Samosa Recipe : India’s Most Loved Triangle!

“Hey dear some guests are coming home please bring samosas to serve them in the snack”. This is something which every wife says to her husband or her son when guests come home.

Samosa

  • Author:
  • Recipe Category: Snack
  • Cuisine: Indian
  • Serves: 12

Description: This Samosa Recipe is the classic Indian Snack having the popular potato-pea stuffing. Samosas are famous all over India and also popular worldwide. It’s a very good breakfast, party or tea time snack. A taste full mixture of potato and peas wrapped in a crispy layer of Maida.

How to Make Samosa

Ingredients for Making Samosa Recipe:

The samosa is made from two core things, first is the samosa pastry which gives the samosa its unique shape. And the second is samosa stuffing gives the samosa its classic taste and flavors. All the ingredients needed to make samosa are easily and commonly available.

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For Samosa Pastry Dough:

  • Maida ( all purpose flour) – 2 cups (250 grams)
  • Carom Seeds (ajwain seeds) – ½ tsp.
  • Water – 5 tbsp.
  • Salt – as per taste
  • Oil :
    • For mixing in dough – 2 tsp.
    • For deep frying – 4 tbsp.

Note: You can vary the proportion of water required to bind the flour. You may use ghee instead of oil. Any type of oil can be used such as Canola oil, Corn oil Mustard oil, Peanut oil, Sunflower oil, etc.

You might need around ¾ tsp. of salt. Always use the warm water or the water at room temperature. You can skip adding ajwain seeds or replace them with cumin seeds.

For Samosa Stuffing:

  • Potato – 4 pieces ( medium size)
  • Peas (fresh / frozen) – ½ cup
  • Oil – 1 tbsp. (click here to buy saffola oil)
  • Cumin Seeds (Jeera Seeds)- ½ tsp.
  • Ginger Garlic Paste – 1 tsp.
  • Garam Masala – ¾ tsp.
  • Hing / Asafoetida – a pinch
  • Dry Mango Powder (Amchur Powder) – ½ tsp.
  • Green Chillies – 2 pieces
  • Red Chilli Powder- ⅔ tsp.
  • Fennel Powder (Saunf Powder) – 1 tsp.
  • Coriander Seeds (Dhania Seeds) – ½ tsp.
  • Coriander Leaves – 2 tbsp.
  • Lime Juice – ¼ tsp.
  • Cashew – 7 to 8 pieces (optional)
  • Raisins – 7 to 8 pieces (optional)
  • Salt – as per taste

Note: If you do not have ginger-garlic paste then take ½ inch ginger and 4 cloves of garlic. Crush them to a coarse paste in the mortar-pestle.

You can also crush these whole spices and use their powder. You can use fresh, frozen or dry green peas according to the availability.

Steps for Samosa Recipe:

The whole procedure for Samosa Recipe is divided into four main parts. The first is to make the dough and let it rest. Then you do the preparation for making the filling of the samosa. Then you roll out samosa dough and give the samosa shape of a triangle with the stuffing in it. Finally, you fry the samosa.

Samosa Dough:

  • Take a large sized mixing bowl and add 2 cups of Maida in it.
  • Also, add carom seeds and ghee in this bowl.
  • Season the mixture with salt as per taste. (approximately add ¾ tsp. salt)
  • Mix all the ingredients well with the palms so that the ghee mixes well in the flour.
  • Now add 2 tbsp. of water and make the dough.
  • Keeping adding water as required while you knead the dough.
  • The dough has to be firm. Take care that it should not be sticky.
  • Cover with the dough with a wet cloth and keep aside until the time we are preparing stuffing

Note: To get the breadcrumb like consistency, rub the ghee into flour with your fingertips. The mixture should become one mass and must clamp when you join.

The fat has to be mixed very well with the flour, only then the texture will have flakiness and crispness.

