- Yield: 3
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 8292 kcal
- Carbohydrate Content: 406.8 g
- Cholesterol Content: 0 mg
- Fat Content: 728.68 g
- Fiber Content: 40.5 g
- Protein Content: 57.06 g
- Saturated Fat Content: 77.896 g
- Serving Size: 1
- Sodium Content: 5204 mg
- Sugar Content: 15.44 g
- Trans Fat Content: 177.054 g
Samosa is a crispy, spicy and delicious Indian snacks recipe. Samosa has a crispy outside layer made from maida and stuffed with mashed potatoes, peas and other different spices and then deep-fried in oil until it turns golden and crispy.
Samosa is easy to make and anytime recipe to make and enjoy with the family. This street food snack is famous among all age people. Enjoy this crispy samosa with coriander chutney, tamarind chutney or tomato ketchup. Learn how to make Samosa at home.
Ingredients of Samosa Recipe
- For Outer Cover of Samosa
- Maida Flour - 2 Cups
- Salt - 1 Teaspoon
- Carom Seeds (ajwain) - 1 Teaspoon
- Ghee/Oil - 3 Tablespoons
- For Stuffing
- Potatoes - 3
- Green Peas - 1 Cup
- Cumin Seeds (jeera) - 1/2 Teaspoon
- Garam Masala Powder - 1/2 Teaspoon
- Green Chilli-Ginger Paste - 1 ½ Tablespoon
- Red Chilli Powder - 1/2 Teaspoon
- Coriander Powder - 1 Teaspoon
- Lemon Juice - 1 Teaspoon
- Chopped Coriander Leaves - 2 Tablespoons
- Salt - 1 Teaspoon
- Oil - 2 Tablespoons
- Oil for deep frying - 4 Cups
How to Make Samosa
Step 1: In a pressure cooker, boil the potatoes and peas together. Once it’s done, remove it from the pressure cooker and peel the potatoes and mash them properly. Keep it aside.
Step 2: In a bowl add maida, carom seeds and three tablespoon oil and salt to it and make soft dough from it. Cover it with wet muslin cloth/any cloth and let it set for 15-20 minutes.
Step 3: Now, heat two tablespoon oil in a frying pan over MEDIUM flame and add cumin seeds, green chili-ginger paste and stir and cook for 1-2 minutes.
Step 4: Add boiled green peas and stir-fry it for 2 minutes. Then add coriander powder, garam masala, red chilli powder, and fennel seeds powder to the frying pan and stir fry it for 2-3 minutes.
Step 5: Now, add mashed potatoes and salt to the mixture and mix them well and again cook it for 4-5 minutes. Then add coriander leaves and mix well.
Step 6: Remove the frying pan from the heat and transfer the mixture to the bowl and let it cool.
Step 7: Now, take a kneaded dough and again knead it to make it smoother. Divide the dough into small portions and make round balls from it.
Step 8: Now, flatten the round ball in your palms and put it on the rolling board and roll it out a round shaped chapatti and cut it into two semicircles.
Step 9: Now, apply slight water on the cut side edge of the chapatti to moisten the surface.
Step 10: Take one semi-circle and give it a cone shape by folding it from both the sides and press them well to seal both the sides.
Step 11: Now, fill the cone with the potato mixture and wet the edges with the water and seal it properly. Repeat the procedure with all the remaining dough balls.
Step 12: Now, in a deep frying pan, heat the oil over the MEDIUM flame. Add the samosa into the oil and deep-fry it on a MEDIUM flame until they turn brown.
Step 13: Remove the samosa from the oil and put it on the plate and serve the hot samosa with green coriander chutney and tamarind chutney or tomato ketchup.