SpicySpicy Served HotServed Hot
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samosa - Indian snack made with all purpose flour and stuffed with vegetable or meat stuffing deep fried in hot oil. I want to update my samosa recipe post and also want to give a try on folding like we get from local shops.Made 5 samosas only because of my first try and it came out good and i used usual peas potato stuffing for the recipe.


Servings: 5 Preparation time:
  • Wheat Flour, White, All-purpose, Unenriched, Atta all purpose flour- 1 cup
  • potatoes and peas - boiled - 1 cup
  • Onions, Raw, Onion onion - 1 finely chopped
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder turmeric powder - 1/4 teaspoon
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch red chilli powder -1/2 teaspoon
  • Garam Masala Powder, NITU DIDIs garam masala powder garam masala - 1/4 teaspoon
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed cumin seeds - 1 teaspoon
  • Chat Masala, Chaat Masala Powder, chat masala - a pinch
  • Canola Oil, Vegetable Oil, Cooking oil - as needed
  • Salt, Common Salt, Rock Salt, Table Salt salt - to taste

Instructions (Preparation Steps):

  • Take the flour in a bowl and add oil/ghee ,about 1 tablespoon along with enough salt.Mix it evenly until it resembles like a bread crumbs.
  • slowly add water and make a stiff dough.Cover and rest it for 30 minutes.Meanwhile steam cook potatoes and peas separately.Peel the skin from potatoes and chop it finely.
  • Now heat oil in a kadai and add cumin seeds.Once it splutters,add onions and cook it till it becomes soft.
  • Now add turmeric powder,red chilli powder,garam masala to it and mix it well.
  • Add potatoes and peas and add enough salt to this stuffing and mix it well,
  • Sprinkle little water to combine everything.Add chat masala and give a quick mix.Switch off the flame and cool it completely.
  • Take the dough and divide it into equal medium sized balls.Roll one of it in rolling surface using rolling pin.
  • Roll it into a thin disc and divide into two semi circles using knife.Smear water in the edges and fold it like a cone.Add a spoonful of stuffing inside it and seal it properly.Repeat this for remaining dough and stuffing.
  • Heat oil enough for deep frying.Once the oil get hot,gently slide the samosa one by one and deep fry them in low flame.Once it is evenly brown ,remove it and drain the excess oil in absorbent paper.Serve it with sauce or dips.

Cook's Tip:
Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immediately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!


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