Crispy Samosa Recipe

Prepare Crushed Masala: Roast cumin seeds, coriander seeds, fennel seeds, and black peppercorns in a pan. Allow them to cool, then grind into a fine powder using a mortar and pestle.

Roast cumin seeds, coriander seeds, fennel seeds, and black peppercorns in a pan.

Allow them to cool, then grind into a fine powder using a mortar and pestle.

Prepare Stuffing: Heat oil in a pan, add the crushed masala powder and let it crackle. Add chopped ginger, green chili, and hing. Sauté for a while. Stir in red chili powder, turmeric powder, coriander powder, and cook until aromatic. Add garam masala, pudina powder, amchoor powder, black salt, and sauté. Mix in green peas and cook for a few minutes. Add boiled and crushed potatoes, another spoon of crushed masala, anardana powder, chopped coriander, and citric acid. Finally, add diced paneer, mix well, and let the mixture cool.

Heat oil in a pan, add the crushed masala powder and let it crackle.

Add chopped ginger, green chili, and hing. Sauté for a while.

Stir in red chili powder, turmeric powder, coriander powder, and cook until aromatic.

Add garam masala, pudina powder, amchoor powder, black salt, and sauté.

Mix in green peas and cook for a few minutes.

Add boiled and crushed potatoes, another spoon of crushed masala, anardana powder, chopped coriander, and citric acid.

Finally, add diced paneer, mix well, and let the mixture cool.

Prepare Dough: Sieve maida into a bowl and add ajwain, salt, and oil. Rub the oil into the flour until it resembles bread crumbs. Gradually add water to knead into a semi-hard, pliable dough. Allow the dough to rest, then knead it again with a little oil.

Sieve maida into a bowl and add ajwain, salt, and oil.

Rub the oil into the flour until it resembles bread crumbs.

Gradually add water to knead into a semi-hard, pliable dough.

Allow the dough to rest, then knead it again with a little oil.

Assemble Samosas: Divide the dough into equal portions and roll each portion into a thin oval shape. Cut each oval into two halves. Moisten the edges of each half, shape into a cone, and seal the edges. Fill each cone with the prepared stuffing and seal the top edges securely. Fold and seal the edges to form a triangular shape.

Divide the dough into equal portions and roll each portion into a thin oval shape.

Cut each oval into two halves.

Moisten the edges of each half, shape into a cone, and seal the edges.

Fill each cone with the prepared stuffing and seal the top edges securely.

Fold and seal the edges to form a triangular shape.

Fry Samosas: Heat oil in a kadhai over medium-low heat. Deep fry the samosas in batches, initially frying on medium-low heat for 6 to 8 minutes. Increase the heat to make the samosas crispy. Once golden brown, remove from the kadhai and drain excess oil on a kitchen towel.

Heat oil in a kadhai over medium-low heat.

Deep fry the samosas in batches, initially frying on medium-low heat for 6 to 8 minutes.

Increase the heat to make the samosas crispy.

Once golden brown, remove from the kadhai and drain excess oil on a kitchen towel.

Serve: Serve the crispy samosas hot with sweet tamarind chutney and coriander chutney.

Serve the crispy samosas hot with sweet tamarind chutney and coriander chutney.