Samosa, does it need any introduction? This is commonly Use in very party and any enjoyable moments.
The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world.
All tips and tricks to make the perfect samosa each time! These are filled with a spicy potato filling and are also vegan.
Tips to Make Samosa At Home
- Mixing the oil with flour is important– Rubbing between your hands until the oil is well incorporated with the flour.rub it for good 3 to 4 minutes.
- Don’t overwork the dough– you only need to bring the dough together. If you overwork it, the samosa will be hard.
- Dough should be stiff– soft dough will not give crispy samosa. Crispy samosa is very teste and it take good color
- Let the dough rest for around 40 minutes– because Dough should be stiff
Roll the dough evenly and roll it thin– try to roll the dough thin and evenly.
- But don’t roll it super thin too, else the dough will tear apart when you fill it.
- Do not use any flour while rolling the samosa, you can apply little oil on your rolling pin. flour not stick with rolling pin
- Fry the samosa on low heat – the most important thing- always fry the samosa on low heat that way they will turn crisp. and take good Brown color.
- if fry on low heat, they won’t get any blisters which they do when you drop them in hot oil.
- 2 cups all-purpose flour
- 3 tablespoons ghee or canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon caraway seeds
- 3/4 cup cold water
- 5 medium potatoes, peeled and chopped
- 6 tablespoons canola oil, divided
- 1 cup fresh or frozen peas, thawed
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- Optional: Fennel seeds, crushed coriander seeds, caraway seeds or amchur (dried mango powder)
Nutrition Facts Samosa
1 samosa: 280 calories, 14g fat (3g saturated fat), 203mg sodium, 33g carbohydrate , 10mg cholesterol(1g sugars, 3g fiber), 5g protein.