For the Covering
- 1 cup all Purpose Flour
- 1 teaspoon Carom seeds (Ajwain)
- 1/4 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Baking Soda
- 4 Tablespoons Ghee (clarified butter)
- 1/3 cup Water
For the filling – you can either make the traditional potato filling or any filling of your choice
- 4–5 large Potatoes – well cooked, cooled, peeled & mashed roughly
- 1/2 cup Peas, cooked (fresh or defrosted – just microwave or boil in salted water for 3–4 minutes)
- 2 Tablespoons Oil
- 2–4 Green Chilli, finely chopped (adjust for spice)
- 1 inch Ginger, grated
- 1 teaspoon Cumin seeds (jeera)
- 1 teaspoon Aamchur powder (Dry Mango Powder)
- 1 teaspoon Garam Masala Powder
- 1/4 teaspoon Turmeric powder (haldi)
- 2–3 teaspoons Salt (adjust to taste)
- 1 teaspoon Coriander seeds, roasted and crushed (dhania)
- 1 tablespoon Coriander leaves, chopped finely
- Oil, to brush the Samosas
- Chutneys or Ketchups to serve
Substitutes – It is best to use above ingredients. However, you can also use following substitutes –
- All Purpose Flour — Wheat Flour (although the texture would differ)
- Carom Seeds – Nothing or Cumin Seeds
- Ghee – Softened Butter / Shortening / Oil
- Aamchur powder – Skip (this lends a wonderfully tangy flavor that cannot be got by anything else!)
Step 1 – To make the dough
- Add flour, baking soda, salt, carom seeds and Ghee in a large bowl. Mix well until the Ghee is combined with the dough and resembles wet sand. Add water little bit at a time and keep mixing.
- Knead by hand to make a stiff and soft dough. Cover with a wet cloth and let it rest for a minimum of 30 minutes to 1 hour to help the gluten in the flour develop.
- Make equal sized dough balls and roll them well. Again cover with a cloth and rest for 10-15 minutes.
Step 2 – Meanwhile, make the filling
- Dry roast coriander seeds and crush them coarsely. – Or skip and use coriander powder
- Heat oil and add the cumin seeds. Once that splutters, add ginger, chilli, turmeric powder, aamchur powder, garam masala powder and mix for a second.
- Add the mashed potatoes and mix well. Add salt to taste and crushed coriander powder.
- Also add the cup of cooked peas. Mashed everything well together with a potato masher. Taste and adjust for seasoning.
- Add the chopped coriander leaves and mix well. Set it aside to cool.
Step – 3 Shaping the Samosa / Samosa Bites – Any 1 of the following 3 methods
Forming Traditional Conical Shape
- Take each ball of dough and roll into a thin, large round disk. There would be no need to add flour while rolling since this is a stiff dough. Cut each disk in the middle to make 2 semi circles. You can make 2 Samosas from each disk.
- Set one semicircle aside while you work on the other one. Apply some water with your fingers on all the edges to help stick better.
- Bring on end of the semi circle diagonally towards you and stick it on the dough, Similarly, bring the other end to the opposite direction and stick. This would make a cone.
- Open the cone and fill it with as much filling as you can manage.
- Seal the opening of the cone well. Set the prepared samosa aside on an oiled plate
- Continue to form all Samosas
Forming Calzone Shaped Samosa bites
- Roll each ball into a thin round disk. Add some of the filling on one half of the circle. Enclose the other half over the filling and seal the edges.
Forming Samosa Bites
- Take each ball of dough and roll into a thin long sheet. Cut the sheet into equal portions. Place 1 tablespoon of filling in the middle of each cut piece.
- Bring all edges to the center, pinch and roll into a ball.
Final Step 4 – BAKING
- Preheat oven to 200 C
- Grease a baking dish well and place all the samosas in it. Brush each one with some oil
- Bake at 200 C for 20-25 minutes or until the samosas have turned crispy and golden brown. You can flip them once in between.
- Serve Hot with your favorite chutney or sauce!
- Make sure the dough is stiff and not very soft.
- If required, flip the samosas half way through.
- Best to eat it hot. Once cool, it becomes soft. You can rebake at 200 C for 5 minutes to crispy it up again. Microwaving the samosas will make them hot, not crispy.
- If you can’t shape into traditional cone shaped samosas, fill and roll into balls or calzone for an easier version.