Patti samosa: Crunchy layers of homemade puff pastry filled with flavourful patti topping, a popular Indian snack
Patti samosa is a popular Indian snack that originated in the northern regions of India. It is a crispy, flaky pastry filled with a delicious mixture of spiced potatoes and peas. This vegetarian version of the classic samosa is a must-try for anyone who loves Indian street food.
| Details | Information |
|---|---|
| Course | Snack |
| Cuisine | North Indian, Punjabi |
| Servings | 8-10 samosas |
| Preparation Time | 30 minutes |
| Cooking Time | 20-25 minutes |
| Calories | 250 per samosa (approx.) |
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup ghee or oil
- 1/2 cup lukewarm water
- Filling ingredients:
- 2 large potatoes, boiled and mashed
- 1 cup fresh peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt, to taste
- Chaat masala, for garnish (optional)
Method:
- To make the dough, combine the flour, salt, and baking powder in a large mixing bowl. Add the ghee or oil and mix until the dough comes together. Gradually add the lukewarm water and knead the dough for 5-7 minutes, until it becomes smooth and pliable. Cover and let it rest for 30 minutes.
- Divide the dough into 8-10 equal portions. Roll out each portion into a thin circle, about 3-4 inches in diameter.
- To make the filling, heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until it’s translucent. Add the garlic, mashed potatoes, peas, coriander powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.
- Place a tablespoon or two of the filling in the center of each dough circle. Fold the dough over the filling to form a triangle or a cone shape, and press the edges to seal.
- Heat oil in a deep frying pan over medium heat. When the oil is hot, add the samosas and fry until they’re golden brown, about 5-7 minutes. Drain on paper towels.
- Serve the patti samosas hot with a sprinkle of chaat masala, if desired.
I still remember the first time I had patti samosas at a street food stall in Delhi. The crispy, flaky pastry and the spicy, flavorful filling were a match made in heaven. Since then, I’ve been hooked on these delicious snacks, and I’m excited to share my recipe with you. So go ahead, give it a try, and experience the magic of patti samosas!
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