Samosa or sambusa or samboksa is a fried or baked dish with savory filling. The filling varies according to different cuisines. It can be a filling of potato and peas, onions, noodles, mix vegetables and even different meat can be filled in it. Indian samosa’s are a favorite snack or let me say a favorite street food and is generally with the filling of potatoes or potatoes and peas. They are deep fried and served with spicy mint and coriander chutney and the khata mitha Imli chutney. Many variations exist to the fillings, the chutneys and even the size of the samosa’s but they are a favorite in tea parties or large gatherings and a favorite snack from kids to elders.
Baked versions have also now replaced the fried due to people getting more health conscious. Even I make the baked versions at time, but to be true the typical authentic taste lies in the fried version. Have you tried my baked Whole wheat Palak Samosa with Potato or Indo-Chinese filling.
Samosa’s are made up of all purpose flour. The dough is similar to a pastry dough, where we add ghee to the flour to make it flaky. But the ghee is warmed a bit and added. The dough is then rested for half an hour or so and then rolled, filled with the filling and fried. The samosa’s take a typical triangular shape and that is where people find it challenging at times. I have detailed out step by step on how to make the shape in my recipe Whole wheat Palak Samosa with Potato or Indo-Chinese filling. Samosa’s in our home were always a favorite and they are now a favorite of my kids too. I use my mom’s recipe and her samosa’s are the best in the world. I love the samosa’s hot but more so I like it the next day with a cup of tea. They are a must have. Samosas can be eaten with ragda called as ragda samosa chaat, to make it a complete meal or along with bread and in Mumbai it has come up as samosa pav.
I made this a mini size or bite size for the kids bite size for blogging marathon and hence served it with ketchup instead of chutney’s.
- 1 Cup All purpose Flour (Maida)
- 1/2 Carom seeds (Ajwain)
- 2 tablespoon Luke warm Ghee (Clarified Butter)
- Salt to taste
- Water for kneading
- Oil for Frying
For Potato Filling
- 3-4 medium sized potatoes boiled and cut into small pieces or mashed.
- 1/2 teaspoon Red chilly powder (as per taste)
- 1-2 finely chopped green chillies (as per taste)
- 1/2 teaspoon Garam Masala (as per taste)
- 1/2 teaspoon Amchoor Powder
- 1 teaspoon oil
- 1/2 teaspoon Jeera (cumin seeds)
- 1/4 teaspoon Asafoetida (Hing)
- Salt to taste
- 1/4 cup chopped Coriander
Potato Filling Preparation
- In a pan add oil, once hot add Asafoetida and Jeera.
- Once the Jeera crackles add the green chillies, Red chillies and potatoes.
- Mix it and add salt, amchoor powder, garam masala and salt.
- Give it a nice mix and let it cook on medium for 3-4 minutes.
- Finely add the chopped coriander and let the mixture cool.
- In a large bowl take the flour.
- Add the salt and ghee.
- Gently mix the ghee with your hand into the flour.
- Then add ajwain and knead it into a tight dough.
- Cover it with a muslin cloth and let it rest for alteast 30 minutes.
Assembling & Frying
- In a wok or kadai add oil and let it get heated for frying. Should not be too hot.
- In the meantime let’s shape the samosa’s.
- Roll the dough into an oblong shape. (For step by step pics click here)
- Cut in the center and shape it into a funnel shape.
- Fill the potato filling and gently seal the edges with the help of a little water.
- Keep it aside and shape a few more atleast for 2 batches.
- Keep the shaped samosa’s covered with a muslin cloth or else it starts getting dry.
- Once the oil is heated up drop the samosa’s and fry them on medium until golden brown all over. Keep on stirring in between so that it gets cooked on all the sides.
- Serve it with coriander chutney and the khata mitha Imli chutney.
- We just had as is with a cup of tea and children’s just enjoyed while playing.
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