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How to prepare Samosa

How to prepare Samosa

Preparing samosas involves several steps, from making the pastry dough to preparing the filling and shaping the samosas. Here’s a step-by-step guide to prepare traditional vegetarian samosas

Preparation of Samosa:


For the pastry:

  • 2 cups all-purpose flour
  • 1/4 cup vegetable oil or ghee (clarified butter)
  • 1/2 teaspoon salt
  • Water, as needed

For the filling:

  • 3 medium potatoes, boiled, peeled, and mashed
  • 1/2 cup green peas, boiled
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds, crushed
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 2 tablespoons chopped fresh cilantro (coriander leaves)
  • Salt, to taste
  • Vegetable oil, for frying
  1. Prepare the pastry dough:
    • In a large mixing bowl, combine the flour, salt, and vegetable oil or ghee.
    • Rub the oil into the flour until it resembles breadcrumbs.
    • Gradually add water, a little at a time, and knead until you have a smooth and firm dough.
    • Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling:
    • Heat a tablespoon of oil in a pan over medium heat.
    • Add the cumin seeds and crushed coriander seeds and sauté for a few seconds until fragrant.
    • Add the chopped onions, green chilies, grated ginger, and grated garlic to the pan. Sauté until the onions are translucent.
    • Add the mashed potatoes and boiled peas to the pan. Stir well to combine.
    • Add the turmeric powder, garam masala, red chili powder, and salt to the pan. Mix everything together and cook for a few minutes until the filling is heated through and well combined. Remove from heat and let the filling cool completely.
  3. Shape and fill the samosas:
    • Divide the dough into equal-sized balls and roll each ball into a thin circle (approximately 6 inches in diameter).
    • Cut each circle in half to form semi-circles.
    • Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
    • Fill the cone with a tablespoon of the cooled potato and pea filling. Press the edges together to seal the samosa.
    • Repeat with the remaining dough and filling to make all the samosas.
  4. Fry the samosas:
    • Heat oil for deep frying in a pan over medium heat.
    • Once the oil is hot, carefully add the samosas in batches and fry until they are golden brown and crispy on all sides.
    • Remove the fried samosas from the oil and drain them on paper towels to remove excess oil.
  5. Serve the samosas:
    • Serve the samosas hot with mint chutney, tamarind chutney, or ketchup.

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