Recipe: How to Make Crispy and Delicious Onion Potato Samosas

How to Make Crispy and Delicious Onion Potato Samosas (Step-by-Step Guide)

Samosa is one of India's most popular snacks, perfect to enjoy with tea or at any time of the day. If you want to make crispy and delicious Onion Potato Samosas just like the ones from the market, this recipe is for you! With this step-by-step guide, you can easily make perfect samosas at home.

Ingredients Required for Making Samosas

For the Dough:

• All-purpose flour (Maida): 2 cups (approximately 300 grams)
• Carom seeds (Ajwain): 1/2 teaspoon
• Salt: 1 teaspoon
• Oil (for moen/shortening): 5 tablespoons (or Ghee)
• Water: Approximately 1/2 cup (for kneading a stiff dough)

For the Filling (Stuffing):

• Oil: A little
• Asafoetida (Heeng): A good amount
• Cumin seeds (Jeera): 1 teaspoon
• Fennel seeds (Moti Saunf): 1 teaspoon
• Coriander seeds (Dhaniya ke Daane): 1 teaspoon
• Garlic (finely chopped): 6-7 cloves
• Ginger (finely chopped): 1 inch
• Curry leaves: 10-12
• Green chilies (roughly chopped): 5-6
• Boiled Potatoes: 4 (medium-sized)
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1 teaspoon
• Salt: 1 teaspoon (or to taste)
• Water: A little (to mash the filling)
• Dry mango powder (Amchur powder): 1 teaspoon
• Onion (roughly chopped): 1 (medium-sized)
• Fresh coriander leaves (chopped): a handful

For Frying:

• Oil: Sufficient for deep frying samosas

Method for Preparing Samosa Dough

1. Take 2 cups of all-purpose flour in a large bowl. Add 1/2 teaspoon carom seeds and 1 teaspoon salt to it.
2. Now add 5 tablespoons of oil (or ghee) and mix well. Rub it until the flour resembles crumbs and holds together when pressed in your fist (this is called moen/shortening).
3. Gradually add about 1/2 cup of water and knead a stiff dough. Be careful not to over-knead the dough; just bring it together.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This will help the dough set and make the samosas crispy.

Method for Preparing Samosa Filling (Stuffing)

1. Heat a little oil in a pan. Once hot, add a generous amount of asafoetida, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, and 1 teaspoon coriander seeds. Sauté for a few seconds.
2. Now add finely chopped garlic and ginger, and sauté on medium heat until golden.
3. After that, add curry leaves and roughly chopped green chilies, and sauté for one minute.
4. Roughly mash the boiled potatoes with your hands and add them to the pan. Also, add 1/2 teaspoon turmeric, 1 teaspoon red chili powder, and 1 teaspoon salt, and mix well.
5. While sautéing the filling, add a little water. This will help the potatoes mash slightly and add some moisture. Sauté the mixture for 2-3 minutes.
6. Turn off the heat. After turning off the heat, add 1 teaspoon dry mango powder, roughly chopped onion, and chopped fresh coriander leaves, and mix well.
7. Let the mixture cool down completely. Only fill the samosas once the mixture is cool, otherwise, they won't turn out crispy.

Method for Shaping and Frying Samosas

1. Divide the dough into four equal parts.
2. Take each part and roll it into a long oval sheet (not round). Keep the sheet slightly thick, don't roll it too thin.
3. Cut the rolled sheet in half from the middle.
4. Now take one half. Apply water to its straight edge and join the two corners to form a triangular cone. Press the edges firmly to seal them well so the samosa doesn't open while frying.
5. Fill the cone with no more than 2 tablespoons of the filling.
6. Seal the open end of the cone. Gently make a small pleat in the middle of the last sealed edge to ensure the samosa sticks well and doesn't expand.
7. Prepare all the samosas in the same manner.
8. To fry the samosas, heat oil in a deep pan. Heat the oil on very low flame (approximately 120°C). This is crucial for making the samosas crispy.
9. Place a slotted spoon or ladle between the bottom of the pan and the samosas so they don't directly touch the bottom. Gently slide the samosas onto the spoon.
10. In about 5 minutes, the samosas will gradually start to float up. Once they begin to rise, remove the spoon.
11. Let the samosas cook for another 5 minutes on low heat until they are fully floating.
12. Once the samosas are floating, increase the heat to medium and fry them until they turn golden brown and crispy. This will take approximately 15-20 minutes.
13. Remove the fried samosas onto a paper towel to drain excess oil.

Important Tips:

• The samosa dough should be stiff for crispy samosas.
• Allow the filling to cool down completely before stuffing the samosas.
• Always start frying samosas on low heat. This ensures they cook thoroughly from the inside and become crispy.
• Do not overcrowd the pan while frying to maintain the oil temperature.

Your hot and delicious Onion Potato Samosas are ready! Serve them with your favorite chutney or sauce and enjoy.

© 2025 [Your Name/Blog Name] | All rights reserved.