How to Make Samosa in indian style

 How to Make Samosa Step By Step...

Introducing our Samosa Making Kit, the perfect solution for those who want to enjoy the delicious taste of homemade samosas. With our kit, you can easily recreate this popular Indian snack in the comfort of your own kitchen. Our kit includes all the essential ingredients needed to make authentic samosas, such as pre-measured spices, dough mix, and a step-by-step recipe guide. Whether you're a seasoned cook or a beginner, our kit makes the process simple and enjoyable. Just follow the instructions provided, and in no time, you'll have crispy, golden samosas filled with a flavorful potato and pea mixture. Impress your family and friends with your culinary skills and treat them to a batch of freshly made samosas. Perfect for parties, gatherings, or simply as a tasty snack, our samosas are sure to be a hit.

              Prep Time:                               Cook Time:                      Total Time:                                   45 min                                           55                                   1 hr 30 min

               Cuisine:                                       Course:                                 Diet:

                Indian                                          Snacks                                   Veg

Prepare the Vegetables

1. To make the savory and seasoned filling, the potatoes and peas must first be cooked.

• In order to cook potatoes and peas in a stovetop pressure cooker, fill a 3 or 4 liter pressure cooker with 3 medium-sized whole potatoes (300 to 450 grams) and 2 to 2.5 cups water. Place a tiny trivet and a bowl with ½ cup of green peas that is safe for a pressure cooker on top of the potatoes with caution. Cook under pressure for 5 to 6 whistles, or over medium to medium-high heat for 7 to 8 minutes.

• When use an Instant Pot: Three medium-sized whole potatoes should be placed into the 6 quart IP's steel insert. Pour in two glasses of water. On top of the potatoes, place a trivet, and then place a ½ cup of green peas in a bowl. Cook under pressure for 20 to 25 minutes on high.

2. After all of the pressure has been released from the stovetop pressure cooker, remove the cover.

• After five to seven minutes, quickly release the pressure in the Instant Pot. To ensure that the potatoes are cooked through, test them with a knife or fork.

• If cooked through, the potatoes should readily slide through with a knife or fork.

• Use the pressure cook option to cook the potatoes for a few more minutes if they are still undercooked. When finished, place the peas and potatoes in a colander to drain, then let to cool.

Pinch & Roast Spices

3. Next, give the spices a toast or roast. It is important to do this as it will aid in releasing their flavors!

Add the following spices to a small frying pan set over low heat:

• ½-inch cinnamon stick.

• 1 optional clove

• 1 green cardamom

• 3 grains of black pepper

• A tablespoon of cumin powder

• 1/4 tsp fennel seeds

• 2 tablespoon of sesame seeds

4. Take the spices off of the heat source and let them cool fully. After that, transfer them to a small mixer-grinder jar or spice grinder.

5. Transfer the semi-finely ground roasted spices to a bowl and reserve.

Prepare the potato stuffing.

6. After the potatoes have cooked, peel the skin and cut them into ½ to 1 inch cubes.

7. In a small skillet, heat 1 tablespoon oil. When the oil becomes medium hot then reduce the heat to low.

Crackle ½ teaspoon cumin seeds until fragrant. I used mustard oil as it really adds a punch in the stuffing.

8. Add 2 teaspoons of finely chopped green chilies and 1 teaspoon of minced or finely chopped ginger while maintaining a low heat. Cook for a few seconds, or until the ginger loses its raw smell.

9. At this point, you can either turn off or reduce the flame. The cooked green peas, ½ teaspoon red chili powder, 1 pinch asafoetida (hing), our own dry ground spice blend, and 1 to 2 teaspoons dry mango powder (amchur) should all be added at this point.

10. Combine, then sauté for one minute. Depending on your preference, you can add more or less dry mango powder.

One teaspoon was not quite enough sour flavor for me, so I added two.

11. Next add potato cubes, salt as required and 1 tablespoon chopped coriander leaves to the skillet.

12. Mix very well and sauté for a minute. Check the taste, and add more of the spices, salt or dry mango powder if needed.

Prepare Samosa Dough 

13. Mix together 2 cups (250 grams) all-purpose flour, 1 teaspoon carom seeds, 1 teaspoon salt, and 6 tablespoons (50 grams) ghee in a large mixing basin.

14. Using your fingers, combine the ingredients into a texture that resembles breadcrumbs and retains its shape when you press some of the mixture into a mold.

15. Next, add 7 to 8 tablespoons water in parts and knead, kneading only a little at a time.

If the dough appears dry or floury, you can add an additional 1 to 2 tablespoons of water.

16. Keep kneading until a compact, hard dough forms. It shouldn't be sticky or soft. After covering the dough with a damp kitchen towel, allow it to rest for half an hour.

Put together and form

17. Divide the dough into six or seven equal pieces when it has rested. To smooth and soften each piece, roll it lightly in your palms first. Put it on the rolling board or on your work area.

18. Next, roll it out with a rolling pin, taking care to maintain an even 1 mm thickness without going too thin.

19. Cut through the middle of the rolled pastry dough with a knife or pastry cutter.

20. To make the half moon form even, lightly flatten it with a rolling pin.

21. Lightly wash all of the dough's edges with water using a pastry brush.

22. After that, fold to create a cone by joining the straight-edged sides together, as seen in the picture below. you ensure that the edges are sealed, be sure you press them firmly!

23. Carefully spoon and lightly pack the prepared potato and pea stuffing into the cone.

23. Carefully spoon and lightly pack the prepared potato and pea stuffing into the cone.

25. Press each border evenly, being careful to prevent any dough splits. To prevent the filling from escaping during the frying process, the sides must be wrapped extremely tightly.

26. In a pan or kadai, heat the oil for deep-frying. If the oil is heated enough to fry, test it by adding a little piece of dough, which should rise fast.

27. Cook over low to medium-low heat, watching closely to ensure they don't burn.

28. Use tongs, a slotted spoon, or a skimmer to carefully flip each samosa over and fried it until the other side is a pale golden color.

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