Samosa Recipe

 Samosa Recipe

Prep:30 mins
Cook:20 mins
Cool:10 mins
Total:60 mins
Servings:12 servings
Yield:24 samosas

The crispy crust with a triangle shape, filled with a spicy potato, chicken, or lamb filling, is a favourite snack not only in India and pakistan but also in many other nations.

Samosas are a wonderful complement to celebratory presentations or snack trays. The ideal samosa has a crispy exterior and an interior that is flavorfully seasoned. In India, they are made in a plethora of different ways and loaded with a variety of veggies, meats, and even seafood. This recipe is for aloo mutter, which is arguably the most well-known variety of samosa. It allows for customization and contains a typical, hot filling made of peas and potatoes.Utilizing pre-made wonton wrappers from the shop ensures a flaky crust and streamlines an otherwise time-consuming process.

A samosa, also known as a singara, is a fried pastry from South Asia with a filling of peas, onions, and spicy potatoes. Depending on the locale, it may have a variety of shapes, including triangular, cone, or half-moon shapes.


    • 1 tablespoon of vegetable oil
    • 1/4 cup cumin seeds
    • 1 teaspoon freshly minced ginger
    • 1 teaspoon freshly minced garlic
    • 1 teaspoon of turmeric, ground
    • 1 cayenne pepper teaspoon
    • Garam masala, 1 teaspoon
    • 1 chaat masala teaspoon
    • Idaho Russet or Yukon Gold potatoes, 1 1/2 cups, cooked and mashed
    • 12 cup blanched baby peas
    • Freshly squeezed lemon juice, 1 tbsp
    • 1 teaspoon sugar, granulated
    • salt, kosher, to taste
    • frying with vegetable oil

    For Assembling the Samosas

    • 24 wrappers for wontons (homemade or store-bought)
    • Water, 4 tablespoons, for sealing


    Step 1:

    Gather the ingredients.

    Step 2:

    In a sizable saucepan, heat the oil over medium-high heat. Add the cumin seeds when the oil is heated but not scorching, and let them sizzle and season the oil for one or two minutes.Let the mixture to heat for 30 seconds after adding the minced ginger and garlic. During the following step, lower the heat.

    Step 3:

    Let the mixture to heat for 30 seconds after adding the minced ginger and garlic. During the following step, lower the heat. Add the dry spices: chaat masala, garam masala, turmeric, and cayenne pepper. Integrate rapidly.

    Step 4:

    To ensure the spices are evenly distributed, add the mashed potatoes and blanched peas and stir vigorously. Give it a minute to cook on low heat. The lemon juice, sugar, and salt to taste should be added to a tiny well that has been made in the centre of the potato mixture. Mix thoroughly.Put filling in a bowl after removing it from the heat. Before using, allow to totally cool.

    Step 5:

    One wrapper at a time, work with it. Water is used to moisten the wonton wrapper's outer edge. One spoonful of the filling should be taken out and put in the outermost corner of the wrapper.

    Step 6:

    To form a seal, fold the wrapper's opposite corner over it and pinch the two edges together. The completed samosa will have a triangle-like shape.

    Step 7:

    A heavy-bottomed saucepan with 2 inches of cooking oil is heating. The pan must be broad enough to hold at least two samosas lined up side by side and the oil should not extend past halfway up the side of the pan. Many layers of paper towels should be used to line a dish. A portion of an empty wonton wrapper can be used to test the oil. The oil is sufficiently heated if it soon floats after sinking.Insert a samosa or two. Do not jam them; there should be enough area for each of them to be flipped and for them to float independently.

    Step 8:

    Samosas should be fried till browned on all sides. Each half of this will take a minute or two. Using a slotted spoon or spider, carefully take from oil, and then set on paper towels to drain. Before to eating, allow to cool.

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