Samosa [The Quintessential Crispy Indian Pyramid]

 

Samosa [The Quintessential Crispy Indian Pyramid]

Samosas are arguably one of India's most beloved snacks, a crispy, golden-brown pastry filled with a savory and spiced mixture, typically potatoes and peas. Each bite offers a delightful crunch followed by a burst of aromatic flavors. Perfect for an appetizer, a tea-time snack, or a light meal, these triangular parcels are a testament to the art of Indian street food. Our recipe will guide you through creating perfect, flaky Samosas at home, offering that authentic taste and texture you crave.

Preparation Time: 45 minutes

Cooking Time: 15-20 minutes (frying time)

Total Time: 1 hour - 1 hour 5 minutes

Difficulty: Medium to Hard (due to shaping)

Serves: 2, (yields 4-6 samosas)

 

INGREDIENTS

• For the Dough (Samosa Patti / Outer Crust)

ü  All-Purpose Flour (Maida): 1 cup (120g)

ü  Carom Seeds (Ajwain): 1/2 teaspoon

ü  Salt: 1/4 teaspoon

ü  Ghee or Oil (Moyan): 2 tablespoons (melted ghee is preferred for flakiness)

ü  Cold Water: Approximately 1/4 cup (add gradually)

• For the Potato & Pea Filling

ü  Potatoes: 2 medium-sized (about 250-300g), boiled, peeled, and coarsely mashed

ü  Green Peas: 1/4 cup, fresh or frozen (if frozen, thaw and rinse)

ü  Oil or Ghee: 1 tablespoon.

ü  Cumin Seeds: 1/2 teaspoon

ü  Ginger: 1/2-inch piece, finely grated or minced

ü  Green Chili: 1/2 - 1, finely chopped (adjust to taste)

ü  Asafetida (Hing): A tiny pinch (optional, aids digestion)

ü  Turmeric Powder: 1/4 teaspoon

ü  Coriander Powder: 1 teaspoon

ü  Cumin Powder: 1/2 teaspoon

ü  Dry Mango Powder (Amchur): 1/2 teaspoon (for tanginess)

ü  Garam Masala: 1/4 teaspoon

ü  Salt: To taste (start with 1/2 teaspoon)

ü  Fresh Coriander Leaves: 1 tablespoon, chopped.

• For Frying

ü  Vegetable Oil or any neutral oil: Enough for deep frying (about 2-3 cups, depending on your pan)

Tools & Equipment

• Large mixing bowl (for dough)
• Rolling pin
• Sharp knife or pastry cutter
• Large wok or deep pot (for frying)
• Slotted spoon or spider strainer
• Paper towels (for draining)
• Potato masher or fork
• Measuring spoons and cups

INSTRUCTIONS

1. Prepare the Dough
• In a large bowl, combine all-purpose flour, carom seeds, and salt.
• Add the melted ghee or oil. Rub it into the flour with your fingertips until the mixture resembles breadcrumbs and holds its shape when pressed (this step is crucial for flaky samosas).
• Gradually add cold water, a tablespoon at a time, and knead until you form a firm and smooth dough. It should be tighter than roti dough.
• Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This makes the dough pliable and easier to roll.
2. Prepare the Filling
• Heat 1 tablespoon of oil or ghee in a pan over medium heat.
• Add cumin seeds. Once they splutter, add grated ginger and green chili. Sauté for about 30 seconds until fragrant.
• If you use it, add the tiny pinch of asafoetida.
• Add the green peas (if fresh, cook them until tender; if frozen, add them directly and sauté briefly).
• Add turmeric powder, coriander powder, and cumin powder. Sauté for 1 minute, stirring constantly, until aromatic. If it feels too dry, add a tiny splash of water.
• Add the coarsely mashed potatoes to the pan. Mix well, breaking any large lumps, and cook for 2-3 minutes, letting the flavors meld.
• Stir in the dry mango powder, garam masala, and salt. Mix thoroughly.
• Remove from the heat and stir in the fresh coriander leaves. Let the filling cool completely before shaping the samosas. This prevents the dough from becoming soggy.
3. Shape the Samosas
• Knead the rested dough lightly. Divide it into 2-3 equal portions.
• Take one portion and roll it into a thin oval shape (about 6-7 inches long and 4-5 inches wide). It should be thinner than a roti.
• Cut the oval half lengthwise, creating two semi-circles.
• Take one semi-circle. Dampen the straight edge with a little water (this acts as glue). Bring one end of the straight edge over to meet the other end, forming a cone shape. Press the seam firmly to seal.
• Carefully spoon 2-3 tablespoons of the cooled potato filling into the cone, filling it about two-thirds full. Don't overfill.
• Dampen the open edges of the cone. Gently pleat one side of the back seam and press the edges together firmly to seal the top, forming the classic triangular samosa shape. Ensure there are no gaps for the filling to leak out.
• Repeat with the remaining dough and filling. You should get 4-6 samosas.
4. Fry the Samosas
• Heat oil for deep frying in a wok or deep pot over medium-low heat. The oil temperature is crucial for crispy samosas. It should be around 160-170°C (325-340°F). A small piece of dough dropped into the oil should sizzle gently and slowly rise to the surface, not immediately brown.
• Carefully slide 2-3 samosas into the hot oil (don't overcrowd the pan).
• Fry the samosas on medium-low heat, turning occasionally, for about 10-15 minutes, or until they are golden brown and crispy on all sides. Frying them slowly at a lower temperature ensures they cook through and become flaky, rather than just browning quickly on the outside.
• Once golden brown and crisp, remove the samosas with a slotted spoon and place them on paper towels to drain excess oil.
• Repeat with the remaining samosas.
5. Serve Hot
• Serve the hot and crispy Samosas immediately with your favorite chutney (mint-coriander chutney, tamarind chutney) or ketchup.

