Crispy Samosas with Spicy Potato Filling and Masala Chai
1 hour 50 minutes
1025 reads
About Crispy Samosas with Spicy Potato Filling and Masala Chai
Indulge in the delightful combination of crispy samosas and fragrant masala chai – a match made in heaven! These homemade samosas boast a perfectly spiced potato and pea filling encased in a flaky, golden-brown pastry. The recipe guides you through making both the samosa dough and the vibrant filling, ensuring a truly authentic experience. Paired with a warming cup of aromatic masala chai, it's the ideal treat for any occasion.Get ready to savor the explosion of flavors and textures in every bite!
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Recipe Time & More
Prep1 hour 30 minutes
Cook20 minutes
Total1 hour 50 minutes
Ingredients
For the Samosa Dough
- 2.5 cup All-Purpose Flour
- 1 tsp Ajwain carom seeds
- 1 tsp Salt
- 1/2 cup Water add gradually until dough forms
- 4 tbsp Clarified Butter
For the Samosa Filling
- 2 Potato medium-sized, peeled and diced
- 1/2 cup Pea fresh or frozen
- 2 tbsp Clarified Butter
- 1 tbsp Pomegranate Seeds for garnish, optional
- 1 tbsp Coriander Powder
- 1 tsp Kashmiri Chili Powder for color and mild heat
- 1 tsp Garam Masala
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1 tsp Ginger finely chopped
- 1 tsp Cumin Seeds
For the Masala Chai (Optional)
- 1 cup Water
- 1/2 cup Milk
- 1 tsp Tea Leaves black
- 1/2 tsp Ginger finely grated
- 1/4 tsp Cardamom Pods lightly crushed
- 1/4 tsp Cinnamon small piece
- Sugar To taste Sugar
Instructions
Prepare the Samosa Dough
- Combine flour, ajwain, salt, and ghee in a bowl. Gradually add water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 30 minutes.
Make the Samosa Filling
- Heat ghee in a pan. Add cumin seeds and ginger. Once fragrant, add potatoes and peas. Sauté for 5 minutes. Stir in coriander powder, Kashmiri chili powder, garam masala, turmeric powder, and salt. Cook until potatoes are tender and the filling is dry.
Assemble and Fry the Samosas
- Divide the dough into 10-12 equal-sized balls. Roll each ball into a thin circle (about 1/8 inch thick). Cut each circle into a semi-circle. Fold the semi-circle into a cone shape, and fill with the potato mixture. Seal the edges tightly by moistening with water.
Fry the Samosas
- Heat oil in a deep pan or wok to medium-high heat. Carefully place samosas in the hot oil, ensuring not to overcrowd. Fry in batches until golden brown and crispy (about 8-10 minutes per batch), turning occasionally for even cooking. Drain on paper towels.
Make Masala Chai (Optional)
- In a saucepan, combine water, milk, tea leaves, ginger, cardamom, and cinnamon. Bring to a simmer. Remove from heat and strain. Add sugar to taste.
Serve
- Serve hot samosas immediately with a cup of masala chai.
Recipe Notes
Expert Tips for Perfect Samosas
- For extra flaky samosas, chill the dough for at least 30 minutes before rolling.
- Don't overcrowd the pan when frying; fry in batches to ensure even browning and crispiness.
- Adjust the amount of chili powder to your preferred spice level.
- For a richer flavor, you can use a combination of ghee and vegetable oil for frying.
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Recipe Nutrition
Calories: 283kcalCarbohydrates: 44gProtein: 6gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 23mgSodium: 244mgPotassium: 505mgFiber: 4gSugar: 1gVitamin A: 120IUVitamin C: 24mgCalcium: 20mgIron: 2mg
Vidya Arvind
Articles: 10
3 Comments
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Looks so appetizing! Thank you for posting.
Such a perfect dish! Thank you.
Absolutely fantastic! Thanks for the recipe.