How to make crispy Samosas? it is not difficult anymore. This full-proof crispy samosa recipe yields crispy, soft and crunchy texture. And great in taste. A super perfect tea time snack for the evening and on rainy days.
It can be served as an appetizer at a party and for gatherings. You can freeze the leftovers or make ahead, serve whenever needed.
Samosas are liked by everyone irrespective of their race and country. The world loved and removed the tag 'Indian' and has been customized to own region. Today's internet world is loaded with tonnes of recipes for samosa.
But crispy, soft, melting in the mouth recipes are very rare. This crispy samosa recipe never disappointed me, every time it brings all the smiley faces around me.
The potato filling of this crispy samosa recipe is very simple and basic. But highly successful. If you wish, you can also alter and customize the filling. The one and only point to be taken care of, the filling should be gently smashed to get an even shape of samosas.
How to make samosa dough crispy?
- The samosa has to be fried to a golden brown. The main secret this crispy samosa recipe relies on frying. But it is very simple if you follow the right direction.
- For the first 2 min fry the samosas in high flame and then reduce the flame between medium and slow flame.
- Continue to fry till the sizzling sound vanishes.
- The too-high flame may end up in the harder or uncooked shell.
- The temperature of the oil should be maintained in a medium the must for a crispy samosa recipe.
Do not forget to look into other interesting recipes like Murukku, Plantain Chips.
How to make best crispy samosa:
The dough
- In a large mixing bowl, add maida, cumin seeds, ajwain, salt, and cooking oil.
- Combine all the ingredients thoroughly with maida. This is an important step to get crispy, flaky crust. How to determine this step has done properly? Test it by holding a handful of flour, the flour has to retain the shape but should collapsed when touched gently.
- Now add water very little by little to form the smooth dough (It requires very less water when compared to a chapathi recipe).
- The dough should be stiff like poori dough.
- Cover it with an airtight lid.
- Allow the dough to rest a minimum for 30 minutes and I would recommend allowing it to rest for 1 hour.
- These are the basic instructions for crispy samosa recipe.
Potato filling for Samosa:
- This is the second step for a crispy samosa recipe.
- In the meantime, we can prepare the filling. Boil potatoes and peas.
- Heat oil in the pan adds cumin seeds, crushed coriander seeds. And then potatoes, peas, Chili Powder, coriander powder, turmeric powder.
- Cook it until it leaves out the raw flavor and mash them completely.
- Allow to come down to room temperature.
- Make it into small balls of equal size.
How to fold samosa wrapper:
- The third step for crispy samosa recipe, which is easy and not difficult as it looks.
- After one hour, the prepared dough will be more soft and pliable.
- Divide the dough into equal portions.
- Roll out each portion to a thin, flat circle.
- Using a knife divide the flat circle into two equal parts.
- And fold it further half again leaving little space as in the picture.
- Brush the sides with water like in the picture of a crispy samosa recipe.
- Fold paste both the ends by pressing gently.
- Lift it with the hand like a cone. And stuff with prepared potato filling.
- Slightly stretch one end of the cone. This makes the cone to stand straight.
- Lift the cone and set it to stand by pressing both the sides, so that they stick together.
- Repeat the same process with the remaining dough and filling.
How to fry samosa:
- The secret in crispy samosa recipe relies hereupon on: frying the samosas perfectly.
- Deep fry the samosa, in the high flame for first 2 min and them medium to slow flame till the sizzling sound and bubbles vanish in the oil, and the crust becomes crispy and golden brown in color.
- Serve crispy samosa with green chutney, tomato sauce. Having it as a snack with tea time always stands out.
Crispy samosa recipe
Ingredients
For the crust
- 1 cup all purpose flour / maida
- 1 teaspoon carom seeds / Ajwain
- 1 teaspoon cumin seeds
- ½ teaspoon salt or as required
- 4 tablespoon vegetable oil
- 4 tablespoon water (+2 tablespoon)
For the filling
- 2 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds crushed
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt or as required
- 2 potatoes boiled and mashed
- ½ cup green peas
For frying
- 4 cups vegetable oil for frying
Instructions
For the crust
- In a mixing bowl, add all purpose flour, carom seeds, cumin seeds, salt, and vegetable oil
- Rub the flour, till the oil blends well with the flour.
- Then add water little at a time and make smooth, stiff dough.
- Cover the dough with air tight lid. Allow it to rest for one hour.
For the filling
- Over medium heat, place a pan. And add vegetable oil, cumin seeds, crushed coriander seeds, boiled potatoes, peas, red chili powder, coriander powder, turmeric powder, and salt.
- Next add mashed potatoes and green peas.
- Cook until it becomes thick. Allow it to cool to the room temperature.
- Then make them into 6 balls.
For making
- After one hour, divide the dough into 3 equal portions.
- Roll out each portion to a thin, flat circles.
- Use knife and divide the flat circle into two equal parts. And fold it like a cone.
- Then add each potato ball to the cone and stuff it.
- Press and seal the sides.
- Repeat the same process with the remaining dough and filling.
For deep frying
- Over medium heat, place a deep frying pan. And add vegetable oil.
- And heat until medium-hot(to test, drop a tiny bit of dough, the dough should stay at the bottom).
- Add the samasos without crowding the pan.
- In medium-low heat, deep fry the samosas until the crust becomes crispy.
- Serve samosa hot along with ketchup or chutney
Video
Nutrition
Can samosa be baked?
Yes, the samosas can be baked. Follow the same crispy samosa recipe and bake it at 350°F for about 30-45 minutes or until the crust becomes crispy. The result varies only in the texture but the taste remains the same.
Can samosas be frozen?
Yes, the leftovers can be frozen. For reheating, you may microwave it. Or you may reheat it in an oven.
Can you make crispy samosa in advance?
Yes, it can be made in advance in all the ways. You made ahead of the dough or the filling. Or you may fry them till 80% and fry the remaining 20% whenever needed. And this is the most reliable crispy samosa recipe to make in advance.
How to make samosas with wheat flour?
Follow the same method and process of a crispy samosa recipe. But substitute maida/all-purpose flour with whole wheat flour. Samosa with the wheat flour patty also tastes good. But the texture and the taste varies when compared to the one made with maida.
How to make Samosas without potato?
Want to avoid potato filling? try filling with vegetables like carrot, paneer, peas. You may stuff chicken, soya nuggets or minced meat. You can follow the same crispy samosa recipe for filling. Just substitute the potato with paneer, tofu, soy nuggets, chicken, minced meat. These are just a few ideas for substituting potato filling. But incorporate your own ideas.
The side dishes?
Green chutney, sweet chutney, tamarind chutney, tomato ketchup are the perfect pairs.
We hope you got your answers for our question crispy samosa recipe?
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Linsy Patel
learn the new way to fill up the samosas. I first fill up and then seal the edges, you did first, will try that next time as my son told me to make samosas.
Swathi Iyer
Samosa looks delicious love it.
Dr JE Bateau
These are really excellent directions for what is truly one of my most favorite foods (I love these veggie samosas way more than I should admit to loving any food!). I know that samosas can also be baked as well as fried, which is important for those of us who should be paying attention to our figures (as well as our cholesterol). Can these samosas, just as is from this recipe, be baked, or do they have to be prepared in a different fashion? Do you have any experience with baking samosas, and can you give any direction about this?
Sujatha Muralidhar
For the variation, Try baking with spring roll sheets(which are readily available in the stores). But taste and the texture are completely different from the original recipe. But believe me they also taste yumm! and Sure will come up with the recipe sooner!