Indian Samosa Recipe

Indian Samosa recipe is a famous Indian street food made with a crispy buttery outer shell filled with savoury potato and peas masala with freshly hand pound ingredients.

Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp.

Indian samosa is a an emotion was my title of my recent instagram post  and this recipe is so close to my heart as it to any other from India. No doubts making it at home always made me feel closer home.

Samosas are a one street food that is so popular and loved by everyone around the globe.

My fond memories of eating samosa is from a shop near my home in Chennai. They made samosas everyday for a brief period in the every evening and would be sold out in an hour max.

It was nothing fancy, simply wrapped in newspaper and served with some kara chutney or Green chutney (Mint and corriander chutney)

To me that samosa is the benchmark when it comes to taste and texture. I have tried my best to recreate it.

Indian Samosas are a perfect snack or appetizer for a fun evening with friends and family blend of crispy buttery buttery shell and soft and spicy warm filling it is a charmer no doubts.

The outer layer in the samosa is made from a dough which resembles pastry sheet. And if you have tasted samosa and recognized a peculiarly unique flavor in it, that comes from Ajwain or carrom seeds and fennel seeds. I would recommend to never skip it when making samosas, without it samosa don’t taste like samosa.

Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp.

Check out other popular Snack recipes on the blog

Ingredients needed for Indian Samosa Recipe

For dough

  • 2 cups All purpose flour
  • 1 tsp Carom seeds or ajwain (Crushed in palms)
  • 1/2 tsp Salt
  • 2.5 tbsp Ghee
  • 1/2 cup water (approx)
  • water for folding the samosas

For potato stuffing / masala filling

  • 1 tbsp Ghee
  • 1/4 tsp Asafoetida
  • 2 Green chilli (chopped finely)
  • 1 ½ tbsp Ginger ( finely chopped )
  • 1/2 tsp Turmeric Powder
  • 5 no.s medium sized boiled Potato (boiled)
  • 1/2 cup Fresh/frozen peas
  • 10-12 Cashew (broken into pieces)
  • 3/4 tsp Amchur powder
  • 1/2 tsp Red chilli powder
  • 1 tsp Corriander Powder
  • 1 tsp Fennel Powder
  • 3/4 tsp Roasted cumin powder
  • Finely chopped coriander leaves – (to garnish )
  • Salt ( to taste)

For Frying The samosa

  • Cooking oil (for deep frying )
Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp.

Tips for making perfect RECIPE FOR INDIAN SAMOSAS :

1. Make a Tight Dough

To make perfectly crispy and soft outer shell of samosa is getting the pastry dough to the right consistency. The samosa dough should be hard unlike Roti dough. If the samosas pastry is too soft then they will absorb a lot of oil while frying and also turn Tough and chewy.

2. Use Ghee while kneading

Samosas crumbly outer shell comes from adding ghee. Adding 2-3 heaped tbsp of Ghee makes the Samosa very crumbly and perfect.

3. Use Cold water to knead the dough

Always use cold water or room temperature water to knead.

4. Knead with Love and Rest well

Knead the dough well for at least 15 minutes and Allow it to rest for at least 15-20 minutes. This is a very important step to making crispy samosa.

5. Roll it thin but stiff enough to hold cup shape

The dough sheet should be rolled thin but it should be stiff enough to hold and make the samosa cups.

6. Leave it out for a bit

One more Tip I learnt is that once you shape the samosa sheets and fill it dry out a little before frying, meaning leave it in open air for 10 minutes or so if there is any moisture they will be dried out and samosas will turn out crispy.

7. Fry In Low to medium heat

Frying the samosas in the right temperature is also the key in getting perfectly crispy. The temperature has to be low to medium heat.

8. Batch Fry

You can fry about 3-4 samosas at a time to save time and also deep fry them and keep moving them about to fry them evenly.

9. Cool down the Masala Stuffing prepared

Ensure the masala stuffing is completely cooled before stuffing in.

10. Dont cover the Hot samosas

Once the samosas are fried don’t cover them leave it open so they don’t sweat and get soggy.

Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp.

