Indian Samosas are famous because of the unique taste. There are many varieties of samosas – potato, potato-pea, lentil, mixed vegetable, channa, paneer, etc. Potato-peas stuffed samosas are favorite for many. It is not that difficult to make samosa. One has to follow the proper instructions. Samosas carry some calories. People prefer baking the samosas to avoid oil in the system. This fall, thanksgiving day and in upcoming December holidays try Indian vegetarian samosa for a change.
The following recipe is for 12 potato -pea samosas preparation. Size of each samosa approximately = 71 gram, Serving size: 1 per person. Calories =190
Ingredients for dough:
- All purpose flour – 1 cup
- Carom seeds – 1/4 tsp (optional but recommended as this is good for stomach)
- Oil – 1 tbsp
- Salt – approx 1/2 tsp
Ingredients for the potato filling
- Onion – 1
- Peas – 1/2 cup
- Green chilli -1
- Ginger – 1/2 inch piece
- Potato – 3 medium size
- Coriander leaves – few (optional)
- Chilli powder -1 tsp
- Turmeric powder – 1/4 tsp
- Coriander powder -1 tsp
- Cumin powder -1/2 tsp
- Lemon juice to taste
For the seasoning
- Oil – 1 tbsp
- Cumin seeds/jeera seeds -1 tsp
Method for preparing the outer cover
- In a bowl, mix all purpose flour, salt and oil nicely with your fingertips. The flour should be well mixed with the oil. This is done to get crispy samosas.
- Then add carom seeds, water little at a time and make a stiff dough.
- Cover it with a damp cloth and let the dough rest for 20 minutes.
Preparation for stuffing:
- Pressure cook potatoes, peel the skin and cut it into cubes or mash it slightly.
- Finely chop onions, ginger and green chilli.
- Heat oil in a kadai/pan, add jeera seeds, when it sizzles, add onions, ginger, green chillies and saute until onions turn transparent.
- Then add coriander powder, turmeric powder, chilli powder, cumin powder and salt needed. Mix well, cook for 2-3 minutes.
- Add cubed potatoes, peas coriander leaves and mix well. Switch off the flame.
- Add few drops of lemon juice to taste. Now our potato stuffing is ready.
- Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa. Now take a ball of dough and roll it out very thinly in an oval or round shape.
- Wet the straight side with little water using your fingertips. Fold it in such a way that you get a cone shape. First bring one edge to the center, then bring the other edge and place it overlapping the first (see corner image)
- Fill the cone with potato stuffing. Fill even the tip of the cone.
- Now wet the circumference of the cone with water using your fingertips for sticking. Stick together and fold it. If there is excess length at the back, you can make a pleat and then fold it to form a triangle. Make it sit and shape it nicely.
- Now heat oil in a deep pan. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas.
- Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown. Fry the rest of the samosas in the same way.