Heart Shaped Samosas The Cutest Way to Serve This Classic Snack
When traditional samosas meet creative presentation, you get these adorable heart shaped versions that taste just as delicious as the classic triangular ones but look twice as charming.
Servings: 5
Ingredients
- For the Dough:
- 2-3 cups all-purpose flour maida
- 1 teaspoon salt
- 1 teaspoon carom seeds ajwain
- 2 tablespoons vegetable oil
- Water as needed approximately ¾ to 1 cup
- For the Potato Filling:
- 2 large potatoes boiled and mashed
- 1 tablespoon cornstarch
- 1 tablespoon turmeric powder haldi
- 1 tablespoon garam masala
- 1 tablespoon salt adjust to taste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder dhaniya powder
- For Frying:
- Vegetable oil for deep frying approximately 3-4 cups
Instructions
- Make the Dough:
- In a large bowl, combine all-purpose flour, salt, and carom seeds
- Add 2 tablespoons vegetable oil and rub into flour with fingertips until mixture resembles breadcrumbs
- Gradually add water, mixing until dough comes together
- Knead for 3-5 minutes until soft and pliable
- Cover with damp cloth and let rest for 20-30 minutes
- Prepare the Filling:
- In a bowl, combine mashed boiled potatoes with cornstarch
- Add turmeric powder, garam masala, salt, red chili powder, and coriander powder
- Mix thoroughly until spices are evenly distributed
- Taste and adjust seasoning if needed
- Set aside
- Shape the Samosas:
- Divide rested dough into 8-10 equal portions
- Roll each portion into a thin circle (about 1/8 inch thick), like a small roti
- Place 1-2 tablespoons of potato filling in the center of each circle
- Fold dough over filling to create a half-moon shape
- Press edges firmly to seal
- Trim the sealed edge to create a neat half-circle
- Make a small indentation at the top center of the curved edge
- Gently mold and shape into a heart form with pointed bottom and curved, indented top
- Fry the Samosas:
- Heat 3-4 inches of vegetable oil in a deep pot to 325-350°F (medium heat)
- Gently slide 3-4 heart samosas into hot oil (don't overcrowd)
- Fry for 4-6 minutes, turning occasionally, until golden brown and crispy
- Remove with slotted spoon and drain on paper towels
- Repeat with remaining samosas
- Serve:
- Serve hot or warm with mint chutney, tamarind chutney, or ketchup
- Make-Ahead Tip: Shape samosas completely and freeze on a baking sheet. Once frozen, transfer to freezer bags and store for up to 3 months. Fry directly from frozen, adding 1-2 extra minutes to cooking time.