Samosa

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Perfect flaky and crispy samosa with a spicy potato filling that you cannot get enough of.

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All tips, tricks, troubleshooting and FAQs to make the perfect samosa at home.

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Ingredients

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Mix flour and salt in a large bowl. Add ghee or oil and mix well

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Rub the ghee and flour together well for 3-5 minutes

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Slowly add water and knead into a stiff dough. Cover with a damp cloth and let it rest for 30 minutes

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Boil potatoes. Remove skin and mash lightly

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Heat oil. Add cumin and fennel seeds. Add ginger, green chilli and saute

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Add potato, peas, coriander powder, chilli powder, garam masala, amchur, and salt

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Mix well

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Divide the dough into six parts

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Roll into a disc and cut into two. Brush with water on the straight edge

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Bring the two corners together to form a cone,

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Add the potato filling. Add water to the edges and seal

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Cover with a slightly damp cloth till they are ready to fry

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Deep fry on low heat

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Serve hot with mint chutney and tomato ketchup.

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If the dough is soft, it will affect the crispiness of the crust. Also, the temperature of the oil is important. If the oil is not hot enough or too hot, they will make the samosa soggy. If the dough is soft, it will affect the crispiness of the crust. Also, the temperature of the oil is important. If the oil is not hot enough or too hot, they will make the samosa soggy. FAQ #1 Why is my samosa not crispy? FAQ #1 Why is my samosa not crispy?

Soft dough results in oily samosa. Add water in small batches when making the dough and make a stiff dough. See measurements in the link below. Soft dough results in oily samosa. Add water in small batches when making the dough and make a stiff dough. See measurements in the link below. FAQ #2 Why is my samosa oily? FAQ #2 Why is my samosa oily?

Not adding enough ghee or oil to the dough will make the crust hard. Also if you knead the dough too much, it will make the crust hard. Not adding enough ghee or oil to the dough will make the crust hard. Also if you knead the dough too much, it will make the crust hard. FAQ #3 Why is my samosa hard? FAQ #3 Why is my samosa hard?

Frying the samosa in very hot oil gives them bubbles on the crust Frying the samosa in very hot oil gives them bubbles on the crust FAQ #4 Why does my samosa have blisters or bubbles? FAQ #4 Why does my samosa have blisters or bubbles?

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