Samosa - Traditional Potato Samosa

                                                  Samosa Recipe - Traditional Potato Samosa

samosas are a national passion.. where ever you go, you will be able to get samosas in india. It is a very popular tea time snack or street side treat in India, that is served with cilantro dip and sweet & sour dipping sauce.

The most popular filling is a mixture of mashed potato, seasoned with fragrant spices. Also, you can add steamed veggies like carrot, peas, beans along with potatoes and make it as healthy vegetable samosa.

These fried triangular turnovers, so popular with kids, also make great finger food for parties.

Here’s the delicious, quick & easy Potato Samosas recipe..enjoy…!!

Ingredients:

For inner stuffing:

• Boiled Potato  - 600 gms.
• Green peas - 1/2 small bowl (optional)
• Cashews - 12-15
• Raisins - 25-30 (optional)
• Green chilli - 2-3 (chopped)
• Ginger - 2 inch long piece (grated)
• Coriander leaves - 1 table spoon (chopped)
• Coriander powder - 2 tea spoon.
• Garam masala - 1/4 tea spoon.
• Amchoor powder - 1/4 tea spoon.
• Salt - according to the taste

To prepare Outer covering:

• Maida - 300 gms.
• Ghee - 75 gms.
• Salt - according to the taste.

To prepare samosa:

• Oil - to deep fry

Method:

Preparing the samosa pastry:

• Put oil and salt into the maida and mix well. 

• Knead the flour with the help of luke warm water.

• The dough should be hard. Cover it and leave for 30 minutes to set.

Preparing the potato stuffing for the samosa:

• Peel the boiled potatoes and mash them with hands.

• Now heat 1 table spoon oil in a pan and put coriander powder, green chilli and ginger into it.

• Roast the masala and add mashed potatoes to it. Now add garam masala, salt and amchoor powder to it.

• Stir the masala with spoon to mix well. Turn off the flame. 

• Let it cool down and put cashews and raisins to it.

• The filling to stuff the samosa is ready.

Preparing & shaping the samosa:

• Now make 10 equal sized balls from the dough.

• Take one ball and roll it into a thick flat disc of 8 inch.Cut the disc into four equal parts with knife.

• Fold the one part in a cone shape.

• Stuff the samosa with a filling. 

• Now place a plate at the end of the samosa and stick it with the help of a water. 

• Check the shape of the samosa. Prepare all the samosa in the same manner.

• Heat oil in a pan and put 4 samosas into it to fry. Fry them till they turn brown on a medium flame. 

• Once the samosas are properly fried, take them out on a plate. 

• Fry all the samosas in the same manner.
• Hot and crispy Samosas are ready. Serve it with coriander chutney and sweet chutney.

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Note:

• Enough fat or moyen should be added to the flour. 
• The amount of water added depends on the quality of the flour. so remember to knead into a tight firm dough and add water in turns when kneading.
•  Don’t roll the samosa crust too thick otherwise it will take too much time to brown it and it will become hard while frying on low heat and secondly heat will not go inside and the filling will not be cooked properly.
• Also don’t roll the samosa too thin, so that it is not able to contain the potato stuffing. so remember these points to roll the samosa dough.

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