How to make samosa recipe with step by step pictures
What is a samosa?
Samosa is a very popular, most popular if I can say, deep fried snack in India. It has delicious, tangy, spicy stuffing with a crisp and flaky coating. Writing about it makes me crave for it, which is not very common, but it is a samosa, after all!! It is a great tea time snack or just so perfect for Sunday brunch. Serve with a chutney, followed by a cup of tea!
Let’s talk about the ingredients for samosa
All-purpose flour is used to prepare the sheets for samosa. Boiled potatoes are used for the stuffing. Further basic spices and herbs are required. A perfect samosa is one which has a well-balanced stuffing i.e. spicy, tangy and flavorsome! But more important is the correct texture of the samosa sheets. The outsides of samosa should be crisp, should remain crisp even after coming to the room temperature and more than that it should be flaky (khasta). Few things should be kept in mind to get everything perfect. The same has been given in the link below:
Another samosa recipe is the halwai style samosa. Few ingredients make all the difference. View the recipe here. You might also like a variation of samosa i.e. pinwheel samosa, which is a great party starter or tea time snack. View the recipe here.
How to Make Samosa Recipe
|Preparation time||1 hour|
|Cooking time||1 hour|
|Total time||2 hours|
Ingredients for Samosa
To make the dough for samosa
- 2 cups all purpose flour (maida)
- ¼ cup oil
- 1 tsp carom seeds (ajwain)
- ½ cup cold water or as much required
To make stuffing for samosa
- 1 tbsp oil
- 1 tsp fennel seeds (saunf)
- 1 tsp coriander seeds (sabut dhaniya)
- 1 tsp garam masala powder
- 4 medium-sized potatoes, boiled and mashed
- Salt to taste
- 1 tsp red chili powder
- ½ tsp red chili flakes
- ½ tsp black pepper powder
- 1 tsp dry mango (amchur) powder
- 1 tsp dry pomegranate (anaardana) powder
- 1 tsp dry fenugreek leaves (kasuri methi) powder
- A handful of chopped coriander leaves
- A handful of chopped mint leaves
To fry samosa
- Oil, as much required
How to make samosa
- To make the dough for samosa, in a mixing bowl add all the ingredients mentioned under the heading “ To make dough for samosa”, except water.
- Mix everything well with your fingers. When you bind a portion of the mixture, it should hold the shape.
- Add cold water gradually and form a stiff but smooth dough.
- Leave the dough to rest for 15-20 minutes. Cover with a damp cloth.
- While the dough rests, make the stuffing for samosa. For that heat 1 tbsp oil. Add 1 tsp fennel seeds (saunf) and 1 tsp whole coriander seeds (sabut dhaniya). Cook till aromatic.
- Add in 1 tsp garam masala powder. Cook for 30 seconds.
- Next goes in boiled and mashed potatoes.
- Time for spices: Add in 1 tsp red chili powder, ½ tsp red chili flakes, ½ tsp black pepper powder, 1 tsp dry mango (amchur) powder, 1 tsp dry pomegranate seeds (anardana) powder, 1 tsp dry fenugreek leaves (kasuri methi) powder and salt to taste. Cook for 5-6 minutes.
- Take out the mixture in a plate and let it cool down. To fasten the process I just pop it in the freezer for 5-7 minutes.
- Add chopped coriander leaves and mint leaves. The stuffing is ready. Let’s go back to the dough.
- After 15 minutes, knead the dough once again. Divide into portions.
- Shape samosas.
- Fry samosas.
- Serve hot or at room temperature. Bon appétit!!