samosa

Crispy, flaky Samosa is the perfect appetizer for any celebration. Filled with a spicy potato filling, this Samosa is also vegan!

Samosa Recipe

all purpose flour (maida) (260 grams)

ajwain (carom seeds)

salt

water (to knead the dough, around 6 tablespoons)

potatoes (500-550 grams)

cumin seeds

fennel seeds

coriander seeds

ginger

green chili (chopped)

hing (asafoetida)

+2 tablespoons green peas peas

coriander powder

garam masala

amchur (dried mango powder)

red chili powder (or add more to taste)

salt (or

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&#x27;t want to rush this step. Once incorporated,  the mixture resembles crumbs.

Press some flour between your palm- it should form a shape (&amp; not crumble) - means oil is enough and well incorporated.

Now, start adding water, little by little and mix to form a stiff dough. Don&#x27;t overwork the dough and don&#x27;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.

Make Samosa Dough

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 &amp; 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&#x27;s all well incorporated, remove pan from heat and let the filling cool down a bit.

Make the potato filling

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&#x27;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&#x27;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!

Shape &amp; fry the Samosa

10-ingredient Aloo Tiki with Simple Green Chutney. Crispy on the outside, tender on the inside, and perfectly spiced.

Aloo Tikki (Indian Potato Cakes With Green Chutney)

yukon gold potatoes ((scrubbed clean, peeled + halved))

vegan butter ((plus more for cooking //

tsp curry powder

cardamom ((plus more to taste))

salt + pepper ((to taste))

green peas ((thawed if frozen))

panko bread crumbs ((optional //

fresh cilantro ((stems mostly removed // 1 bunch equals ~3 ounces))

garlic ((crushed))

lime

water ((to thin))

avocado ((optional // for extra creaminess))

Aloo Tikki (Indian Potato Cakes with Green Chutney)

Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender and slide easily when picked up with a knife. Drain and set aside.

While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size - the smaller the better).

Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.

Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don't be timid with the salt.

Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes as original recipe is written).

Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using panko bread crumbs - I tested with and without and would recommend for a crispier crust - sprinkle on top and gently press to adhere.

Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.

Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.

Remove from pan and repeat until all patties are cooked, adding more vegan butter or oil as needed.

Serve with chutney. These work as finger food but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.

https://www.youtube.com/watch?v=9ELuB3h6b9Y

10-ingredient Aloo Tiki with Simple Green Chutney. Crispy on the outside, tender on the inside, and perfectly spiced.

Full Recipe: https://minimalistbaker.com/aloo-tikki-indian-potato-cakes-green-chutney/
 
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Aloo Tikki (Indian Potato Cakes with Green Chutney) | Minimalist Baker Recipes

An easy little vegetable samosa recipe that makes a delicious, inexpensive lunch from storecupboard ingredients. They freeze brilliantly too, so you can batch cook and have them when you need them.

Easy Potato And Pea Samosas

vegetable oil

mustard seeds

60 grams/2½oz chopped onion

tsp finely chopped ginger

60 grams/2½oz frozen peas

tbsp coriander

tsp cumin

¼ tsp red chilli powder

½-¾ tsp garam masala

mango powder (amchoor),

salt,

water

coriander leaves

ready-made filo pastry

tbsp butter,

Easy potato and pea samosas

Punjabi samosa are crisp fried Indian snack with a spicy potato peas filling. This recipe will give you flaky &amp; crisp samosa that are full of flavors. Serve these with green chutney or mint chutney.

Samosa recipe | How to make samosa

all-purpose flour

oil (or melted ghee (60 ml))

water ((¼ cup + 2 tbsp))

carom seeds ((ajwain))

potatoes ((500 grams))

green peas ((boiled

oil (or ghee)

ginger (minced

green chilies (chopped (optional))

hing ((asafoetida) (optional))

coriander leaves (chopped finely)

lemon juice ((or ½ tsp amchur

salt ((adjust

red chilli powder ((adjust to taste))

cumin powder

fennel powder ((optional))

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.

