Samosa Recipe - (Spicy Potato Prisms)
Samosas - wowww a perfect tea time snacks option and are one of the tasty little savory patties well accepted in India, we all have grown with this and have eaten samosas since childhood in school, college and at work place too. Wherever I have travelled across India I have come across various recipes of Samosas, I have experienced that every state or region has its own version of Samosas. Each region adding its own different signatures to a time-honoured basic Samosa Recipe. You can find these samosas on each street or lane and they are cheap and easy to make. I prepared the basic recipe samosas for my kids this time and here I am sharing it in my blog too!! We can experiment with the samosa stuffings, so keep watching my space for more innovative versions of Indian samosas with a twist 
Ingredients ÔÇô
For the dough ÔÇô
- All-purpose flour (maida) ÔÇô 2 ┬¢ cups
- Salt ÔÇô ┬¢ teaspoon
- Ghee (clarified butter) ÔÇô 3 tablespoons
- Lukewarm water for dough
- Oil for frying
For the stuffing ÔÇô
- Potatoes medium size ÔÇô 4 (boiled, peeled and coarsely mashed)
- Hing (asafoetida) ÔÇô a pinch
- Oil ÔÇô 1 tablespoon
- Ginger paste ÔÇô 1 teaspoon
- Cumin seeds ÔÇô 1 teaspoon
- Green Peas ÔÇô 2 tablespoons (boiled)
- Green chilli paste ÔÇô ┬¢ teaspoon
- Mango Powder (amchur) ÔÇô 1 teaspoon
- Red chilli powder ÔÇô 1 teaspoon
- Garam Masala ÔÇô ┬¢ teaspoon
- Coriander leaves ÔÇô 2 tablespoons chopped
Method -
- Sieve the flour and salt together. Add melted clarified butter and prepare semi hard dough with lukewarm water. Cover and keep aside for 10 minutes.
- Now for the stuffing we need to heat 1 tablespoon oil in a pan for few seconds, add asafoetida, cumin seeds, and ginger, green chilli paste to it. Then add boiled mashed potatoes and boiled peas to the mixture and stir well and mix. Add coriander leaves, mango powder, red chilli powder and garam masala, salt to taste.
- Cook on low flame for 5 minutes while stirring occasionally. Remove it from flame and cool by keeping it aside.
- Divide the dough that we have kept aside for 10 minutes into small balls, roll each ball evenly with the help of the rolling-pin, into a disc of 5ÔÇØ diameter and cut into half.
- Apply water onto the semi-circle and make a hollow cone as shown in the pics.
- Now fill each cone with the potato mixture stuffing and seal the ends with the help of your fingers.
- Heat oil in a kadai for shallow frying the samosas on medium to hot oil till they become golden brown.
Serve hot with mint and tamarind chutney and enjoy!!
{ 2 comments… read them below or add one }
this a helpful post on making samosa. i especially liked the fact that you used green chili and ginger paste in the filling. i will try out this version and looking at the samosas and the filling, i am sure they must have turned out good.
Thank you Dassana, yes these samosa’s are one of my families favourite snack options though I donÔÇÖt give them too often keeping in mind that they are deep fried bcoz you can really keep eating lots when they are served streaming hot, straight from the Kadai :). Please do try my version and let me know how they came out!