How To Make Crispy Samosa Dough Recipe 2023

crispy samosa dough recipe, Although the exact origin of samosas is unknown, it is thought that they were first introduced to India and other regions of the world from the Middle East or Central Asia. It is thought that the word “samosa” itself descended from the Persian word “sanbosag,” which describes a pastry stuffed with cheese, meat, or vegetables.

Under the Mughal Empire, which governed from the 16th through the 19th century, samosas gained popularity in India. They were brought to India by traders and troops from Central Asia, who also brought the custom of preparing stuffed pastries.

Samosas gained popularity as a street dish and snack in India throughout time, and the filling started to contain a range of items such potatoes, peas, lentils, and meat. The variety and complexity of the spices and ingredients used in the filling also increased, reflecting the nation’s many culinary traditions.

Samosas are a popular snack and street dish in many regions of the world nowadays and come in a wide range of flavors and designs. They can be eaten as a quick and tasty snack or as a portion of a bigger meal, and they are frequently served with chutneys or other dipping sauces.

Table of Contents

Crispy Samosa Dough Recipe

SAMOSA DOUGH OR CRUST:

Samosa dough is a straightforward mixture of flour, water, and oil that is used to create the samosas’ outer shell. Here is a simple samosa dough recipe:

Ingredients:

2 cups of general-purpose flour
2 tablespoons vegetable oil

1/2 teaspoon salt0.5 cups of water

INSTRUCTION:

Flour and salt should be added to a sizable mixing dish.
The flour mixture must be combined with the vegetable oil until it resembles coarse crumbs.
Once the dough begins to come together and form a smooth ball, gradually add the water and continue mixing.
The dough needs to be kneaded for a few minutes to become flexible and supple.
The dough should be covered with a moist cloth and rested for at least 30 minutes.

The samosa crusts can be made by rolling out the dough, cutting it into circles or squares, and then resting it. With the addition of the filling, the samosas can be sealed before being deep-fried or baked until crispy and golden.

Which is superior between Homemade and Premade samosa dough?

Samosa dough created from scratch is typically regarded as superior to ready-made samosa dough. This is so that you may manage the ingredients’ quality and make homemade dough according to your tastes.

Furthermore, homemade dough typically tastes better and is fresher than ready-made dough, which may contain additives or preservatives to extend its shelf life.

When you make your own samosa dough, you may customise the proportions of salt, oil, and other ingredients to create a tastier final product. Also, using homemade dough gives you more freedom to make samosas of any desired size and shape.

On the other hand, if you don’t have the time or money to produce your own dough, pre-made samosa dough can be a simple alternative.

It can save you the trouble of creating your own dough and is conveniently available in many supermarket stores. To make sure the ready-made dough satisfies your dietary requirements and tastes, it is crucial to review the ingredient list and nutritional data before making a purchase.

Although both handmade and pre-packaged samosa dough have benefits and drawbacks, homemade dough is typically regarded as having superior taste, quality, and adaptability.

HOW TO MAKE SAMOSA DOUGH:

Use cold water: Use cold water, not warm or room temperature, to make the dough. This aids in maintaining the dough’s firmness and keeps it from getting too soft or sticky.
Knead the dough well. This will assist to develop the gluten in the flour, which gives the dough its elasticity and strength. Kneading the dough for at least 10-15 minutes is recommended. As a result, the dough is stronger and less likely to soggy up when it is fried.To make the dough as thin as you can without tearing it, roll it out as thinly as you can. This makes it easier for the heat to penetrate the dough, giving it a crispy quality when fried.
Use oil to fry the samosas: Before putting the samosas to the pan, make sure the oil is hot. Use a slotted spoon to remove the samosas from the oil after frying them until they are golden brown. To get rid of extra oil, drain them on some paper towels.

Instead, you might bake the samosas in the oven as opposed to frying them. Samosas should be brushed with oil or egg wash and baked in an oven preheated to 375°F (190°C). Samosas should be baked for 15 to 20 minutes, or until crispy and golden brown.

SAMOSA BREAD:

Samosa dough, which is used to create the samosas’ outer coating or crust, is also known as samosa pastry. To improve the flavour of the samosas, the pastry can be altered by adding additional herbs or spices to the basic recipe of flour, water, and oil.

SAMOSA TASTE:

The savoury and spicy flavours of samosas make them a favourite Indian snack. In the classic samosa filling, potatoes, peas, onions, and occasionally meat or other veggies are seasoned. A mixture of spices, such as cumin, coriander, turmeric, and garam masala, is generally used to season the filling, giving it a rich and varied flavour.

Several different samosa flavours and varieties are available in addition to the traditional potato and pea stuffing. Popular choices comprise:

Chicken samosas: They are filled with seasoned chicken that has been ground or shreds, along with onions, peas, and other vegetables.Similar to chicken samosas, but cooked using ground lamb instead, are lamb samosas.
Vegetable samosas: They are filled with a mixture of vegetables, including beans, cauliflower, and carrots, as well as spices and seasonings.
Cheese samosas: They are filled with cheese, like paneer, spices, and occasionally peas or other vegetables.

Samosas can also be served with a variety of dipping sauces, which can improve the flavour of the snack. These sauces include tamarind chutney, mint chutney, and spicy yoghurt sauce. Samosas are a tasty and delectable snack that, depending on your preferences and tastes, can be enjoyed in a variety of ways.

Samosa crust should it be thin or thick?

Depending on the filling used and personal desire, the samosa crust thickness might change. Samosas can often be baked with a thin or thick crust, and each variety has a distinctive flavour and texture.

Samosas with a thin crust are typically crispier, lighter, and have a delicate crunch that goes well with fillings that are hotter or more flavorful. They are a popular alternative for manufacturing handmade samosas since they are also simpler to fold and seal. Before cutting the dough into circles or squares for the samosas, roll it out thinly, to a thickness of approximately 1/8 inch.

On the other hand, samosas with a thick crust are typically heartier and more substantial. They have a chewy and doughy texture that might go well with contents that are milder or more understated. They are a preferred option for commercial samosas since they are stronger and can withstand baking or deep-frying. Roll out the dough thicker, by about 1/4 inch, to create a thick crust.

Ultimately, personal preference and the type of filling being utilised determine whether samosas should have a thin or thick crust. You should feel free to explore and find the crust thickness that is most comfortable for you because both possibilities can be delicious and rewarding.

samosa without added fat

For those with celiac disease, gluten intolerance, or who wish to follow a gluten-free diet for other health reasons, gluten-free samosas are a fantastic option. You must use gluten-free flour, or a combination of gluten-free flours, to produce the pastry if you want to make gluten-free samosas.

Here is a simple recipe for samosa pastry made without gluten: