Easy Samosa recipe

This is an easy samosa recipe that I’m going to share with you all. The perfect crispy and flaky texture could be achieved at home. Easy way to fold the samosas and get the perfect texture that you crave for. Not much pre preparations required. Could be made anytime as a teatime time snack to enjoy.

These samosas are filled with spicy potatoes and peas. Only a few regular spices you need in your hands to prepare this. No onion no garlic no ginger recipe. Just a few dry masalas and it’s ready in minutes. As I promised you that it’s easy and not many preparations required, perfect for a quick snack without much compromising in taste and texture the best possible thing we can do when we feel like to eat this. Also, you may enjoy this during fasts at the end of the day. Completely vegan. Exciting right? So let’s quickly startup with the main ingredients that we need.

This is a very popular snack in India. Because of its popularity it is being sold in every other corner street shops in India along with chai or tea 🍵 as a demanding snack. I came to know that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule.

Ingredients required to prepare easy samosas are as follows:

For Samosa dough:

• All-purpose flour 3 cups
• Cumin seeds 1/2 teaspoon
• Clarified butter or ghee 2 tablespoons
• Water 1 cup + extra if required
• Salt 1/2 teaspoon

For spicy potato filling for making these samosas you need:

• Oil 2 tablespoons + 1 teaspoon of clarified butter ( ghee )
• Green Peas ( frozen or fresh ) 1 cup
• Potatoes 3 medium size cut into small pieces and boiled i.e 3 cups of boiled potatoes

Tips you need to know ✅

There are few important things that you must keep in mind while making these :

Tips 1: You may add cashews and few raisins into it but I just love the plain peas and potato mixture.

Tip 2: Into the flour, add the ghee ( clarified butter ) and it should be mixed well-using hands. When you rub this mixture with hands it turns out slightly crummy and on holding the mixture in between your palms it forms a shape. That is when you will know that the mixture is right ✅ for your samosas. It would definitely be flaky and soft both.

Tip 3: Add water slowly into and Mix and knead into a soft smooth dough. But not too soft or not too hard. The best way to explain this is that it should be just like you regular dough that you knead for roti or paratha.

Tip 4 : Do not heat the oil too much or your samosas will burn as soon as you drop them in the heated oil. The oil must be heated medium so as soon as you drop your samosas they will dip down first and then slowly comes up floating on top of your oil.

Tip 5: It is important to balance the flame during the frying process from lower to medium.

Tip 6: Let the dough rest 30 to 40 minutes before you prepare the samosas.

Steps to follow to make these easy Samosas at home anytime:

Clean and cut potatoes into small cubes and boil. I have used 3 medium sized potatoes that gave me 3 cups of boiled potatoes.

Prepare the dough first so that your dough must rest at least 30 minutes before preparing your samosas. This is for perfection.

Into a bowl take 3 cups of all-purpose flour, 1/2 teaspoon of cumin seeds, and 1/2 teaspoons of salt and mix.

Then add 2 tablespoons of clarified butter or ghee into it and start mixing using your hands. Rub the flour and the ghee together nicely a few minutes until the mixture forms crumbs. On holding the flour mixture in between your palms and pressing it takes a shape. That’s when you know that the mixture is perfect for making flaky crispy and soft samosas. Knead the dough until soft and smooth to touch and cover and keep aside for 30 to 40 minutes. During this waiting time, we can quickly prepare our spicy potato and peas filling.

Into a karahi or pan add 2 tablespoons of oil and 1 tablespoons of ghee and heat.

Into the heated oil add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of ajwain or carom seeds, 1/2 teaspoon of fenugreek seeds, 1/2 teaspoon hing or asafoedita and black pepper powder 1/2 teaspoon. Quickly sauté these and add 1 cup of green frozen or fresh peas into it. Stir fry and cook these for about a minute or so. When the peas looks slightly fried add cumin powder 1/2 teaspoon, coriander powder 1 and 1/2 teaspoon, mango powder 1/2 teaspoon, garam masala powder 1/2 teaspoon, green chili flakes or fresh chopped chili as per taste, paprika or red chili powder for color 1/2 teaspoon, coriander leaves some. Mash the potatoes while you cook these. Do not mash the potatoes completely. It adds up to the taste and texture for sure. Once done keep aside and let it cool. Our stuffing is now ready.

Stuffing or filling the samosas:

Uncover the dough. Take a small portion and roll out thin. Sprinkle some dry flour if required.

Cut into two halves

Fill in some prepared spicy peas and potato mixture in the center.

Fold from both sides followed by folding the bottom part. It forms somewhat triangular-shaped samosas. This is the easiest method of folding I found so far which gives it a shape of a traditional samosa as well. Use some water onto the sides while you fold these in order to fold and stick the dough nicely to the corner. Otherwise, it might open while frying.

Similarly prepare all and keep aside.

Frying the samosas:

Into a karahi or a deep pan add sufficient oil for deep fry. The oil must be heated medium. Not too hot. So that when you drop the samosas they will dip inside first then slowly comes up once heated followed by frying until golden brown in color.

Drop the samosas one by one once the oil is heated medium.

Fry both sides nicely keeping the flame low to medium. Change the heat accordingly as needed. This is also a key factor for gaining the perfect texture for the Samosas.

Drain excess oil and take these out and serve hot.

Serving tips:

Serve these hot with a cup of tea or coffee along with some green coriander chutney and sweet tamarind chutney and enjoy.

Watch Full video making in the given link below:

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