Crispy Samosas with Spicy Potato Filling: A Step-by-Step Recipe
40 minutes
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About Crispy Samosas with Spicy Potato Filling: A Step-by-Step Recipe
Experience the irresistible crunch of homemade samosas! This recipe guides you through making perfectly golden, flaky pastries filled with a flavorful blend of spiced potatoes, peas, and carrots. Each bite offers a delightful contrast of textures and tastes, a true culinary adventure.From preparing the dough to creating the iconic samosa shape and achieving that perfect deep-fried crispness, we'll cover every step. Serve these hot samosas with your favorite chutney for an authentic Indian snack experience.This recipe is perfect for parties, family gatherings, or a delicious weeknight treat. Get ready to impress your friends and family with your newfound samosa-making skills!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
For the Samosa Dough
- 2 cup All-Purpose Flour
- 3 tbsp Vegetable Oil
- 1/4 tsp Carom Seeds
- 3-4 drops Lemon Juice
- 1 tsp Salt
- 1/2 cup Water as needed, to form dough
For the Samosa Filling
- 4 Potato boiled and mashed, medium size
- 1/2 cup Pea boiled, green
- 1/2 cup Carrot boiled and finely chopped
- 1/4 tsp Mustard Seeds
- 1/4 tsp Coriander Seeds
- 2 Clove
- 1 small stick Cinnamon
- 1/2 cup Onion finely chopped
- 5-6 Curry Leaves
- 3-4 Chili finely chopped, green
- 1 inch Ginger grated
- 1/2 tsp Chili Powder red
- 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- Oil approximately 2 cups, for frying
- 1/4 cup Coriander chopped, for garnish
Instructions
Prepare the Dough
- Combine all-purpose flour, salt, vegetable oil, ajwain, and lemon juice in a large bowl. Gradually add water, mixing until a firm, smooth dough forms. Knead for 5-7 minutes until elastic.
Make the Filling
- Heat oil in a pan. Add mustard seeds; once they splutter, add cloves, cinnamon, onions, green chilies, curry leaves, and ginger. Sauté until onions soften. Stir in coriander seeds, red chili powder, coriander powder, turmeric powder, and garam masala. Cook for a minute.
- Add boiled and mashed potatoes, peas, and carrots. Mix well. Simmer for 2-3 minutes, allowing flavors to blend. Stir in chopped coriander. Remove from heat and let cool completely.
Assemble the Samosas
- Divide the dough into small balls. Roll each ball into a thin circle (about 4-5 inches in diameter). Cut each circle in half. Apply water to one edge of the semi-circle and fold into a cone shape, sealing the edges firmly.
- Fill each cone with the potato mixture. Bring the top edges together, pressing to seal. Repeat until all samosas are assembled.
Fry the Samosas
- Heat oil in a deep pan or wok over medium heat. Carefully place samosas into the hot oil, ensuring not to overcrowd the pan. Fry in batches, turning occasionally, until golden brown and crispy (about 8-10 minutes).
- Remove samosas and place on a paper towel-lined plate to drain excess oil.
Serve
- Serve hot samosas with your favorite chutney and a cup of tea or coffee.
Recipe Notes
Expert Tips for Perfect Samosas
- For extra flaky samosas, chill the dough for at least 30 minutes before rolling and assembling.
- Don't overcrowd the pan when frying. This will ensure even cooking and prevent the samosas from becoming soggy.
- If you prefer baked samosas, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Experiment with different fillings! Try adding paneer (Indian cheese), mushrooms, or other vegetables to create your own unique samosa flavor.
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Recipe Nutrition
Calories: 263kcalCarbohydrates: 47gProtein: 6gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 69mgPotassium: 538mgFiber: 5gSugar: 2gVitamin A: 802IUVitamin C: 40mgCalcium: 32mgIron: 3mg
waagmi soni
Articles: 14
5 Comments
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This is delightful! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
Yaar koi khila do ache samose ….
Everyone this dish comes I feel like having it.
I’m excited to try this recipe!