How to Make Perfect Homemade Samosas | Step-by-Step Recipe 626 Likes

If you’re craving a warm, crunchy, and savory treat that’s bursting with flavor, you can’t go wrong with a homemade samosa. Picture this: a golden, flaky pastry stuffed with a tantalizing mixture of spiced potatoes, aromatic herbs, and a perfect blend of Indian spices. But making samosas isn’t just about following a recipe; it’s about creating something that transports you straight to the streets of India, where these delicious treats are a staple.

This samosa recipe takes you step-by-step through the process, ensuring every detail is perfect, and the result is something truly magical. Yes, it may take a bit of effort, but trust me, the end result is worth every minute. Get ready to indulge in a symphony of textures and flavors with this easy-to-make, crowd-pleasing samosa recipe!

Prep Time: 20 minutesCook Time: 1 hour + coolingMakes: 12 samosasIngredients:

For the Dough:

• 2 cups low-protein flour (cake flour)
• ¼ cup ghee (clarified butter)
• ½ tsp fine salt
• Vegetable oil (for deep-frying)

For the Filling:

• 400g (14 oz) potatoes, peeled
• 2 tsp coriander seeds
• 1 tsp ajwain seeds (carom seeds)
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ¼ tsp fenugreek seeds
• 2 tbsp ground coriander
• 2 tsp Kashmiri chili powder
• 1 tsp ground turmeric
• 1 tsp garam masala
• 2 tbsp vegetable oil
• 1 tbsp ginger, finely grated
• 2 garlic cloves, finely grated
• ½ green chili, finely chopped
• 12 curry leaves
• 1 tsp sea salt
• 1 tbsp lemon juice

For the Coriander & Mint Chutney:

• 1 bunch coriander (cilantro), stems included
• 1 bunch mint leaves
• ¼ cup natural yogurt
• ½ long green chili, finely chopped
• 2-3 tbsp lemon juice
• 1 tsp sea salt

Instructions:Step 1: Prepare the Samosa Dough

Begin by mixing the flour, ghee, and salt in a large bowl. Use your fingertips to rub the ingredients together until they resemble coarse sand. Gradually add ½ cup water, mixing as you go. The goal is not to knead, but rather to gently combine until a firm, flaky dough forms. Once your dough is ready, smooth it into a ball, cover with a damp towel, and let it rest for 10 minutes.

Step 2: Boil the Potatoes

Cut your potatoes into large chunks (about 3-4 pieces per potato). Add them to a large saucepan filled with water and cook for 15-20 minutes until they’re tender but not falling apart. Drain and set aside to dry.

Step 3: Toast the Spices

To bring out the best in your spices, toast them individually. Start with the coriander seeds in a dry frying pan. Toast them for about a minute, shaking the pan regularly. Transfer to a mortar and repeat this process for the ajwain seeds, cumin seeds, fennel seeds, and fenugreek seeds. Grind the toasted spices into a medium-coarse powder using the pestle. Add the ground coriander, Kashmiri chili powder, turmeric, and garam masala to the mix, and set aside.

Step 4: Prepare the Filling

In a frying pan, heat 2 tablespoons of vegetable oil. Add the grated garlic, ginger, and green chili. Cook for 30 seconds until fragrant. Then, add the curry leaves and cook for another minute. Mix this aromatic blend into the mashed potatoes, along with the freshly ground spices, salt, and lemon juice. Stir everything together, making sure the potatoes are evenly coated with the flavorful spices. Let this mixture cool completely before stuffing your samosas.

Step 5: Shape the Dough and Fill the Samosas

Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten it into a round shape. Roll out each round into an oval or rectangle about 8 inches long and 6 inches wide. Cut the dough in half widthways. Using a bit of water, form each piece into a cone by folding the sides over and sealing them along the edge. Carefully spoon the potato filling into the cone until it’s about ¾ full. Brush the open edges with water and fold them over to seal the samosa, forming a pyramid shape. Repeat this process with the remaining dough.

Step 6: Make the Coriander & Mint Chutney

For a refreshing dip to complement your samosas, blend the coriander, mint, yogurt, green chili, lemon juice, and salt in a food processor until smooth. Transfer to a bowl and set aside for serving.

Step 7: Fry the Samosas

Heat vegetable oil in a large pan or wok over medium-high heat. The oil should be about 180°C (350°F). Fry the samosas in batches, cooking them for about 10 minutes, or until golden brown and crispy. Keep them moving in the oil to ensure they cook evenly. Once done, transfer to paper towels to drain excess oil.

Step 8: Serve and Enjoy

Serve the crispy, golden samosas with your freshly made coriander and mint chutney. Enjoy the crisp exterior, the deliciously spiced filling, and the burst of flavor from the chutney!

Pro Tips for the Perfect Samosa:

• Ajwain Seeds: These seeds, also known as carom seeds, have a strong flavor that pairs wonderfully with the spicy filling. If you can’t find them, cumin is a suitable substitute, though the flavor will differ.
• Kashmiri Chili Powder: This unique spice is known for its mild heat and vibrant red color. If you can’t find it, any mild chili powder can work, but you might lose a bit of the signature color.
• Chutney: Feel free to adjust the amount of lemon juice in the chutney to balance the spice with tanginess. You can also experiment with adding a bit of garlic or ginger to the chutney for an extra flavor kick!

Final Thoughts:

While this samosa recipe does take some time and patience, the result is worth every second. These little pockets of joy are perfect for any occasion, whether you’re serving them as a snack, appetizer, or a full meal. Plus, they’re a great way to impress your friends and family with your culinary skills. So, gather your ingredients, roll up your sleeves, and let the deliciousness begin!

Enjoy your samosas with a hot cup of chai, and feel the magic of homemade comfort food. Ready to make your next batch? Happy cooking!