Samosa is a very comfort snack and everyone love it, vegan, vegetarian or non vegetarian, I make it with a lots of aromatic and lovely ingredients and the out layer of the samosa is so crispy. Please see the videos to see the full details and you make it and enjoy.
Cooking time 1 hour
This recipe is for 18 to 20 medium size of Samosas
For the Dough
2 cups or 250g of all-purpose flower
½ tsp Salt
½ tsp Carom Seeds (we call Jwano in Nepali)
3 tbsp of Olive Oil
and Enough Water
To make the masala for Stuffing
3 big size or 450g of boiled potatoes,
1/2 cup or 40g of fresh or frozen Green Peas
1/2 cup or 40g of white or black boiled chick peas (optional or you can use your preferable beans)
1/3 cup or 30g of Sultanas for a sweet flavor, you can use Cashew Nuts or Peanuts instead
1/3 cup of spring Coriander chopped
4 Cloves of minced Garlic
½ inch minced Ginger
1 chopped Green Chili
2 spring Onion chopped
1 medium size of Onion chopped
1 tsp of toasted and grinded Cumin & Coriander seeds
½ tsp Garam Masala
½ tsp of Cumin seeds
1 tbsp of Lemon Juice
½ tsp Salt or on your taste
Enough Peanut oil to fry
2 tbsp of Olive oil to make stuffing you can use other type’s oil
1/3 tsp of red Chili powder
1/3 tsp of Turmeric
How to make:
Prepared all the ingredients above
1. To make the Dough
Into the large bowl add 2 cups of all purpose flour, Carom Seeds, ½ tsp of salt and 3 tbsp of Olive oil, oil or ghee makes the samosa`s out layer crispier . Mix it well with a spatula and with the hands, mix the oil with flour very well around 2 minutes.
Add into it the water little by little and mix it and knead it very well till it becomes smooth around 2 to 3 minutes. The dough should be smooth not too soft or hard. After Dough is ready, cover it and keep it aside for 20 minutes.
2. To make the masala for Stuffing
Crush or Break the potatoes with a fork, let it stay in little chunks and keep aside.
Next heat a pan in medium heat. Add 2 tbsp of olive oil. Let oil to be hot. Add Cumin seeds and fry it until fragrant and looks brownish.
Add in chopped onion, ginger and garlic paste and green chili. Mix it and fry it around 2 minutes or until it becomes soft on medium flame. After its soft, add green peas and white chickpeas, fry it a minute on medium flame. After a minute green peas and chick peas are fried, add turmeric, chili powder and sultanas. Let it fry around 30 seconds on medium flame.
After 30 seconds, mix it and add the potato. Mix very well with spices and peas. Then add garam masala, Roasted Cumin and Coriander powder and ½ tsp of salt or to your taste. Mix the spices properly and turn the heat on a low flame and let it cook for 3 minutes. 3 minutes after mix it once again. Then add lemon juice, chopped spring onion and spring coriander, mix well with the Masala and give a taste. You can adjust here the flavor. Turn off the gas and let it cool down.
3. To make the Samosas
After masala cooled down, take the kneaded dough and make equal size of balls to make samosa´s layer. Need little water too. Make 50 to 60 grams of dough balls to make the medium size of Samosas. Take one dough ball and rest cover it to not to get dry. Give a round shape to the dough and flatten it a little with your hands.
Then roll it into a bit long large side than round. It doesn´t have to be very precise. If you feel the dough is too soft than use flour to dust it otherwise we don´t need. If you like thick layer on the samosa then roll it a bit think.
Now cut it into two equal parts with a little knife and separate them, Take one portion and fold it one side and apply few drops of water on and fold it other part on top of the folded layer. Seal the joints properly.
Pick it up on your hand and the cone for samosa is ready. Make sure that all joints are properly sealed on the cone. Then fill it with prepared stuffing and gently press the stuffing inside, like so we will have some space to seal it. Apply little water around on the edges of upper part. Now seal it from the center of the joints. Give a shape to make it look better. Its became perfect samosa. You can repeat the same process for the rest.
4. To fry the Samosas
Heat oil in a pan on medium flame. Use oil until it covers the samosas. Drop a small dough ball in hot oil to check the temperature. Once the dough ball starts floating over the oil, the oil is perfect to fry. And reduce the flame to low. Keep in mind that reduce the flame to low only after oil becomes hot.
Add samosas slowly, do not make it crowded. Separate them if they are touching each other. Let it cook around 2 to 3 minutes one side.
Keep flame on low if you fry on low flame the outer layer of the samosas looks beautiful and crispy! After 2 minutes turn it over, let it fry another side.
Fry it on low flame till it turns golden brown from both sides. It takes around 8 to 10 minutes to fry in total on low flame. Keep flipping it in between a couple of time.
Once the samosa is fried properly from both sides and looks cooked and beautiful. Take it out on the Kitchen towel to remove the excess oil from it.
Enjoy with tomato and coriander or mint dipping sauce or Katche up, it is going to be so delicious and refreshing.