Steps to Make Award-winning Samosa (potato/peas samosa)
Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Samosa (potato/peas samosa). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Samosa (potato/peas samosa), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Samosa (potato/peas samosa) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Samosa (potato/peas samosa) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Samosa (potato/peas samosa) estimated approx 1 hr 10 minutes.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Samosa (potato/peas samosa) using 27 ingredients and 9 steps. Here is how you can achieve it.
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An ultra- popular deep fried snake recipe made with spices potatoes,peas and plain flour. It is a popular entree, appetizers or even as street food snacks with an extension add chaat recipe to it. Snack, it can be consumed as it with wide a range of chutney recipes like dahi chutney, imli chutney and green chutney
Ingredients and spices that need to be Get to make Samosa (potato/peas samosa):
- 2 cup for dough: maida / plain flour
- 1/4 tsp ajwain / carom seed
- 1/2 tsp salt
- 1/4 cup oil
- 1/2 cup water for stuffing:
- 2 tsp oil
- 1 tsp cumin / jeera
- 1/2 tsp coriander seeds (crushed)
- 1/2 tsp fennel / saunf
- pinch hing / asafoetida
- 1 inch ginger (finely chopped)
- 1 chilli (finely chopped)
- 1/2 cup peas / matar
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder / jeera powder
- 1/2 tsp aamchur / dry mango powder
- 1/2 tsp garam masala
- 1/4 tsp pepper (crushed)
- 3/4 tsp salt
- 4 potato / aloo (boiled)
- 5 cashew / kaju (chopped)
- 2 tbsp raisins / kishmish
- 2 tbsp coriander (finely chopped)
- other ingredients:
- as required water (for sealing)
- as required oil (for deep frying)
Instructions to make Samosa (potato/peas samosa)
- Firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour and/ atta.
add ¼ tsp ajwain, ½ tsp salt and mix well.
now add ¼ cup oil, crumble & mix the flour. do not compromise in addition of oil, as its a key ingredient to make samosa flaky.
crumble and mix well making sure the dough holds shape.
add ½ water and start to knead the dough.
- Knead to tight dough adding water as required.
grease the dough with oil, cover and rest for 20 minutes.
- Samosa stuffing preparation:
firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing.
also, add 1 inch ginger and 1 chilli.
now add ½ cup peas and saute for 2 minutes. I have used frozen peas here. if you using soaked peas then make sure to boil.
- Additionally, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt.
saute on low flame until spices turn aromatic.
further, add 4 boiled and mashed potato. I have pressure cooked potato for 5 whistles.
- Mash and mix well until the spices are well combined.
now add 5 cashew, 2 tbsp raisins and 2 tbsp coriander.
mix well, samosa stuffing is ready. allow to cool completely.
shaping, folding and stuffing samosa:
after 20 minutes, knead the dough slightly again.
- Pinch a ball sized dough and grease with oil.
roll the dough into oval shape.
now cut it horizontally, diving into 2 equal portions using a knife.
grease with water and make a cone. gently press so that it seals properly.
stuff 2 tbsp of prepared samosa masala into the cone.
grease little water on the edges.
pull back and create a pleat.
- This is very important as you are creating the backbone, helping samosa to stand.
now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months.
frying samosa:
firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame. you can alternatively preheat and bake at 180 degree celcius for 40 minutes.
- Stir occasionally, frying the samosa on low flame for at least 15 minutes.
once the aloo samosa turns golden and crisp, drain off over kitchen paper.
finally, enjoy aloo samosa with green chutney and tamarind chutney.
While that is certainly not the end all be all guide to cooking quick and easy lunches it is great food for thought. The hope is that will get your creative juices flowing so you may prepare wonderful lunches for your family without the need to complete too much heavy cooking in the process.
So that's going to wrap this up for this special food Recipe of Ultimate Samosa (potato/peas samosa). Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!