Samosa

Image © Gaurav Masand | Dreamstime.com
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 15 to 18 Samosas
Ratings (16)

A famous Indian snack, Samosas can be probably be found anywhere in the world! They're a lovely snack for a cold day when you're just a little more than nibbly and a little less than hungry. The recipe should make between 15-18 samosas.

What You'll Need

  • 3 cups all-purpose flour
  • 2 Tbsps ghee (clarified butter)
  • Salt to taste
  • 5 large potatoes, boiled, peeled and mashed roughly
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp raw mango powder (aamchoor)
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • Salt to taste
  • Vegetable/canola/sunflower cooking oil for deep frying

How to Make It

  • Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
  • In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds.
  • Add the potato to this spice mixture and mix well. Season with salt.
  • Simmer and cook for 7-10 minutes. Keep aside.
  • Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick).
  • Cut each circle into 2 with a sharp knife.
  • Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
  • Fill this cone 3/4 full with the potato filling made earlier. You can put any semi-dry filling you desire into Samosas - minced meat, spinach, etc.
  • Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similiar manner.
  • Deep fry the Samosas till golden. Drain on paper towels.
  • Serve hot with Tamarind Chutney and Mint-Coriander Chutney.