Khasta Samosa
This samosa is actually khasta in texture and is nice and crisp too. The potato filling makes it more savouring. Also this samosa will be bubble free and remain crispy for long time
Khasta Samosa
This samosa is actually khasta in texture and is nice and crisp too. The potato filling makes it more savouring. Also this samosa will be bubble free and remain crispy for long time
Cooking Instructions
- 1
Sift all-purpose flour and have all dry ingredients ready for making dough.
- 2
Mix all ingredients well except water in such a way that if your try to make a ball with the dry ingredient it shall stick to form a ball like below pic
- 3
Now add water little by little and then make a hard dough. the consistency of dough should be harder than the dough you make for poori or chapati.
- 4
Keep this dough covered and aside for about 15 to 20 minutes. This will help you to release all air from the dough and make bubble free crispy samosa
- 5
Now in the mean time let us prepare stuffing.. So have all ingredients ready
- 6
Break the boiled potatoes in small chunks.
- 7
Now add oil to kadhai or wok, once the oil is nice and hot, add cumin seeds. let the cumin seeds splutter and then add to it sliced onion and frozen peas.
- 8
Cook until onion becomes translucent
- 9
Once the onion becomes translucent and peas seemed to be cooked, add all other dry masalas and mix well and cook for 2 minutes.
- 10
Now add the crushed potatoes and mix well. adjust the salt as pe your taste at this stage and cover and cook it for 5 to 8 minutes
- 11
Your stuffing is ready. Take out on a plate and add raisins (Kishmish) to it and mix. Let the stuffing cools down.
- 12
Now by this time our dough is properly rested. Take it out and knead for another 2 to 3 minutes to release any air. Now from the dough make three lemon sized balls
- 13
Take one ball and roll it into a roti. make sure you roll it from end towards the centre to achieve equal thickness all around.
- 14
Now cut this roti into half.
- 15
Now wet your finger and apply it to one end of the semicircle. see below pic. you have to wet only half side..
- 16
Make a cone and press the joint.
- 17
Fill the cone with 3 Tsp of prepared stuffings.
- 18
Now you have to fold the other side of samosa into the pattern shown below
- 19
Now stick both ends and press properly to seal the end. keep aside on a plate.
- 20
Do the same for making samosas with left out dough.
- 21
Now keep this samosas covered with a dry cloth for 30 minutes
- 22
Heat oil in a wok or kadhai. Ensure your oil is not too hot. It should be just sufficient to fry. Keep your Gas on low or medium flame. Do not cook samosas on high flame.
- 23
Cook the samosas until both sides turns golden brown by fliping from time to time.
- 24
Once golden brown, take it out, drain excess oil and keep on a plate
- 25
Delicous samosas are ready. It is now time to serve hot samosas. You can keep these samosas ti eat later also and it will be crisp and nice. You can serve it with any chutney or sauce of your choice. I prefer Tomato sauce as default.
- 26
- 27
Tips: Use ghee for making dough and not oil. Ghee helps us to make bubble free samosas. All proper resting is very essential. Do not fry the samosa in cool oil or very hot oil. Mistakes will make your samosas to form several bubbles on the shell and soggy instead of crispy or khasta
Similar Recipes
-
Ragi samosa Ragi samosa
#momsloveSamosa is all time favourite snacks of us..This is my mom's recipe which is healthy also.
-
-
Atta Sooji Samosa Atta Sooji Samosa
#goldenapronSamosa made with whole wheat atta and sooji , without maida , came out really well , crispy from outside and soft from inside
-
-
Punjabi Aaloo Samosa Punjabi Aaloo Samosa
#indvsnzOne of the most popular Indian snacks and street food is Aaloo/Potato Samosa. This tastes exceptionally good when paired with cup of tea, green chilies and chutney/sauce. In fact this is so tasty that we just find excuses to eat it be it monsoon or parties etc.
-
-
-
Bikaneri Mini Samosa (Baked and Fried) Bikaneri Mini Samosa (Baked and Fried)
These small and mini samosa have great shelf life and are easy to cook at home. The Perfect balance of sweet, tangy and spicy and nutty flavors. Each bite gives you the explosion of flavors. Must try the recipe.
-
Poha onion triangle samosa Poha onion triangle samosa
#deepfriedA perfectly spiced and delicious onion filling inside a crispy fried outer layer. A true delight that can be made in a short time.
-
Spicy Paneer Masala Samosas Spicy Paneer Masala Samosas
#deepfriedAs a typical desi girl, I love fried food especially samosas. They offer me and my family great comfort and experimenting with different samosa fillings has been one of my kitchen adventures! These paneer masala samosas are super juicy and spicy on the inside and crisp on the outside and don’t require chutney or ketchup even! If you try this recipe do let me know!Happy Cooking!
More Recipes
Comments (9)