Now you know , I take my cravings seriously. But the joy of making homemade samosa’s is great. When you enjoy hot crispy samosa’s with chutney and chai , its worth all your hard work.
Samosa’s can be baked , air fried and deep fried. There are varieties of fillings you can do. Serve with tamarind chutney, mint chutney or sweet red chutney. I like to make samosa chaat of the lest over samosa’s.
Important Tips:
- when you make the dough make sure it’s soft.
- use of oil makes them crispy.
- make sure to roll very thin sheet.
- oil should be on medium low flame, oil should be not too hot and not too low
Let’s get started with the recipe!
This recipe will make 12 Samosa’s.
Potato Filling
- 3 potatoes boiled, peeled cut in small cubes or mash them but keep chunky.
- 1/2 cup peas boiled.
- salt to taste
- 1 tsp cumin powder
- 1tsp red chillies
- 1/4 cup chopped coriander
- chopped green chillies (optional) if want to make spicy.
Mix all up and set a side.
Samosa Dough:
- 2 cups of All purpose flour (maida)
- 1/2 cup of oil. I used olive oil.
- 1 tsp of cumin seeds
- 1 tsp salt
- Pinch of carom seeds (ajwain)
- 1 cup of warm water ( or more )
Directions:
- In the electric mixer add flour , salt , cumin seeds and carom seeds . Whisk them together.
- Attach the dough attachment and start mixing slowly. Add oil and mix the dough .
- Now start pouring warm water , until the dough turns into soft ball.