Crunchy Crispy Samosa

Crunchy Crispy Samosa

Crispy on the outside and packed with a flavorful, spicy potato filling on the inside, the homemade samosa is the ultimate Indian street food favorite. This foolproof recipe gives you professional-style, golden samosas that stay delightfully crunchy for up to two days.

Nothing beats the pure joy of rushing to the neighborhood farsan shop or school canteen after classes just to grab a hot, freshly fried samosa. The sheer excitement of breaking open a piping-hot samosa, releasing a cloud of spicy steam, and immediately dipping it into tangy tamarind chutney takes us straight back to the carefree days of our childhood.

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Some Interesting facts about Crunchy Crispy Samosa:-

Did you know that despite being an iconic Indian staple, the samosa actually originated in Central Asia and the Middle East before traveling to India via ancient trade routes? Originally called ‘sambusa’, it was filled with meats and dried fruits, but once it arrived in the royal kitchens of the Delhi Sultanate, it evolved into the beloved vegetarian potato-filled masterpiece we celebrate today.

Crunchy Crispy Samosa

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 2 cup All purpose flour
• ​1/4 cup Ghee
• ​3/4 cup Water
• ​1/2 tsp Carom seeds
• ​1/2 tsp Salt
• ​1/2 tsp Oil
• ​3 tbsp Oil
• ​1/2 tsp Cumin seeds
• ​1/2 tsp Fennel seeds
• ​1/2 tsp Coriander powder
• ​1/2 tsp Garam masala
• ​1/2 tsp Red chili powder
• ​1/4 tsp Turmeric powder
• ​1/2 tsp Chaat masala
• ​1/2 kg Potatoes
• ​1/2 tsp Salt

Instructions

Step 1: Heat ghee and water together in a pot.

Step 2: Mix all purpose flour, carom seeds, and salt in a bowl.

Step 3: Pour the warm ghee and water mixture into the flour.

Step 4: Knead it into a smooth dough.

Step 5: Coat the dough with a little oil and let it rest for 15~20 minutes.

Step 6: Cut washed potatoes into half and steam them in a pressure cooker with water for 2~3 whistles.

Step 7: Heat oil in a pan and add cumin seeds and fennel seeds.

Step 8: Turn off the flame and add coriander powder, garam masala, red chili powder, turmeric powder, and chaat masala.

Step 9: Peel the cooked hot potatoes and mash them roughly into the pan containing spices.

Step 10: Add salt, mix well, and let the stuffing cool down.

Step 11: Divide the dough into equal portions and roll out a portion into a thin circle.

Step 12: Cut the circle into half to make two semicircles.

Step 13: Apply water along the edges, fold into a cone shape, and seal the edge tight.

Step 14: Fill the cone with potato stuffing.

Step 15: Apply water on the open top edge and seal it tight to shape the samosa.

Step 16: Heat oil on low flame and gently add the samosas.

Step 17: Deep fry on low heat for 3~4 minutes on each side until golden and crispy.

Step 18: Remove from oil and serve hot.

Notes

• Sprinkle a pinch of chaat masala over the hot samosas and garnish with finely chopped fresh coriander or crisp nylon sev for an appealing look and extra crunch.
• For a festive presentation, lightly crush the samosa in a bowl, top with seasoned curd, chutneys, chopped onions, pomegranate seeds, and fresh coriander.

 

Recipe Video

Servings

Serve hot samosas alongside spicy green mint-coriander chutney, sweet tamarind-date chutney, and a couple of salted, fried green chillies.