Mix together flour, carom seeds, salt and oil in a mixing bowl.

Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.

Take handful of flour and press down with your fingers. It must hold shape and not crumble.

Add water little by little and mix the flour to form a stiff dough. It should be stiff and not soft dough. Cover and rest for 25 to 30 mins.

Make samosa dough (or use frozen puff pastry sheets)

Heat a pan with oil. Add cumin seeds.

When they begins to sizzle, add ginger &amp; fry until it smells good for about 30 to 60 seconds. 

Next add green peas and saute for 2 mins.

Add red chilli powder, garam masala, cumin powder, chaat masala (optional) &amp; fennel powder. Saute for 30 seconds.

Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins. Mix in coriander leaves &amp; set aside to cool.

Taste and add more salt if needed. If using lemon juice, add it now.

Make potato filling

Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.

Grease the rolling area and then flatten a ball. Drizzle some oil.

Begin to roll to oval shape of 8.5 inches long by 6.5 inches wide. It should be neither too thick or too thin. (watch video)

Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll it to thin down.

Take one part and apply water over the straight edge (towards the cut side). Join the edges to make a cone. Press down gently to seal the cone from inside as well.  (check video or step by step photos above)

Fill the cone with potato masala and press down with your finger to push it inside the cone. Smear water generously on both the other edges.

Bring the edges together and seal them by pinching off the edges together. If you prefer to make a standing samosa, make a pleat on one side. Bring back the pleat and seal it by pinching off the edges together. (check video or step by step photos above)

Make sure the samosa has been sealed well. (check photos or video). Cover them with a cloth to prevent drying.

How to make samosa

After you make 5 samosas, begin to heat the oil until medium hot.

Oil has to be medium hot and not very hot. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil &amp; the dough should take a while to come up to the surface. This is the right temperature.

Gently add as many samosas as you can to the oil and fry them on a low flame undisturbed for few minutes (about 10 to 12 mins).

When the crust becomes firm, increase the flame to medium. Rotate them to the other side and fry until crispy and golden.

While the first batch of samosas fry, make the rest of them.

Remove the golden fried ones on to a colander. Let the temperature of oil come down slightly before you fry the next batch.

Serve samosa with mint chutney sweet tamarind chutney or tomato sauce.

Deep frying

Preheat the oven at 180 C or 360 F for about 20 mins. Brush each samosa generously with oil all over and place them on a prepared tray. Bake these for about 35 to 40 mins.

Baking samosa in oven

https://www.youtube.com/watch?v=2oqMLr6bsqs

Samosa is a popular snack from the Indian sub-continent. These delicious samosas are stuffed with flavorful spiced potatoes and peas. This video shows you how to make the perfect crunchy and flaky samosas at home.
For detailed recipe check my blog post: https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/

Samosa - Make the perfect crunchy & flaky samosas at home!

These spicy triangle pastries, reminiscent of an Indian samosa, make great party snacks.

Beef and vegetable pastries

brown onion, chopped

tsp turmeric

tsp chilli powder

garlic clove, crushed

lean beef mince

Sebago potatoes, peeled, diced, washed

lemon juice

coriander leaves, chopped

frozen ready-rolled puff pastry, partially thawed

egg, lightly beaten

Serve these dainty Indian pastries as a special treat when entertaining the masses,

Beef samosas

brown onion, finely chopped

garlic clove, chopped

tsp coriander

beef mince

Massel beef stock

tsp garam masala

peas

puff pastry, thawed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834687249001&=domain=taste

5348771529001-5834687249001

For finger food with a difference, try these crunchy triangles filled with lamb mince, spinach and feta cheese.

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Top 20 samosa recipes from across the web

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Top Tags

Samosa Recipe

Aloo Tikki (Indian Potato Cakes Wit...

Easy Potato And Pea Samosas

Samosa recipe | How to make samosa

Beef and vegetable pastries

Beef samosas

Lamb, spinach and feta triangles

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The most viewed samosa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine