Samosa Recipe | How to make samosa


Samosa – a deep fried snack filled with boiled potatoes and peas mixture. Samosa is famous all through out the country that it is available in almost every bakery, restaurant or tea stall. My husband is very fond of samosas and he regularly buy them from outside till my son insisted to make them at home. Since then I prepare samosa at home which my son also love it.


Ingredients :

For Cover:

  • 1 cup all purpose flour (Maida)
  • Water to Knead dough
  • 2tbsp oil
  • Little salt
  • 1/4th tsp. Ajwain (optional)

For Stuffing:

  • 3-4 potatoes (boiled, peeled & mashed)
  • 1/2 cup green peas (boiled)
  • 1-2 green chilies (finely chopped)
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp ginger (crushed)
  • 1 tbsp coriander finely chopped
  • few chopped cashews (optional)
  • few raisins (optional)
  • 1/2 tsp garam masala
  • salt to taste
  • red chili powder to taste
  • 1/2 tsp dry mango powder( amchur) (optional)

Oil for frying

Method :

  • Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough a wet muslin cloth and keep aside for 10 to 15 minutes.
  • For Stuffing  – Heat a tbsp of oil in a non stick pan and the cumin seeds.
  • Now add cashews,raisins and saute for a few seconds.
  • When the seeds start crackling add crushed ginger and chopped green chili and saute on a medium flame for few seconds.
  • Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
  • Add the garam masala, dry mango powder, red chili powder and salt to taste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  • Add the chopped coriander leaves, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
  • Switch off the flame.
  • Divide the stuffing into equal portions and keep aside.
  • Knead the dough well till smooth and elastic and divide the dough into equal portions.
  • Roll out a portion of the dough into small circle.
  • Cut the circle into half using knife.
  • Take a portion and join the edges to make a cone.
  • Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
  • Repeat with the remaining dough and stuffing to make more samosas.
  • Heat the oil in a kadhai and deep-fry the samosas on a slow medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
  • Serve hot with green chutney.



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