Making traditional samosa at home is not as difficult as we all think. If you follow the cooking instructions given below, you can make delicious samosas at home. Though I have used potato stuffing, you can add steamed vegetables like carrot, beans, peas along with potatoes and make vegetable samosa. I have already posted onion samosa, today we will see how to make the traditional samosa with potato filling.
Traditional Samosa Recipe with Potato filling
Prep time - under 20 mins
Cook time - under 30 mins
Yields- approximately 10-12 samosas
Ingredients needed for samosa
All purpose flour/ maida - 1 cup
Carom seeds / Ajwain /omam - 1/4 tsp (optional)
Oil - 1 tbsp
Salt - approx 1/2 tsp
In a bowl mix together all purpose flour, salt and oil nicely with your finger tips.The flour should be well mixed with the oil. This is done to get crispy samosas.
Then add carom seeds, water little at a time and make a stiff dough.
Cover it with a damp cloth (to prevent it from drying) and let the dough rest for 20 minutes. In the meantime we will prepare the stuffing.
Ingredients for potato filling
Onion - 1
Green chilli -1
Ginger - 1/2 inch piece
Potato - 3 medium size
Coriander leaves - few (optional)
Chilli powder -1 tsp
Turmeric powder - 1/4 tsp
Coriander powder -1 tsp
Cumin powder -1/2 tsp
Lemon juice to taste
For the seasoning
Oil - 1 tbsp
Cumin seeds/jeera seeds -1 tsp
Pressure cook potatoes, peel the skin and cut it into cubes or mash it slightly.
Finely chop onions, ginger and green chilli.
Heat oil in a kadai/pan, add jeera seeds, when it sizzles, add onions, ginger, green chillies and saute until onions turn transparent.
Then add coriander powder, turmeric powder, chilli powder, cumin powder and salt needed. Mix well, cook for 2-3 minutes.
Add cubed potatoes, coriander leaves and mix well. Switch off the flame.
Add few drops of lemon juice to taste. Now our potato stuffing is ready.
We will proceed to prepare the samosas -
What you need - oil for deep frying samosas
Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa.
Now take a ball of dough and roll it out very thinly in an oval or round shape. You do not have to be too perfect. Cut it into half as shown in the picture below.
Now wet the straight side with little water using your finger tips.
Fold it in such a way that you get a cone (see picture below). First bring one edge to the center, then bring the other edge and place it overlapping the first. Now you will get a cone as shown below.
Fill the cone with potato stuffing. See to it that you fill even the tip of the cone.
Now wet the circumference of the cone with water using your finger tips for sticking.
Stick together and fold it. If there is excess length at the back, you can make a pleat (see first pic below) and then fold it to form a triangle. Make it sit and shape it nicely. You can make a design using a fork.(see picture below)
Wow!! Look at the triangular shaped samosa with potato filling inside sitting beautifully.
Now repeat the same process for the rest of the dough. All the samosas are sitting (pic below) waiting to be fried in oil.
Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas.
Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.
Fry the rest of the samosas in the same way.
Now you can make lovely samosas just like you get in hotels and road side stalls at your home itself.
Serve Samosa with green chutney or tomato ketchup.
I am sure you will love my Onion Samosa Recipe with step wise pictures and cooking instructions and also my collection of Indian Snacks Recipes.
Note -I have not yet tried baking samosas. Once I try it, I will update it here.
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