After placing the samosas in the air fryer basket or tray, give them a minimum of one inch between them.
3. After 12 minutes of air fry time, flip them over and continue air fryng for an additional 5 to 6 minutes, or until they are crisp and brown. (In an unheated air fryer, air fry for the same amount of time at 370 F or 190 C.)
4. When needed, give them a ghee or oil brush.

Nutrition Facts

222	8g	32g	6g
Calories	Fat	Carbs	Protein

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