Samosa how to make samosa recipe

Easy samosa recipe | samosa banane ki vidhi 

Serving samosa in plate with green chutney samosa recipe

We are here to share one of the most loved snacks of the nation India which needs no introduction and certainly no special occasion to be served..... The Samosa. It is one of the most epic Indian snacks ever invented.
What is a Samosa
A samosa is a fried or baked pastry with savoury filling such as spiced potatoes, green peas, onions , lentils and mix vegetables. Sometimes minced meat such as Lamb, beef and chicken is also stuffed.
The classic aloo (potato) stuffed pastry is one of the most popular street snacks in the country. And prepared enthusiastically in many local kitchen as well.
Who can resist a flaky samosa pastry, stuffed with spiced potato filling and deep fried till crisp golden?
For more delicious recipes you can visit 
          * Best and delicious Indian foods
The classic samosa recipe is consist of aloo ( potato) stuffing with some spices. And we are going to share the easy samosa recipe. You can use different types of fillings for the samosa recipe. But the real taste of samosa pastry comes from using a aloo stuffing only.
To make a good and perfect samosa, you need patience,  little extra time and care. Because it is like an art to make a traditional samosa.
 Useing different fillings, you can make following types of samosa
  • Aloo samosa              
  •  paneer samosa
  • Onion samosa.          
  • Keema samosa
  • Vegetable samosa
  •  Chicken samosa
Recipe of samosa is divided into following parts  
  • Making samosa dough
  • Filling preparation
  • Samosa pastry making and stuffing
  • Deep frying samosa
Making samosa dough
For making perfect samosa dough use the ratio of flour and ghee or oil as 1 : 4. Dough texture should be inbetween stiff and palpable. Ajwain is a important ingredients.
Dough is the single most important part for samosa making. A perfect dough can give you the crunchy and we'll shaped samosa. Here oil or ghee is another important ingredient for making a good dough. You can use regular cooking oil or pure ghee. For best result use ghee. Take ghee around 1/4 of flour.
First take flour in a bowl, mix ajwain, and salt. Pour ghee slowly and start to mix with fingers. Rub the flour with ghee untill the ghee is well incorporated with the flour. Pour water slowly and start to knead to make a stiff dough. Don't make the dough like chapati. It should be stiff. Cover it with a cheese cloth and let to rest for half an hour to set.
Making samosa pastry( samosa leaf making)
The half oval or moon shape sheet is called samosa pastry. Which is made from samosa dough after rolling and dividing.
Divide the dough into small equal sizes and make round shaped balls. Take one dough ball and press and roll nicely into an oval shaped with a roller pin. Make sure it is rolled evenly from all sides. Keep the thickness neither thin nor thick. Don't use any flour while rolling. Now cut it horizontally from cente dividing into two equal parts. This half oval shaped sheet is called samosa pastry which is used to stuff the potato fillings.
How to make samosa shape
After making samosa pastries, take one pastry on  left hand palm. Grease the straight edge with water by your finger. Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed end to make a perfect cone. Stuffed the potato fillings into the cone. Don't overfill the cone. 
Apply water to the round circumference of the cone. Pinch a part on the edge and creat a pleat. Press both the edge firmly, close and seal the cone. This is how you can shape the samosa.
In traditional samosa recipe  all purpose flour, Maida is used to make the dough.  You can use whole wheat flour (atta) instead of all purpose flour. But the result will be a dense samosa pastry with a good taste. Wheat flour (atta) samosa will not be as flakier as all purpose flour samosal
The most tricky part of the samosa recipe is the stuffing the filling . So I have added a short video clip just how to stuff the filling for samosa . You can have a look for that.
Samosa fillings
Traditional samosa recipe only use boiled potato and green peas with some spices. Coriander and fennel seeds are the two most important ingredients to bring the traditional flavour to our samosa. Other ingredients like ginger and green chilli bring the spicy flavour.  Chat masala bring the chatpata taste. These are the most important ingredients for a traditional samosa recipe while making a traditional samosa recipe.
CAN WE BAKED THE SAMOSA 
Yes samosa can be baked at 180 degree celcius for 25 to 30 minutes. You can get the same taste as the fried samosa but not as crisp as the fried one.
These samosa can even be Air fried. Preheat the air fryer for 10 minutes at 180 degree celcius.  Brush the samosas with little oil and air fry till golden crisp at 180 degree celcius.
WHAT IS COCKTAIL SAMOSA 
 Cocktail samosa or party samosa are small shaped samosa in size.  There is no difference between a samosa and a cocktail samosa except their size.In both  samosa , you can use the same  potato green peas stuffing.
In certain cases some people use a ready made sheet to make the cocktail samosa.  You can even use spring roll sheet to make it.
You can make a small samosa pastry and fill little amount of stuffing to make a cocktail samosa. I personally make cocktail samosa  with this procedure and have seen many chefs to use the same procedure.
Below I am sharing the restaurant style samosa recipe with step by steps...
Samosa recipe
Serving samosa with green chutney for samosa recipe