CAN I MAKE THE SAMOSAS AHEAD ?

Yes, samsosa filling can be prepared, filled shaped and left in the refrigerator the previous night to be fried the next day.

Carefully cover it with a cling wrap and leave it in the fridge. They can also be frozen with a butter paper in between the samosas and in the bottom of the storage box. They last up to 2-3 months.

Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp. can I freeze samosas?

Lets Make Indian Samosa (Recipe steps)

To make samosa dough

  • Take a wide mixing bowl and add flour, carom seeds, salt and ghee into the flour, mix it gently with your finger tips, until a crumbly mixture is formed that can be held together.
  • Add water little at a time and knead the flour into smooth dough but still a bit stiff, Knead for at leastc15 minutes. 
  • Cover the Dough and allow it to rest for 15-30 minutes. 
Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp.

To make the potato filling 

  • Crumble the boiled potatoes with your hands or chop it into rough pieces and keep it aside.
  • Heat a little oil in a pan, add green chilli, grated ginger, Turmeric powder, Asafoetida allow it to sizzle for a few seconds on medium flame.
  • Next add potatoes, Boiled green peas, cashews mix it well in the pan on medium flame. 
  • Add in the spice powders – Red chilli powder, Corriander powder, Amchur Powder, Cumin Powder, Fennel Seed Powder, Salt as required
  • Give them all a good mix until the masala flavours coat well on to the potatoes and peas.
  • Turn off the flame and add coriander leaves mix it and allow the masala stuffing to cool down completely. (If you want to speed us you can leave it in the fridge until use)
samosa

To make the samosas Sheets

  • Split the Dough to Large Lemon Sized Balls and smoothen them without any cracks and keep them covered.
  • Take a Large Lemon sized ball of dough and flatten it with your palm, using a rolling pin roll it in upward motion to stretch the dough to an oblong or oval shape. Length should be at least 15 cm long. 
  • Now, using a knife cut in the middle of the oblong to make two halves. 
  • Repeat the same for the rest of the balls are rolled out and cut in halves

To fold and make the samosas

  • Now to Shape the samosas take one sheet prepared, apply some water on cut side on one side.
  • Now fold one of the outer edges to forma. cone shape. Pinch the sharp edge formed to seal it. 
  • Press the folded sides well to ensure it is sealed well
  • Now take a spoon full of Potato filling prepared earlier and add it inside the cone
  • Now apply water inside of the curved side of the sheet and try to join it to the other open side. You can also make a seat (Ganesh Fold) By making a small fold on the curved Side and then closing the edges together.
  • Repeat the process until all samosas are prepared

Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp.

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Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp. can I freeze samosas?

To Fry the samosas 

  • Take a deep pot or kadai , Heat it in medium flame sufficient oil that can immerse the samosas. Once the oil is heated, reduce the flame to low.
  • Carefully and slowly place 3-4 samosas at a time in oil, fry it on low flame until the samosas are cooked to golden brown on all sides. keep moving and turning the samosas in between to fry them evenly.
  • Once the samosa turns golden brown and crispy, take it out and place it on a paper towel. 
  • Repeat the process and fry all the prepared samosas.
  • Your hot Samosa is ready to serve, serve them hot hot with green chutney or tamarind chutney.
Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp. can I freeze samosas?

Indian Samosa recipe.How to make samosas at home. Samosa filling. Samosa in English. Samosa origin. Indian Samosa. Indian Snacks for party. Indian Samosa ingredients. what are samosas made of? how to fix samosa dough. what is samosa dough made of ?. how do I make my samosa crisp. can I freeze samosas?

