Samosas, the crispy, savory pastries filled with spiced potatoes and peas, are a beloved street food and party snack across South Asia and beyond. Their irresistible combination of crunchy exterior and flavorful filling makes them a culinary delight, enjoyed hot with chutney or a refreshing yogurt dip. From roadside stalls to elegant restaurants, samosas are a ubiquitous symbol of delicious, accessible cuisine. The variations are endless, with regional differences in spices, fillings, and even the shape of the pastry.
But the magic of the samosa lies not just in its taste, but also in the satisfying process of making them. This seemingly complex treat is surprisingly achievable at home, even for beginners. Ready to embark on a culinary adventure and create your own batch of these golden delights? Let's dive into the step-by-step guide to making perfect samosas.
Tools Needed
- Pan
- Spoon
- Knife
- Rolling pin
- Measuring ruler
- Oven
- Frying pan
Ingredients
- Onions: 2 medium, finely diced
- Green chilies: 2, finely sliced
- Coriander (Danya): 1/2 handful, chopped
- Mint leaves: 20, finely chopped
- Spring onions: 2 stems, finely chopped
- Mutton: 500 grams, minced
- Salt: 1 teaspoon
- Ginger-garlic paste: 1 teaspoon
- Mixed Masala: 1 tablespoon
- All-purpose flour: 1 cup
- Water: null
- Cooking oil: 2 tablespoons + for frying
Step-by-Step Instructions
Step 1. Prepare the Savory Filling
- Heat oil in a pan. Add minced mutton, salt, and ginger-garlic paste. Mix well and cook for 8-10 minutes, breaking it into smaller pieces as it cooks.
- Add finely diced onions, green chilies, and cook for another 8 minutes until onions are softened.
- Stir in coriander, mint, and spring onions. Cook for 2 more minutes. Set aside to cool.
Step 2. Make and Prepare the Dough
- Mix all-purpose flour and salt. Gradually add water to form a smooth, slightly springy dough.
- Divide the dough into four equal pieces. Roll each piece into a small ball, then flatten into a small roti.
- Roll out each roti using dry flour to prevent sticking. Aim for a slightly larger, even circle.
- Oil the rolled-out rotis using your fingers or a brush to ensure even coverage.
- Press down one, then flip and press again. Apply dry flour, roll out gently, adding more flour as needed.
- Cut the layered roti into 6cm wide strips.
- Place the strips in a preheated oven at 180°C until they begin to rise (approximately 3 minutes per side).
Step 3. Assemble the Samosas
- Apply a flour and water paste to one edge of each strip. Place a spoonful of the filling at the center, fold, and seal the edges to form a cone shape.
Step 4. Fry and Serve
- Fry in hot oil over medium heat until golden brown (approximately 5 seconds per side), turning occasionally.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- For the mixed masala recipe, check the description box below.
- Always check the consistency of your dough. It shouldn't be too sticky or too dry.
- Use plenty of dry flour when rolling out your rotis to prevent sticking.
- Make a thick paste of flour and water for sealing the samosas.
Nutrition
- N/A
FAQs
1. Can I use store-bought samosa wrappers?
Absolutely! Store-bought wrappers are a great time-saver. Just follow the folding instructions in the recipe, and you'll be good to go.
2. My samosas are turning out soggy. What am I doing wrong?
Soggy samosas often mean they weren't fried at the right temperature (too low) or for long enough. Make sure your oil is hot enough (around 350°F/175°C) and fry them until they're golden brown and crispy.
Making samosas might seem daunting at first, but with a little patience and these simple steps, you can create delicious, homemade treats that will impress your friends and family. The satisfying crunch and flavorful filling are well worth the effort, and the pride of making them yourself is unbeatable. So go ahead, gather your ingredients, and enjoy the rewarding experience of crafting your own perfect samosas!