Crispy Homemade Samosa (Oil‑Free Style)

Ingredients

• 5 pieces Large Potatoes (peeled and boiled until soft)
• 200 ml Water (for boiling potatoes) (about one glass, added to pressure cooker)
• 1 tsp Salt (for boiling) (regular table salt)
• 3 tbsp Oil (for roasting spices) (neutral vegetable oil)
• 1 tsp Whole Coriander Seeds (toasted)
• 1 tsp Black Cumin (Kala Jeera) (optional, adds earthy flavor)
• 1 tsp Ajwain (Carom Seeds) (optional, for dough)
• 2 tbsp Cashews (optional, chopped)
• 2 tbsp Raisins (optional, chopped)
• 1 inch Fresh Ginger (grated)
• 0.25 cup Fresh Mint Leaves (finely chopped or blended)
• 2 pieces Green Chilies (finely chopped)
• 1 cup Green Peas (boiled with a pinch of salt and a pinch of sugar)
• 0.5 cup Fresh Coriander Leaves (chopped)
• 1 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 1.5 tsp Anardana Powder (pomegranate seed powder)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 1 tsp Roasted Cumin Powder
• 1 tsp Sugar
• 1 tsp Chaat Masala
• 1 tsp Amchur Powder (dry mango powder)
• 0.5 tsp Kala Namak (black salt for tanginess)
• 1 tsp Salt (for filling)
• 2 cups All‑Purpose Flour (sifted)
• 1 tsp Salt (for dough)
• 1 pinch Ajwain (for dough)
• 5 tbsp Oil (for dough) (neutral oil, mixed into flour)
• 60 ml Ice‑Cold Water (add gradually to form a stiff dough)
• 2 cups Vegetable Oil (for frying) (enough for deep frying; keep temperature around 350°F)

Instructions

1. Boil Potatoes

   Place 5 peeled potatoes in a pressure cooker with 1 glass (≈200 ml) water and 1 tsp salt. Close the lid and cook on medium flame until you hear 5 whistles. Let the pressure release, then remove the potatoes and set aside to cool.

   Time: PT15M

2. Prepare Peas

   In a small pot, boil 1 cup green peas with a pinch of salt and a pinch of sugar for 2‑3 minutes until tender. Drain and set aside.

   Time: PT5M

3. Roast Whole Spices

   Heat 3 tbsp oil in a pan over medium heat. Add 1 tsp whole coriander seeds, 1 tsp black cumin, and 1 tsp ajwain. Stir continuously for about 2 minutes until fragrant and lightly browned.

   Time: PT5M

4. Make Filling

   To the roasted spices add grated ginger, chopped mint, finely chopped green chilies, boiled peas, and chopped coriander leaves. Stir for 1 minute. Then add turmeric, coriander powder, anardana powder, kasuri methi, roasted cumin powder, sugar, chaat masala, amchur, kala namak, and 1 tsp regular salt. Mix well. Mash the boiled potatoes and combine with the spice mixture, stirring for 8‑10 minutes until the potatoes turn a uniform orange‑red hue and the flavors meld.

   Time: PT10M

5. Prepare Dough

   Sift 2 cups all‑purpose flour into a large bowl. Add 1 tsp salt, a pinch of ajwain, and 5 tbsp oil. Mix with fingertips until the mixture resembles coarse breadcrumbs. Gradually add 60 ml ice‑cold water, a little at a time, kneading until a stiff, non‑sticky dough forms.

   Time: PT10M

6. Rest Dough

   Cover the dough with a dry kitchen towel (not wet) and let it rest for 30 minutes at room temperature.

   Time: PT30M

7. Roll and Cut Dough

   Divide the rested dough into equal portions (about 12‑14 balls). On a lightly floured surface, roll each ball into a thin circle about 4‑5 inches in diameter, then gently stretch it into an oval and roll again to form a thin sheet about 11 inches long and 3‑4 inches wide.

   Time: PT15M

8. Shape Samosa Cones

   Cut each rolled sheet in half to get two semi‑ovals. Apply a little water along the straight edge, then fold the semi‑oval into a cone shape, sealing the edge firmly.

   Time: PT10M

9. Fill and Seal Samosas

   Place about 1‑2 tablespoons of the potato‑pea filling into the wide end of each cone. Moisten the top edge with water, then bring the edges together and press firmly to seal, forming a triangular pocket.

   Time: PT10M

10. Rest Shaped Samosas

    Arrange the sealed samosas on a tray, cover with a dry towel, and let them rest for 30 minutes. This helps the dough firm up before frying.

    Time: PT30M

11. Heat Oil for Frying

    In a deep frying pan, pour enough vegetable oil (≈2 cups) to submerge the samosas. Heat over medium‑high flame until the oil reaches about 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

12. Fry Samosas

    Gently slide a few samosas into the hot oil. Fry on medium heat, turning occasionally, for 8‑10 minutes until they turn golden‑brown and crisp. Remove with a slotted spoon and place on paper towels to drain.

    Time: PT10M

    Temperature: 350°F

13. Drain and Serve

    Let the fried samosas rest for a minute, then serve hot with sweet tamarind chutney or mint‑coriander chutney.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g