When I was in India, I think I ate samosas daily for months. Whenever I would venture out into the streets, I would always stop by one of the walas, and get a samosa. I made sure to try them all. One day I would stop at one, and the next day I would stop at another. I even got them from shops. I think it’s pretty safe to say I love samosas. Surprisingly, I am still not sick of them. Honestly, I don’t know how anyone could not love one of India’s most treasured snacks! Keep reading, and I will teach you how to make samosas which are perfectly crispy and a little bit spicy.
I love them so much, I decided I needed to learn how to make them at home. And let me tell you, it has been a learning experience throughout the years. When I first started making samosas, I had all sorts of trouble. Either the oil was too hot, or it was too cold. The dough was too hard, or it was too soft. They were burned, or they were undercooked. Here, let me show you my first ever try at making samosas. Please don’t laugh. Well, ok, you can laugh. Go ahead. Get it over with.
Those are some ugly and unappetizing samosas, right? I’m pleased to say that I can make a pretty decent samosa nowadays. I’ve come a long way.
But please, please, please don’t let this discourage you from trying to make your own samosas. Everybody has to start somewhere. And cooking, especially cooking something unfamiliar to us is a learning experience. So go ahead and try making your own samosas, and while you’re at it, serve them with some green or tamarind chutney!
- white flour, (maida), 1/2 cup
- carrom seeds, (ajwain), 1/2 tsp
- salt, 1/2 tsp
- lemon juice (optional), 1 tbsp
- ghee/butter/oil, 2 tbsp
- water, 1/4 cup more or less
- oil, for frying
- 2 potatoes, peeled, diced, and boiled
- 2 tbsp oil
- 1 tbsp coriander seeds, slightly crushed
- 1 tsp cumin seeds
- 1/2 onion, finely diced
- 1 green chili, finely chopped
- 1 tsp kasoori methi
- 1/2 tsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- 1/2 tsp garam masala
- 1/2 tsp amchur powder
- salt to taste
- pepper to taste
- 1/4 cup water
- 1/4 cup frozen peas, thawed
- 1/4 cup chopped cilantro
- In a bowl sift together the flour, salt, and ajwain seeds and stir nicely. Add the ghee and gently rub till incorporated. The dough will look crumbly. Add lemon juice and do the same thing. Add water a little at a time until you have enough for a semi-firm dough. Cover and set aside for 30 min.
- In a pan, heat the oil. Add the coriander and cumin seeds. Once they start to pop, add the onions, kasoori methi and chilis.
- Stir and cook until the onions are translucent.
- Add the turmeric and ginger-garlic paste. Stir until raw smell goes away.
- Add the rest of the spices. Stir.
- Slowly add the water, so the spices don't burn.
- Add the peas. Stir.
- Add the potatoes. Stir.
- Add cilantro. Mix.
- Remove from heat, and set aside to cool. Adjust salt as needed.
- Preheat oil to 340.
- Divide dough into equal parts and roll out into ovals. Cut the oval in half. Using water, wet the edges of the semicircle. Shape into a cone, making sure to seal the sides together. Stuff with potato mixture and close the top of the cone.
- Fry in batches until golden brown, usually around 10 minutes.
- If you don't have the spices needed, and don't feel like buying a bunch of spices - you can use 2 tsp curry powder instead.
- Make sure not to overcrowd, or the temp will drop and the samosas will not cook properly.
Need some help folding the samosas? Take a look at this collage!