Samosa is a traditional Indian snack, which is loved all across the world, for its delectable spiced stuffing and its crispy flaky crust. Here’s presenting to you a time-tested recipe to prepare perfectly scrumptious samosas, every single time!
Ingredients
For Making Samosa Pastry
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250 Grams All-Purpose Flour (Maida)
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1 Teaspoon Carom Seeds (Ajwain)
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Salt As Per Taste
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3-4 Tablespoons Ambuja Gold Refined Soyabean Oil
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Water As Required
For the Potato-Peas Stuffing
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3 Medium-Sized Potatoes – Boiled, Peeled and Chopped
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150 Grams Fresh/Frozen Green Peas – Boiled
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1 Tablespoon Ambuja Gold Refined Soyabean Oil
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½ Teaspoon Mustard Seeds
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½ Teaspoon Cumin Seeds
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1 Inch Ginger – Finely Chopped
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2 Green Chillies – Finely Chopped
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½ Teaspoon Red Chili Powder
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1 Pinch Asafoetida (Hing)
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1-2 Teaspoons Dry Mango Powder (Amchur)
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½ Teaspoon Garam Masala
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Salt As Required
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1 Tablespoon Chopped Coriander Leaves
For Deep Frying
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400-500 Ml Ambuja Gold Refined Soyabean Oil
Instructions
Making The Dough
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In a large bowl, add the refined flour, carom seeds and salt. Mix well.
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Add 3-4 tablespoons Ambuja Gold Refined Soyabean Oil to the mix and using your fingers rub it in the flour to get a flaky consistency.
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Try holding the mixture in your fist, and see if it forms a clump. If it does, you are good to go, if not add some more oil and repeat.
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Add water as required knead to make a firm dough.
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Cover the dough using a clean and moist kitchen towel and set it aside for 30 minutes.
Making the Potato-Peas Stuffing
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In a large plate or bowl, take the boiled, peeled, and chopped potatoes. Add the boiled peas. Season with salt, and mash them together, while leaving some medium-sized chunks of potatoes.
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In a pan, heat 2 tablespoon Ambuja Gold Refined Soyabean Oil.
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Add mustard seeds and cumin seeds to the heated oil, and wait for them to splutter.
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Next, add ginger and green chillies, and sauté for about 1 minute.
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Then, add the red chilly powder, garam masala, dry mango powder and asafoetida.
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Add the mashed potato and green peas mix, stir well and sauté for 2-4 minutes on low flame.
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Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
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Then, turn off the gas and let the stuffing cool down.
Assembling & Shaping the Samosas
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Once the dough has rested for about 30 minutes, divide it into 6-8 equal pieces.
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Take one piece and roll it to form a smooth ball.
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Next, using a belan (rolling pin), roll to form a small circle, with a thickness of about 1 mm.
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Cut the rolled circle in half using a knife or pizza cutter.
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Using a brush or your fingers spread some water over the edges of the semi-circular dough.
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Forming a cone shape by joining the two straight ends. Press the edges to seal well.
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Now, add the potato-peas stuffing to the cone.
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Next, pack the upper edge of the samosa.
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Make sure there are no cracks on the dough on any of the sides.
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Similarly, prepare all the samosas. Cover with a moist kitchen napkin.
Frying the Samosas
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In a deep pan or kadhai, heat approximately 500 ml Ambuja Gold Refined Soyabean Oil.
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Once the oil is hot, gently slide the samosas and immediately reduce the flame to low.
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Keep turning over the samosas, to ensure they acquire a golden brown colour on all sides.
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Once fully cooked, take out the fried samosa on paper towels to remove excess oil.
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Make sure not to overcrowd the pan while frying.
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Similarly, fry all the samosa in batches.
Our piping hot, delectable Aloo Matar Samosas are now ready to be relished. Serve with a side of spicy coriander chutney and tangy tamarind chutney for an impeccable taste!
