Samosa Recipe

Samosa, a crispy and spicy deep-fried snack that has a crisp and flaky outer layer made of maida and rich filling of mashed potato, peas and spices is a popular street food of India.

Samosa is certainly the most popular snack in India, which can be prepared very easily at home with some very simple ingredients at home. This snack recipe needs no introduction and tastes best when served with mint chutney and tamarind chutney.

It’s a favorite snack among people of all ages and generally served with masala tea and tamarind chutney as an afternoon snack. The main thing about this snack is it can be prepared with one’s liking of perfect not too hot, tangy and spicy taste.

#Serving Suggestion:  Serve this samosa with tempting green chutney or tamarind chutney or tomato ketchup. It can also be served with masala tea and tamarind chutney as an afternoon snack.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

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SAMOSA RECIPE

Samosa, a crispy and spicy deep-fried snack that has a crisp and flaky outer layer made of maida and rich filling of mashed potato, peas and spices is a popular street food of India.
Course Appetizer, Snack
Cuisine North Indian, Punjabi
Keyword punjabi samosa, samosa
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14 samosas
Author Achala

Ingredients

for samosa covering :

  • 2 cup all purpose flour (maida)
  • 1/4 cup oil
  • 1 tsp carom seeds
  • Salt to taste
  • Water as needed (I added 1/4 cup + 2 tbsp + 1/2 tsp water)

for samosa stuffing :

  • 4 medium size boiled potato
  • 1/2 cup green peas (fresh or frozen)
  • 2 green chilli chopped
  • 1 tsp ginger paste
  • 1/4 cup coriander leaves chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp dry mango powder (amchur)
  • 1 tsp dry pomegranate seeds (anardana)
  • Salt to taste
  • 1 pinch asafoetida
  • 2 tsp oil

other required ingredients :

  • Water as required for sealing the samosas
  • Oil as required for frying the samosas

Instructions

preparing samosa covering:

  • Collect all the required ingredients.
  • Take maida, carom seeds, salt, and oil (or ghee) in a wide-mouthed bowl.
  • Mix well and with your fingertips rub the ghee/oil in the flour to get a breadcrumb-like consistency.
  • Now, add water in multiple small quantities and knead firm dough (harder than paratha dough).
  • Cover it with wet muslin cloth/any cloth and let it set for 20-25 minutes.

making samosa stuffing:

  • When the dough is setting, let’s start to make stuffing for samosa. Peel the boiled potatoes and chop them into small cubes roughly.
  • Heat cooking oil in kadai over medium flame.
  • Add cumin seeds and crackle them.
  • Once the seeds start changing color, add ginger paste.
  • Saute till the raw aroma of ginger goes away.
  • Then add green chilli and green peas.
  • Stir and cook for a minute.
  • Set the flame to low and add asafoetida, red chilli powder, coriander powder, garam masala powder, dry mango powder, anardana, and salt.
  • Stir and saute on a low flame for 1-2 minutes.
  • Add chopped/mashed potato and coriander leaves.
  • Mix them properly and saute for 2-3 minutes with frequent stirring.
  • Turn off the flame and keep the filling aside. Let it cool for a while at room temperature.

shaping and making samosa:

  • After keeping the dough for 20-25 mins. Knead the dough lightly again.
  • Divide it into 7 small portions and make round shaped balls from it.
  • Take one dough ball and press it between your palms to flatten it a little. Put it over rolling board and roll it out into round shaped puri having approx 5-6 inch diameter.
  • Cut with a knife or a pastry cutter through the center of the samosa sheet into two semi-circles.
  • Take one semi-circle and spread water with the wet finger or a brush on the cut side edge (straight side – as shown in photo) to moisten the surface.
  • Join the two ends bringing the watered edge on top of the plain edge (overlapping one side over another).
  • Press the edges so that they get sealed well.
  • Put 2-3 tablespoons filling in the prepared samosa cone. Do not overfill the stuffing otherwise, you will not be able to seal the edges properly.
  • Apply some water with your fingertips or brush on the round samosa cone circumference.
  • Pinch a part on the edge. This helps the samosa to stand.
  • Press both the edges and be sure there are no cracks.
  •  The edges should be joined very well so that the stuffing does not come out while frying.
  • Make all remaining samosas in the same way.

frying the samosa:

  • For deep frying, heat oil in a heavy-based kadai (pan) over medium flame.
  • Test by adding a small piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
  • When the oil is medium hot, gently slide 3-4 prepared samosa (depending on the size of a pan) in it and quickly reduce the flame to low.
  • If you want to prepare them in advance for a guest then remove the samosa when they start to turn light brown and deep fry them again at the time of serving. Skip this step if you do not want to double-fry (two times frying) the samosa.
  • When they are half fried you can increase the flame to little high and fry until crispy enough.
  • Turn over in between and fry the samosa until they turn golden brown.
  • Drain samosa on paper towels to remove excess oil.
  • This way fry all the samosa in batches.
  • Transfer fried samosas to a plate and serve with green chutney and tomato ketchup.

