Mat samosa is a potato peas stuffed deep fried or baked snack and is extremely popular as an appetizer in most eateries in South Asian countries.

Overview

Designer Samosa are irresistible because of its yummy filling, crispy sheets and delicious tangy sweet chutney. What is a samosa? A samosa is a patty with potato,peas, spices filling and this yummy samosa snack is either deep fried or baked. It is extremely popular as an appetizer in most eateries in Middle Eastern and South Asian countries. It has very easy folding technique and best for festive season.

A samosa is one of the most popular tea time snack in India. It is largely consumed in parties as a starter/appetizer, loved by people as a street food (in forms of chaat), restaurants and cafes too. This snack has a special place during the month of Ramadan and is eaten as Iftar snack.

In this post, I am sharing potatoes peas stuffing samosa with a very unique design. I hope you will like it.

Tips

1. Samosa can be prepared raw (without frying/baking) and kept in refrigerator for 10 days. This step can be done as a meal preparation.

2. The amount of oil is very important for frying samosa. Too little oil will make samosa crust very hard. Always take oil enough so that all samosa can float easily in oil.

3. The process of rubbing flour between palms to incorporate ghee is very important. It ensures that samosa will be very khasta (crispy).

4. Resting the dough and covering dough is also very important. Also after resting the dough, knead it for 4 - 5 minutes.

5. To check if oil is hot enough for frying: Take a wooden stick or kabab skewers and dip it in oil if small bubbles are formed oil is hot enough.

Video Recipe

Ingredients

Samosa Dough

• all purpose flour (maida) - 2 cup
• Ajwain - 1 tbsp
• salt - 1 tsp
• Ghee - 2 Tbsp
• Water - To Knead

Veg Stuffing

• boiled potato - 2 medium sized
• green peas - 1/4 cup
• cumin seeds - 1 tsp
• red chilli powder - 1/4 tsp
• garam masala powder - 1/4 tsp
• fennel seeds - 1/2 tsp
• salt - to taste
• boiled green peas - 1/2 cup
• grinded poha mixture - 2 tbsp
• lemon juice - 1 tbsp

Instructions

Samosa Dough - Preparation Steps

• Add all purpose flour, ajwain, salt, ghee (clarified butter) to a large bowl. Mix it together.

• Rub the flour in between your palms so that the ghee (oil) incorporates in flour very nicely. Take a small fistful of flour, if the flour forms a lump (holds shape) then it means that ghee is mixed well in flour.

• Add water (little by little) to flour and knead a stiff (not sticky) dough.

• Rest the dough for 30 minutes and cover it with damp cloth or cling film.

Samosa Filling - Preparation Steps

• Boil potatoes for 10 - 15 mins or until soft. Alternatively, for reduce the time of boiling, cut potatoes in cubes and then boil. This will definitely reduce the boiling time.

• Transfer boiled potatoes into a big bowl.

• Use a potato masher (or a fork or spoon), mash the potatoes so that all lumps in potatoes are removed.

• Add boiled green peas to the potatoes and then add lemon juice to it.

• Now add spices as salt, red chilli powder, garam masala powder, jeera powder, fennel seeds.

• Grind poha (flattened rice) into powder form and add it to potato peas masala. This gives binding to the filling and during frying, the filling never comes out.

Samosa - Designing

• After 30 minutes, knead the dough again for 5 mins. The dough should be stiff.

• Take a small ball of dough and roll it with rolling pin. Rolling a big roti and cutting it with any circle cutter helps save time and all samosas come of equal size.

• With the help of any circular shape cutter, cut roti in circular shapes.

• Make cuts in triangular shape. The two cuts should not meet leaving space in between the cuts. (Please watch the video)

• Take potato peas filling mixture and make a triangular patty. Put triangular potatoes peas patty on samosa dough.

• Apply water / slurry on the edges of roti. This will ensure that samosa edges are completely sealed and potato filling does not comes out.

• Lift the cut portion and seal the potato filling from all sides. (Please watch the video)

• Cut small lines on the dough. Take the first line, swirl it and place it on top of samosa to meet the other end of samosa. Repeat same step with all lines. This forms a beautiful mat designer samosa (Please watch the video)

Samosa - Frying

• Pour oil into pan. Make oil hot on medium flame. To check if oil is hot enough for frying: Take a wooden stick or kabab skewers and dip it in oil if small bubbles are formed oil is hot enough.

• Gently add samosa one by one slowly to oil. Do not flip samosas for few minutes.

• After few minutes, gently stir it occasionally and fry samosas until golden brown.

Serve samosa with mint chutney, sweet tamarind chutney or tomato sauce.