Samosa Stuffing:

  • Boil Potatoes: Wash, rinse and clean the potatoes. Cut into half and keep to pressure cook or steam with water and salt. Once they are boiled, drain the water and peel off their skin. Crumble them with hands or spoon. Do not mash too finely. Keep aside the mashed potatoes aside.
  • Boil Pea: Clean and remove the peas from their pods. Keep them to boil or steam in a pot over a medium flame. Cook till they become soft and bright green. Transfer the drained peas to the bowl.
  • Take a pan add oil or ghee in it.
  • Keep this pan to heat on a medium flame.
  • Now when the oil gets heated, add cumin seeds and let them crackle.
  • Now add coriander seeds and fry them along with cumin seeds.
  • Add Hing and let it stir in oil.
  • Then add the Ginger garlic paste along with finely chopped chillies.
  • Fry them until raw smell leaves of the ginger garlic paste leaves.
  • Lower the flame and then add the red chilli powder, dry mango powder, and the Garam Masala.
  • If you are using cashew and raisin’s, then add them now and fry them for some time.
  • Now add the mashed potatoes and the boiled peas in this mixture.
  • Season the mixture with the salt. Check the taste of all the spice powders like red chilli powder, amchur powder, and Garam masala. (Add if you feel anything is missing.)
  • Saute the mixture for 4-5 minutes.
  • Switch off the flame and sprinkle the chopped coriander leaves over the mixture.
  • Mix them well. Squeeze a bit of lime juice.
  • Transfer the mixture from the pan to the bowl.
  • Let the potato-peas stuffing cool down.

Note: If you are using the frozen peas, then thaw them first. It is fine if you do not boil the frozen peas. But, the fresh green peas needs to be boiled or steamed either separately or with potatoes. Whereas, the dry peas must be soaked in water for 5-6 hours before you boil them.

Making Samosa Cone with Stuffing:

  • After 30 to 40 minutes, once again take the dough you prepared.
  • Lightly knead the dough one more time.
  • Now make equal size ball from the dough. (Divide into the number of samosas you want to make.)
  • Take one of the piece and roll between your palms to make a smooth ball.
  • Now, grease the rolling area and with the help of rolling pin, roll the balls in an oval shape.
  • The size should be around about 6” × 3”. Keep the thickness medium, it should not be too thick or thin.
  • With the help of knife or pastry cutter, cut it into two portions. Keep the cut through the center of the samosa pastry.
  • Apply water to the straight edge and make a cone of it. You will have to join the two end edges in such a way that the watered edge should be on top of the plain edge.
  • Seal the edges properly. Apply a little bit of pressure on these edges so that they get sealed well.
  • Fill the samosa cone with potato-peas stuffing you prepared.
  • Apply water with your fingertips on the edge of the round samosa cone and seal the edges. (You may also brush the water around the circumference.)
  • Also, pinch a little part on the edge so that the samosa can stand in the plate.
  • Gently apply the pressure on both the edges. There should be no open edge or no crack.
  • You must seal the samosa edge properly so that no stuffing can leak in the oil while frying.
  • Repeat the same process of making samosa with the remaining dough.
  • While you are preparing the samosa and filling the stuffing, keep the done samosa covered with a moist kitchen napkin.

Note: You can use the brush or your fingertips to apply some water on the straight edge of the sliced pastry.

Frying the Stuffed Samosa:

  • Heat oil in pan or Kadai to deep fry the samosa.
  • Once the oil is heated, slide the stuffed samosa in the frying pan.
  • Fry the Samosas on the medium or low flame until they become golden brown.
  • Flip the samosa in the pan and fry from all the sides evenly.
  • They should have crunchy and crispy texture.
  • Once fried, transfer the samosa from pan and keep on the oil absorbent paper to remove excess oil.
  • Repeat the procedure for the remaining samosa.
  • Once again, turn on the flame high, heat the oil and slide the samosa.
  • This way, fry all the samosa is small batches.
  • If you want crispier and crunchier texture, then double fry these samosas.

And the delicious fried Samosa are ready to eat!

Note: While frying the samosa is different batches, take care about the temperature of the oil. When you slide the samosa the oil has to be hot but when you are frying them, then you have to change the temperature to medium.

Additional Information:

  • Calories: 300 calories
  • Total Time: PT40M
  • Date Published:

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It’s easy to make samosas just follow the recipe step by step. To get the restaurant style taste and texture of the Punjabi Samosa, you must have a flaky crust and soft filling. There are two basic ways of deep frying the samosa at home. With each of the method, the final texture of the samosa will be crispy, crunchy and flaky from outside. And the inside stuffing of the vegetables will be cooked and soft to eat.

