Need a Samosa Recipe? Here it is.
India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Samosa Recipe from India that’s not only quick but, can be easily made at home. The Samosa recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Samosa recipe at home is an easy way to get a delicious meal.
Here is the Authentic Samosa Recipe:
2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water
For potato stuffing:
5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1 ½ teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds
1. Mix flour and salt in a bowl.
2. Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
3. Rub dough with oil. Cover it and set aside for 30 minutes or longer.
For Potato stuffing
1. Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
2. Heat 4 tablespoons oil in kadhai or wok in medium flame.
3. Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
4. Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
5. Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.
1. Knead the dough again. Divide it into about 10 balls.
2. Roll it into flat round shape with about 5 inch diameter.
3. Cut it into half. Make the half into a cone by sticking seam together with a little water.
4. Fill the cone with about 2.5 tablespoons of the potato mixture.
5. Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
6. Repeat this again.
1. Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian kadhai or any other utensil you seem fit)
2. When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
3. Drain excess oil and serve hot.