Home made samosa are one of the best recipes in Indian cuisine. They are filled with savory potatoes and peas for a hearty, delicious snack.
- For Making Samosa Pastry
- 2 cups all-purpose flour (maida), 250 grams
- 1 tbsp carom seeds
- 1 tbsp salt or add as required
- 6 tbsp ghee (clarified butter), 50 grams
- 7 to 8 tbsp water or add as required
- For Cooking Potato & Peas
- 3 medium-sized potatoes – 300 to 350 grams or 3 cups chopped boiled potatoes
- ½ cup green peas – 180 grams, fresh – can use frozen peas
- 2 cups water – for steaming
- Other Ingredients
- 1 tbsp oil – I used mustard oil. sunflower, canola, grapeseed oil can be used
- ½ tbsp cumin seeds
- 1 tbsp finely chopped ginger or 1 inch ginger
- 2 tbsp finely chopped green chillies or serrano peppers or 1 to 2 green chillies
- ½ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida (hing) – optional
- 1 to 2 teaspoons dry mango powder (amchur)
- salt as required
- 1 tablespoon chopped coriander leaves (cilantro)
- oil for deep frying – as required, any neutral tasting oil
- Whole Spices To Be Ground
- ½ inch cinnamon
- 1 clove – optional
- 3 black peppercorns
- 1 green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 teaspoons coriander seeds
How to make home made samosa recipe
Making The Dough
- Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.
- With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
- The whole mixture should clump together when joined and not fall apart.
- Add water in parts and knead to a firm dough.
- If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
- Cover the dough with a moistened napkin and set aside for 30 minutes.
Making Potato Stuffing
- Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
- Peel the boiled potatoes and chop them into small cubes
- Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
- When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
- Heat oil in a pan. add the cumin seeds and crackle them.
- Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
- Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
- Stir and sauté on a low heat for 1 to 2 minutes.
- Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
- Set aside the potato filling aside to cool at room temperature.