Samosa

Indian Samosa Recipe

Prep Time 30 mins
Cook Time 1 hr
Resting time 30 mins
Total Time 2 hrs
Course Appetizer, Snack
Cuisine Indian, North Indian
Servings 10

Equipment

  • wok, chopping board

Ingredients
  

For dough

  • 2 cups All purpose flour
  • 1 tsp Carom seeds or ajwain (Crushed in palms)
  • 1/2 tsp Salt
  • 2.5 tbsp Ghee
  • 1/2 cup water (approx)
  • water for folding the samosas

For potato stuffing / masala filling

  • 1 tbsp Ghee
  • 1/4 tsp Asafoetida
  • 2 Green chilli (chopped finely)
  • 1 ½ tbsp Ginger ( finely chopped )
  • 1/2 tsp Turmeric Powder
  • 5 no.s medium sized boiled Potato (boiled)
  • 1/2 cup Fresh/frozen peas
  • 10-12 Cashew (broken into pieces)
  • 3/4 tsp Amchur powder
  • 1/2 tsp Red chilli powder
  • 1 tsp Corriander Powder
  • 1 tsp Fennel Powder
  • 3/4 tsp Roasted cumin powder
  • Finely chopped coriander leaves – (to garnish )
  • Salt ( to taste)

For Frying The samosa

  • Cooking oil (for deep frying )

Instructions
 

To make samosa dough

  • Take a wide pan and add flour, carom seeds, salt and ghee into the flour, mix it gently with your finger tips, until a crumbly mixture is formed that can be held together.
  • Add water little at a time and knead the flour into smooth dough but still a bit stiff, Knead for at leastc15 minutes.
  • Cover the Dough and allow it to rest for 15-30 minutes.

To make the potato filling

  • Crumble the boiled potatoes with your hands or chop it into rough pieces and keep it aside.
  • Heat a little oil in a pan, add green chilli, grated ginger, Turmeric powder, Asafoetida allow it to sizzle for a few seconds on medium flame.
  • Next add potatoes, Boiled green peas, cashews mix it well in the pan on medium flame.
  • Add in the spice powders – Red chilli powder, Corriander powder, Amchur Powder, Cumin Powder, Fennel Seed Powder, Salt as required
  • Give them all a good mix until the masala flavours coat well on to the potatoes and peas.
  • Turn off the flame and add coriander leaves mix it and allow the masala stuffing to cool down completely. (If you want to speed us you can leave it in the fridge until use)

To make the samosas Sheets

  • Split the Dough to Large Lemon Sized Balls and smoothen them without any cracks and keep them covered.
  • Take a Large Lemon sized ball of dough and flatten it with your palm, using a rolling pin roll it in upward motion to stretch the dough to an oblong or oval shape. Length should be at least 15 cm long.
  • Now, using a knife cut in the middle of the oblong to make two halves.
  • Repeat the same for the rest of the balls are rolled out and cut in halves

To fold and make the samosas

  • Now to Shape the samosas take one sheet prepared, apply some water on cut side on one side.
  • Now fold one of the outer edges to forma. cone shape. Pinch the sharp edge formed to seal it.
  • Press the folded sides well to ensure it is sealed well
  • Now take a spoon full of Potato filling prepared earlier and add it inside the cone
  • Now apply water inside of the curved side of the sheet and try to join it to the other open side. You can also make a seat (Ganesh Fold) By making a small fold on the curved Side and then closing the edges together.
  • Repeat the process until all samosas are prepared

To Fry the samosas

  • Take a deep pot or kadai , Heat it in medium flame sufficient oil that can immerse the samosas. Once the oil is heated, reduce the flame to low.
  • Carefully and slowly place 3-4 samosas at a time in oil, fry it on low flame until the samosas are cooked to golden brown on all sides. keep moving and turning the samosas in between to fry them evenly.
  • Once the samosa turns golden brown and crispy, take it out and place it on a paper towel.
  • Repeat the process and fry all the prepared samosas.
  • Your hot Samosa is ready to serve, serve them hot hot with green chutney or tamarind chutney.

Notes

  1. Ensure that the Dough for the samosa is not too soft. It has to be stiff enough to hold the shape. If your samosa gets sloppy it needs more flour. 
  2. Adding carom seeds brings a good flavor to the samosa. Do not skip it. 
  3. Keep the flame on low to medium flame to fry the samosas. and flip it often to cook evenly.
  4. you can skip amchur powder or dry mango powder and instead add lemon juice. But keep a tangy element to the filling as it pairs well with potatoes.
Keyword deep fried, indian snacks, Samosa

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