How to Prepare a Traditional Indian Samosa: Step-by-Step
Samosa is one of the most loved snacks in Indian cuisine. It is crispy on the outside, packed with a flavorful filling inside, and perfect to enjoy with tea or on special occasions. While samosas are available at street food stalls and restaurants, making them at home is a rewarding experience. In this blog post, we’ll walk you through the step-by-step process to prepare traditional Indian samosas in simple English.
So, tie your apron, grab the ingredients, and let’s get started!
Ingredients for Samosa
For the Dough:
- All-purpose flour: 2 cups
- Salt: ½ teaspoon
- Carom seeds (optional): ½ teaspoon
- Oil/Ghee: 4 tablespoons
- Water: As needed
For the Filling:
- Potatoes: 3-4 (medium size, boiled and peeled)
- Green peas: ½ cup (optional, fresh or frozen)
- Cumin seeds: ½ teaspoon
- Ginger: 1 teaspoon (finely chopped or grated)
- Green chilies: 1-2 (finely chopped, adjust to your spice preference)
- Coriander powder: 1 teaspoon
- Garam masala: ½ teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon (optional)
- Amchur (dry mango powder): ½ teaspoon (or use lemon juice as a substitute)
- Chopped coriander leaves: 2 tablespoons
- Salt: To taste
- Oil: 2 tablespoons (for cooking the filling)
For Frying:
- Oil: Enough for deep frying
Step 1: Preparing the Dough
The dough is the base of samosa, and getting it right is important for that crispy crust.
- Mix the dry ingredients: Take a large mixing bowl. Add the all-purpose flour, salt, and carom seeds (if using).
- Add oil/ghee: Pour the oil or ghee into the bowl. Rub it into the flour with your fingers until the flour feels sandy or crumbly. This step is essential for achieving the flaky texture.
- Knead the dough: Slowly add water, bit by bit, and knead the flour into a firm yet smooth dough. Don’t make it too soft. The dough shouldn’t stick to your hands. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Step 2: Preparing the Filling
This spicy and flavorful potato mixture is the heart of a samosa.
- Mash the potatoes: After boiling and peeling the potatoes, mash them roughly. You don’t need to make them too smooth; some chunks add a nice texture.
- Cook the spices: Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them sizzle for a few seconds. Then, add ginger and green chilies, sautéing for a minute.
- Add the vegetables: Add green peas to the pan and cook for 2-3 minutes. Then, add the mashed potatoes to the mix.
- Season the filling: Add the spices—coriander powder, garam masala, turmeric, and red chili powder—along with salt. Stir well so everything is evenly combined.
- Finish with tanginess: Add amchur or a dash of lemon juice for that signature tangy flavor. Stir in fresh coriander leaves. Remove the mixture from the heat and let it cool completely before using it as a filling.
Step 3: Shaping the Samosa
This is where the magic happens!
- Divide the dough: Take the rested dough and divide it into equal portions, rolling them into small balls.
- Roll the dough: Take one ball and roll it into an oval-shaped disc (about 6-8 inches long). Make sure you roll it evenly, not too thick or too thin.
- Cut into halves: Cut the rolled dough into two semi-circles.
- Form a cone: Take one semi-circle and apply a little water along the straight edge. Bring the two ends together to form a cone shape, pressing the edges to seal.
- Add the filling: Spoon 1-2 tablespoons of the potato mixture into the cone. Make sure you don’t overfill; leave enough space to seal the top.
- Close the samosa: Apply water along the open edges of the cone and press them together to seal tightly. Repeat this process with the remaining dough and filling.
Step 4: Frying the Samosas
The final step is frying the samosas to perfection.
- Heat the oil: Pour enough oil into a deep pan or wok for frying. Heat it over medium flame. To check if the oil is ready, drop a small piece of dough into the oil—it should sizzle slowly and rise to the top.
- Fry the samosas: Gently add a few samosas to the hot oil. Avoid overcrowding the pan. Fry them on medium heat, turning occasionally, until they are golden brown and crispy all over. It may take about 8-10 minutes per batch.
- Drain the excess oil: Once cooked, remove the samosas and place them on paper towels to absorb any extra oil.
Step 5: Serve and Enjoy
Your traditional Indian samosas are ready! Serve them warm with mint chutney, tamarind chutney, or ketchup. Pair them with a hot cup of tea and enjoy the delicious flavors you’ve created.
Tips for Perfect Samosas:
- Always fry the samosas on medium heat to ensure they cook evenly and stay crispy.
- Rest the dough for at least 20 minutes to make it easier to work with.
- Seal the edges of the samosas properly to prevent the filling from spilling during frying.
Making samosas at home may seem like a lot of work, but the joy of biting into a homemade, crispy snack is worth every effort! Follow this step-by-step guide, and you’ll master the art of making traditional Indian samosas in no time. Happy cooking!
Did you try this recipe? Share your experience in the comments below!
