Complete Samosa Recipe with dough



Here's a complete samosa recipe, including instructions for making the samosa dough:


Ingredients for Samosa Dough:


2 cups all-purpose flour (maida)

1/4 teaspoon salt

2 tablespoons oil or ghee

Approximately 1/2 cup water

Ingredients for Samosa Filling:


3 medium-sized potatoes, boiled, peeled, and diced

1 small onion, finely chopped

2-3 green chilies, finely chopped (adjust to your spice preference)

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1 tablespoon oil

Salt to taste

Fresh coriander leaves, chopped

Oil for deep frying

Instructions for Samosa Dough:


In a large mixing bowl, combine the all-purpose flour and salt.

Add the oil or ghee to the flour mixture and mix it with your fingertips until the flour resembles coarse crumbs.

Gradually add water little by little and knead the mixture into a firm and smooth dough. The amount of water needed may vary, so add it slowly until the dough comes together.

Once the dough is formed, cover it with a damp cloth and let it rest for at least 15-20 minutes. This resting time allows the gluten to relax and makes the dough easier to roll.


Instructions for Samosa Filling:


Heat oil in a pan on medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until they become translucent.

Add chopped green chilies, and sauté for a minute.

 Add coriander powder, turmeric powder, garam masala, and salt. Mix well.

Add the diced boiled potatoes to the pan and toss everything together gently. Cook for an additional 2-3 minutes, allowing the flavors to meld. If desired, sprinkle some chopped coriander leaves for added freshness. Remove from heat and let the filling cool.


Assembling and Frying the Samosas:


Divide the rested dough into equal-sized balls

Roll out each ball into a thin triangle shape. You can apply some oil on the rolling surface to prevent sticking.

 Seal the edge by pressing it gently with your fingers or using a little water.

Fill with the prepared potatos. ensuring not to overstuff it.


 so the filling is completely enclosed.

Repeat the process with the rest of the dough balls and filling.


Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a piece of dough into the oil – if it rises to the surface immediately, the oil is ready.

Gently slide the prepared samosas into the hot oil, a few at a time, and fry until they turn golden brown and crispy. Make sure to fry them in batches, so they don't stick together.

Once the samosas are cooked, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.


Your delicious homemade samosas are ready to be served! Enjoy them with mint chutney, or ketchup. Samosas are best served hot and are a perfect snack for parties, tea-time, or any occasion.

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