Rainy and cold what can we think of today? Traditional deep fried samosa recipe. Cone shaped flaky fried pastries filled with savory potato-pea filling are a real delight to enjoy in any season. Step by step recipe on how to shape samosas.Using the same recipe we can even BAKE them in the oven!! They are even more delicious and a lot less greasy. Dough for this recipe is incredibly easy and simple to work with. This dough recipe is common for all the traditional Indian street food. Adding more ghee/oil will make it more flaky and crispy. FOR A HEALTHIER VERSION – BAKE THESE SAMOSAS @ 350 DEGREE F FOR 30-40 MINUTES OR UNTIL GOLDEN BROWN. JUST BRUSH THEM WITH BUTTER/GHEE BEFORE BAKING. ANOTHER HEALTHIER ALTERNATIVE – TRY MAKING THESE WITH FILLO DOUGH/PHYLLO DOUGH SHEETS. BRUSH EACH SHEET WITH OIL AND STUFF THIS MIXTURE AND BAKE @ 400 DEGREES FOR @20-30 MINUTES. These one are phenomenal and super flaky. Will be posting this recipe pretty soon.
The filling itself is flavorful and spicy. but you can play around with ingredients and tweak up the recipe here and there and make it more/less spicier, also adding cilantro leaves would bring out more flavor. If you like chicken fill these samosas up with keema masala. As shown above, samosa should be tightly packed and sealed before frying as they may open up and mess up the oil. Enjoy this yummy samosa with green chutney or tamarind chutney. My family devoured these and I am sure your’s will too!!
