Learn how to make delicious, crispy, flaky samosas at home with this easy-to-follow step-by-step recipe. Samosa is a trendy French fry snack popular in India, the Middle East and overseas in Asia. They originate from Middle Eastern countries and can be found in retail stores in India.
Preparation for making samosas.
● Wash 500g (3-4 pieces) of potatoes and cook them until cooked. Cool and mash the potatoes. Set them aside.
● Add 2 cups of general purpose flour (natural maida) ¾ teaspoon of Ajwain (carom seeds) ¾ teaspoon of salt ¼ cup of oil or ghee (4 tablespoons) in a mixing bowl.
● Mix it all and add the oil effectively now add four tablespoons of water and start beating the dough ball, including extra water if necessary. Finish by adding about 4+2 tablespoons of water.
● The dough should be firm, stiff and never sticky. Rest and relax for 25-30 minutes.
● Heat 1 tablespoon of oil or ghee in a frying pan. Then add 1/4 teaspoon of cumin seeds.
● When the seeds burst, add one tablespoon of grated ginger and 1 or 2 chopped unripe peppers. Roast for 30-60 seconds.
● Add spices - a teaspoon of pink chilli powder ¾ to 1 teaspoon of garam masala ½ teaspoon of cumin powder ½ teaspoon of salt ½ teaspoon of amchur powder (dried mango powder) or chaat masala. Fry for 1 to 2 minutes. Then add the potatoes.
● Salt all the masalas for 2-3 minutes until the spice powder is well mixed with the potatoes. Add ¼ chopped coriander leaves. Check the style and adjust the salt if necessary.
● Again knead the dough for 3-4 minutes. The dough should be firm but not too soft.
● Wear one side of the fold stuff potato mixer and glue it. Make sure that the samosa is well sealed. Press and squeeze the sides together.
● You are now ready to eat a large standing samosa. Finish making all the samosas. If you decide to bake them, preheat the oven at 360F or 180C for 20 minutes. Brush generously with oil and bake for 30 to 40 minutes, turning over after 15 minutes.
● Fry the oil in a frying pan. The oil should not be extremely popular or smoky. It should be medium brown. When it is just hot, gradually add the butter to the oil.
● Do not squeeze them. It may take some time to fry until golden brown. Roast until golden, crispy and breaded. (See video). Once the samosas have turned golden brown, take them to a colander or kitchen organizer. Add them to the next batch, cutting them just hot enough to pass the temperature.
Serve with mint chutney, tamarind candy or tomato sauce.