“ Homemade Samosas: A Simple Recipe for the Perfect Crunch”

Samosa is not just a snack, it’s an emotion! With tea, as an appetizer at a party, or just craving something crispy and spicy, samosas are perfect for every occasion. A perfect samosa is crisp from the outside, and has a burst of flavors of the filling—a little tangy, spicy, and full of satisfaction. In today’s blog post, we will share with you the ultimate samosa recipe that you can easily try at home. So get ready to make your own crispy, golden samosas! Let’s begin!

A Synopsis of Samosa History

Samosas have a rich and lengthy history that goes back more than a millennium. Although it is now most frequently linked to Indian food, the samosa’s roots are in the Middle East. The Persian word “sanbosag,” which describes a kind of pastry stuffed with meat, veggies, and spices, is where the word “samosa” originates. Through trade and cultural interchange, the idea of stuffing dough with savory ingredients and then deep-frying it was brought to India.
In South Asia, where it became a common street dish and a component of the local culture, the samosa gradually changed into the form it is today. Nowadays, samosas come in a variety of shapes and tastes all over the world, with local variants including

Samosa Recipe Ingredients

You need these ingredients to make delicious samosas:

For the outer covering (Outer crust):

• 1. Maida (All-purpose flour) – 2 cups
• 2. Salt – 1/2 tsp (or according to your taste)
• 3. Ajwain (Carom seeds) – 1/2 tsp (optional, for flavor)
• 4. Ghee (Clarified butter) – 3 tbsp (for making crispy)
• 5. Pani (Water) – for making dough
• 6. Oil – for frying

For the filling:

• 1. Boiled Aloo (Potatoes) – 3-4 medium size (peeled and mashed)
• 2. Green peas – 1/2 cup (optional, for sweetness and texture)
• 3. Onion – 1 medium size, finely chopped
• 4. Green chilies – 1-2, finely chopped (adjust according to spice level)
• 5. Ginger-garlic paste – 1 tsp
• 6. Cumin seeds – 1 tsp
• 7. Coriander powder – 1 tsp
• 8. Cumin powder – 1/2 tsp
• 9. Garam masala – 1/2 tsp
• 10. Red chili powder – 1/2 tsp (or as per your taste)
• 11. Turmeric powder – 1/4 tsp
• 12. Chaat masala – 1/2 tsp (optional, tangy twist (for sautéing)
• 13. Fresh coriander leaves – A handful, finely chopped
• 14. Salt – as per taste
• 15. Lemon juice – 1 tbsp (for a tangy kick)
• 16. Oil – 2 tbsp (for sauteing)

Step-by-Step Samosa Preparation

Step 1: Dough making process (Outer Covering)

First of all, to make samosa, you have to prepare the dough, which should be stiff and smooth. Here is how to do it:

• In a large mixing bowl, add 2 cups maida (all-purpose flour). Add 1/2 tsp salt and ajwain (carom seeds) to it. Ajwain gives a good flavor, but if it is not there, you can skip it.
• Add 3 tbsp ghee to the flour. Ghee helps in making the samosa crispy and flaky.
• Mix everything well and then slowly add water and make a stiff dough. Take care not to add too much water, otherwise the dough will become soft.
• Knead the dough well for 5-6 minutes till it becomes smooth. Once done, dry it with a damp cloth and let it rest for 20-30 minutes.

Step 2: Make the Filling

• While your dough is resting, you can start making the filling. All the fun is in the filling, so it is very important to do this step right. 
• Heat 2 tbsp oil in a pan. When the oil is hot, add 1 tsp cumin seeds. Let them splutter for a while.
• Add 1 finely chopped onion and fry it till it turns golden brown.
• Then add 1 tsp ginger-garlic paste, 1-2 finely chopped green chillies and fry for 1 minute till the raw smell of ginger-garlic goes away.
• Now add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 1/2 tsp garam masala. Mix everything well.
• Add 1/2 cup boiled green peas (optional) and 3-4 boiled and mashed potatoes. Mix everything well.
• Add salt as per your taste and a handful finely chopped coriander leaves. Add lemon juice also for a tangy flavor and stir everything well. 
• Cook this mixture for 3-4 minutes. Filling should be dry, not watery. Once done, let it cool a little.

Step 3: Shaping the Samosa

• Now it’s time to shape the samosas! This step can be a little tricky, but practice makes everything perfect.
• After resting the dough, divide it into equal portions. Roll each portion into a smooth ball 
• Take a dough ball and roll it into a thin oval or round shape. You need to roll it to 1/8 inch thickness. You can also use dry flour if the dough is sticky 
• When the dough circle is formed, cut it into two parts (semi-circles).
• Now take a semi-circle and fold it into a cone shape. Pinch the edges of the cone so that it seals well 
• Put the prepared filling in this cone, but do not over stuff it. Leave some space at the top 
• When you put the filling, pinch the open edge and make a samosa shape. Seal it well, otherwise the filling will spill out. You can seal the edges by applying a little water.

