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The recipe of Samosa is a delicious Indian snack from dough filled with spiced vegetables or meat. They’re easy to make at home. This recipe comes from India, where these savoury snacks are often served in restaurants as Aalo samosa recipe. The filling is usually stuffed into a flatbread called roti, which is then rolled around the filling. The most common samosas fillings are made up of potatoes and Indian masalas. These samosa recipes are very famous on Indian streets.

Samosas are a great tea-time snack in India, especially in northern India. It’s effortless to make and has a crunchy texture, making it an excellent snack for evening snacks. We have also shared chicken samosas in our earlier blogs. Samosas are eaten with green chutney, which is hot, and Meethi chutney which is sweet.

We have kept the recipe very easy so the audience can understand it. Please check out the detailed recipe below and let us know your comments. We have also attached explicit samosa recipe videos with this post below from our YouTube channel. Do check out the video.

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How To Make Recipe of Samosa at Home?

Recipe of Samosa

The recipe of Samosa is a delicious Indian snack from dough filled with spiced vegetables or meat. They're easy to make at home. This recipe comes from India, where these savoury snacks are often served in restaurants as aalo samosa recipe.

5 from 2 votes

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Prep Time 30

Cook Time 20

Total Time 40

Course Breakfast, snacks

Cuisine Indian

Servings 4 people

Calories 262 kcal

Equipment

1 Utensils
1 Fry Pan

1 Kadai

Ingredients

For Coating:

2 Cups All Purpose Flour
2 tbsp Ghee

2 tbsp Oil
1 tsp Carrom Seeds Salt
1/2 Cup Water

For Filling:

3 No Boiled Potatoes
1/2 Cup Green Peas
2 No Green Chillies Chopped

1 tbsp Grated Ginger
some Coriander Leaves Chopped
1 tbsp Coriander Seeds

1/2 tbsp Cumin Seeds
1/2 tbsp Chaat Masala
1/2 tbsp Garam Masala

1/2 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
Salt as per taste

Oil for deep frying
1 tbsp Desi Ghee

Instructions

Recipe of Samosa Ingredients

Add salt, carrom seeds, oil and ghee into the flour and mix it well.
Take half a cup of water and add it to the flour in small portions and combine a stiff cough
Take a kadhai and dry roast the coriander seeds and cumin seeds.

Slightly crush them and use them coarsely for the filling.
Take a kadhai and add some oil. Once the oil becomes hot, add green chillies and ginger and fry them until aromatic.
Now add red chilli powder and turmeric.

Add green peas and saute in the masala.
Now crush and add potatoes, do not mash them. Mix it well
After 5 mins, add chopped coriander leaves, garam masala and chaat masala and mix it well

Transfer the masala to a plate and let it cool down to room temperature
After 30 mins, take the dough on a flat surface and knead it continuously for 5-7 mins. Now make equal portions/ dough balls.
Take one portion and flatten it, then roll it in an oval shape. Please make sure that it should be neither too thick nor too thin.
Cut it into two equal parts.

Grease one side with water.
Now join them to form a cone.
Make sure to join all sides well to avoid opening while frying.
Press the filling well in the cone so there is no gap; now make a fold as shown in the second image and press the side well; otherwise, they will open while frying, as shown in the third image
Heat oil in a kadhai on a medium-high flame