Samosas, those irresistible golden-brown triangles of spiced potato and pea filling encased in crispy pastry, are a beloved street food across many parts of the world. Their savory flavor profile, a delightful blend of aromatic spices and perfectly cooked vegetables, makes them a tempting snack or a satisfying meal. Whether enjoyed hot from the vendor's cart or freshly made at home, samosas offer a unique culinary experience, a tantalizing mix of textures and tastes that captivates both seasoned foodies and casual eaters. The crispy exterior gives way to a warm, spiced interior, a delightful contrast that keeps you coming back for more.
This recipe will guide you through the process of making these delectable treats from scratch, ensuring perfectly spiced filling and flawlessly crisp samosas every time. Ready to embark on this culinary adventure and create your own batch of irresistible samosas? Let's dive into the step-by-step instructions.
Tools Needed
- Bowls
- Mixing spoons
- Rolling pin
- Frying pan
- Kadai or pan
- Masher
- Strainer
- Mixer
- Cotton cloth
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Combine wheat flour, semolina, salt, oat flour, and oil. Rub well for 2-3 minutes. Add water gradually and knead into a tight dough. Cover and let it rest for 30 minutes.
- Mash boiled potatoes. Heat oil in a pan, add cumin seeds, asafoetida, coriander, dill, green chilies, and ginger. Fry for a minute. Add turmeric, peas, black salt, and plain salt. Fry for 2-3 minutes, mashing slightly. Add mashed potatoes and remaining spices. Fry for 2-3 minutes until well combined.
Step 2. Make the Chutney
- Heat sugar, 2 cups water, and tamarind in a pan until sugar dissolves and boils. Reduce heat and cook for 3-4 minutes. Let it cool, then blend into a pulp. Strain the pulp. Add red food coloring (optional), salt, black salt, and chaat masala. Bring to a boil, then reduce heat and cook for 3-4 minutes until thickened.
Step 3. Assemble the Samosas
- Roll out small balls of dough into thin, slightly elongated circles. Cut each circle in half to make samosa sheets. Apply water to one cut edge, overlap the edges slightly, and press to seal. Fill with the prepared filling, leaving an inch of space at the top. Fold and seal the top edge.
Step 4. Fry and Serve
- Heat oil in a pan until slightly hotter than usual. Reduce heat. Fry the samosas in batches, turning occasionally, until golden brown and crispy (10-12 minutes).
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Use the same amount of oil as mentioned in the recipe to prevent oily samosas.
- Knead the dough tightly to prevent thin, soft samosas.
- Add semolina for extra crispiness. Let the dough rest for at least 20 minutes after kneading.
- Mash the filling well to ensure even distribution of spices and prevent dryness.
- Adjust sugar quantity in the chutney as per preference. Jaggery can be used as a substitute.
- Don't overcook the chutney as it thickens upon cooling.
- For large-scale preparation, prepare and fill the samosas in advance. Wrap them in a damp cloth and refrigerate until ready to fry.
- While frying, maintain a slightly hotter-than-usual oil temperature to prevent oily samosas and maintain crispiness. Fry on low heat for even cooking.
Nutrition
- Calories: Please provide ingredient details
- Fat: Please provide ingredient detailsg
- Carbs: Please provide ingredient detailsg
- Protein: Please provide ingredient detailsg
FAQs
1. Can I use a different vegetable filling?
Absolutely! Feel free to experiment with other vegetables like cauliflower, carrots, or peas and corn. Adjust the spices accordingly to complement your chosen filling.
2. How do I ensure my samosas stay crispy?
Deep-frying at the right temperature (around 350°F/175°C) is key. Don't overcrowd the pot, and ensure the oil is hot enough before adding the samosas. A good draining afterwards helps too.
3. Can I make the dough ahead of time?
Yes, the dough can be prepared a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap. This allows the gluten to relax, making it easier to roll out.
With a little practice, these crispy flourless samosas will become a staple in your kitchen, impressing friends and family with their authentic taste and satisfying crunch. Enjoy the delicious rewards of your homemade effort, savoring every bite of these perfectly spiced and expertly fried treats. Now go forth and create your own samosa empire!