Single Frying Samosa: In this method, the samosa is properly fried only once till they are brown. The procedure is similar as to fry any other snack. Heat the oil slid the samosas and fry till they are golden.

Double Frying Samosa: In this second method, you have to lightly fry the samosa only till they cooked. Do not brown them or have the golden texture. Wait till the dough and stuffing are cooked. Heat oil, slide the samosas in hot oil, fry them and remove them when the crust has become opaque. Now drain the oil and when all samosa’s are fried, then once again keep the samosa to fry till they are golden. This method is lengthy and time-taking.

Remarks:

  • The total Cooking time required for Samosa Recipe is 40-50 minutes
  • The measured proportion of ingredients mentioned in this recipe makes 10-12 samosas. You can double or triple the proportion.
  • If you are health conscious you can take wheat flour also. Take both the flours in equal quantity.
  • One can also use only wheat flour but it will not yield you a very good taste.
  • The amount of ghee or oil in the flour has to be proper otherwise the samosas will not be crispy.
  • Always remember a thumb rule for 1 kg of flour 250 grams of oil is needed.
  • Add the garlic in the samosa recipe is optional. You can also use only crushed ginger.
  • You can also add chopped onions or any other veggies in the samosa stuffing.
  • If you are adding the dry mango powder, then you not need to roast it. Directly add with potato and peas. Skip grinding it with other whole spices.
  • Both the samosa and the samosa stuffing can be stored in the fridge.

Garnishing:

The aroma when the samosas are being fried is highly tempting. Yet you can make them look attractive by properly garnishing the samosa dish.

  • Mint Leaves
  • Onion Rings
  • Lemon Wedges
  • Slit Red Chillies

Serving Idea:

  • Serve with the fried samosa with the tangy green mango chutney or refreshing Mint (Pudina) chutney
  • You can also serve warm samosas with chilled coriander chutney or the tamarind-dates chutney.
  • The samosa can also be dipped in plain yogurt or spicy yogurt.
  • Some people prefer to have samosa with delicious Raita made from their favorite ingredient.
  • Another interesting way to serve these stuffed samosas is with spicy Punjabi chole.
  • Even the Pav can be served with Samosa (You can place the small samosa in between the bun).
  • One can also make a Chaat of the samosa and serve it.
  • The most common way to have samosa is to dip in tangy flavored homemade tomato sauce.
  • You may also place the fried Samosa between the bread and serve it in form of Samosa Sandwich.
  • Many times, at the food stalls or in the fast-food restaurants, or even at Dabha, the samosa is served with spicy fried green chilies.
  • The classic combination is the samosa with a cup of hot masala chai.
  • For all the health conscious people, you can try to pair samosa with spicy ginger tea.
Quick Tip:
  • For the instant samosa, use samosa maker to give the proper shape quickly.
  • Crush the fried samosa, drizzle the chutney, top with thick Sev and chopped onions. And your Samosa Chaat is ready, Serve with Ragda.
  • You can make the grilled Veg Sandwich from the stuffing you prepared.
  • If you are using whole spices, then roast them and grind to powder form. But if you already have the spice powders then directly add them to the mixture.
  • If you have not mixed oil with flour properly, there would be hardness in the samosa.
  • The samosa dough has to be soft. Depending on the quality of flour, add or reduce the amount of water. If the water is less, the dough will be hard.
  • Too much water in the dough can cause bubbles while frying samosa.
Time Serving Calories
 40 minutes  10 to 12 people  300 calories

Can you bake Samosa?

Yes, if you are health conscious, then yes you can definitely bake the samosa instead of frying. It’s a nice alternative method but will little variation in texture. There would be no alteration in the taste of the Samosa. Baking the samosas:

  • Preheat the microwave oven to 180 degree Celsius.
  • Brush or apply the oil lightly on the edges of the prepared samosas.
  • Place these samosas evenly in a baking tray.
  • Keep them to bake for 30-35 minutes at 180 degrees C.
  • Wait till they become light golden

You might not get the crunchy and flaky texture like that of the fried samosa but from the from the health perspective, baking method is better. You can vary the baking temperature and the time as per your oven.

