Rainy and cold what can we think of today? Traditional deep fried samosa recipe. Cone shaped flaky fried pastries filled with savory potato-pea filling are a real delight to enjoy in any season. Step by step recipe on how to shape samosas.Using the same recipe we can even BAKE them in the oven!! They are even more delicious and a lot less greasy.
Dough for this recipe is incredibly easy and simple to work with. This dough recipe is common for all the traditional Indian street food. Adding more ghee/oil will make it more flaky and crispy. FOR A HEALTHIER VERSION – BAKE THESE SAMOSAS @ 350 DEGREE F FOR 30-40 MINUTES OR UNTIL GOLDEN BROWN. JUST BRUSH THEM WITH BUTTER/GHEE BEFORE BAKING.
ANOTHER HEALTHIER ALTERNATIVE – TRY MAKING THESE WITH FILLO DOUGH/PHYLLO DOUGH SHEETS. BRUSH EACH SHEET WITH OIL AND STUFF THIS MIXTURE AND BAKE @ 400 DEGREES FOR @20-30 MINUTES. These one are phenomenal and super flaky. Will be posting this recipe pretty soon.
The filling itself is flavorful and spicy. but you can play around with ingredients and tweak up the recipe here and there and make it more/less spicier, also adding cilantro leaves would bring out more flavor. If you like chicken fill these samosas up with keema masala. As shown above, samosa should be tightly packed and sealed before frying as they may open up and mess up the oil. Enjoy this yummy samosa with green chutney or tamarind chutney. My family devoured these and I am sure your’s will too!!
Samosa Recipe
INGREDIENTS
SAMOSA DOUGH
- 2 cups Maida
- 4 tablespoon Unsalted butter or Ghee
- 1/4 -1/2 teaspoon Ajwain/ Carrom seeds
- 1/3 cup Water (approximately)
- Salt to taste
- 1/2 teaspoon Baking soda (optional)
- Oil for Frying
SAMOSA FILLING
- 4 medium Boiled and cubed Potatoes
- 1 cup Frozen Peas
- 1/4 -1/2 teaspoon Mustard seeds
- 1 tablespoon Whole coriander seeds
- 1/2 teaspoon Amchur Powder (Mango Powder)
- 1/4 -1/2 teaspoon Saunf (Fennel seeds)
- 1 teaspoon Kasoori methi/ dried fenugreek leaves
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1/4 -1/2 teaspoon Haldi (Turmeric powder)
- 1 small Chopped green Chili (optional)
- 1/2 teaspoon Ginger powder
- 1/4 -1/2 teaspoon Deggi Mirch or Red chili Powder
- 1/8 - 1/4 teaspoon Hing (asofetadia)
- 1/2 teaspoon Garam Masala Powder
- 1/2 teaspoon Roasted cumin seeds
- 2 tablespoon Oil
- Salt to taste
- 1 tablespoon Chopped cilantro leaves
INSTRUCTIONS
SAMOSA DOUGH
- Let's begin with kneading the dough. Assemble: and combine all the ingredients in a bowl and knead a soft dough.
- Cover and set it aside.
SAMOSA MASALA
- Boil and peel potatoes. Cube them out into small pieces.
- Assemble: all the dry spices.
- Heat oil in a pan, add mustard seeds and hing to it. Mix and stir in frozen peas.
- Saute peas for 1 minute and then stir in all the spices one by one.
- Mix them well. Finally stir in cubed potatoes and mix till they are well blended and covered with spices.
- Using a potato masher gently mash the potato mixture. Mash them gently, do not make a paste- keep some chunky potatoes in the mixture.
- Samosa filling is ready. Allow it to cool down.
ASSEMBLING SAMOSAS
- Let' begin assembling the samosas. Take a small golf size ball.
- Using a rolling pin roll it out in a circle.
- Rolled out dough circle.
- Using a knife divide the circle into two halves.
- Cut samosa dough down the center.
- As shown in the picture fold one half right in the center.
- Bring the other half and it will form a triangle.
- Apply water on the edges and seal all the sides leaving the BOTTOM PART OPENED.
- Circle your palm and place samosa triangle in between your palms like a FUNNEL OR A CONE.
- Using a spoon fill the samosa triangle with the potato-pea filling.
- Apply water on the two open edges and starting from one end keep pressing the two sides together.
- Keep working your way towards the other end, applying water as needed.
- Securely seal both the ends. Check the samosa for any open ends, if you find any seal it by applying some water.
- Perfectly sealed samosa.
