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Perfect samosas
Perfect samosas

Before you jump to Perfect samosas recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.

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Eating almonds is an excellent choice as long as you do not have a nut allergy. Almonds have a multitude of health benefits and are an excellent choice when you really need a shot of energy. Various vitamins and minerals are found in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan which can often make you sleepy. Nevertheless, you will not need a nap after eating almonds. These nuts loosen up the muscles and supply a general sense of relaxation. Almonds frequently give a general increased a feeling of well-being.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to perfect samosas recipe. To cook perfect samosas you only need 21 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to prepare Perfect samosas:
  1. Prepare For Samosa Dough:
  2. Take 2 cups (260 grams) all-purpose flour (maida)
  3. Use 1 teaspoon ajwian (carrom seeds)
  4. Provide 1/4 teaspoon salt
  5. You need 4 tablespoons+1 teaspoon oil
  6. Take 6 tablespoons water to knead the dough
  7. Prepare For Samosa Filling:
  8. You need 3-4 medium potatoes
  9. Get 2 tablespoons oil
  10. You need 1 teaspoon cumin seeds
  11. You need 1 teaspoon fennel seeds
  12. Get 2 teaspoons crushed coriander seeds
  13. Provide 1 teaspoon finely chopped ginger
  14. Take 1 green chili chopped
  15. You need 1/4 teaspoon hing (asafoetida)
  16. You need 1/2 cup+2 tablespoons green peas
  17. Prepare 1 teaspoon coriander powder
  18. Provide 1/2 teaspoon garam masala
  19. Provide 1/2 teaspoon amchur (dried mango powder)
  20. Prepare 1/4 teaspoon red chili powder or add more to taste
  21. Get 3/4 teaspoon salt or to taste
Instructions to make Perfect samosas:
  1. Make Samosa Dough: - Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt, and mix well.
  2. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated,  the mixture resembles crumbs.
  3. Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
  4. Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
  5. Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
  6. Make the potato filling: - Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using a stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
  7. Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.
  8. Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
  9. Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
  10. Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
  11. Shape & fry the Samosa: - Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each. - Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out. - Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter, and then cut it into two parts.
  12. Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue. - Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
  13. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
  14. Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas. - Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.
  15. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned. - Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
  16. Once you finish frying  one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.

Serve samosas with an Indian meal, or pack them in your lunchbox. Serve up these crisp vegetable samosas as a tasty starter or side dish with your favourite curry. Iftar RecipesThis Ramzan make sure you. Warm earthy spices, potatoes, & peas wrapped in a tender, flaky crust. These easy potato samosas make the perfect appetizer, snack, or even lunch on the go.

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