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A traditional large-scale recipe for authentic Indian samosas, featuring a crispy golden crust and a flavorful filling of mashed potatoes, peas, paneer, and aromatic spices. This recipe is perfect for community gatherings or street food production.
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Boil potatoes and prepare a stiff dough with maida, salt, and ghee. → Roll the dough into thin sheets and cut into circular wrappers using a machine. → Sauté onions, chillies, and spices in ghee, then mix with mashed potatoes, peas, paneer, and greens. → Fold wrappers into cones, fill with the potato mixture, and seal the edges. → Deep fry the stuffed samosas in hot oil until golden and crispy.
Boil potatoes and prepare a stiff dough with maida, salt, and ghee. → Roll the dough into thin sheets and cut into circular wrappers using a machine. → Sauté onions, chillies, and spices in ghee, then mix with mashed potatoes, peas, paneer, and greens. → Fold wrappers into cones, fill with the potato mixture, and seal the edges. → Deep fry the stuffed samosas in hot oil until golden and crispy.
A traditional large-scale recipe for authentic Indian samosas, featuring a crispy golden crust and a flavorful filling of mashed potatoes, peas, paneer, and aromatic spices. This recipe is perfect for community gatherings or street food production.
Prepare a large outdoor wood-fired stove and fill a giant cauldron with water to boil.
Wash and add a bulk quantity of potatoes into the boiling water until they are soft.
In a large basin, mix maida, salt, ghee, and water. Knead thoroughly to form a stiff dough.
Feed portions of the dough into a rolling machine to create thin, uniform sheets, and then cut them into circular or semi-circular wrappers.
Drain the boiled potatoes and set them aside to cool slightly before peeling if necessary.
The dough must be stiff (not soft) to ensure a crispy crust that doesn't absorb too much oil.
Using a mix of whole spices like coriander seeds adds a traditional texture and flavor to the filling.
For such large quantities, using a dough rolling machine ensures consistency in thickness and saves time.
Make sure the oil is at a medium-hot temperature; if it's too hot, the outside will burn before the inside is heated through.
This recipe uses fresh spinach and paneer, which are premium additions not found in basic street samosas.
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