Recipe- Samosa

Recipe- Samosa
Print Recipe
Though it does not need an introduction, it is a spicy potato stuffed deep fried snack that is very popular across Asian countries. Fun Fact- Samosa is originated from the middle east and was brought to India later.
Servings Prep Time
14 nos 2 hours
Cook Time
30-40 minutes
Servings Prep Time
14 nos 2 hours
Cook Time
30-40 minutes
Recipe- Samosa
Print Recipe
Though it does not need an introduction, it is a spicy potato stuffed deep fried snack that is very popular across Asian countries. Fun Fact- Samosa is originated from the middle east and was brought to India later.
Servings Prep Time
14 nos 2 hours
Cook Time
30-40 minutes
Servings Prep Time
14 nos 2 hours
Cook Time
30-40 minutes
Ingredients
Outer Layer
Filling/ Stuffing
Servings: nos
Instructions
  1. First of all heat oil in a pan, add jeera, ginger and green chili. Fey.
    Samosa 1
  2. Now add boiled and peeled potato and roughly mash them using a spatula. (Note:-You do not have to make paste. just break them.)
    Samosa 2
  3. Now add all the spices and mix well.
    Samosa 3
  4. Cover and keep aside to cool.
    Samosa 4
  5. Now lets prepare the covering, for that take Maida, salt, crushed ajwain and mix well.
    Samosa 5
  6. Now add oil and mix nicely.
    Samosa 6
  7. Now using little water gradually, knead a stiff dough. Cover and keep aside for 1 hour.
    Samosa 7
  8. Now after 1 hour check the filling, it must be cooled completely, add chopped coriander leaves and mix well.
    Samosa 8
  9. Now check the dough, knead little bit to make it smooth. and divide the dough in to 6-7 equal portions.
    Samosa 9
  10. Now take a ball and roll in to oval shape. (Note:- it should not be too thick nor too thin)
    Samosa 10
  11. Now with the help of knife divide the rolled in to 2 equal parts.
    Samosa 11
  12. Take 1 part in your hand and apply little water on the edge, you cut with knife.
    Samosa 13
  13. Now paste them together to make a cone shape.
    Samosa 12
  14. Now fill sufficient stuffing in cone. (Note:- Leave some space, do not fill completely)
    Samosa 15
  15. Now apply water on open side edge and make a pleat on the backside (opposite side for the joint)
    Samosa 14
  16. Now join them and seal it properly.
    Samosa 16
  17. Your samosa is ready to fry.
    Samosa 17
  18. Do the same with all dough balls and keep all the samosas ready. (Note:- You can cover and store in fridge and fry fresh when you are ready to serve.)
    Samosa 18
  19. Now When you are ready to serve, Heat sufficient oil (So that samosa can dip completely) in a pan. Note:- Do not heat on high. oil must be at low temperature.
  20. Now dip few samosas (according to the size or your pan) at low temperature of oil and let them fry for 4-5 minutes without touching them.
    Samosa 20
  21. When they start floating in oil and come up, flip them and fry again at low flame for another 4-5 minutes.
    Samosa 21
  22. Now increase the temperature to medium flame and fry samosas till golden brown in color.
    Samosa 22
  23. Once them remove them on absorbent paper.
    Samosa 23
  24. Note:- For frying next batch, switch off the flame and bring the oil at low temperature, only then you should start frying next batch.
  25. Serve hot with mint chutney or tamarind chutney.
    Samosa 24
  26. Enjoy!
    Samosa Vrasoi
Recipe Notes
  • While making stuffing, do not make paste of potato, just break them roughly.
  • While making dough, add little water gradually and make stiff dough.
  • While rolling the dough, roll it to medium thickness, it should not be too thick nor too thin.
  • While filling the stuffing, in samosa leave some space, do not fill completely.
  • While frying, fry on low to medium flame. If you fry on high bubbles will come on covering.
  • For frying next batch, switch off the flame and bring the oil at low temperature, only then you should start frying next batch.

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Author: Vibhuti Jain

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