Samosas are the most popular Indian snack across the world and I have not come across anyone that is not intrigued by them. There are hundreds of varieties of samosas and what I’m sharing here is the classic version of em all.
There are no hard and fast rule as to what goes in the filling. Add what you got readily available in your kitchen and it would turn out well. The stuff I have added brings out the authentic flavors that we find in fast food joints on Indian street sides. These samosas are spicy and tangy, and are so addictive you cant stop with one.
These samosas definitely take a lot of patience to prepare. They are time consuming because of the much needed rest times. If you have a whole day at your disposal, dive in and indulge in these traditional samosas that have a yummy, flaky crust which makes em Out Of The World!
Aaloo Samosa - Samosa with spiced potato filling
By September 11, 2017Published:
- Yield: 20 (20 Servings)
- Prep: 45 mins
- Cook: 1 hr 30 mins
- Ready In: 6 hrs 15 mins
Samosas are the most popular Indian snack across the world and I have not come across anyone that is not intrigued by them. There are …
- 3 cups All purpose flour
- 1 tsp Ajwain (carrom seeds) Optional
- 1/4 cup Ghee/clarified butter
- 1 tsp Salt
- Cold water as needed
- 8 medium Potatoes Boiled, crumbled, refrigerated
- 1/2 cup Green peas
- 1 handful Mint leaves
- 1 handful Cilantro
- 2 inch piece Fresh ginger
- 2 Green chilies
- 1 tsp Cumin powder
- 1 tsp Kasoori methi
- 1/2 tsp Red chili powder
- 1 tsp Amchoor powder
- 1/2 tsp Fennel seeds/saunf
- 1/2 tsp Coriander powder
- 1/2 tsp Coriander seeds
- 1/4 tsp Garam masala powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Black pepper powder
- 1/4 tsp Chili flakes
- 1/2 tsp Black Salt
- 3 tbsp Oil
- 2 tbsp Chaat masala
- Making Dough:
- In a bowl of a stand mixer fitted with paddle attachment, mix flour, salt and ajwain.
- Add ¼ cup melted and cooled ghee and continue mixing until short crust consistency.
- Add cold water little at a time and mix just until dough comes together. :- dough must be flaky.
- Remove dough to a platform and knead for a couple of minutes to form a ball.
- Put the dough back in the bowl, cover with a damp cloth and let it rest for a couple of hours.
- :- Dough for samosa has to be very stiff. :- If dough is soft, it will puff up like poori which is not what we are going for.
- If you don’t have a stand-mixer, you can make the dough using your hands: Rub ghee to the flour really well until coarse crumbs form. (if you take a little bit of the mix and make a fist, it should hold up and crumble when tapped.)
- Add cold water little at a time to make a very stiff dough, must be flaky. When flaky, transfer to a platform to knead it into a stiff dough.
- Let it rest for a couple of hours covered in damp cloth.
- Making Masala:
- Blend together mint, cilantro, green chili and ginger to a coarse paste using just a little bit of water.
- Heat 2 tbsp oil in a skillet. Add all the spices – red chili powder, turmeric, chili flakes, coriander powder, coriander seeds, kasoori methi, kasoori methi powder, amchoor powder, fennel seeds, cumin powder, black salt, black pepper powder, garam masala and salt to taste. Roast in low heat until fragrant (couple of minutes).
- Add the mint-coriander paste and cook for a couple of minutes.
- Finally, throw in the mashed potatoes and peas, and mix well until potatoes are coated with the masala.
- Let cool completely.
- Making Samosas:
- Once the dough has rested, knead it for a minute.
- Divide the dough in to 20 balls and knead the balls one at a time to smoothen them into discs.
- Roll them out without any flour. Ghee in the dough will prevent it from sticking to the rolling pin.
- Cut the flattened dough in half. Roll the halves individually a bit more (not too thin). :- Keep rest of the dough balls covered with a damp cloth at all times to prevent drying.
- Smear water at the cut end of the dough halfway.
- Form a cone by sticking the wet edge together.
- Fill the cone with enough masala.
- Coat inside of the shell with water. Make a little fold on opposite side of cut end before sealing to make sitting budda samosas. 🙂
- Repeat the process for rest of the balls.
- Rest the samosas until dough feels dry and rough, approximately 45 mins to an hour
- Warm oil in low heat. :- Oil must be luke warm and NOT hot for samosas. If you drop a little piece of dough in oil, it must NOT come up immediately. That’s when it’s perfect temperature.
- Carefully slide in samosas one by one into warm oil and fry in low heat.
- Keep turning samosas to cook evenly. After about 7 minutes increase the heat to medium.
- When they turn light golden brown (about 20 minutes) reduce heat to low and remove samosas from oil.
- Immediately sprinkle chat masala on top sparingly. :- Sprinkling chat masala sparingly gives samosas an umph without being overpowering.
- Let rest for 20-30 mins. These guys are piping hot and can burn your tongue if consumed immediately. So rest, Rest REST!
- Serve warm with coriander chutney and tamarind chutney or some hot & sweet ketchup! 😀