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Recipe of Samosa in a black plate

Recipe of Samosa

5 from 2 votes
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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Breakfast, snacks
Cuisine: Indian
Calories: 262
Ingredients Equipment Method Video Notes

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

Equipment

  • 1 Utensils
  • 1 Fry Pan
  • 1 Kadai

Method
 

  1. Recipe of Samosa Ingredients
    recipe of samosa ingredients
  2. Add salt, carrom seeds, oil and ghee into the flour and mix it well.
  3. Take half a cup of water and add it to the flour in small portions and combine a stiff cough
  4. Take a kadhai and dry roast the coriander seeds and cumin seeds.
  5. Slightly crush them and use them coarsely for the filling.
  6. Take a kadhai and add some oil. Once the oil becomes hot, add green chillies and ginger and fry them until aromatic.
  7. Now add red chilli powder and turmeric.
  8. Add green peas and saute in the masala.
  9. Now crush and add potatoes, do not mash them. Mix it well
  10. After 5 mins, add chopped coriander leaves, garam masala and chaat masala and mix it well
  11. Transfer the masala to a plate and let it cool down to room temperature
  12. After 30 mins, take the dough on a flat surface and knead it continuously for 5-7 mins. Now make equal portions/ dough balls.
  13. 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.
  14. Grease one side with water.
    Now join them to form a cone.
    Make sure to join all sides well to avoid opening while frying.
  15. 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
  16. Heat oil in a kadhai on a medium-high flame
  17. Turn them around occasionally and fry them until golden brown.
  18. Samosas have turned golden brown; now, transfer them to a paper towel/ tissue.
  19. Halwai-style crispy, crunchy samosa is ready to be served!!

Video

Notes

Ensure the water used is as shown in the recipe...Excess water will form bubbles on the coating.
The dough has to be stiff and not soft
Before dropping in the Samosas make sure the oil is moderately heated not smoky to avoid burning the upper coating and the inside remains uncooked
Fry the Samosas on the low-medium flame to get the perfect crispy and crunchy coating
Make sure the boiled potatoes are not chopped or grated it has to be roughly mashed to get the perfect Masala
Roasted and crushed Coriander and Cumin seeds enhance the flavour of the masala