Instant samosa recipe | samosa with new trick | aloo samosa
Ingredients
For instant samosa outer layer
- 2 cup wheat flour
- Salt to taste
- 4 tbsp oil
- ½ cup water or as required
For samosa stuffing
- 2 cup boiled and grated potatoes
- Salt to taste
- 1 tbsp green chilli paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chaat masala
- 1 tsp crushed fennel seeds
- 1 tsp kasuri methi
- 1 tsp garam masala
- ½ tsp dry mango powder
- 2 tbsp tapkir flour - arrarot powder
- Some coriander leaves
For maida slurry
- 4 tbsp maida
- ½ cup water or as required
Other ingredient
- Oil for frying
For khatti-meethi amchur chutney
- 1 tbsp dry mango - amchur powder
- ½ tsp black salt
- ½ tsp kashmiri red chilli powder
- ½ tsp roasted cumin powder
- ½ tsp chaat masala
- ¼ cup jaggery
- 1 cup water
- 1 tbsp arrowroot - tapkir powder + water mixture
- 1 tsp watermelon seeds - optional
Instructions
For the samosa dough
- In a mixing bowl, combine 2 cups wheat flour, salt to taste, ½ tsp ajwain, and 4 tbsp oil. Mix well.
- Gradually add water and knead the mixture into a tight and smooth dough.
- Cover the dough with a wet cloth and let it rest for at least 10 minutes.
For the samosa stuffing
- In a mixing bowl, add 2 cups boiled and grated potatoes, 1 tbsp green chilli paste, salt to taste, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp chaat masala, 1 tsp crushed fennel powder, 1 tsp kasuri methi, 1 tsp garam masala, ½ tsp amchur powder, and 2 tbsp tapkir flour. Mix well.
- The samosa stuffing is now ready.
Assembling the samosa
- Take a medium-sized dough ball and roll it into a thin roti.
- Take some samosa stuffing and spread it on one side of the roti (refer to the video).
- Apply a little water along the edges of the roti, fold it over the stuffing, and seal it well (refer to the video).
- Cut the stuffed roti into triangles. You can make 6 samosas at a time.
- Prepare all the samosas in the same way.
Frying the samosa
- In a bowl, mix 4 tbsp maida with ½ cup water to make a thin slurry.
- Dip each rolled samosa into the slurry.
- Heat oil in a pan. Add a small piece of dough to check if the oil is ready; it should rise slowly.
- Keep the flame on low to medium and add 8–10 samosas at a time.
- Fry the samosas on low to medium flame until they turn golden brown.
- Remove them and place them on a wire rack or kitchen paper.
- Serve hot with chutney or a cup of tea.
Making khatti-meethi amchur chutney
- In a pan, add amchur powder, black salt, red chilli powder, roasted cumin powder, chaat masala, jaggery, and water. Mix well.
- Place the pan on the stove and cook until the jaggery dissolves completely.
- In a small bowl, mix arrowroot (tapkir) powder with water. Gradually add this mixture to the chutney while stirring continuously.
- The chutney will start thickening immediately. Switch off the flame.
- Transfer the chutney to a bowl and add watermelon seeds.
- Khatti-meethi chutney is ready.
Notes
- Rub the flour between your palms until the oil is evenly incorporated into the flour.
- Oil helps create a crispy and flaky texture in the outer layer of the samosa.
- Knead a stiff yet smooth dough for the samosa pastry.
- The addition of tapkir (arrowroot powder) helps bind the samosa filling.
- You can use rice flour instead of arrowroot powder.
- Roll the dough into a thin sheet for the samosa outer layer.
- Prepare a thin maida (all-purpose flour) slurry.
- Seal and coat the samosa edges with the maida slurry to prevent the filling from coming out during frying.
- Fry the samosas on a low to medium flame until they become crisp and golden brown.