How to Make the Best North Indian Samosa

Samosas to my recent knowledge is not just limited to the streets of India. It is a part of so many cultures, comes in so many shapes and sizes and so many more types of delicious stuffing. What I grew up with was the traditional North Indian samosa stuffed with a mildly spiced potato mix and peas. My family and myself are in love with these snacks, so much so that it is our favourite breakfast!
Today I'll show you how to make a traditional Indian samosa which you will fall in love with. It is the second best samosa I have ever had and this is coming from a pure samosa fan. Try it and let me know how it is, I recommend following the video to get a visual idea of the technique to shape the samosa.


Potato Mix
  • 1 tbsp ghee
  • 2-3 medium boiled potatoes
  • 1/2 cup peas
  • Pinch of hing/asafoetida 
  • 1/2 tsp cumin seeds
  • 2-3 green chillies
  • 1/4 inch finely chopped ginger
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1/2 tsp mango powder
  • 1/2 tsp coriander powder
  • 1/2 tsp fennel powder
  • 1/2 tsp garam masala
  • salt to taste
  • 1 cup all purpose flour/maida
  • 1/2 tsp ajwain/carom seeds
  • Pinch of salt
  • Water as needed
  1. Heat pan on medium heat and add ghee.
  2. Add cumin and sautee until reddish brown.
  3. Add ginger and green chillies and cook off the rawness of the ginger.
  4. Add in all of your dried spices except salt.
  5. Sautee for about a minute and then add in boiled potatoes and peas.
  6. Break down and stir potatoes and mix until you have a cohesive mix. (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavour.)
  7. Set it aside to cool down
  8. Now stir together the flour, salt and carom seeds and then add in water and ghee and knead to a soft, pliable dough. Set aside and let it rest for 15 minutes
  9. Cut/Portion dough into 3 equal pieces for medium sized samosas or 6 pieces for small sized samosas and form them into balls
  10. Roll a dough ball out into a thin disk and cut it in half with a knife or a bench scraper. 
  11. Apply some water on the straight edge with your fingers or pastry brush
  12. Turn a half disk with the straight edge away from you and fold in half, sticking together the straight edge, forming a cone.
  13. Cup the cone in one hand and using a spoon, add some potato mix into the cone. (Note: Do not over stuff or the pastry will tear).
  14. Seal the pastry to a close by pressing and folding the fold on top of each other at the centre. 
  15. Repeat steps 10-14 for the remaining dough balls.
  16. Heat oil on medium heat and carefully add in your samosas, making sure to not over crowd the pan. 
  17. Cook until golden brown and crispy.
  18. Serve HOT with tamarind chutney or mint chutney or even ketchup! ENJOY


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