South Indian Samosa Recipe

Samosa is a popular snack in India, and this South Indian version adds a special twist with unique flavors and spices. Follow this South Indian Samosa Recipe to make delicious, crispy samosas at home.

Ingredients:

• Maida (all-purpose flour) – 1 cup
• Ajwain (carom seeds) – 1/4 tsp or more
• Oil or ghee – 2 tbsp
• Oil (for your hands) – 1 tsp
• Salt – to taste
• Water – 70 ml or less

Filling:

• Potatoes – 300 gms
• Oil – 2 tbsp
• Saunf (aniseed) – 1/2 tsp
• Curry leaves – 12 to 15, torn by hand
• Ginger (chopped) – 1/2 tsp
• Garam masala – 3/4 tsp
• Coriander and cumin (roasted and crushed) – 3/4 tsp
• Coriander leaves (chopped, optional) – a few
• Salt – to taste

South Indian Samosa Recipe Method:

Roasting Coriander and Cumin:

1. Take 2 tbsp coriander seeds and 1 tbsp cumin seeds, roast them in a dry pan on low heat until fragrant.

Preparing the Filling:

1. Boil, peel, and mash the potatoes, then set aside.
2. Heat oil in a pan, add saunf, curry leaves, and ginger, and let them sizzle for 3-4 seconds.
3. Add the mashed potatoes and all the remaining spices. Mix everything on low heat.
4. Cook on low heat for 5-8 minutes with the lid on, or turn off the heat immediately after mixing.

Preparing the Dough:

1. Sieve the flour and salt into a bowl.
2. Add ajwain, melted ghee or oil, and enough warm water (little by little) to make a firm dough.
3. Apply oil to your hands, knead the dough on a floured surface until smooth, and roll it into a ball.
4. Cover with a damp cloth and let it rest for 30 minutes.
5. After 30 minutes, knead the dough again for 2-3 minutes.
6. Divide the dough into equal lime-sized balls, and roll each into a thin circle or oval shape.
7. Brush the edges with a little water (optional), shape into cones, and fill with the potato mixture.
8. Seal the tops and place the samosas on an oil-greased plate.

Frying the Samosas:

1. Heat oil and reduce to medium flame. Add a small piece of dough or an onion slice to test; it should sizzle and pop up.
2. Fry the samosas in batches. The first batch might cook faster, so adjust the temperature as needed.
3. Fry until crispy and golden brown, then drain on kitchen paper. This recipe makes 7-8 small samosas.
4. Serve with tamarind sauce, mint chutney, or tomato ketchup.

Tips: 

• Fry samosas on medium or low heat, but ensure the oil is hot enough to sizzle when you add the samosas.
• The same potato mixture can be used to make spring rolls.
• Apply oil to your hands when kneading the dough to prevent sticking.