1️⃣ Make dough: Mix 🌾 flour, 🌿 ajwain, 🧂 salt. Rub in 🧈 oil until it looks like coarse breadcrumbs. Add 💧 water to form a firm, non-sticky dough. Cover; rest 30 min.
2️⃣ Filling: Heat 🛢 oil; crackle 🌰 cumin. Add 🫚 ginger + 🌶 chili 30 s. Stir in spices; add 🥔 potatoes + 🌱 peas, 🧂 salt, 🍋 amchur. Toss 3–4 min. Cool; fold in 🌿 cilantro.
3️⃣ Shape: Divide dough into 6 balls; roll each to 18–19 cm (7–7½ in) oval. Cut in half. Brush straight edges with paste; form a cone. Fill with 2–3 tbsp filling, press down, and pinch to seal tightly.
4️⃣ Fry (low & slow): Heat oil to 160–165°C / 320–330°F. Fry samosas 10–13 min until deep golden (don’t overcrowd). Drain on a rack. (For extra crisp, refry 30–40 s at 175°C / 345°F just before serving.)
Total Time
🕒 Prep: 25 min
🔥 Cook: 20–25 min
⏳ Total: 45–50 min
Nutritional Value
🔋 Energy: ≈240 kcal
💪 Protein: ≈5 g
🧈 Fat: ≈11 g
🍞 Carbohydrates: ≈31 g
🧂 Sodium: ≈300 mg
Advice
Dough must be stiff and well-“moistened” with oil (it should hold a clump when squeezed). This prevents bubbles and keeps the shell flaky and crisp.
Why it works: High fat-to-flour “shortens” gluten for layered crunch; a low initial fry cooks the shell through without blistering, then a brief hotter finish locks in crispness.
Twist: Add cashews & raisins for a North-Indian festive filling, or swap half the potato for paneer. Bake option: 200°C / 390°F, 25–30 min, brush with oil.
Status
Golden triangles, steamy filling, serious crunch — Vegetable Samosa 🥟 is the snack your feed hears before it tastes. #grannyzen #samosa #indianappetizers
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