Yaden Samosa Recipe
Samosa recipes are a popular Indian snack or appetizer, but they have a long and rich history that dates back over a thousand years. The origin of the samosa is somewhat murky, but it is believed to have originated in Central Asia before being introduced to India by Persian traders.
Yaden Samosa Recipe
Course: Appetizers, SidesCuisine: IndianDifficulty: Medium8-10
servings30
minutes15
minutes250-300
kcalPotato samosas are a delicious and popular Indian snack or appetizer. They are made with a mashed potato filling and a deep-fried pastry shell. Samosas are typically served with a mint or tomato chutney, but they can also be enjoyed on their own.
Ingredients
Potato (1/2 kg)
Salt (1 ½ tablespoon)
Red Chili powder (teaspoon)
Coriander powder (1 teaspoon)
Cumin seeds (1 teaspoon)
Green coriander leaves (1/4 cup chopped)
Black sesame seeds (1 teaspoon)
Onion (1/4 cup chopped)
Green chili (3-4 tablespoons)
Oil (4 cup for frying)
All-purpose flour (2 cup)
Water (3 cup)
Ghee (3 tablespoons)
Salt (1 pinch)
Directions
- Preparing the Potato Filling:
- In a pan, add boiled potatoes and ½ cup of vegetable stock. Mash them thoroughly using a masher. Once mashed, start adding the dry ingredients.
- Cooking the Vegetable Mixture:
- In another pan, heat a few tablespoons of oil. Add chopped onion, green chilies, black sesame seeds, coriander powder, red chilies, and green coriander leaves. Fry until the onions turn translucent and the vegetables are well-coated with spices.
- Combining the Filling:
- Add the cooked vegetable mixture to the mashed potato pan and mix well. Your filling is now ready.
- Preparing the Samosa Dough:
- In a large bowl, combine all-purpose flour, 3 tablespoons of ghee, and a pinch of salt. Mix well with a spoon. Gradually add water and knead until it forms a soft dough. Grease the bowl, cover with a napkin, and let it rest for 30 minutes.
- Making the Flour Paste:
- In a small bowl, mix three tablespoons of all-purpose flour with three to four tablespoons of water until it forms a thick paste.
- Shaping and Filling the Samosas:
- Grease the dough with oil and take a small portion. Roll it out with a rolling pin to create a pocket. Fill the pocket with the potato mixture and seal it using the flour paste. Ensure there are no holes in the samosa.
- Frying the Samosas:
- In a large pan, heat oil over medium flame. Once hot, deep fry the samosas from both sides until they turn golden brown.
- Serving:
- Serve the samosas with mint sauce or tomato sauce.
