Are you tired of your healthy diet? If you are finding for some lip-smacking, tasty, and delicious options then your wait is over here. Samosa could be the best cheat meal to forget your diet when it comes to evening snacking. Potato inside the samosa has always been the favourite filling that your taste buds could ever have. Let’s not brag about it more. Check out the recipe for more details.
Ingredients:
For the dough:
• 2 cups of flour/wheat flour (gluten-free option is also open)
• ½ teaspoon of salt
• ½ teaspoon of sugar
• 2-3 tablespoons of oil
• Water as required
For the filling:
• 3 potatoes (boiled and grated)
• 1 teaspoon of cumin seed
• ½ cup of onions thinly sliced
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 1 teaspoon chopped green chilli
• 2 teaspoons of chopped coriander leaves
• ½ teaspoon of turmeric powder
• 1 teaspoon chaat masala
• ½ teaspoon five spice powder (garam masala)
• Salt as required
• 3-4 teaspoons of oil
For the masala: (required for the filling)
• 2 dried red chilli
• 1 heap teaspoon of coriander seeds
• 2 heap teaspoons of fennel seeds
• ½ teaspoon cumin seeds
For frying the samosas:
• Oil for deep frying (air frying can also be done)
Instructions:
To prepare the dough:
• Take a large bowl, and add the flour. (you can take either wheat flour or any gluten-free flour of your choice)
• Add salt, sugar and oil into the flour. Mix it well.
• Add the water gradually to make it a soft pliable dough.
• Let it rest for 30 minutes.
• Brush the dough with a little oil.
• Cover and keep it aside.
To prepare the masala:
• Dry roast the red chillies, coriander seed, fennel seed and cumin seed together.
• Roast it in medium-high flame.
• Roast it till they change colour and the aroma of the spices is released.
• Take them out of the pan. Let it cool. Bring the roasted masala to room temperature.
• Take a blender jar and add all the roasted masala.
• Use the pulse method to grind this masala for twenty seconds each in two sittings.
• The masala should be coarsely grounded. (check your blender jar from time to time)
• Do not add any water while grinding the masala.
• Keep it aside once done.
To prepare the filling:
• Add oil to the pan. Let it heat for a minute and a half or two.
• Add the cumin seed. Let it sear for a few seconds.
• Add the onions garlic and ginger one after the other.
• Let the onions fry on low medium heat till translucent.
• Add turmeric powder, salt and the ground masala.
• Add a little dash of water to prevent the masala from burning.
• Add the five spice powder (garam masala)
• Add the boiled and grated potato. Mix all of it well.
• Add the chaat masala and the chopped coriander leaves.
• Mix it well. Turn off the heat and keep the filling aside to cool.
To prepare the samosa:
• Knead the rested dough for five minutes.
• Take out small coin-sized dough balls.
• Make sure you oil your rolling board before rolling out the dough.
• Roll them into nice flat roundels.
• Cut them with a knife into two halves.
• Take one half and fold it into the shape of a triangle.
• Fill in a generous amount of mixture inside the triangle.
• Seal the edges properly. Let it rest for 10 minutes before frying.
Frying the samosas:
• Heat oil in a pan for deep frying the samosas.
• Add the samosas to medium hot oil.
• Fry them from each side till they are golden brown and crispy.
• To air fry it. Brush the prepared samosas with oil.
• Set the temperature at 180°C for 4 minutes.
• In between just turn the samosas at the two minutes mark and you are good to go.
Samosas are ready. Enjoy.
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