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Samosa recipe |aloo samosa | how to make samosa

Author Nehas Cook Book
3.50 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Rest time 30 minutes
Total Time 1 hour 20 minutes
Course Snack, Street Food
Cuisine Indian
Servings 14 samosa

Ingredients
 

For samosa dough

  • 2 cup or 250 grm maida - all purpose flour
  • Salt to taste
  • ½ tsp ajwain
  • ¼ cup melted ghee
  • 6-7 tbsp water or as required

For masala

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp black pepper
  • 3 tbsp oil
  • 1 tsp chopped ginger
  • 2-3 chopped green chilli
  • 500 gram boiled and roughly mash potatoes
  • ½ cup green peas
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • ½ tsp amchur powder
  • Salt to taste
  • Coriander leaves

Other ingredient

  • Oil for deep frying

Instructions

For Samosa Dough:

  • In a mixing bowl, combine maida, salt, ajwain, and ghee. Mix well.
  • Gradually add water and knead until you have a tight and smooth dough.
  • Cover the dough with a damp cloth and let it rest for at least 30 minutes.

For Samosa Stuffing:

  • In a pan, dry roast coriander seeds, cumin seeds, fennel seeds, and black pepper on low flame. Transfer to a plate and let them cool slightly.
  • Grind the roasted spices into a coarse powder using a grinder or food processor. Set aside.
  • In another pan, heat oil and sauté chopped ginger and green chili.
  • Add the coarsely ground spice mixture and sauté.
  • Mix in boiled and roughly mashed potatoes, green peas, coriander powder, red chili powder, garam masala, amchur powder, salt, and chopped coriander leaves. Stir well to combine.
  • Your samosa stuffing is now ready.

Assembling the Samosas:

  • Take a dough ball and flatten it with a rolling pin into a thin, large chapati.
  • Cut the chapati in half, creating two semi-circles.
  • Take one semi-circle and fold it to create a cone shape. Seal the edges with a little water.
  • Fill the cone-shaped cavity with the prepared potato mixture, ensuring there are no gaps.
  • Stretch the unfolded side over the top to cover the filling, and seal the samosa. Make a few slits on the backside.
  • Repeat this process for all the samosas.

Frying the Samosas:

  • Heat oil in a deep pan. To check if it's hot enough, add a small piece of dough; it should rise to the surface.
  • Reduce the flame to low-medium and carefully add 5-6 samosas at a time.
  • Fry the samosas until they turn golden brown in color.
  • Remove them from the oil and place them on a wire rack or kitchen paper to drain excess oil.
  • Enjoy your hot samosas with chutney or a cup of tea.

Notes

For Samosa Stuffing:
  1. Roast the dry spices on low flame until they become aromatic.
  2. Grind the spices into a coarse powder; avoid making it too fine.
  3. Allow the boiled potatoes to cool down before incorporating them into the spice mixture.
For Samosa Dough:
  1. Ghee imparts a khasta (crispy) texture to the outer layer of the samosa.
  2. Rub the ghee into the flour using your fingers until it's well incorporated.
  3. If the mixture holds a shape when pressed between your palms, it means the ghee is sufficiently incorporated.
  4. Create a smooth and tight dough for the samosa.
For Frying Samosas:
  1. Seal the edges of the samosa with water, ensuring a proper seal; this prevents the samosas from opening in hot oil.
  2. Fry the samosas over low to medium heat.