Samosa is a popular Indian snack, loved for its crispy exterior and delicious filling. This article will guide you through the process of making samosa in Hindi language, step by step. Whether you’re a beginner or an experienced cook, this guide will help you master the art of making samosa.
Introduction to Samosa
Samosa is a deep-fried or baked pastry with a savory filling, originating from the Indian subcontinent. The word “samosa” is derived from the Persian word “sambosa,” which means “filled.” Samosas are typically triangular or half-moon shaped and are filled with a mixture of potatoes, peas, onions, and spices. They are often served with chutney or yogurt.
Ingredients for Samosa
Before we dive into the recipe, let’s list the ingredients you’ll need to make samosa:
Dough Ingredients:
– 2 cups of all-purpose flour
– 1 tsp of salt
– 1 tsp of carom seeds (ajwain)
– 1 tbsp of ghee or oil
– 1 cup of water
Filling Ingredients:
– 2 medium-sized potatoes, boiled and mashed
– 1 cup of green peas
– 1 medium-sized onion, finely chopped
– 1 tsp of ginger-garlic paste
– 1 tsp of cumin seeds
– 1 tsp of coriander powder
– 1 tsp of red chili powder (adjust to taste)
– 1 tsp of garam masala powder
– 1 tbsp of chopped coriander leaves
– 1 tbsp of chopped mint leaves
– Salt to taste
– 2 tbsp of oil
For Frying:
– Oil for deep-frying
Step-by-Step Guide to Making Samosa
Preparing the Dough
1. Mix the dry ingredients: In a large bowl, combine the all-purpose flour, salt, and carom seeds.
2. Add the wet ingredients: Make a well in the center of the dry ingredients and add the ghee or oil and water. Mix well until a soft dough forms.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
4. Rest the dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Preparing the Filling
1. Heat the oil: In a large pan, heat 2 tbsp of oil over medium heat.
2. Add the spices: Add the cumin seeds and let them sizzle for a few seconds.
3. Add the onions: Add the finely chopped onions and sauté until they turn translucent.
4. Add the ginger-garlic paste: Add the ginger-garlic paste and sauté for another minute.
5. Add the potatoes and peas: Add the mashed potatoes and green peas to the pan. Mix well to combine.
6. Add the spices: Add the coriander powder, red chili powder, and garam masala powder. Mix well and cook for 2-3 minutes.
7. Add the herbs: Add the chopped coriander and mint leaves. Mix well and cook for another minute.
8. Season with salt: Add salt to taste and mix well. Remove the filling from the heat and let it cool.
Assembling the Samosa
1. Divide the dough: Divide the rested dough into equal portions and roll each portion into a thin circle.
2. Cut the circles: Cut each circle into two equal halves.
3. Fill the samosa: Take one half of the dough and place a spoonful of the filling in the center. Fold the dough over the filling to form a triangular shape. Seal the edges by pressing them together with your fingers.
4. Repeat: Repeat the process with the remaining dough and filling.
Frying the Samosa
1. Heat the oil: Heat enough oil in a deep fryer or a deep pan to deep-fry the samosas.
2. Fry the samosas: Carefully place the samosas in the hot oil and fry until they turn golden brown and crispy. This should take about 5-7 minutes.
3. Drain the samosas: Remove the fried samosas from the oil using a slotted spoon and drain them on a paper towel-lined plate.
Serving Samosa
Samosa is best served hot with a side of chutney or yogurt. You can also serve it with a cup of tea or coffee. Enjoy your homemade samosa!
Tips for Making Perfect Samosa
1. Use fresh ingredients: Fresh ingredients make a big difference in the taste of the samosa.
2. Don’t overfill the samosa: Overfilling can make the samosa difficult to seal and can cause it to break open while frying.
3. Seal the edges well: A well-sealed samosa will hold its shape and prevent the filling from leaking out while frying.
4. Fry in batches: Frying in batches ensures that the samosas cook evenly and don’t stick together.
5. Let the samosas rest: After frying, let the samosas rest for a few minutes before serving. This allows the oil to drain and the samosa to cool slightly.
Conclusion
Making samosa at home is a rewarding experience. With this step-by-step guide, you can now make delicious samosa in Hindi language. Whether you’re hosting a party or just want to enjoy a tasty snack, samosa is always a hit. So, roll up your sleeves and get cooking!
FAQs
Q: Can I make samosa ahead of time?
A: Yes, you can make the samosa dough and filling ahead of time. The dough can be stored in the refrigerator for up to 2 days, and the filling can be stored in the refrigerator for up to 3 days. Assemble the samosas just before frying.
Q: Can I bake samosa instead of frying?
A: Yes, you can bake samosa instead of frying. Preheat your oven to 400°F (200°C), place the samosas on a baking sheet lined with parchment paper, and bake for 20-25 minutes or until golden brown.
Q: What can I serve with samosa?
A: Samosa is typically served with chutney or yogurt. You can also serve it with a cup of tea or coffee. Some people also enjoy samosa with a side of raita, a yogurt-based side dish.
Q: How long does it take to make samosa?
A: The total time to make samosa, including preparation, assembly, and frying, is approximately 1 hour and 30 minutes. This includes the time for the dough to rest.
Q: Can I make samosa without deep-frying?
A: Yes, you can make samosa without deep-frying. You can use an air fryer or a convection oven to bake the samosa. Preheat your air fryer or oven to 375°F (190°C), place the samosas on the air fryer basket or baking sheet, and bake for 15-20 minutes or until golden brown.
Additional Recipes
If you enjoyed this recipe for samosa, you might also like to try these other Indian recipes:
– [How to Make Paneer Tikka](link-to-paneer-tikka-recipe)
– [How to Make Biryani](link-to-biryani-recipe)
– [How to Make Naan](link-to-naan-recipe)
– [How to Make Aloo Gobi](link-to-aloo-gobi-recipe)
Happy cooking!