Key Points for Samosa Dough:

It is not easy to make the samosa pastry at home. It is a very difficult task and needs some kind of expertise along with practice. Follow these few points for the samosa dough crust:

  • Add the fat (oil/ghee) in the sufficient amount while mixing the flour. (use patanjali ghee)
  • Knead a tight and firm dough like one single unit.
  • Add water in increment stages at regular turns while you are kneading.
  • If you roll the samosa crust too thick it will take a longer time to brown. Also, on low heat, the crush would become hard while frying. The thickness of the surface won’t allow heat to go inside and the filling will remain uncooked.

With the correct proportion of ingredients and a little practice, get the correct thickness of the samosa pastry.

How to Make Patti Samosa at Home?

To make the Patti Samosa is a bit complicated process and time-consuming recipe. Yet, you can make the Patti cover with besan, Maida, wheat flour, cumin seeds, oil and salt for taste. An alternative for the cover to make these samosas would be to use readymade spring roll wrappers. The Patti cover required for the Patti Samosa is easily available in most supermarkets. They are commonly present in the freezer section of these stores.

How to test if oil is hot enough to Fry Samosa?

If you are unsure when to slide samosa in the oil, then test it before adding samosa. You can do that by adding a small piece of dough in the heated oil. If it comes up quickly then the oil is hot and ready to fry samosa. If it stays down, then you must wait for some time.

Which spices are required to grind for Samosa Filling?

The stuffing of the Samosa is made with both whole spices and the spice powders. Here is the list of the spices you would need to roast and grind to make their powder.

  • Cinnamon – ½ inch
  • Black Peppercorns – 2 pieces
  • Green Cardamoms – 1 piece
  • Cumin seeds – ½ tsp.
  • Fennel Seeds – ½ tsp.
  • Coriander Seeds – 1 tsp.
  • Pomegranate Seeds – 2 tsp.

Variation in Samosa Stuffing:

The samosa stuffing which we prepared can be made as per your choice of taste. The potatoes and the peas are the core ingredients but you can alter the whole spices and spice powders used in filling. To make the simple samosa stuffing, check these list of ingredients:

  • Potatoes – 4 medium sized
  • Green Peas – ½ cup
  • Green Chilli – 1 piece
  • Ginger – ½ inch
  • Cumin Seeds – ½ tsp.
  • Red Chilli Powder – ¼ tsp.
  • Hing – 1 pinch
  • Oil – ½ tbsp.
  • Salt – as per taste.

How to Make Punjabi Samosa?

Add chopped onions with the grated paneer in this stuffing to make the Punjabi stuffing. The rest of the procedure to make samosa pastry and frying the samosa is same.

How to Avoid Air Bubbles While Frying Samosa?

To avoid the air bubbles while frying the samosa, you can toast the samosa cover lightly before deep frying. Do not brown the outer layer but just toast the layers on a tava (or skillet) for some seconds. Toast each side. This will make sure the crispy layer doesn’t form any air bubbles while frying.

How to Fry Green Chillies?

If you want to serve your samosa in a fancy manner with the fried green chilies then follow these steps

  • Slit the green chilies keeping it whole.
  • Shallow fry them for a while
  • Season these fried chillies with some salt and mix
  • Sprinkle some Chaat masala

You can sprinkle any other spice powder over these fried green chillies before serving.

Can you freeze Fried Samosas?

Yes, you can freeze the fried samosas. Once the samosa are fried, let them cool. You can freeze the leftover samosa pieces in the air tight container. For that, you have to wrap these samosas loosely in aluminum foil or plastic bag.

At the room temperature, they would remain edible for two days. You can increase their span if you freeze them. To freeze the samosa, you have to wrap them in foil and then seal within a plastic bag.

How to fry the Frozen Samosa?

Before frying, you will have to bring them to room temperature. Firstly, you have to thaw frozen samosas before reheating them. Place them on a plate for a while till they come at the room temperature.

  • Oven / Toaster Oven: Preheat the oven/toaster oven. Grease the pan and spread the frozen Samosas. Brush Samosas lightly with vegetable oil. Bake for 10 -15 minutes on each side until golden brown.
  • Deep Frying: Preheat the oil. Gently slide and fry these frozen samosas depending on the size of the pan. Wait until golden and crisp. Drain any excess oil on a paper towel.
  • Grill: Place these frozen samosas on the side of the cooking area on the grill. Once cooked, try to grill till both the sides are brown.

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