Indian Samosa Recipes

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

SAMOSA RECIPE | HOW TO MAKE PUNJABI SAMOSA

Steps:

• Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker. (refer notes)
• Crumble them, do not mash them up. Set aside.

INDIAN SAMOSA

Steps:

• Mix together the flour, oil and salt.
• Add a little water, until mixture becomes crumbly.
• Keep adding water, kneading the mixture till it becomes a soft pliable dough.
• Cover with a moist cloth and set aside for 20 minutes.
• Beat dough on a work surface and knead again.
• Cover and set aside.
• FILLING.
• Heat 3 tbsp oil.
• Add ginger, garlic, green chillies and few coriander seeds.
• Stir fry for 1 minute, add onions and saute till light brown.
• Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
• Stir fry for 2 minutes.
• Add potatoes.
• Stir fry for 2 minutes.
• Set aside and allow to cool.
• Divide dough into 10 equal portions.
• Use a rolling pin, roll a piece of dough into a 5" oval.
• Cut into 2 halves.
• Run a moist finger along the diameter.
• Roll around finger to make a cone.
• Place a tablespoon of the filling into the cone.
• Seal the third side using a moist finger.
• Deep fry the samosas on low to medium heat until light brown.
• Serve with tomato sauce or any chutney you love.

SAMOSA RECIPE | PUNJABI SAMOSA | ALOO SAMOSA

Steps:

• Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.
• With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
• The whole mixture should clump together when joined and not fall apart.
• Add water in parts and knead to a firm dough.
• If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
• Cover the dough with a moistened napkin and set aside for 30 minutes.
• Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
• Peel the boiled potatoes and chop them into small cubes
• Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
• When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
• Heat oil in a pan. add the cumin seeds and crackle them.
• Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
• Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
• Stir and sauté on a low heat for 1 to 2 minutes.
• Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
• Set aside the potato filling aside to cool at room temperature.
• After resting the dough for 30 minutes, divide the dough in 6 equal pieces.
• Take each piece and roll in your palms first to make a smooth ball.
• Then roll it with a rolling pin keeping the thickness to 1 mm throughout.
• Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.
• With a brush or with your finger tips, spread some water all over the edges.
• Join the two straight ends forming a cone shape.
• Press the edges so that they get sealed well.
• Stuff the prepared samosa cone with the prepared potato-peas stuffing.
• Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.
• Press both the edges. Be sure there are no cracks.
• Prepare all the samosa this way and keep covered with a moist kitchen napkin.
• Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough - it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa & quickly reduce the flame to low.
• Turn over in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
• Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.
• Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
• This way fry all the samosa in batches.
• Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup.
• They can also be served with a yogurt dip or plain raita. Another way is to serve it with chana masala (chickpea curry).
• We usually pair samosa with masala chai or ginger chai.
• Even bread or pav (Indian bread rolls) can be served with it.
• Whatever you serve samosa with, remember to have hot masala chai with it.

SAMOSA RECIPE

Steps:

• Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
• Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
• Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
• Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
• Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
• Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
• Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
• Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
• Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
• Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
• Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
• Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.
• Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
• Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
• Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.
• Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.Drop the shaped samosas into the oil.
• Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
• Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!