Samosa how to make samosa recipe

Easy samosa recipe | samosa banane ki vidhi 

Serving samosa in plate with green chutney samosa recipe
Samosa

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.

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 the following link :-

          * 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  believe me the real taste of samosa pastry comes by 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.

Due to the uses of different fillings, following are some types of samosa you can try :-

* Aloo samosa              * paneer samosa
* Onion samosa.          * Keema samosa
* Vegetable samosa.    * Chicken samosa

The samosa recipe is divided into the following parts
  •      Dough making
  •     Filling preparation
  •     Shaping and stuffing the fillings
  •      Deep frying
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 samosa.

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.

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.

* 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 use spring roll sheet to make a cocktail samosa.

* Or you can made a sheet yourself to make a cocktail samosa. But it does taste better than a regular samosa.

* 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.

Samosa recipe

Serving samosa with green chutney for samosa recipe
Samosa

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.

Preparation time :- 15 minutes

Cooking time :- 10 minutes

Total time :- 25 minutes

Yields :- 3 servings

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 making the 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.

Preparation

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

   1. Take the dough and divide into small
        round shaped balls.

   2. Roll a ball into  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 the 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
Cashew nuts and raisins

Samosa mixture with cashew nuts and raisins for Samosa recipe
Samosa mixture with cashew nuts and raisins

• 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.

You can read the step by step instructions and photos for making the samosa recipe for better understanding from below

   
Boiled potatoes for Samosa recipe
Boiled potatoes

Green peas for Samosa recipe
Green peas
Coriander seeds,red chilli powder, Cumin powder Garam masala salt for samosa recipe
Masalas

Green Chilly, Ginger and fennel seeds for samosa recipe
Green Chilly, Ginger, fennel seeds

All purpose flour,Dalda ,salt and carom seeds for samosa dough recipe
All purpose flour,carom seeds,salt and Dalda


Method of 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 dough
  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
Rough green chili ginger paste

11. Peel the boiled potatoes and and roughly mashed them . Crush the whole Coriander seeds and fennel seeds.

Roughly mashed potatoes for Samosa recipe
Roughly mashed potatoes

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
Sauteing green peas with masala

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
Potato green peas mixture

15. Remove the samosa mixture in a bowl and let it to cool down completely.

Cooling potato green peas mixture for Samosa recipe
Cooling the mixture
  How to  fold samosa :-

16. Take the dough mixture and divided into small round shaped balls.
Dough ball for samosa recipe
Dough ball

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
Oval shaped

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
Cut into half

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
On palm greasing water

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
Filling the stuffing

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
Closing and sealing

25. Prepare the remaining samosa with the above preparation and keep covered..

Filled and sealed Samosa pastry for Samosa recipe
Prepared samosa


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
Deep frying

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
Serving samosa


You can also check some of best Indian recipes from below links :-

  • Best paneer curry paneer butter masala

  • Complete chicken lollipop recipe guide

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