Do you want to learn how to cook samosa at home? It’s a delicious tea-time snack that’s also a great treat for intimate gatherings. This simple samosa recipe, which includes step-by-step directions, will show you how to make this delightful snack at home.
This aloo samosa dish, stuffed with a delicious and savory potato filling, will make for fantastic evening munchies! A samosa can be found practically anywhere, from street vendors to five-star hotels.
Roadside samosas, which are high in transfat and unhealthy filling, might induce stomach distress. So why risk it when you can create this delectable snack at home? And believe us when we say that preparing Samosa at home is straightforward if you follow our simple step-by-step recipe. There are a few things to consider when cooking a samosa. You don’t have to go crazy with the spices because the potatoes should keep their natural flavor.
Let’s get right into it.
For the dough:
- 120 gr All-purpose flour (Plain white flour)
- 3 tablespoonfuls of vegetable oil or melted margarine
- Half teaspoon Dry parsley, Thyme or herb of choice(optional)
- Half leveled teaspoon of salt
- Warm water(as needed)
For the filling:
- 200 grams minced beef/chicken
- Medium Irish potatoes (2)
- Medium carrots(optional) (2)
- 2 handfuls of green peas
- 1 long stalk of spring onion OR minced onion
- Tiny garlic/a pinch of garlic powder (1)
- 1 teaspoon of curry powder
- A pinch of black pepper (optional)
- 1 stock cube
- 2 cooking spoonfuls of vegetable oil
- chilli pepper(cayenne) (to taste)
- Salt (to taste)
- Vegetable oil for deep-frying the Samosas
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Method of preparation
To make the filling:
- Set aside the spring onions, which have been cut into tiny circles.
- The Irish potatoes and carrots should be washed and peeled. Cut into extremely small pieces and cook for 5 minutes in salted water. If you’re using fresh peas, toss them in with the carrots and potatoes and simmer for another 5 minutes, or until all of the vegetables are tender. Set aside after straining.
- In a pot, heat the oil, then add the spring onions, garlic, curry, and black pepper (if using) and stir-fry for a few seconds.
- Toss in the minced meat or chicken. Stir-fry the meat until it turns a pale pink color (unless you’re using chicken, in which case the color will be white).
- Add the stock cubes, chili pepper, and season with salt and pepper to taste. After that, toss in the cooked vegetables.
- Thoroughly combine, Set aside and forget about it.
To make the samosa dough
- In a mixing dish, combine the flour, salt, 3 tablespoons vegetable oil, and lukewarm water. Mix everything together until you get a stretchy dough.
- Then cover with an airtight plastic wrap or aluminum foil and set aside for 15 minutes to rest.
- Knead the dough after 15 minutes to make it more supple and elastic.
- Cut a piece out and roll it out using a rolling pin.
- Make sure it’s not too thin; it should be 3-4 mm thick.
- Cut the rolled dough with a circular cutter, removing the excess dough at the corners, and then cutting the circular form into two diameters (2 half circles of equal sizes).
- One of the doughs should be made into a cone (the shape of a party hat) by rubbing water over the straight edges of one of the doughs. Scoop a spoonful of the Samosa filling into the cone-shaped dough.
- Don’t fill it to the brim. Seal tightly by rubbing some water around the edges.
- Carry on with the rest of the dough in the same manner.
- Heat some oil to a medium-high temperature and fry the Samosas in it.
- Fry the Samosas on each side until gently browned, then move to a strainer lined with paper towels to drain.
Enjoy your samosa with a chilled drink, and a cup of tea. We hope this samosa recipe was useful.