Chota Bheem, the beloved Indian cartoon hero, loves his samosas! This recipe recreates the delicious, crispy, and flavourful samosas that would make even Bheem himself proud. Forget those greasy, store-bought versions – this recipe delivers authentic, homemade goodness, perfect for a family snack or a fun weekend cooking project. We’ll guide you through creating perfectly spiced potato filling and crafting flawlessly crimped samosa pastries, resulting in a treat that's both visually appealing and bursting with flavour.
Get ready to embark on a culinary adventure that will transport you to the vibrant world of Dholakpur! This recipe breaks down each step, from preparing the dough to achieving that golden-brown, crispy perfection. Ready to learn how to make Chota Bheem's favourite snack? Let's get started with the step-by-step instructions below!
Tools Needed
- Wide vessel
- Stand for vessel
- Cutting board
- Knife
- Mortar and pestle (for omam)
- Mixing bowls
- Pan for frying
Ingredients
- Potato: 200g
- Fenugreek: 100g
- Carrot: 100g
- Green peas: 50g
- Beans: 1-4
- Cauliflower: optional, small
- Beetroot: optional, 50g
- Maida flour (All-purpose flour): 500g
- Salt: 1/2 tsp
- Omam (Ajwain): 1/2 tsp
- Ghee or Butter: 3 tbsp
- Water: approx. 200-250ml
- Peanut oil: 2 tbsp
- Cumin seeds: 1/2 tsp
- Garlic: 5 cloves
- Ginger: small piece
- Green chilies: 3 medium
- Onion: 2 large, 200g each
- Turmeric powder: 1/4 tsp
- Chili powder: 1/2 tsp
- Garam masala: 1 tsp
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Boil potatoes, fenugreek, carrots, green peas, beans, beetroot (optional), and cauliflower (optional) in a wide vessel with water until tender.
- Mix maida flour, salt, and crushed omam. Add ghee (or butter) and gradually add water until a smooth dough forms. Knead well and let it rest for 15 minutes.
- Heat peanut oil in a pan. Add cumin seeds, crushed garlic, and ginger. Sauté until fragrant. Add green chilies, onions, salt, and cooked vegetables. Cook until onions are lightly browned.
- Stir in turmeric powder, chili powder, and garam masala. Mix well and remove from heat. Garnish with chopped coriander.
Step 2. Assemble the Samosas
- Divide the dough into small balls. Roll each ball into a thin circle. Cut each circle in half. Fill with masala and fold into a triangle shape, sealing the edges with water.
Step 3. Fry the Samosas
- Heat oil in a pan and fry the samosas until golden brown on both sides. Drain on paper towels.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't overcook the onions in the masala; lightly browned is sufficient.
- Ensure the oil is hot enough for frying to prevent the samosas from absorbing too much oil.
- Fry the samosas in batches to maintain the oil temperature.
Nutrition
- N/A
FAQs
1. How can I make sure my samosas are crispy?
Ensure the oil is hot enough before frying (it should shimmer). Don't overcrowd the pan, and fry in batches for even browning and crispiness. Let them drain on paper towels after frying.
2. Can I make the samosa dough ahead of time?
Yes! The dough can be made a day or two in advance. Store it in the refrigerator, wrapped tightly in plastic wrap, to prevent it from drying out.
With a little practice, you'll be making crispy, flavourful samosas that rival your favorite takeout. Enjoy these delicious treats with family and friends, and savor the satisfaction of creating this classic Indian snack from scratch. Happy cooking!