Samosa Recipe | How To Make Samosa

Samosa recipe, how to make best and perfect Indian samosa with video, #sambusa #singara #Streetfood #snack #appetizer

5 from 40 votes

Samosa Recipe | How To Make Samosa

Make crispy and flaky samosas with melt-in-mouth filling at home any time of the year when you are craving these delicious bites following this simple samosa recipe. This samosa recipe is vegetarian/vegan and can be served as an appetizer, snack, or finger food with mint chutney, dates chutney, or tomato ketchup.

Prep Time40

Cook Time20

Resting Time30

Total Time1 30

Course: Appetizer, Finger Food, Snack

Cuisine: africa, Asian, bengal, bengali, Indian, Mediterranean, north indian, punjabi, South Asia, South Indian, Southeast Asia, Western Asia

Diet: Vegetarian

Servings:

Calories: 185kcal

Author: Kushi

Ingredients

For the samosa dough

2 cups All-purpose flour or Maida
½ teaspoon Salt
¼ cup Oil , of your choice
¼ cup + 3 tablespoon Water

For the potato peas filling or aloo matar filling (Adjust all the spices to taste)

4 medium Potatoes
2 tablespoon Oil
1 tablespoon Coriander seeds , crushed
1 teaspoon Cumin seeds
1 teaspoon Fennel seeds or Saunf
Asafoetida or Hing (powder or whole), pinch
1 tablespoon Ginger , finely chopped
2 Green chilies , chopped
¾ cup Green peas (fresh or frozen)
½ teaspoon Garam masala or Tandoori masala or Curry powder
½ teaspoon Chaat masala or Amchur powder
½ teaspoon Red chile powder
½ to ¾ teaspoon Salt , adjust to taste
1 tablespoon Cilantro or Coriander leaves, chopped

Other ingredient

Oil , for frying

Instructions

STEP I (Prepare the Samosa Dough)

In a bowl, add flour, salt, and mix. To this, add oil in parts and mix using your fingers. Rub the flour in oil till oil is incorporated with flour. When you take a portion of the mixture and press it between your palm, it should not crumble but hold the shape.
2 cups All-purpose flour, ½ teaspoon Salt, ¼ cup Oil
Now add the water in parts and mix till everything comes together and a stiff dough is formed. This will be similar to pie dough. Do not add all water at once. First, add ¼ cup and then in 1 tablespoon increments.
¼ cup + 3 tablespoon Water
Cover the dough and let it rest for 30 to 45 minutes.

STEP II (Prepare the Filling)

Boil potatoes in any way you prefer (stovetop, pressure cooker, instant pot, or microwave). I generally place a trivet in a pressure cooker filled with enough water and then place the bowl with potatoes (with skin) and pressure cook for 3 to 4 whistles. After natural pressure release, peel the boiled potatoes, roughly chop if needed and keep them aside.
4 medium Potatoes
In a pan, add oil, coriander seeds, cumin seeds, fennel seeds, and hing and saute till this sizzles on medium flame.
2 tablespoon Oil, 1 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, 1 teaspoon Fennel seeds, Asafoetida
To this, add ginger and green chilies and saute for another 30 seconds to 1 minute.
1 tablespoon Ginger, 2 Green chilies
Now add potatoes (from above), green peas, garam masala, chaat masala, red chile powder, salt, coriander leaves, and using a potato masher, nicely mash till everything is well combined.
¾ cup Green peas, ½ teaspoon Garam masala, ½ teaspoon Chaat masala, ½ teaspoon Red chile powder, ½ to ¾ teaspoon Salt, 1 tablespoon Cilantro
Switch off the flame and let the mixture cool.

STEP III (Shaping Samosa / How To Fold Samosa)

Once the dough is rested, divide them into 8 balls. Take one dough ball at a time, keep others covered.
In a small bowl, mix water with little flour to form a slurry. This slurry is used as a glue while forming samosa.
Roll them into an oval shape and cut them in the center to create two parts (for better understanding, check my video on making samosa). When you cut, it may pull back, so you gently roll each part again if needed.
Apply the slurry to half the side of the cut part and half the side of the oval. Now bring the ends of the cut part together and pinch to form a cone. Check the samosa video.
Fill the samosa with filling. Finally, pinch the edges together. Trim off any excess dough from the ends if needed. Your 1st samosa is ready.
Repeat the process for the remaining dough. Keep the filled samosas covered till you are ready for frying.

STEP IV (FRYING SAMOSA)

In a pan on medium flame, heat oil for frying. To check if the oil is hot, drop a small scrap piece of dough into the oil, and it should sizzle slowly and come up.
Oil
Once the oil is hot, drop 3 to 4 filled samosas depending on the size of the pan. Do not flip or disturb them immediately upon dropping them in the oil. Flip after a minute or two once they become firm and fry them on medium flame till the outer cover gets browned and crispy on all the sides, flipping it during the cooking process.
Repeat the process for the remaining filled samosas.
Enjoy the fried samosas with sweet chutney, mint chutney, tomato ketchup, and a hot cup of tea or chai or coffee.

Notes

Always fry the samosas on medium flame. Do not fry on high flame. Frying on a high flame may turn the outer surface of the samosa cover to brown soon, while the dough remains uncooked.
Adjust all the spices to taste.
The number of samosas you make will vary depending on their size.
The addition of crushed coriander and fennel seeds is a must in Punjabi samosas. However, if you are not a big fan of whole spices, you can skip this altogether.
If you are making samosas for the first time, then read the entire post for better understanding or watch the video where I show how to make samosas.

Nutrition