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Crispy Samosas with Flavorful Potato Filling

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A quick and easy homemade recipe for crispy samosas filled with a perfectly spiced potato filling, ideal for snacks and gatherings.

Ingredients

  • All-purpose flour – 2 cups (240 g), sifted
  • Salt – ½ teaspoon
  • Oil – 3 tablespoons (neutral-flavored, like vegetable or canola oil)
  • Water – about ¾ cup (180 ml), warm
  • Potatoes – 3 medium-sized (about 450 g), boiled and mashed
  • Green peas – ½ cup (optional, frozen or fresh)
  • Green chili – 1 small, finely chopped
  • Ginger – 1 teaspoon, grated
  • Mustard seeds – 1 teaspoon
  • Cumin seeds – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Garam masala – 1 teaspoon
  • Amchur (dry mango powder) – ½ teaspoon
  • Fresh cilantro – 2 tablespoons, chopped
  • Salt – to taste
  • Oil – 2 tablespoons (for tempering spices)
  • Oil – enough for deep frying (preferably peanut oil)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine 2 cups sifted all-purpose flour and ½ teaspoon salt. Add 3 tablespoons oil and rub into the flour until mixture resembles coarse crumbs. Gradually add about ¾ cup warm water, kneading into a firm but pliable dough. Cover and rest for at least 30 minutes.
  2. Cook the Potato Filling: Heat 2 tablespoons oil in a pan over medium heat. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds; let them crackle for about 30 seconds. Add 1 finely chopped green chili and 1 teaspoon grated ginger; sauté for 30 seconds. Add ½ cup peas and cook for 2 minutes. Stir in boiled mashed potatoes, ½ teaspoon turmeric, 1 teaspoon garam masala, ½ teaspoon amchur, and salt to taste. Cook for 5 minutes, stirring occasionally. Mix in 2 tablespoons chopped cilantro and let …
  3. Roll and Shape the Samosas: Divide dough into 8 equal portions. Roll each into a thin oval or circle about 6-7 inches in diameter. Cut each circle in half to form two semi-circles.
  4. Fill the Samosas: Fold one semi-circle into a cone shape, sealing the edge with water. Fill with about 2 tablespoons of potato filling. Wet open edges and pinch to seal tightly. Repeat with remaining dough and filling.
  5. Fry the Samosas: Heat oil in a deep frying pan to 350°F (175°C). Fry samosas in batches, turning occasionally, until golden brown and crisp, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
  6. Serve Warm: Enjoy samosas fresh and warm. Reheat gently in the oven if needed.

Notes

Rest the dough for at least 30 minutes to make rolling easier and prevent shrinkage. Always fill samosas with cooled filling to avoid sogginess. Maintain medium heat while frying to ensure even cooking. Avoid overcrowding the pan during frying. For gluten-free, substitute all-purpose flour with chickpea flour mixed with rice flour. Samosas can be baked at 400°F (200°C) for 20-25 minutes as a lighter option.

Nutrition

Keywords: samosas, potato filling, crispy samosas, Indian snacks, homemade samosas, vegetarian, deep-fried snacks

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