Recipe of Homemade Indian Samosas
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Indian Samosas. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Indian Samosas, 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 Indian Samosas 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 Indian Samosas is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have Indian Samosas using 20 ingredients and 9 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Indian Samosas:
- Dough
- 250 g Flour
- 60 ml Oil
- 1/2 tsp Salt
- Filling
- 2 tsp Oil
- 3 Potatoes (500g), boiled
- 150 g Peas
- 2 tbsp Coriander Leaf, chopped
- 1 Green Chilli, chopped
- 2/3 Garlic Cloves, crushed
- 1 tbsp ginger paste
- 1 tsp Coriander Seededs, crushed
- 1/2 tsp Garam Masala
- 1 tsp Chilli Powder
- 1 tsp Cumin Seeds
- 1 tsp Turmeric
- 1 tbsp Lemon Juice
- Salt
- 60 ml Water
Instructions to make Indian Samosas
- Make the dough in a large mixing bowl, add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs
- Start adding water, little by little and mix to form a stiff dough (the dough should NOT be soft). Cover the dough and let it rest for 30 minutes.
- Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chilli powder, turmeric and garam masala, cook for 30-60 seconds to release the flavour. Add crushed garlic, ginger paste, chopped green chilli and cook for 1 minute. Add chopped onion and saute for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently.
- Turn the heat off, add chopped corriader leaves, stir well and set aside to cool.
- Shape the samosas: once the dough has rested, give it a quick knead. Then divide the dough to 6-7 equal parts. Shape inot balls.
- Start working with one ball at a time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6 inches long and 4 inches wide. Then cut it into 2 parts. Coat the edges of each semi-cirle with water. Pick the two corners of the semi-cirle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Feel the samosa with the potato filling, Around 1-2 tablespoon, dont overfill the samsoa.
- Now, Brush the edges with water, then pinch the edges and seal the samosa. Repeat the same process with the remaining dough and filling, keep filled samosas covered with a moist kitchen towel whilst working.
- Fry the samosa: heat the oil to 175C, dtop the samosas in the hot oil, 4-5 peices at a time. Reduce the heat to medium. Fry for 4-5 minutes unti lgolden and crisp.
- Drain on paper towel before serving. Serve with your favourite sauce.
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