Samosa is a deep-fried triangular-shaped savory, most popularly eaten with chai. Whosoever invented this spicy potato filled wraps, must have been a Master of Savoury food. Samosa is a magnificence of our country, you will get stall of samosa in every corner of the street. People are now making Samosas in various shapes like circle, moon, potli, etc. But I liked to make it in the traditional way.
It was raining heavily today and samosa hit my mind and I decided to make them. The cold, breezy drops of rain bring pretty strong craving of some spicy, deep-fried snacks. During my childhood days, It was mandatory to bring samosas for the weekend. Those moments are bringing nostalgia. And to keep those moments of childhood alive, I started to make them at home during the weekends. Samosa is so loved in my home, that it disappears within a minute after coming out of hot oil. Making them at home is super easy if you follow some steps carefully. But, I truly believe you can adjust the taste, the texture of food according to what suits your palate. And it’s true too to make it with love and patience.
Apologies for the hazy pic. But I wish, this photo did even 10 percent justice to the taste. As nobody wanted to wait, these few are all that I could manage.
Tips By Me:
These are some tips I learned by my Mum.
- A perfect samosa has a crunchy, flaky crust. To obtain such crust, the flour should be rubbed with oil until texture like breadcrumbs has achieved.
- The dough should be hard. The moisture in the dough can reduce the crunchiness of the crust.
- The samosa should dip completely in the oil while frying.
- Always add enough oil to the flour, because if you are adding little oil, it will lead into a hard crust, and you will lose the real texture of samosa. Even adding too much oil does not work well, the crust will fall apart while frying. So, what is the right amount of oil/ghee to be added to the flour?
- I read this somewhere, that oil should be 1/5th of the flour, and then I used this in my Samosa dough. The samosa came out perfectly. It was crunchy and flaky. I must mention here, the right measure of ingredients brings out perfect food.
- Samosa is best served with tamarind chutney, date chutney, sarso-ki-chutney, and coriander chutney. They all can be easily made at home. In my coming blogs, I will try to share the recipes too.
- Make a stiff dough.
- Roll the dough neither too thick, nor too thin. The thin layer can tear the samosas while frying.
- The quantity of filling to be stuffed in the samosa should not be excessive as it can break upon frying.
Baking in oven
Yes, Samosa can be baked too. Just bake it in a preheated oven at 180C for 25min. And this will be a much healthier option.
Making Samosa in Air-Fryer
You can fry your samosa in air fryer too. All you need is to brush your samosa with some oil and fry it for 10 min. This will taste similar to the fried ones.
Making Samosa with wheat flour
Wheat flour can also be used in making the crust of Samosa. But to achieve the same crispiness, Remember to add more water while kneading dough. Because it absorbs more water than maida.
Making Samosa with puff pastry sheets or spring roll sheets
Yes, Samosa can be made using puff pastry sheets and spring roll sheets.
- You can either bake or fry the samosa when using spring roll sheets.
- If you are making samosa with puff pastry sheets, then bake samosa. Deep frying can cause the sheets to break.
Making Samosa without garlic and onions
There are some people who don’t like to add garlic-onion in the filling. You can make it without garlic-onion too. Traditionally, Samosa fillings are made without garlic-onion. But, for the variation, I added them.
Air pockets in Samosa
So, this one is a blunder. Getting a few air pockets is normal, but your crust should not be covered with air pockets only. Adding too much moisture in the dough, or if the dough is too soft, then plenty of air pockets will appear while frying.
Different fillings of Samosa
Mawa Samosa: This variation of Samosa is made by stuffing khoya and dry fruits. I will post the recipe too.
Sweet Samosa: This is made by stuffing jaggery and coconut.
Masala Samosa: The stuffing of this samosa is made using spices and sev powder.
Paneer Samosa: Stuffing made by Paneer and spices.
Vegetable Samosa: Different combinations of vegetables like cauliflower, potato, capsicum, soyabean, paneer is used.
But, the traditional one has potato, matar in the filing. I am sharing the recipe of traditional Halwai Style Samosa with some variation.
Step by Step Recipe:
Heat oil in a pan. Add hing, bayleaf, cumin seeds, fennel seeds, and crushed coriander seeds and fry them until the seeds splutter.
Add chopped ginger-garlic-chilly to it. Let it fry for a minute and then Add chopped onion to it.
Now add mashed potato, crumbled paneer, fried peanuts. Mix well.
