Are you fond of Indian street snacks? Then, one of your favourite picks is definitely samosa. A crispy, flaky, piping-hot samosa can elevate your evening snacks to the next level. What people love about samosa is the crispy outer shell and the inner filling of potato and green peas. Paired with sweet tamarind chutney, you can simply enjoy it to the fullest. But street-side samosas are not always fried in healthy cooking oil. The cooking medium plays a vital role in the daily diet. So, choosing the right cooking oil is very important. Groundnut oil is one of the best options to choose because of its multiple benefits.
Cooking with groundnut oil is the best option when it comes to frying. The oil has a high smoke point, which means it will not create toxic elements during deep frying. Its subtle flavour also allows the warm whole spices to be distinguished in every bite. In this article, you will find the accurate recipe for street-style samosas, which you can fry in your own kitchen.
Why Groundnut Oil is Perfect for Deep-Frying Samosas?
If you fry samosas over low heat for a long time, it is possible that samosas become very oily. But when you use groundnut oil, this problem is solved quickly. Here is why you should choose only groundnut oil for samosas.
- High Smoke Point: This oil is perfect for high-heat frying without burning and smoking.
- Non-Greasy Finish: It seals the first shell layer of the samosa to keep out the greasy, soft potato filling.
- Mild and Nutty Flavour: It adds a pleasant mild nutty flavour without overpowering the taste of the spiced filling.
- Healthier Options: This oil has plenty of Unsaturated Fats that are good for your heart. Besides, this oil is rich in Vitamin E, which is good for you.
Want to learn how groundnut oil may support bone health? Read our detailed guide, How Groundnut Oil Supports Bone Health.
Ingredients Required for Crispy Samosa
Now, check the list of ingredients you will need to prepare crispy samosas.
For the dough or the crust:
- 250 gm all-purpose flour (maida)
- 1/4 cup cold groundnut oil
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp salt
- Cold water
For the potato filling:
- 4 large Potatoes: boiled, peeled, and mashed coarsely
- 1/2 cup green peas (boiled)
- Groundnut Oil: 1 tablespoon
- Cumin Seeds: 1 teaspoon
- Coriander Seeds: 1 teaspoon
- Fennel Seeds: 1/2 teaspoon
- Ginger (finely minced): 1 teaspoon
- 2 green chilies (finely chopped)
- Turmeric Powder: 1/2 teaspoon
- Red Chilli Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- Amchur Powder: 1 teaspoon
- Salt to taste
- Pure groundnut oil
Steps to Prepare Crispy Samosa with Groundnut Oil
Now, follow the steps for the samosa.
- Take a bowl, add maida, ajwain, salt, and cold groundnut oil. Mix them thoroughly until the dough is firm and smooth. Start adding water gradually and make a firm dough. Keep it covered for 30 minutes.
- Take one tablespoon of groundnut oil in a pan, add cumin, coriander, and fennel seeds, and fry for a while. Add chopped ginger, green chilies, mashed potatoes, peas, dried spices, and salt, and mix everything well. Cook for 4 minutes on a low flame and allow it to cool down completely.
- Divide the dough into small, equal-sized balls; take a ball and make an oval-shaped roti out of it. Break the roti into two halves. Make a border by applying water on one side of the half roti and stick that border to the other half roti to make it conical.
- Take 2 tablespoons of cold potato mixture and stuff it into the conical dough. Apply water on the inner rim of the cone and make a pleat at the back. Press the edges firmly together to make a perfect seal.
- Heat oil in a kadai on a low flame, and add the samosas gently. Fry them on a low flame for 12-15 minutes until the samosas turn light golden brown.
- Increase the flame to high for the last 3 minutes and fry until the samosas turn rich golden brown. Drain the fried samosas on paper towels and offer them hot with your favourite chutneys.
Expert Tips for Perfect Crunchy Samosas
You can achieve the ultimate street-style taste if you follow these quick tips while frying samosas.
- Always use cold groundnut oil to knead the dough. It will help to create a very crispy shell of the samosa.
- Use minimum water to knead the dough. The harder the kneading, the better the shell crisp will be.
- Do not stuff warm potato filling in the samosa cone. It will make the shell dough soggy. The samosa will not be fried properly in this way.
- Start frying at a low temperature, and slowly you can increase the heat a bit. It will help to fry the entire samosa evenly.
Want to try a crispy South Indian breakfast? Read our detailed recipe, Medu Vada Recipe Fried in Groundnut Oil, for an authentic and flavorful homemade dish.
What Are the Health Benefits of Groundnut Oil?
There are multiple health benefits that can change your lifestyle. Here are the details.
- Healthy Fats: Groundnut oil contains lots of healthy unsaturated fats. They help maintain good levels of cholesterol in the body.
- No Trans Fats: In cold-pressed groundnut oil, there are no Trans-Fatty Acids, which are very harmful for the human body. So, you can enjoy your snack without any hesitation.
- Vitamin E: The oil has a high content of natural vitamin E, which works as an antioxidant and cleanses the body of harmful substances.
- High Stability: Groundnut oil has a higher smoke point and thermal stability. That means it will not break down into toxic elements during frying.
If you want to know how to identify pure peanut oil in the market, check out our detailed guide: How to Identify Pure Groundnut Oil in the Market.
Street-style samosa recipes are very easy to make anytime, especially on rainy days. Remember, the only thing is to pick pure groundnut oil for frying. Pure groundnut oil will not harm your daily diet. Rather, you can enjoy multiple benefits from it. In fact, when you fry samosas with this oil, it will not get absorbed in the samosa’s outer shell. So, your overall oil consumption will be in control. So, are you trying samosas in your own kitchen today?