At this time of Corona when most of us are in lockdown and quarantine and everyone rediscovering their kitchen and experimenting new recipes, I thought of trying our most favourite tea time snack “Samosa recipe” and thereby I’ve come up with this best-ever samosa filling recipe.
Just near my house, there is a world-famous samosa shop and people from very far come here to satisfy there samosa craving. So yes for us it’s the usual snack for “unexpected guest arrivals” because you can never go wrong with the piping hot samosas and a hot cup of tea, especially during the rainy season.
I still remember when I was a kid I can have the best samosas in the world just for one rupee. Yes, can you believe that. Those were the days. Okay, okay enough of nostalgia!!
So I’m preparing them now, because Firstly it’s raining and Secondly I don’t have access to them, because of lockdown and unavailability reasons.
Let’s see how to make the best samosa at home:
The recipe will give you samosa’s which are flaky and crispy from outside with a tasty potato and filling inside.
How to make the Best Samosa Filling
- First of all, let’s prepare the dough by mixing all-purpose flour, ajwain or carom seeds and dalda ghee together.
- Rub the flour with ghee, until the ghee is properly incorporated with the flour. Add water into the flour little by little and prepare a stiff dough.
- Wrap the prepared dough in a plastic wrap or a moist cloth and keep it like this for a minimum of 30-40 minutes.
- Let’s prepare the filling now for that wash and peel the potatoes properly.
- Cut into small pieces like shown in the picture below.
- Heat the oil in a kadhai well for the frying of potatoes. Fry the potatoes.
- Prepare the masala mix that we are going to add in the potatoes. Now in a bowl add red chilli powder, black pepper powder, jeera, asafetida or hing, dhaniya powder, amchoor powder, garam masala, salt and anardana powder. Mix everything together.
- Finely chop all the green chilies.
- Now heat oil in a kadhai and add the chopped green chillies into it.
- Add the prepared masala mix into the kadhai as well. Mix well.
- Add the fried potatoes into the kadhai and mix everything well together. Adjust the seasoning as per your taste.
- Also add the fried cashew nuts and raisins in the potato mix as well.
- Now take a small ball of rested dough and roll it into oval kind of shape.
- Cut it into two parts and take one part and bring the two parts of the straight edge together and pinch them together.
- Stick the sides with water and prepare a cone like shape.
- Fill in the potato filling and apply water on the edges and seal it. Pinch the edges and the samosa is now ready to be deep-fried or baked.
- Repeat the steps with the remaining dough and prepare all the samosas.
- Heat the oil in a kadhai and on a low flame fry the samosa until samosas become firm, crunchy and light brown in colour.
- Enjoy hot with fresh coriander, pudina or Imli chutney 🙂