Easy step by step method to make potato samosa. Spiced mashed potatoes are mixed with green peas and stuffed in a pastry or sheet made from a all purpose flour dough.
Samosa are served hot with cilantro mint chutney and sweet tamarind chutney.
Prep time       cooking time     serving
15 min             10 min                      3
Author :- Mobasir hassan

Ingredients 

 For making dough 
  • 200 gm all purpose flour ( Maida)
  • 1/2 teaspoon carom seeds ( ajwain) 
  • 1/3 teaspoon salt
  • 50 gm vegetable oil
For samosa fillings
  • 3 - 4  boiled potatoes
  • 3 teaspoon Green peas
  • 3- 4 green chillies
  • 1 inch Ginger root
  • 1/2 teaspoon whole Coriander seeds
  • 1/3 teaspoon Cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon fennel seeds( saunf)
  • 1/4 teaspoon chat masala (optional)
  • 1 teaspoon chopped Coriander leafs
  • 1/3 teaspoon salt for taste
  • 1 teaspoon cooking oil.
How to prepare samosa
Making samosa dough
  1. Take a mixing bowl, add flour, ajwain, salt and mix well.
  2. Add the oil and start mixing everything with fingers.
  3. Rub the flour with the oil until the oil is well incorporated in all of the flour.
  4. Now add water little by little to mix and  to form a stiff dough. Don't add more water. The dough should not like a chapati dough.
  5.  Cover the dough with a moist muslin cloth or kitchen towel. Let the dough rest for 30 minutes to set.
Making samosa fillings
  1. Roughly chopped green chili and ginger and make a rough paste using a mixer.
  2. Peel the potatoes and mashed them.  Crushed the coriander and fennel seeds.
  3. Heat oil in a pan or kadai and saute the ginger chilli till raw smell goes.
  4. Add green peas and saute for 2 minutes.Add the coriander seeds, fennel seeds, garam masala, cumin seeds, turmeric powder and salt. Mix well and saute for one more minute.
  5. Now add the mashed potatoes and mix everything well. Taste the seasoning.
  6. Sprinkle chopped coriander leaves and remove the potato mixture and cool down completely.
Folding samosa pastry
  1. Take the dough and divide into small round shaped balls.
  2. Roll a ball into an oval shaped keeping the thickness neither thick or thin using a roller pin. Don't dust with any flour while rolling.
  3. Now cut it horizontally from centre dividing into two equal parts. This half oval shaped sheet is called as samosa  pastry.
  4. Repeat the above procedure with the remaining dough balls and keep the samosa pastry one above other.
  5. Take one samosa pastry on the palm  and grease water with finger tips on the straight edge of a pastry.
  6. Now bring the two ends of the straight  edge together and pinch them to form a cone.
  7. Pinch the pointed end to make it a perfect cone shape.
Stuffing and frying
  1. Now stuff the cone with the potato mixture around 1 or 11/2 teaspoon.Don't overfill with the mixture.
  2. Again apply water to the round circumference of the cone.
  3. Pinch a part on the edge and creat  a  pleat. Press both the edge firmly close and seal the cone.
  4. Repeat with the remaining pastry and make more samosa.
  5. Heat oil in a kadai or deep vessel pan in medium flame. When the oil become hot enough, lower the flame to low  and slowly drop the samosas one by one.
  6. Fry them for 2 - 3 minutes without stirring. After that start to stir them slowly and further fry them for 5 - 6 minutes till crisp golden.
  7. Remove then in a absorbent paper and serve hot with green chutney and sweet tamarind chutney.
                        Video
      Samosa folding and stuffing video


                     Nutritional value
                     Serving size = 1 samosa
  • Calories : 308 
  • Fats : 17 g
  • Protein : 4 g
  • Carbohydrate :  32g
                      SERVING TIPS 

• Hot and warm Samosa can be served with green Coriander mint Chutney and tamarind chutney.
• Tomato ketchup can also be served with samosa.
• You can served samosa as a chat known as samosa chat by gently breaking the samosa and applying curd , green chutney ,imli chutney ,little chat masala , chilli powder and topped with sev.
• Samosa can also be served as chole samosa chat by topping with chole, a spicy chickpea curry.
• Samosa can even be served inside a Pav with chutney ( green and tamarind) as a Samosa pav.
• One cup of hot Tea is also a good side dish with samosa.
                     RECIPE NOTES 
• Traditional samosa is made using potato stuffing. You can use paneer instead of potato to make paneer samosa. You can use different types of stuffing for the samosa recipe .
• You can add cashew nuts and raisins to the potato mixture to give it nutritious value and make it a healthy samosa.
Cashew nuts and raisins for Samosa recipe

