How to make potato samosa

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How to make potato samosa

Introduction:

Samosa is usually a snack type dish that is mainly related to the Asian regions of the world. It is a fried or baked snack that is usually filled with savory fillings such as minced meat, shattered chicken, peas, onions, spicy potatoes or lentils, etc. There are different shapes of the samosa that vary and depend upon the regional distinction and may adopt the shapes of triangular, cone or half-moon shapes. The Indian style of samosa usually consists of the intake of samosa with green or chili chutney.

Samosa with chutney is broadly eaten across Africa to china. The origin of the samosa has been from South Asia, South East Asia, the Middle East, North Africa and the Horn of Africa. Samosas are usually served hot. The samosa word has been derived from the Persian language word “Sanbosag”. Samosa variety depends upon the filling that is filled inside it. In this article, we are going to discuss the recipe for the potato samosa along with its nutritional value.

Recipe

Servings:

This recipe is for the size of about 6 person servings. The serving size can be increased or decreased by managing the ingredients in that way.

Timing:

The total time required for making this recipe is about 1 hour and 10 minutes with 35 minutes of preparation and at the same time for the cooking.

Ingredients:

The main ingredients in making the samosas include Maida or white flour, lentils, potatoes onions, spices, peas, chili, pepper, Paneer or meat, etc. The main and other ingredients for this recipe with their quantified amounts are mentioned below:

For the samosa dough

  • 1 cup of all-purpose flour or maida
  • 2 tablespoons of ghee or oil
  • 5 to 3 tablespoons of water
  • Half teaspoon of the Carom seeds (Ajwain)
  • Add the salt into the flour dough as per your taste
  • Vegetable oil for deep frying the samosa

For the samosa filling

  • 2 medium-sized potatoes
  • About half a cup of the peas either fresh or frozen (this is optional, you can skip this ingredient as you prefer)
  • Half green chili and ¼ inch piece of the ginger and make the paste of the both in the mortar pestle together
  • ¼ teaspoon of the cumin seeds (Zeera)
  • ¼ teaspoon of the red chili powder
  • About a pinch of asafetida (Heeng)
  • ½ tablespoon of oil
  • Salt requirement as per your taste

Condiments for stuffing

  • 1/8 inch of cinnamon (Dalchini)
  • 1 black peppercorn (Kaali Mirch)
  • Half of the green cardamom (Sabaz Elaichi)
  • ¼ teaspoon of the cumin seeds (Zeera)
  • ¼ teaspoon of the fennel seeds (Saunf)
  • ½ teaspoon of the dry coriander (Khushk Dhaniya)
  • 1 teaspoon of the dry pomegranate seeds (Anaar dana)

Directions for the procedure:

Making the samosa dough

  1. Take a bowl and mix in it the flour, carom seeds and salt well. After that, add the ghee or oil in it.
  2. With the help of your fingertips rub the flour and ghee together to get the consistency of breadcrumbs.
  3. The mixture of the flour should clamp well when the dough prepares to knead.
  4. Start kneading the flour while adding about 1 to 2 tablespoon of water. Add the water into the kneading flour as per requirement.
  5. Keep kneading the dough until it gets the firm texture. Cover the dough with a wet napkin and place it on aside for about 30 to 40 minutes.

For the samosa filling

  1. Boil the potatoes and the peas until they completely cook.
  2. After boiling the potatoes, peel them and chop them into small pieces or cubes.
  3. Roast all condiments in a dry pan till they start to give fragrance.
  4. Then grind them well in a coffee grinder when they are cooled.
  5. Take a pan and then after adding the oil in it, crackle the cumin seeds.
  6. After that add the ginger-garlic paste in the oil and saute it in the oil till the fragrance of the garlic disappears.
  7. In the paste containing pan, add the peas, red chili powder, freshly ground condiment powder and Heeng (asafoetida).
  8. Stir all ingredients and saute them on low flame for about 1 to 2 minutes.
  9. Add the potato cubes in all ingredients containing pan and keep stirring continuously. For about 2 to 3 minutes.
  10. Set the filling on aside and let it cool.

Making the samosas

  1. When the dough has gone through the timing of about 30 to 40 minutes, knead it lightly again.
  2. Divide the dough in such a way that into 3 pieces.
  3. Make a smooth ball from each piece of the dough by taking into your palm.
  4. After that roll the arch smooth ball with the help of the rolling pin and keep an average thickness of the piece.
  5. Cut the rolled dough piece from the center with the help of the cutter or knife and then apply some water on the edges of the samosa pastry to give it the shape.
  6. Bring together the two ends of the samosa pastry and press them to seal well and make the samosa cones.
  7. Fill the samosa cone cavity with the prepared filling stuff.
  8. After that apply the water on the round circumference of the samosa pastry and then press to seal. Pinch the parts on the edge to give a perfect shape.
  9. Again press the edges carefully so that there are no cracks. Make all the six pieces of the samosa in this way and then keep them on a side in the kitchen with the covering of a wet napkin.

For frying the samosas

Take a deep Kadai or pan and put the oil in it and heat. Check the hotness of the oil by putting a small piece of dough in it and if the oil is hot it should quickly come up to the surface. So, when the oil becomes hot, place the prepared and stuffed samosa cones into the preheated oil and fry them in the oil after reducing the flame quickly from high to low.

The samosa can also fry twice that will give an appetizing texture and color.

Turn over the samosas in between and fry them till get golden. Remove the samosa from the oil by draining the oil and putting them on the paper so that the excess oil absorb.

Fry the samosas in batches and before adding the next batch turn the flame to high and then bring it to a low flame when you are just to add the next batch.  In this way, fry all the samosas in batches and serve them hot.

Baking the samosa

You can also bake the samosa instead of frying in the oil. For that you have to follow:

  1. Preheat the oven at about 180 degrees Celsius.
  2. On the surface of each samosa, brush the oil lightly.
  3. Then place the samosas on a baking tray and then place the baking tray in the oven for about 30 to 35 minutes and let the samosa bake or wait until the samosas get light brown at 180 degrees Celsius.

Kitchen Tips For Serving The Samosas

Following kitchen tips will help you a lot in the best serving of your samosa and increasing its taste. These tips are:

  1. First of all, always serve the samosas hot and warm with the Dhaniya Chutney or Coriander Chutney, tamarind chutney or tomato sauce or ketchup.
  2. You can also serve the samosas with the yogurt dip, plain raita or with some sort of spicy sauce. In the Punjabi serving version, samosas often serve with the chickpea curry, Dhaniya chutney, yogurt dip, and salad that combination also known as the samosa chat in some local regions of the Asian countries.
  3. Whenever you are having the samosas with the chutneys, never forget it to be combined with the chai or tea in winter and cold drink in summer. It would double the taste of the samosa.

 Nutritional value:

The nutritional value of this recipe is such that it provides you about 262 kcal of energy per serving that is equal to one samosa. It also provides you with 17 g of fat, 24 g of carbohydrates and 3.5 g of proteins. It also provides you vitamin A, vitamin C, calcium and iron.

Conclusions:

So, in light of the above discussion, samosa can easily prepare in your kitchen as a wonderful snack. With this recipe, you would really enjoy the homemade samosas at your dining table.


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