Samosas are popular fast food snack that is available in almost every shop/restaurant. Savory comfort food at its best, golden brown and crispy on the outside and spicy on the inside that goes very well over a hot cup of Chai especially on a cold rainy day. Samosa is eaten as a starter or as a snack. During long weekends, my mom use to make spicy Samosas for evening snack. Since I got married and moved to Kansas City, I miss eating my mom’s dishes. It has been two years since I had home made Samosas. My husband and I were home on rainy day. First week of May and we are having hail/snow in Kansas City. It was the perfect weather to eat Samosas. I called my mom and asked to give me refresher course on her recipe since I forgot how to make it. I had Samosas in many restaurants in KC, but they are not good as my mom’s homemade Samosas.
My mother’s recipe ingredients:
For the dough:
- 2 cups all-purpose flour
- ½ tsp nigella seeds (kalonji seeds)
- ½ tsp salt (as needed)
- 2-3 tsp canola oil
For the filling:
- 3 medium potatoes (boiled & peeled)
- 2 finely chopped green chillies
- ½ tsp salt (as needed)
- ½ tsp garam masala (add more if you want it spicy)
- ½ tsp cumin-coriander powder
- ½ tsp chat masala
- ½ cup frozen peas
In medium bowl, whisk together flour, nigella seeds, and salt. Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 minutes.
Boil and mash potatoes with hands. In large bowl, combine mashed potatoes, chillies (if using), garam masala powder, chat masala, cumin-coriander powder, green peas, and salt. Mix stuffing slightly to incorporate all ingredients.
Divide dough into equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal (use water to seal together). Repeat with remaining dough and filling.
In medium size pan heat oil and fry samosas until golden brown, 1 to 2 minutes per side. You can also put it in your deep fryer. Drain on paper towels. Serve warm with yogurt or chutney.