Macro Information (Approximate per Samosa)

v  Calories: 200-250 kcal

v  Protein: 4-6g

v  Fat: 10-15g (highly dependent on oil absorption during frying)

v  Carbohydrates: 25-30g

v  Fiber: 3-4g

Note: These are approximate values and can vary significantly based on the size of the samosa, oil absorption, and exact ingredient quantities.

Tips and Variations

• Dough Consistency: The dough should be firm, not soft. A soft dough will absorb too much oil. The 'moyan' (ghee/oil rubbed into the flour) is vital for flakiness.
• Cold Water: Use cold water for kneading the dough; it helps achieve a crispier crust.
• Cool Filling: Ensure the potato filling is completely cooled before stuffing. Hot filling will make the dough soggy and difficult to work with.
• Sealing: Press the seams very firmly to prevent the samosas from opening up during frying. A little water helps act as a glue.
• Oil Temperature: This is the most critical factor for perfect samosas. Too hot, and they'll brown quickly outside and stay raw inside. Too cold, and they will absorb excessive oil. Maintain a consistent medium-low heat.
• Variations:
• Paneer Samosa: Replace some or all of the potato with crumbled paneer.
• Keema Samosa: Use spiced minced meat (chicken or lamb) instead of potatoes.
• Onion Samosa: A popular South Indian variation with a finely chopped onion filling.
• Sweet Samosa: Fill with khoya (reduced milk solids), nuts, and sugar.
• Baking/Air Frying: For a healthier option, brush the shaped samosas with a little oil and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, flipping halfway, or air fry at 180°C (350°F) for 15-20 minutes until golden brown and crisp. The texture won't be identical to deep-fried, but it's a good alternative.

FQA

Q- My samosas are not crispy; they're soft and oily. What went wrong?

A: This usually happens if the oil temperature is too low (causing excessive oil absorption) or if the dough is too soft/not firm enough. Ensure your dough is firm and fry at the correct medium-low temperature.

Q- Can I prepare the filling or dough ahead of time?

A: Yes! The potato filling can be made 1-2 days in advance and stored in the refrigerator. The dough can also be made a day ahead and refrigerated, tightly wrapped. Bring to room temperature before rolling.

Q- Can I freeze un-fried samosas?

A: Yes! After shaping, arrange the samosas on a baking sheet lined with parchment paper, ensuring they don't touch. Freeze until solid (about 2-3 hours). Then transfer them to a freezer-safe bag or container. When ready to fry, do not thaw; drop them directly into slightly lower temperature oil than usual and fry for a longer time until golden.

Q- Why do my samosas open up during frying?

A: This is due to improper sealing. Make sure you dampen the edges with water and press firmly to create a tight seal. Overfilling can also cause them to burst.