Samosa recipe | How to make samosa recipe at home | Aloo samosa recipe

Samosa is a very popular tea time snack in India. Crispy crust and spicy stuffing makes it so irresistible! Learn how to make samosa recipe at home. Here goes the samosa recipe with step by step photos.

Servings: 12 Samosa

Cooking time: 1 Hr

Samosa recipe:

Ingredients:

Maida - 2 cups(1 cup = 250 ml)

Ghee - 3-4 tbsp

Carom seeds (Ajwain) - 1/2 Tsp

Salt - to taste

For stuffing:

Potatoes - 6-7 medium size

Coriander seeds(Dhaniya) - 1 1/2 Tsp

Cumin seeds(Jeera) - 1 1/2 Tsp

Dried red chilli - 1

Ginger - 2 inch

Green chilli - 2-3

Red chilli powder - 1 tsp or to taste

Dry mango powder(Aamchur powder) - 2 tsp 

Salt to taste

Method:

Most important part of samosa is definitely the stuffing! So, let's start with the yummy stuffing.

Stuffing for samosa:

1. Boil potatoes.

2. Meanwhile, dry roast 1 tsp coriander seeds and 1 tsp cumin seeds until it's fragrant.

3. Cool it. Then use a mixer to prepare a coarse powder. Keep it aside.

4. Heat oil in a pan. 

5. Add 1/2 Tsp cumin seeds, 1/2 Tsp coriander seeds and dried red chilli.

6. Add coarse ginger and green chilli paste.

5. Saute it for about a min, then add mashed boiled potatoes.

6. Add salt, red chilli powder, dry mango powder(Aamchur powder) and the powder that we have prepared in step 3. You can alter the quantity of the spices as per your taste.

7. Mix everything well. Add a little water and mix it well. Let it cook on low flame for about 2-3 minutes.

8. Stuffing is ready! Stuffing should be tasty. If anything is less or more then you can adjust it now.

Time to prepare the dough. 

Dough for samosa:

1. Mix Maida, ghee, salt and carom seeds(Ajwain). 

2. Hold a handful of maida and press it in your fist. Open your fist and check if it retains the shape then ghee is enough otherwise add a little more ghee. If you will not add the optimum amount of ghee then samosa will not become crispy.

3. Add water and knead a dough. 

4. The dough is ready. Cover it with a wet cloth. Keep it aside for 15 minutes.

5. Before making samosas apply a little oil on your hands and knead it once more.

Shaping and stuffing Samosa:

1. Take a small section of the dough. 

2. Roll it a little bit thicker than a chapati. Use oil for rolling it. It's a little difficult to roll maida that too without using maida for dusting. If you are a beginner and you are finding it really difficult then you can use maida instead of oil. Make sure that you brush out the excess maida after rolling.

3. Cut it into parts.

4. Form a cone with one section. Fill the stuffing inside it. 

5. Now you will have two sides. One where you have joined the straight line for the cone. Let's call it front side. And another one will be plain. So now you need to make a pleat on the back side. Apply water on both the sides and stick them together. Please check the pics below for the reference.

Frying samosa:

1. For frying samosa, we need hot oil.

2. Once the Oil is hot, slid the samosas inside it and reduce the flame to low. Don't increase the flame. This is a slow process. It will take at least 15 - 20 minutes. Make sure that there is enough oil and space in kadhai while frying samosas. If samosas will touch the base/sides of kadhai then they will not get the uniform colour. Fry until they are golden brown.

3. Once done keep it on an absorbent paper. 

4. Serve it hot with red chutney and green chutney.

Step by step recipe with photos:

1. Boil potatoes.

Boil potatoes

2. Dry roast cumin seeds and coriander seeds.

Dry roast coriander seeds and cumin seeds

 3. Cool down then put it in a mixer to make a coarse powder.

Coarse powder with coriander and cumin seeds

4. Heat oil in a pan.

Heat oil in a pan

5. Add cumin seeds and coriander seeds.

Added cumin and coriander

6. Add dried red chilli. Don't forget to discard it before stuffing.

Added dried red chilli

 7.  Add a coarse ginger and green chilli paste.

Added ginger and chilli coarse paste

8. Mash boiled potatoes and add it.

Added mashed potatoes

9. Add salt, red chilli powder, dry mango (Aamchur) powder and cumin-coriander powder prepared in step 3.

Added Red chilli powder, dry mango powder, salt and cumin-coriander powder prepared above

10. Add a little water. Mix everything well. cover it and let it cook on low flame for 2-3 minutes.

Mix well and add a little water

 11. Stuffing is ready now. Keep it aside. Now we will prepare the dough for samosa.

Stuffing is ready.

 12. Mix all purpose flour(Maida), carom seeds(Ajwain), Salt and ghee. You can substitute ghee with refined oil.

Mix all purpose flour, ghee, carom seeds(Ajwain) and salt

13. Hold and press it in your fist. It should clump together. If not, then add a little more ghee/oil.

Check if the mixture clumps together when pressed

14. Use water to knead it into a dough.

The mixture is perfect. Use water to knead it

 15. After kneading, cover it with a wet cloth for 15 minutes. Knead it again after applying oil in your hands. The dough is ready!

The dough is ready. 

 16. Take a small section of the dough. Roll it a little bit thick than a chapati. Use oil for rolling it. It's a little difficult to roll maida that too without using maida for dusting. If you are a beginner and you are finding it really difficult then you can use maida instead of oil. Make sure that you brush out the excess maida after rolling.

A section of dough for rolling

 17. Cut it into two equal parts.

Cut it into two parts

 18. Make a cone with one section and stuff it. Brush it with water before sealing.

Make a cone and stuff it

19. You have two sides. One where you have joined it to make a cone like structure and another one is plain. Make a pleat on the plain side as shown in the image below. Don't forget to seal it with water.

Fold it from the back side

 20. Now seal both the sides together.

Stick the bottom part

 21. Samosa is ready for deep frying.

Ready for deep frying

22. Heat oil in a pan and then reduce the flame to low. Slid samosa inside hot oil. Let it cook for 15-20 minutes on low flame. Do not increase the flame. Low flame is the secret to a pimple free samosa😉

Deep Frying

23. Samosa is ready to be served. Serve it with Red and green chutney. Let me know if you want the recipes of chutneys as well. I will be more than happy to share.

Samosa is ready!