Healthy Samosas

I bring to you my own recipe of typical Samosawala like crispy & healthy Samosas that you can easily make at home

This recipe makes 18-20 small sized samosas or 10 medium sized samosas and serves 4.

Ingredients and Proportions:

(All proportions are in percentages & grams so you can scale up or down the quantity)

As I said this recipe makes 18-20 small samosas:

For Samosa Dough:

1. 250gm Refined Floor (Maida) (80%)
2. 40gm Clarified Butter (Desi Ghee (20%)
3. Carrom seeds (Ajwain) (5gms per 250gm of Floor)
4. Salt (To taste)
5. Half cup of water for every 250 gm of Floor

For approx. 500gm Filling:

1. Boiled Potatoes- 500gm
2. Carom Seeds (Ajwain)- 5gms
3. Fennel seeds (Saunf)- 5gms
4. Cumin seeds (Jeera)- 5gms
5. Dried Mango Powder (Amchur)-10gms
6. Asafoetida - a pinch(Optional)
7. Anardana Powder -5gms (Optional)
8. Salt- To taste
9. Rice bran oil for filling & frying
   10. Green Chillies-3-4 pieces

The Procedure:

For making the Dough:

• Mix the floor, ghee, salt & carrom seeds in kneading pan (parat). 
• Ensure that all the ghee is proper mixed with the floor. The high amount of ghee (20%) ensures a crispy shell for the samosas. 
• Then add water 2 tablespoons at time using as little as possible. 
• Keep the dough tight with very low amount of water which again ensures a crispy outer shell.
• Do not use more than 50-60ml of water for kneading 250gms of floor.
• Keep the dough aside till you prepare the filling.

For making the Filling:

• In a fry pan, take 30ml of Rice bran oil per 500gm of potatoes. 
• When the oil is heated up, add the cumin seeds, fennel seeds & carom seeds and stir fry for a minute or two.
• Chop the green chilies into small pieces and add them to the oil. We do not want them to change their green color so do no overcook the chilies.
• Then when the aroma of the spices starts wafting out, then add the potatoes by crushing them one by one in the fry pan.
• Stir till the mixture is homogeneous.

Add the last moment before turning off the stove, add the Amchur & Anardana powder for that extra special taste.

For Rolling The Dough & Filling it:

•  Take small sized dough balls and roll them with a rolling pin to the size of 8 inches in diameter.
• Then cut the rolled rotis in half as shown in the figure.
• Then apply some water to the straight edge and fold it over to make a samosa shaped cup as shown in the figure alongside.
• Fill the cup with generous amount of the filling we just made & make sure that filling is not watery.
• Then fold the open edge of the cup as shown in the figure below to complete your samosa!! 

 

For Deep Frying the Samosas:

• I recommend using a flat bottom deep frying pan or kadhai which has an induction base.
• Using an induction cooktop helps us in regulating the temperature of the oil for a good deep frying experience.
• Now set your induction cook top to 150Deg Celsius and heat the oil. Thistemperature is ideal for slow deep frying which is required for crispy samosas.
• Wen desired temperature is reached, add samosas one by one. 
• Deep fry on set temperature till the crust turns light brown. 
• Remember that the crust darkens even more after you take the samosas out of the oil so be careful not to over fry.

And thus you have your crispy & healthy samosas free from Vegetable Fat (Dalda) & Palm Oil. Enjoy them with Green Mint(hot) & Tamarind(Sour) chutneys. For recipes of Green & Tamarind click here.