Home Made Samosa
If you’re craving a crispy, flavorful snack, the samosa is a perfect choice. This classic Indian appetizer, known for its golden crust and savory filling, can be made easily at home with basic ingredients. Whether served with mint chutney or a steaming cup of chai, homemade samosas are always a hit. Let’s explore how to make them from scratch.
Ingredients
For the dough:
- 2 cups all-purpose flour (maida)
- 4 tablespoons oil or ghee
- A pinch of salt
- Water (as needed)
For the filling:
- 3-4 medium potatoes (boiled and mashed)
- 1/2 cup green peas (boiled)
- 1 teaspoon cumin seeds
- 1 teaspoon ginger (grated)
- 1-2 green chilies (finely chopped)
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves (chopped)
- 2 tablespoons oil
Step-by-Step Method
1. Prepare the Dough
In a mixing bowl, combine flour, salt, and oil or ghee. Rub the oil into the flour with your fingers until the mixture resembles breadcrumbs. Slowly add water, a little at a time, and knead into a firm, smooth dough. Cover it with a damp cloth and let it rest for 30 minutes.
2. Make the Filling
Heat oil in a pan and add cumin seeds. Once they splutter, add grated ginger and chopped green chilies. Sauté for a few seconds.
Add the boiled green peas and mashed potatoes. Mix well. Now, add turmeric, garam masala, coriander powder, and salt. Stir everything together until the spices blend evenly. Toss in chopped coriander leaves. Cook the mixture for 2–3 minutes, then let it cool.
3. Shape the Samosas
Divide the dough into equal portions and roll each portion into a ball. Flatten one ball and roll it out into an oval shape. Cut it in half to form two semi-circles.
Take one semi-circle, fold it into a cone, and seal the edge with water. Fill the cone with the potato mixture. Seal the top edge by pinching or folding it closed. Repeat the process for the rest.
4. Fry the Samosas
Heat oil in a deep pan over medium flame. Once the oil is hot (not smoking), gently drop 2–3 samosas at a time. Fry on low to medium heat until they turn golden brown and crispy. Remove and drain on paper towels.
Serving Suggestions
Serve hot samosas with green chutney, tamarind sauce, or tomato ketchup. They pair wonderfully with masala chai, making them ideal for evening snacks or festive gatherings.
Final Thoughts
Making samosas at home may seem complex, but once you get the hang of it, it’s quite simple. The joy of biting into a warm, homemade samosa is truly unmatched. Customize the filling to your taste try paneer, minced meat, or even sweet variations!
