Indian street food recipes: Samosa

By Nandini Bhushan

Street food in India is a vibrant and integral part of culinary culture offering a diverse range of flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.

Also try: Indian street food recipes: Ram Ladoo

Samosa

Samosa with its flaky crispy crust and potato filling is one of the most readily available street foods in India. The classic recipe tastes best when served with mint and tamarind chutney.

Ingredients

(Serving for 3) 

For the dough 

Maida: 2 cups

Oil: ¼ cup

Salt: ½ tsp

Water as required 

For the filling 

Potato: 2 medium boiled and mashed 

Boiled peas: ¼ cup

Onion: 1 finely chopped 

Grated ginger: 1 tsp

Green chilli: 2 chopped

Crushed coriander seed: 1 tsp

Cumin seed: 1 tsp

Garam masala powder : ½ tsp

Turmeric powder: ½ tsp

Salt to taste

Oil for frying 

Step 1

In a large mixing bowl combine flour, salt and ghee until the mixture resembles bread crumbs. Slowly add the required amount of water and knead a smooth and firm dough. Cover and let it rest for half an hour.

Step 2

In the meantime heat 2 tsp of oil in a karahi to prepare the filling. Add cumin seed and crushed coriander seed and let them split.

Step 3

Add onion, green chilli and grated ginger and let them saute until translucent. Add the boiled and mashed potatoes, boiled peas, turmeric powder, garam masala powder and salt and saute them all together for about five to six minutes. Once done, keep it aside and let it come to room temperature.

Step 4

Divide the dough into small-sized balls. Roll each ball into a thin circle using a rolling pin. Cut each of the circles into half to form two semi-circles. Take one of the semi-circle and fold it into a cone shape, sealing the edges with little water 

Step 5

Fill each of the cones with a spoonful of potato mixture. Press the edges to seal the edges.

Step 6

Repeat the process with the remaining dough. Heat oil in a pan. Gently slide the samosa and fry on medium heat until crispy and golden brown.

Step 7

Remove and drain on a paper towel to remove the excess oil. Serve hot with chutney of your choice.