Samosa Recipe-Traditional Potato Samosa Recipe-How to make Samosa

Making traditional samosa at home is not as difficult as we all think. If you follow the cooking instructions given below, you can make delicious samosas at home. Though I have used potato stuffing, you can add steamed vegetables like carrot, beans, peas along with potatoes and make vegetable samosa. I have already posted onion samosa, today we will see how to make the traditional samosa with potato filling.

Prep Time : 20 mins

 Cook Time : 30 mins
 Yields: 10-12 samosas
 Recipe Category: Snacks
Recipe Cuisine: Indian
 Author:Padhu SankarIngredients needed (for outer cover)
   All purpose flour/ maida - 1 cup
   Carom seeds/Ajwain/omam - 1/4 tsp (optional)
   Oil - 1 tbsp
   Salt - approx 1/2 tsp

 Ingredients for the potato filling
   Onion - 1
   Green chilli -1
   Ginger - 1/2 inch piece
   Potato - 3 medium size
   Coriander leaves - few (optional)

   Chilli powder -1 tsp
   Turmeric powder - 1/4 tsp
   Coriander powder -1 tsp
   Cumin powder -1/2 tsp
   Lemon juice to taste
 For the seasoning
   Oil - 1 tbsp
   Cumin seeds/jeera seeds -1 tsp

Method for preparing the outer cover

In a bowl mix together all purpose flour, salt and oil nicely with your finger tips.The flour should be well mixed with the oil. This is done to get crispy samosas.

Then add carom seeds, water little at a time and make a stiff dough.

Cover it with a damp cloth (to prevent it from drying) and let the dough rest for 20 minutes. In the meantime we will prepare the stuffing.

Preparation for stuffing
Pressure cook potatoes, peel the skin and cut it into cubes or mash it slightly.
Finely chop onions, ginger and green chilli.

Method

Heat oil in a kadai/pan, add jeera seeds, when it sizzles, add onions, ginger, green chillies and saute until onions turn transparent.

Then add coriander powder, turmeric powder, chilli powder, cumin powder and salt needed. Mix well, cook for 2-3 minutes.

Add cubed potatoes, coriander leaves and mix well. Switch off the flame.
Add few drops of lemon juice to taste. Now our potato stuffing is ready.

We will proceed to prepare the samosas -
What you need - oil for deep frying samosas

Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa.

Now take a ball of dough and roll it out very thinly in an oval or round shape. You do not have to be too perfect. Cut it into half as shown in the picture below.

Now wet the straight side with little water using your finger tips.

Fold it in such a way that you get a cone (see picture below). First bring one edge to the center, then bring the other edge and place it overlapping the first. Now you will get a cone as shown below.

Fill the cone with potato stuffing. See to it that you fill even the tip of the cone.

Now wet the circumference of the cone with water using your finger tips for sticking.

Stick together and fold it. If there is excess length at the back, you can make a pleat (see first pic below) and then fold it to form a triangle. Make it sit and shape it nicely. You can make a design using a fork.(see picture below)

Wow!! Look at the triangular shaped samosa with potato filling inside sitting beautifully.

Now repeat the same process for the rest of the dough. All the samosas are sitting (pic below) waiting to be fried in oil.

Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas.

Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.

Fry the rest of the samosas in the same way.

Now you can make lovely samosas just like you get in hotels and road side stalls at your home itself.

Serve Samosa with green chutney or tomato ketchup.