Step 4: Frying the Samosas

• Heat sufficient oil in a deep frying pan so that the samosas can be dipped well in the oil. The temperature of the oil should be medium—neither too hot, nor too cold.
• When the oil is hot, carefully add the samosas to the oil. Do not overcrowd; fry in batches.
• Fry the samosas over medium heat. Keep turning them carefully so that they turn golden brown on all sides and become crispy.
• When the samosas are golden brown, remove them from the oil and place them on a paper towel to drain the excess oil.

Step 5: Serving the Samosas

• Now your homemade samosas are ready to serve! You can serve them with chutneys—mint chutney, tamarind chutney, or simple ketchup.
• Tips for Perfect Samosas:
• Dough consistency: The dough should be stiff, not soft. This will help make the samosa crispy.
• Oil temperature: Fry the samosas on medium heat. If the oil is very hot, the samosa will burn from the outside but will remain raw inside.
• Filling consistency: The filling should be dry, if it is wet the samosa will become soggy. It is also important to let the filling cool down before stuffing.
• Shaping: It is very important to seal the samosas properly, else the filling will spill out.

Variations you can try

• Cheese Samosas: You can add grated cheese to your filling for a cheesy twist. 
• Mutton or Chicken Samosas: You can replace the potato filling with minced mutton or chicken, just follow the same process. 
• Sweet Samosas: You can fill the samosa with sweet fillings like jaggery, coconut, and dry fruits for a yummy dessert.

Conclusion

Making samosas at home can be a very satisfying experience. Their crispy outer layer, and the spicy and flavorful taste of the filling makes every bite enjoyable. With this recipe, you can enjoy fresh samosas at home without having to buy them from any store. Be it a cozy evening or a gathering of friends, samosas are a hit everywhere!

FAQs

Q1: How to make perfect samosa dough?

A1: Dough should be stiff, not soft. If the dough becomes too soft, the samosa will not be crispy when fried. Adding ghee makes the samosa crispy and flaky, so mix the ghee well. It is also important to rest the dough for 20-30 minutes so that it becomes a little soft and easy to shape.

Q2: If you don’t have flour, what can you substitute for samosa dough?

A2: If you don’t have flour, you can use atta (whole wheat flour). But, flour makes the samosa a little crispy and flaky, so if you use flour then the samosas can be a little soft. If possible, use flour only.

Q3: How to make the filling dry?

A3: To make the filling dry, when you are cooking potatoes and peas, ensure that there is no extra water in the filling. While cooking the filling, keep it on medium heat and if required, add some more time so that the excess moisture evaporates.

Q4: Can we bake the samosas instead of frying?

A4: Yes, you can also bake samosas. For this, place the samosas on a baking tray, apply some ghee or butter on them and bake at 180°C (350°F) for 20-25 minutes. Make sure to flip them once while baking so that both sides become golden brown.

Q5: What to do if the filling of samosas becomes too spicy?

A5: If the filling has become too spicy, you can reduce its spice a bit by adding extra mashed potatoes. You can also add some more salt and lemon juice which will help in balancing the flavor.

Q6: Can samosa be frozen?

A6: Yes, samosa can be frozen. You can arrange them on a tray and freeze them and fry them when required. While freezing, ensure that the samosas do not touch each other so that they do not get sticky.

Q7: Can I add anything other than vegetables to the samosa filling?

A7: Yes, you can add other things to your samosa filling, like paneer, cheese, mushrooms, or tofu. You can customize your filling according to your taste.

 Q8: What is the secret to make Samosa crispy?

A8: To make Samosa crispy, the most important things are consistency of dough and temperature of oil. Make the dough stiff and heat the oil on medium heat so that the samosas become golden brown and crispy. If the oil is very hot, the samosa will get fried quickly but will remain raw from inside. 

Q9: How much time does it take to make Samosa? 

A9: It takes approximately 1.5 to 2 hours to make Samosa, if you follow everything step by step. The time for resting the dough is different and the filling also takes some time to cook.

Q10: What to do if the shape of the samosa is not perfect? 

A10: If the shape of the samosa is not perfect, have some patience. You can seal the edges well by pressing the dough a little more. If the samosa is a little jagged, you can adjust it a little before frying.

Q11: With which chutney can the samosa be served best?

A11: It is very tasty to serve samosa with mint chutney, tamarind chutney or green chutney. If you want a tangy flavour, tamarind chutney is best, and if you want a little spicy and refreshing taste, try mint chutney. 

Q12: Can samosas be stored for future use?

A12: Yes, you can store cooked samosas in an airtight container, but it is best to consume them after some time. If you want to store samosas for a long time, you can freeze them and fry them when required.

 Q13: How much lemon juice should be added to samosa filling A13: You can adjust the amount of lemon juice according to your taste. Generally, 1 tbsp lemon juice is sufficient, which adds a refreshing and tangy flavor to the filling. If you like more tangy taste, you can add more lemon juice.

Q14: Is it a good idea to add cheese to the samosa filling?

A14: Yes, adding cheese to the samosa gives a creamy and cheesy texture. You can use grated cheese, mozzarella, or cheddar cheese in the filling, which will give a different twist to the samosa.