- Samosas all ready for frying.
- In a pan heat oil and when hot, lower the heat and fry these samosas till golden brown in color. Remove and place them on a paper towel to drain the excess oil.
- If you prefer you can bake these samosas using the same recipe. Just brush them with unsalted butter before baking.
- Hot samosas are ready.Enjoy them with your favorite chutney.
Nice post. I learn something totally new and challenging on your website Samosa recipe, craving to make it. I stumbleupon on your site a daily basis. Its always exciting to read content from your site.
Thanks Alissa and do give them a try. If any questions write back to me:)
Love this recipe!! They’ll be perfect for by a birthday party this weekend! Thanks for sharing! I will try it today and let you know how it goes.
Sounds great, Rekha! Hope you enjoy this recipe and let me know how it goes for you!!
My samosas are a hit. Ruchi tussi great ho. Kya kamal ki recipe hai even the masala tasted like market one.Recipe explanation is too good. Are you a teacher, come on now one explains anything like this these days. Keep it up and bring some more great appetizers.
Jhilmil from Dubai
Thanks Jhilmil for such a sweet comment. Glad you enjoyed the recipe. Will see you around on the blog 🙂
Excellent & yummy recipe. Taste just like street food and with chutneys this recipe meets full approval and tastes so authentic! Your website is so informative and self-explanatory. I like every section of it. One request please update your old recipe pictures they are so lifeless. Now, excuse me while I go feast!!!
Thanks Romi!! I am working on updating my old recipe pictures and you will see few of them have already been updated. Thanks for stopping by and will see you around on the blog 🙂
I made these samosas, they were such a big hit for me and my family! Yummy! Absolutely delicious! Very authentic recipe. Thanks Ruchi
You are welcome Harshana! Glad you liked them 🙂
I love your site, discovered it a month back. Tried so many dishes like Kaju katli, kachori, vrat recipes and all of them turned out really well. Made samosas today and was pretty easy with excellent tutorial. Your recipes are so simple and well displayed for a beginner like me. Thank you for your awesomeness and fantastic job.. I baked them instead of frying, lovely results.
You are welcome Archu. I bet the baked ones must have tasted equally good. Thanks for stopping by and will see you on the blog!
Hey there and thank you for sharing this recipe.These samosas are amazing! This was a great side for an Indian supper that my extended family loved. This recipe will go into our family cookbook. The mix of spices can be adjusted depending on individual’s desire for spiciness. All in all, delicious! Perfect the first time.
I am glad to hear that your family loved the recipe. Thanks for your wonderful comment Carol 🙂
Aloha Ruchi!
Admire your presented way of recipes. Samosas were very tasty. The most time consuming part was making and rolling out the dough, but the recipe was so amazing.The potato filling was just loaded with flavors and everything blends together perfectly.They look and tasted just like the restaurant ones and not to forget the outer shell was light and buttery. Did I mention I used butter instead of oil to make it flaky crust.
Thanks dear!
Rachel
Thanks for sharing your experience with me Rachel, glad you liked the recipe 🙂
Yum! My first real success into a home-cooked Indian appetizer. The filling was awesome and very very tasty!! I added a few frozen peas and carrots mixture and it was delicious. Next time will try it with filo dough like your keema samosa.Wish I had seen that one before would have saved me some tie to enjoy and eat it. I was frying and they were vanishing ;( My family devoured these, they just LOVED IT!! Thanks Ruchi.
You are welcome Annabell. Thanks for sharing your wonderful cooking experience with me. Glad to hear that you and your family liked the samosa recipe 🙂
Yum.. Tried it and the results were awesome! Crispy outer covering and finger licking masala. I love all your recipe, well explained and everything from scratch. What to say about your photography..lovely snaps.. kudos to you for making this website so clear and understandable for people like me who are hesitant to try such lengthy stuff.
Thanks Sunshine for such a lovely feedback! Glad to hear that you liked the recipe and the site. 🙂
Hello from Turkey,
Fantastic website! Tried your keema recipe and it satisfied my craving for some Indian food. Tried your samosa recipe and they are delicious!I didn’t have all the spices so I added cayenne for heat. These turned out great.I was too lazy to make the dough so I used spring roll wrappers instead. Were Delicious and super crispy!
Great way of finishing up the samosa recipe – spring roll wrappers!! Thanks Casie, glad to hear that you liked the recipe! 🙂
Your all recipes are too good l like very much
Thanks Dolly. 🙂
Nice
Thank you!