Indulge in Indian Delights: How to Cook the Perfect Samosa

Discover the art of savoring authentic Indian samosas with this simple guide. Learn about the ingredients, preparation methods, and techniques to create crispy, delicious samosas at home. This recipe ensures that you can enjoy these beloved treats with the same flavor and texture as those found in the streets of India.

Ingredients

1 cup of flour 4 tbsp of Mamador Pure Vegetable Oil Enough water to knead the flour Enough Mamador Pure Vegetable Oil for deep frying 2 boiled potatoes, crumbled 1/4 cup of boiled peas 1/4 tsp of grated ginger 1 tsp of red chilli powder Chopped coriander leaves Salt to taste

Method

For the Stuffing:

Mix the flour with salt and 2 tbsp of Mamador Pure Vegetable Oil. Combine to form a crumbly mixture. Slowly add enough water to make a pliable dough but not too soft. Divide the dough into balls and keep aside for 15-20 minutes.

Heating the Pan and Cooking the Stuffing:

Heat your frying pan and add 2 tbsp of Mamador Pure Vegetable Oil. Stir in the ginger, chilli powder, and a tablespoon of water. Stir-fry for 30 seconds. Add the crumbled potatoes and boiled peas, and continue stir-frying for 3-4 minutes. Add the chopped coriander leaves and turn off the heat.

Preparing the Dough for Samosas:

Take each piece of dough and roll it in your palms first. Then roll it into a circle approximately 1/8 of an inch thick using a rolling pin. Cut diagonally through the center of the samosa pastry with a knife or a pastry cutter.

Forming and Stuffing the Samosas:

Form a cone with the samosa pastry. Stuff the samosa cone with the potato-peas filling and press the ends firmly so that the filling does not come out during the deep-frying process. Repeat this process for each samosa.

Deep-Frying the Samosas:

Heat enough oil in a wide frying pan to deep-fry the samosas. Drop the samosas into the oil slowly and deep fry them until they turn golden brown, turning them carefully to the other side so that they cook on all sides. Deep fry on medium heat. Note: It's better to make samosas in batches. Roll out, stuff, and deep fry 5-6 samosas at a time while preparing the next batch of samosas. Reduce the stove flame and ensure the oil is hot enough to deep-fry. Keep the prepared samosas covered throughout the preparation process.

Conclusion

Mastering the art of making samosas is a culinary skill that can bring endless joy. Whether you are hosting a dinner party or simply craving the taste of home, these homemade samosas will be a hit with everyone. Don't hesitate to experiment with different fillings to discover your favorite flavor combination. Bon Appétit!