Samosa Recipe: Tips For Making Crispy Samosa

Samosa Recipe

Ingredients:

For the dough:

2 cups all-purpose flour

1/2 tsp salt

1/4 cup vegetable oil

Water as needed

For the filling:

2 potatoes, boiled and mashed

1 cup green peas, boiled

1 onion, finely chopped

1 tsp ginger, grated

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp garam masala

1/2 tsp red chili powder

1 tbsp vegetable oil

Salt to taste

For frying:

Oil for deep frying

Instructions:

In a large mixing bowl, combine the flour, salt, and vegetable oil. Mix well. Gradually add water and knead into a smooth dough. 

Cover the dough with a damp cloth and let it rest for 30 minutes.

Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped onions. Sauté until onions turn golden brown.

Add boiled green peas and mashed potatoes to the pan. Mix well.

Add coriander powder, garam masala, red chili powder, and salt. Mix well and cook for a couple of minutes.

Remove from heat and let the mixture cool.

Divide the dough into small equal-sized balls.

Roll each ball into a circle of around 6-7 inches in diameter.

Cut the circle into two halves.

Take one half and form a cone shape by joining the straight edge of the semicircle.

Fill the cone with the potato-pea mixture, leaving a little space at the top.

Wet the edges of the cone with water and pinch to seal the samosa.

Repeat the same with the rest of the dough.

Heat oil in a deep pan over medium heat. Once hot, add the samosas in batches and fry until golden brown.

Drain the samosas on a paper towel.

Serve hot with mint-coriander chutney or tamarind chutney.

Enjoy the crispy and delicious samosas!

Grandma's Tasty Recipes Secret for making crispy samosas:

Use the right type of flour: The key to making crispy samosas is to use all-purpose flour. This type of flour has the right amount of gluten to help the dough hold together and fry up crispy.

Knead the dough well: The dough for the samosas should be kneaded well until it becomes smooth and pliable. This helps to create a crispy texture when fried.

Rest the dough: Once the dough is kneaded, it should be rested for at least 30 minutes. This allows the gluten in the dough to relax, making it easier to roll out and shape into the samosas.

Keep the filling dry: It's important to make sure that the filling for the samosas is not too wet. Any excess moisture can make the samosas soggy and not crispy. If the filling is too wet, you can add some breadcrumbs or roasted gram flour to help absorb the moisture.

Seal the samosas properly: When making the samosas, make sure to seal them properly. Use a little water to wet the edges of the samosa dough before sealing to ensure that the samosas don't open up while frying.

Fry at the right temperature: To get crispy samosas, it's important to fry them at the right temperature. The oil should be heated to 350-375°F (180-190°C) before adding the samosas. If the oil is too hot, the samosas will burn on the outside and be raw on the inside. If the oil is too cold, the samosas will be greasy and not crispy.

Drain excess oil: After frying, it's important to drain the samosas on a paper towel to remove any excess oil. This helps to keep them crispy.

Click here to see the Grandma's Secret tip

Adding hot oil to the dough while mixing can indeed help make samosas crispy. This technique is often used in Indian cooking. When hot oil is added to the dough, it coats the flour particles, preventing them from absorbing too much moisture when the dough is kneaded. This results in a crispy and flaky texture when the samosas are fried. To use this technique, heat oil in a small pan until it's hot but not smoking. Then, gradually add the hot oil to the flour and salt mixture while kneading the dough. Make sure to let the dough cool down before rolling and shaping the samosas. While adding hot oil to the dough can make samosas crispy, it's not the only factor that affects their texture. Other factors such as the type of flour, the filling, and the frying temperature can also influence how crispy the samosas turn out.

check out more Indian Snack recipes here:   Snacks

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