Now add the spices i.e. coriander powder, red chilly powder, cumin powder, amchur powder, turmeric, garam masala, salt. With the potato masher, mash everything well. You can add coriander leaves and mint leaves too in the end. I couldn’t add them due to its unavailability during the moment. Take the pan out of flame and let it cool down completely.
For Samosa Dough
Add all purpose flour, carrom seeds, nigella seeds, salt and ghee to the flour. Mix well for a minute. With your fingertips, rub the flour well to get breadcrumb consistency. The whole mixture should lump together when gathered in fist.
Add 4-5 tablespoon of water. And knead to a firm dough. Cover the dough with a moistened cloth and keep it aside for rest for 40 min. Knead the dough lightly again after 40 min.
Making Samosa Crust
Divide the dough into small balls. Roll the ball using a rolling pin keeping a balanced thickness that is neither too thick nor too thin, and cut with a knife through the center of the rolled sheet.
Now take a small bowl, add 1 tablespoon of all-purpose flour, and 1 tablespoon of water and mix well to make a paste. This paste will be used to seal the samosa cone.
The image shown below will help you to understand, how to make samosa cones; First using a brush or your fingertips, apply the paste made above to the edges of the sliced sheet. And bring the edge together in the shape of a cone.
Stuff the prepared cone with the prepared stuffing. And seal the mouth of the cone by brushing with the prepared paste. Prepare the samosa this way and keep it aside covered with a kitchen napkin.
Heat the oil for deep frying in a kadhai. To check if the temperature of the oil is appropriate for frying, drop a small piece of dough in the oil, the dough piece should come up quickly. If not, wait for a few minutes more. Then add samosa to the oil, in such a way samosas are dipped properly in the oil and do not crowd them in the kadhai. Also, make sure the oil is not too hot, otherwise, the crust of samosa will burn and get blisters. Fry on low flame until they are golden brown in color. Take them out and repeat the same for the next batch.
Halwai Samosa Recipe
For the Dough
- 250 g All Purpose Flour
- 50 g Ghee
- 1 tsp Carom seeds
- 1 tsp Nigella seeds
- 1 tsp Salt
- 5 tbsp Water
For the filling
- 4 Boiled Potato; Mashed
- 1/2 cup Paneer, Crumbled
- 1/4 cup Roasted Peanuts
- 1.5 tbsp Vegetable oil
- 1 tsp Crushed coriander seeds
- 1 tsp Asfoetida
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1.5 tsp Amchur powder/ Dry Mango Powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1 tsp Red chilly powder
- 1 tsp Black pepper powder
- 1 cup Chopped Onion ; 2 Medium Sized Onion
- 1 tbsp Ginger-Garlic-Green chillies chopped
- As Per Taste Salt
- 2 tbsp Coriander, chopped
- 2 tbsp Mint leaves, chopped
For the Dough and the crust
- Mix all purpose flour,carom seeds, nigela seeds, salt, and ghee in a bowl. Mix well for a minute until breadcrumbs like texture appears.
- Add little water and knead to a firm dough.
- Cover the dough with moistened cloth for 40 min.
- After 40min, knead the dough for few more seconds. Do not overwork the dough.
- Divide the dough into small balls. And cover with napkin.
- Roll the balls into a oval shape. Cut the sheet through the centre with a knife. Roll each balls and cut through the centre.
- Heat oil in a kadhai. When the oil is hot, add hing, fennel seeds, cumin seeds, crushed coriander seeds, bay leaf. Let it splutter.
- Add chopped Ginger-Garlic-Green chilly. Fry it for few seconds.
- Add chopped onions and fry till the onions turn transparent.
- Once color of onions changes, add mashed potatoes, paneer, roasted peanuts.
- Now add all the spices; coriander powder, amchur powder, red chilly powder, cumin powder, black pepper powder, garam masala, turmeric powder and salt as per tatse.
- Using potato masher, mash everything well so that everything is well combined.
- Add coriander leaves, mint leaves and mix well.
- Remove the pan and let the filing be cool down completely.
- Make a paste of all-purpose flower and water in 1:1 ratio.
- Apply the paste using brush or fingertips across edge of the cut sheets. Bring the two ends together to make a cone.
- Fill the cone with 1.5 tbsp of the filling. Brush the open part with the paste and seal it properly. Make all the samosa in the similar manner.
- Heat oil for deep frying in a kadhai.
- When the oil is hot, drop some samosa in it. Make sure, they do not overcrowd. Fry them in batches.
- Fry on low flame until they are golden brown.
- Each batch will take 15-20 min.
- Serve hot.