How To Make Samosa (Step By Step Instructions With Photos) :

preparing samosa covering:

1.Collect all the required ingredients.

2. Take maida, carom seeds, salt, and oil (or ghee) in a wide-mouthed bowl.

3. Mix well and with your fingertips rub the ghee/oil in the flour to get a breadcrumb-like consistency.

4. Now, add water in multiple small quantities and knead firm dough (harder than paratha dough).

5. Cover it with wet muslin cloth/any cloth and let it set for 20-25 minutes.

making samosa stuffing:

1.When the dough is setting, let’s start to make stuffing for samosa. Peel the boiled potatoes and chop them into small cubes roughly.

2. Heat cooking oil in kadai over medium flame.

3. Add cumin seeds and crackle them.

4. Once the seeds start changing color, add ginger paste.

5. Saute till the raw aroma of ginger goes away.

6. Then add green chilli and green peas.

7. Stir and cook for a minute.

8. Set the flame to low and add asafoetida, red chilli powder, coriander powder, garam masala powder, dry mango powder, anardana, and salt.

9. Stir and saute on a low flame for 1-2 minutes.

10. Add chopped/mashed potato and coriander leaves.

11. Mix them properly and saute for 2-3 minutes with frequent stirring.

12. Turn off the flame and keep the filling aside. Let it cool for a while at room temperature.

shaping and making samosa:

1.After keeping the dough for 20-25 mins. Knead the dough lightly again.

2. Divide it into 7 small portions and make round shaped balls from it.

3. Take one dough ball and press it between your palms to flatten it a little. Put it over rolling board and roll it out into round shaped puri having approx 5-6 inch diameter.

4. Cut with a knife or a pastry cutter through the center of the samosa sheet into two semi-circles.

5. Take one semi-circle and spread water with the wet finger or a brush on the cut side edge (straight side – as shown in photo) to moisten the surface.

6. Join the two ends bringing the watered edge on top of the plain edge (overlapping one side over another).

7. Press the edges so that they get sealed well.

8. Put 2-3 tablespoons filling in the prepared samosa cone. Do not overfill the stuffing otherwise, you will not be able to seal the edges properly.

9. Apply some water with your fingertips or brush on the round samosa cone circumference.

10. Pinch a part on the edge (check the video & pics). This helps the samosa to stand.

11. Press both the edges and be sure there are no cracks.

12. The edges should be joined very well so that the stuffing does not come out while frying.

13. Make all remaining samosas in the same way.

frying the samosa:

1.For deep frying, heat oil in a heavy-based kadai (pan) over medium flame.

2. Test by adding a small piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.

3. When the oil is medium hot, gently slide 3-4 prepared samosa (depending on the size of a pan) in it and quickly reduce the flame to low.

4. If you want to prepare them in advance for a guest then remove the samosa when they start to turn light brown and deep fry them again at the time of serving. Skip this step if you do not want to double-fry (two times frying) the samosa.

5. When they are half fried you can increase the flame to little high and fry until crispy enough.

6. Turn over in between and fry the samosa until they turn golden brown.

7. Drain samosa on paper towels to remove excess oil.

8. This way fry all the samosa in batches.

9. Transfer fried samosas to a plate and serve with green chutney and tomato ketchup.

Recipe Notes :

  • Use samosa maker to give a proper triangle shape.
  • Do not deep fry the samosa over a very high flame.
  • You can use either fresh green peas or frozen green peas or dry peas according to the availability.
  • For a healthier version – bake these samosas @ 350 degrees for 30-40 or until golden brown. Just brush oil lightly on the prepared samosa before baking.
  • To make the samosa chaat, serve samosa with ragda(or chole), curd, green chutney, date-tamarind chutney, chopped onion, and sev.
  • For frying the second batch, again increase the temperature of the oil and add the samosa and then lower the flame, thereby decreasing the temperature of the oil.

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