Potato Samosa

Samosa, one dish that is loved by anyone and everyone and if you are someone who haven’t tried it yet, you surely are missing on a lot of flavours. Try this crispy, stuffed snack. Share it with your friends and family if you like it.I was very particular about the type of samosa that I liked and I liked it only from one shop in my hometown.Even now when I go home, I make sure to indulge in those samosas from my favorite shop.For me a good samosa should be crispy and most importantly it should not be oily at all.

Here in the UAE I haven’t had much luck finding good samosas so now I make them at home.And dare I say, they turn out as good as the one from my favorite shop in India! Making samosa is a multi-step process so I am not going to say it’s super quick and easy.But the joy of biting into that homemade flaky crispy crust filled with spicy potatoes makes it all worth it.This is one of those treats that you should make for special occasions or over a weekend when you want to have some fun in the kitchen.

For Dough

1 cup refined flour

½ tsp carom seeds

1 tbsp ghee

Salt to taste

Chilled Water as required (Stiff dough)

For Filling

2-3 tbsp oil

4-5 medium potatoes, boiled

1 tbsp ginger, finely chopped

1 tsp fennel seeds

1 tsp crushed coriander

½ tsp cumin seeds

¼ tsp carom seeds (ajwain)

Black pepper powder to taste

Salt to taste

¼ tsp dried mango powder (amchur powder)

Oil for frying

How to make samosa dough:

Mixing the oil with flour with some salt add some ajwain is important rub it for good 3 to 4 minutes, do so by rubbing between your hands until the oil is well incorporated with the flour.Dough should be stiff– soft dough will not give crispy samosa.

Roll the dough evenly and roll it thin– try to roll the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked. Also we all like thin crispy edges of the samosa. But don’t roll it super thin too, else the dough will tear apart when you fill it.Do not use any flour while rolling the samosa, you can apply little oil on your rolling pin.

How to make samosa filling:

Boil potatoes until done.8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot. Peel the skin and them mash the potatoes. Set aside.Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds. then add the chopped ginger, green chili and hing. Cook for 1 minute.Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas. Add the coriander powder, garam masala, amchur, red chili powder and salt ,remove pan from heat and let the filling cool down a bit.

Start to make samosa

Once the dough has rested, give it a quick knead. Then divide the dough into equal parts.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.Roll one dough ball into a circle-oval kind of shape then cut it into two parts.Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone

See picture for a better idea.

Pinch the pointed ends to make it a perfect cone shape.Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate. Now pinch the edges and seal the samosa.Your samosa is now ready. Repeat with remaining dough.Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.Drop the shaped samosas into the oil. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.

Don’t overcrowd the kadai fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.always remember to let the dough rest for at least 30 to 40 minutes before you start making the samosa.

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