Craving the irresistible crunch and flavorful filling of authentic halwai-style potato samosas? Look no further! This recipe unlocks the secrets to creating these beloved Indian snacks at home, delivering that perfectly crisp exterior and a delicately spiced potato filling that rivals your favorite street vendor. Forget complicated techniques and lengthy prep times; this recipe simplifies the process, guiding you through each step with ease, ensuring delicious results even for beginner cooks. We'll achieve that signature halwai texture through a few key techniques, resulting in samosas that are both visually stunning and incredibly satisfying.
Prepare to be amazed as we delve into the detailed, step-by-step instructions that will transform your kitchen into a samosa-making haven. From creating the perfect dough to achieving that signature golden-brown crispiness, this guide will equip you with the knowledge and confidence to create crispy, flavorful samosas that will impress your family and friends. Let's get started!
Tools Needed
- Mixing bowls
- Rolling pin
- Measuring cups and spoons
- Brush
- Frying pan
- Strainer
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix flour, salt, celery seeds, and cumin seeds. Add melted ghee and knead lightly. Gradually add water until a hard, tight dough forms. Cover and let it rest for 3-4 minutes.
- Mash boiled potatoes roughly. Add crushed coriander, chillies, turmeric, salt, and green coriander. Mix well. Ensure potatoes are completely cool before adding spices.
Step 2. Create the Samosa Wrappers
- Divide the dough into small equal-sized pieces. Roll each piece into a thin circle.
Step 3. Assemble and Fill the Samosas
- Fold each circle into a cone shape, applying a flour-water slurry to seal. Fill with potato mixture and seal completely.
Step 4. Fry to Perfection
- Heat oil in a pan. Fry samosas on medium heat until golden brown and crispy, ensuring both sides are cooked thoroughly.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- For extra crispy samosas, use a hard, tight dough and fry on medium heat.
- Let the potatoes cool completely before adding spices to prevent excess water.
- Don't overcrowd the pan while frying. Fry in batches to ensure even cooking.
- Allow fried samosas to drain on a strainer to maintain crispiness.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. How do I get the samosas extra crispy?
Use a good quality oil with a high smoke point for deep frying. Ensure the oil is hot enough before adding the samosas, and don't overcrowd the pan. Fry in batches for even cooking and optimal crispiness.
2. Can I make the 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. Let it come to room temperature before rolling it out.
So there you have it – your very own batch of crispy, flavorful halwai-style potato samosas! Enjoy these delicious treats as a snack, appetizer, or part of a larger meal. Now go forth and impress your friends and family with your newfound samosa-making skills!