Recipe- Street Style Delicious Samosa

Perfect flaky and crispy samosa with a spicy potato filling that you cannot get enough of.Samosa is a popular snack and street food in India that is a flaky pastry filled with a spicy potato filling and deep-fried. From sweet shops to grocery stores to restaurants - these delicious indulgent snack is hugely popular not just all over India, but outside of India too. The classic and most common filling used is a spicy potato and peas mixture that is stuffed to the rim.

Ingredients

For the Dough

2 cups all-purpose flour (maida)
½ teaspoon salt
¼ cup ghee or oil
¼-½ cup water

For the Filling

4 large potatoes (1 lb)
½ cup peas
2 tablespoon oil
1 teaspoon cumin seeds
½ teaspoon fennel seeds
1 tablespoon ginger grated
1-2 green chili (or serrano pepper) finely chopped, adjust as per taste
1 teaspoon ground coriander
¾ teaspoon chili powder (or cayenne)
1 teaspoon garam masala
1 teaspoon amchur dry mango powder
Salt to taste
2 tablespoon cilantro
Oil for Deep Frying

Method

Knead the dough

- Take flour and salt in a large bowl. Mix well.

- Add ghee or oil and mix well. Rub the ghee and flour together well for 3-5 minutes.

- Incorporate the ghee and flour very well. To check if it is done, take some dough and press it in your fist. It should hold together without falling apart.

- Slowly add water and knead into a stiff dough. Do not overmix the dough.

- Cover with a damp cloth and let it rest for 30 minutes.

Make the filling

- Boil the potatoes until they are just done. Peel the skin and mash them lightly. Set them aside.

- Heat 2 tablespoons of oil in a frying pan or kadhai. Add cumin seeds and fennel seeds.

- Once it splutters, add ginger and green chili. Saute for a few seconds.

- Add the mashed potatoes and peas.

- Add the ground coriander, chili powder, garam masala, amchur, and salt. Mix well.

- Turn off the heat and add cilantro. Mix well and let the mixture cool down.

Shape the Samosa

- Once the dough is rested, gently knead it again.

- Divide it into six parts.

- Lightly grease the rolling surface with some oil and roll the dough into a slightly thick disc (approximately 8 inches).

- Cut it into two parts making a semi-circle.

- Take one part and apply water at the straight edge. Bring the two corners together to form a cone.

- Add approximately 2-3 tablespoons of filling to the cone. Press it lightly.

- Apply water to the edges and seal them.

- Repeat with the rest of the dough and filling. Keep the samosa under a damp kitchen towel to make sure they do not dry out.

Fry the Samosa

- Heat oil in a heavy bottom pan for deep frying.

- The oil should be medium hot. To check if the oil is ready, drop a small piece of dough in the oil. If it slowly rises up, the oil is ready.

- Deep fry the samosa in batches on low heat. Do not flip them for the first 5-6 minutes. Once they begin to firm, increase the heat to medium and carefully flip the samosa.

- Fry until the samosa is golden brown (it will take approximately 8-10 minutes).

- Take the samosa out and drain it on a paper towel. Serve hot.