Recipe of Potato Samosa | A Pakistani / Indian Snack
How Many Stars for This Recipe
Popularity of Samosa in Pakistan
Samosa is a staple in authentic Pakistani and Indian cuisines. Parties and dinners especially iftar is not considered complete without samosa. Its a common street food and the most eaten snack in Ramadan( the month when Muslims fast). According to a documentary in Lahore Pakistan a street samosa shop sells an average of three to four thousands of samosa each day in the month of Ramadan.These street shops hire many workers to prepare samosa and have hige woks to fry about a hundred samosas at a time. Samosas along with pakoras are the most sold snack for iftaar in the Muslims' fasting month.
Samosa is cooked in a variety of ways. Samosas are served with many kinds of sauces or chutneys. In some places samosas are served with sweet and sour chutney and Cholay or white chana curry( a kind of spicy curry with chickpeas in it). Samosa comes in a variety of fillings and doughs but in any case samosa is the king of snacks in Pakistani cuisine. Here I present the recipe of potato samosa which can also be made with a different filling like beef mince or chicken the recipes I will touch upon in my future hubs.
Making dough for samosaClick thumbnail to view full-size
- 2 cup All purpose flour, or Maida
- 3 tsp Salt
- A pinch Baking soda
- 4 Tbsp Clarified butter, or ghee
- 1/2 tsp Carom seeds, aka Ajwain
- 1 tsp cumin seeds
- 4 medium potatoes
- 2 Tbsp Cooking oil
- 1 Tbsp Ginger paste
- 1/2 bunch fresh cilantro leaves, chopped
- 2-3 Green chili peppers, chopped
- 1 tsp All spice powder
- 1 tsp coriander seeds, or powder
Samosas are always good with mint chutney.
How to Make dough
- Mix all purpose, 1 tsp of salt,baking soda,clarified butter and add 1-2 cup of water to make a hard dough.Knead well and make sure it is a bit HARD.
- Cover and let sit for few minutes.
Making fillingClick thumbnail to view full-size
Make balls of about 1 1/2 to 2 inchesClick thumbnail to view full-size
- Boil potatoes, peel and mash them coarsley using hand.Do not over crush them by using potato masher etc as it will not give the best flavor.
- Heat oil in a pan. Add boiled and crushed potatoes, 2 tsp of salt and spices and stir fry for few minutes. Keep stirring to avoid sticking.
- Add cilantro leaves, green chilli peppers and mix. Now turn off the stove.Let the mixture cool down before using for making samosas.
- Make about 8-10 sections of dough and work them into balls.
- Roll each ball with a rolling pin to make a small circle of about 6 by 6 inches.
- Cut the circle in half with a sharp knife.
- Now take each half circle in hand(see the photos for instruction) and take a spoonful of filling and seal the samosa as shown in the picture.
- Heat oil in a pan or wok and deep fry samosas on low to medium heat until they turn crispy and golden brown.
- Serve with mint chutney.
- For the recipe of mint chutney check out my other hubs with snacks.
Making samosaClick thumbnail to view full-size
Carom seeds or ajwain is a must to make the best samosas or pakoras.
Samosas are no doubt a widely available food but I feel like making them at home from scratch sometimes gives me pleasure and satisfies my passion of cooking to some extent. I am sure if you try making samosas at home you will always prefer making them instead of ordering from take-outs.
|Serving size: 1 (1 piece)|
|Calories from Fat||99|
|% Daily Value *|
|Fat 11 g||17%|
|Saturated fat 2 g||10%|
|Unsaturated fat 0 g|
|Carbohydrates 22 g||7%|
|Sugar 3 g|
|Sodium 433 mg||18%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|