Samosa mixture with cashew nuts and raisins for Samosa recipe
• All purpose flour( Maida) can be substitute with whole wheat flour (atta)  for a healthy purpose.  You can even mix half all purpose flour and half wheat flour to make samosa. The taste remain same but the samosa will not be flaky.
• Mix vegetables like carrots, french beans cauliflower can also be used for stuffing to make vegetable samosa.
• You can substitute potato with paneer and ginger to make a pure Jain samosa.
• This samosa recipe is pure vegan and can be used as vegan food.
step by step instructions and photos for making the samosa recipe 
 preparation 
1. First we start with samosa dough making. The Samosa dough need some time to get set as the dough is little bit hard compare to roti or chapati dough.
2. For a classic Samosa, dough is the most important factor. To get a perfect samosa crust , you need add fats to the dough mixture. Now the question arise as how much fats one need to add in a samosa dough?
3. The answer is in a ratio of 1:5. If you take 1000 gm of flour then the require amount of fats will be 200 gm.  That means  you need 1/5 th amount of fats compare to the flour.
4. The second question is what type of fats is used for a samosa dough?
5. The answer is a vegetable fats, which is known as Dalda or vanaspati ghee. If you use cooking oil or puree ghee then you won't get that perfect crisp samosa crust. And there will be small bubbles on the samosa after frying.
6. Before  starting to make the dough you need to melt the vanaspati ghee ( fats) by using heat .
7. Now in a mixing bowl add the all purpose flour, carom seeds (ajwain) , salt and the melted fats and mix well .
8. Add water little by little to knead the dough as we require to make a semi hard dough compare to roti or chapati dough.
9. When the dough is ready let it rest to set .
Dough for Samosa recipe
  Samosa filling preparation
10. Roughly chopped the green chili and ginger and make a rough paste using mixer grinder.
Ginger green chili rough paste for Samosa recipe
11. Peel the boiled potatoes and and roughly mashed them . Crush the whole Coriander seeds and fennel seeds.
Roughly mashed potatoes for Samosa recipe
12. Heat oil in a pan or kadhai and add the chilli ginger paste and saute till the raw smell disappears.
13. Add the green peas and sauteed for 2 minutes. Add the Coriander , fennel seeds, cumin powder, Garam masala , turmeric powder and salt. And saute further for one more minute.
Sauteing green peas, turmeric powder crush Coriander seeds, cumin powder Garam masala salt for samosa filling recipe
14. Now add the mashed potatoes and mix well with the mixture. Taste the seasoning, if required add more seasoning. Add the chopped Corriander leafs and switch off the flame.
Potato green peas mixture for Samosa recipe
15. Remove the samosa mixture in a bowl and let it to cool down completely.
Cooling potato green peas mixture for Samosa recipe
  How to  fold samosa (samosa pastry making)
16. Take the dough mixture and divided into small round shaped balls.
Dough ball for samosa recipe
17. With a rolling pin roll the dough  ball into an oval shaped keeping the thickness neither thick nor thin.
Oval shaped dough sheet samosa pastry for Samosa recipe
18. Now cut it horizontally from the center dividing into two equal parts. This half oval shaped sheet is called samosa pastry.
Samosa pastry cut into half for samosa recipe
19. Repeat the above procedure with the remaining dough balls and keep the sheet or samosa pastry one above other.
20. Take one half oval shaped sheet on your palm and grease water with finger tips on the straight edge of the sheet.
Half oval shape pastry on palm for samosa recipe
21. Make a cone shape and gently press so that it seals properly.
22. Now stuffed the cone with the prepared samosa filling.
Filling the potato stuffing for Samosa recipe
23. Again apply water with finger tips around the round circumference of the samosa cone.
24. Pinch a part on the edge and creat a pleat. Press both the edge firmly to close and seal.
Sealing the edge of the pastry for samosa recipe
25. Prepare the remaining samosa with the above preparation and keep covered..
Filled and sealed Samosa pastry for Samosa recipe
26. You can freeze them in a air sealed container for 2- 3 day.
Deep frying the samosa
27. You need to fry samosa in slow flame for at least 10 minutes to get the perfect crisp crust samosa.
28. Heat oil in a deep vessel pan or kadai in medium flame. When the oil become heat enough add the samosa one by one into the oil.
29. Let them fry for 3 to 4 minutes in the oil without stiring. After the said period of time stir them gently and fry further 5 to 6 minutes till the samosa get crisp golden.
30. If using a large pan or kadai you can fry the samosa in a single batch.
Deep frying the samosa for Samosa recipe
31. When the samosa become crisp golden remove them in kitchen paper to absorb excess oil.
32. Serve the samosa hot with your choice sauce or Chutney.
Serving samosa with mint Chutney and tomato ketchup for Samosa recipe
You can also check some of best Indian recipes 
  •  paneer butter masala
  •   chicken lollipop recipe 

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