Crispy Samosas: Authentic Indian Street Food Recipe
1 hour 10 minutes
1349 reads
About Crispy Samosas: Authentic Indian Street Food Recipe
Discover the irresistible magic of homemade samosas, a beloved Indian street food sensation! This recipe guides you through creating perfectly crispy, golden-brown pastries filled with a flavorful potato and pea mixture. Prepare to tantalize your taste buds with this authentic delight.From the simple dough to the aromatic spiced filling, each step is meticulously explained to ensure a successful and delicious outcome. Whether you're a seasoned cook or a culinary novice, this recipe is your passport to a taste of India.Get ready to impress your family and friends with these delightful samosas, perfect as a snack, appetizer, or even a light meal. Let's embark on this culinary journey together!
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Recipe Time & More
Prep1 hour
Cook10 minutes
Total1 hour 10 minutes
Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Kala Jeera
- Salt
- Refined Oil for frying
- 4 Potato boiled n mashed
- 1 Onion chopped
- 1 tsp Cumin Seed
- 1 tsp Coriander
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Curry Powder
- 2 tbsp Groundnuts
- Chili Powder red, to taste
- 1 tsp Turmeric Powder
Instructions
Prepare the Dough
- Mix all-purpose flour, nigella seeds, salt, and 1-2 tablespoons of oil in a bowl. Gradually add water, mixing until a firm, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 30 minutes.
Prepare the Filling
- Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until translucent. Stir in ginger-garlic paste and cook for a minute until fragrant.
- Add mashed potatoes, green peas, turmeric powder, red chili powder, coriander powder, curry powder, and salt. Mix well and cook for 5-7 minutes, stirring occasionally, until the filling is heated through. Stir in the roasted and chopped groundnuts. Remove from heat and let it cool.
Assemble the Samosas
- Divide the dough into small balls. Roll each ball into a thin oval shape. Cut each oval in half diagonally. Take one half, make a cone shape, and fill it with the potato mixture. Seal the edges with a little water to secure the filling.
Fry the Samosas
- Heat refined oil in a deep pan or kadai over medium heat. Once the oil is hot enough (a pinch of dough should sizzle immediately), carefully add the samosas, ensuring not to overcrowd the pan. Fry in batches until they are golden brown and crispy on all sides. Drain on paper towels to remove excess oil.
Serve
- Serve hot with your favorite chutney or sauce.
Recipe Notes
Expert Tips for Perfect Samosas
- For extra-crispy samosas, let the dough rest for at least 30 minutes. This allows the gluten to relax, resulting in a more tender and flaky pastry.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in soggy samosas. Fry in batches for optimal results.
- Use a thermometer to ensure your oil is at the correct temperature (around 350°F or 175°C). This ensures even cooking and prevents burning.
- For a richer flavor in the filling, consider adding a pinch of garam masala or a few chopped green chilies.
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Recipe Nutrition
Calories: 162kcalCarbohydrates: 33gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 521mgFiber: 3gSugar: 1gVitamin A: 11IUVitamin C: 22mgCalcium: 27mgIron: 2mg
Abhipsa Sahoo
Articles: 17
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I’m loving this recipe already!
This is wonderful! Can’t wait to taste it.
This looks so good! Appreciate the share.