Samosa secrets unveiled: Shaping & deep frying must-knows

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Master these tricks uncovered and take your home-made samosas from good to great: 

Shaping | Frying

COMMENTS 1

Heena Vallecha's picture
Heena Vallecha

yes

We can substitute 1/2 0f maida with oats and rice flour to make a healthy version of samosa

Recreate this technique to be celebrated as our Home Chef

Send us your creation

Samosa Recipe:

Ingredients

For samosa cover

  • All-purpose flour (maida) (1 cup)
  • Clarified butter (ghee) (3 tbsp)
  • Salt (a pinch)
  • Water (1/4 cup)
  • Carom seeds (ajwain) (1/2 tsp)

For stuffing

  • Fortune Soya Granules (boiled) (1 cup)
  • Green peas (2 tbsp)
  • Ginger (chopped) (1 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Fennel (saunf) powder (1/2 tsp)
  • Red chilli powder (1 tsp)
  • Coriander seeds (2 tsp)
  • Dried pomegranate seeds (anardana) (2 tsp)
  • Garam masala (1/2 tsp)
  • Clarified butter (ghee) (1 tbsp)
  • Salt (as per taste)
  • Fortune Sunlite Oil for deep frying
Method

For samosa cover

  • Place maida, carom seeds, salt and ghee in a large bowl.
  • Mix the ingredients until the flour resembles fine breadcrumbs.
  • Add water, little at a time to make a firm dough. This will ensure that the samosa does not tear while cooking or shaping.
  • Cover with a damp cloth and let it rest for 30–40 mins.

For stuffing

  • Heat a pan and lightly roast coriander seeds and anardana seeds for a minute. Allow them to cool and then using a mortar and pestle, make a coarse powder.
  • Heat ghee in a large kadhai, add cumin seeds and ginger. 
  • Sauté for a minute then add boiled Fortune Soya Granules, green peas, salt, red chilli powder, saunf powder, garam masala and coriander/anardana powder and mix. 
  • Cook for 4–5 mins or until the stuffing is completely dry. Allow it to cool.

For shaping and deep frying

  • Divide the dough into equal pieces and roll out one piece.
  • Cut the rolled circle from the centre to make a semi-circle. 
  • Technique in focus #1: Make the folds and using water, seal the edges. 
  • Pinch the samosa from the top to make a cone.
  • Fill it with stuffing, making sure there are no empty pockets. Seal it with water again.
  • Technique in focus #2: Make sure the samosa is stiff enough to remain stable when placed on a surface.
  • Heat Fortune Sunlite Oil in a kadhai.
  • Technique in focus #3: Check the oil temperature by dropping a small piece of dough in it. It should bubble and slowly rise up.
  • Now gently slide in samosas and fry them for 8–10 mins until golden brown.
  • Your crispy samosas are ready to be served hot with imli ki chutney.