Samosa Recipe

• 400 gm Maida, all-purpose flour
• 1/3 teaspoon Carom Seeds
• 1/3 teaspoon Salt, as per taste
• 80 gm Refind Oil

For Stuffing

• 600 gm Poteto, boiled
• 100 gm Peas, boiled
• 2 Green Chilli, finely chopped
• 1 inch Ginger, chopped
• 1/2 cup Green Coriander Leaves, chopped
• 2 pinch Asafoetida
• 1/3 teaspoon Cumin Seeds
• 1/3 teaspoon Whole Coriander
• 15 Cashew
• 20 Raisins
• 50 gm Paneer
• 1/2 Red Chilli Powder, as per taste
• 1/2 teaspoon Turmeric
• 1/3 teaspoon Salt, as per taste
• 1/3 Garam Masala
• 1/3 teaspoon Dried Mango Powder
• 1/3 teaspoon Dried Fenugreek Leaves
• 800 gm Cooking OIL

Samosa Recipe Instructions:

Step 1
First, we will put 400 grams of flour in a big bowl and add half a teaspoon of celery, half a teaspoon of salt, and 80 grams of refined oil or ghee and mix everything well with hands. Mash with the help of palm and mix well. By adding very little water, you will prepare a hard dough. Do not add too much water. The way we make mathri from maida is to prepare the same hard dough. Now we will cover this dough and prepare the stuffing.
Step 2
Now we will place a non-stick pan over the flame and add one-third teaspoon cumin seeds and one-third teaspoon whole coriander and roast it lightly on medium flame. After roasting for 1 to one and a half minutes, turn off the flame and put both of them in the mortar. Add and grind coarsely. Roughly chop cashews. We will also cut the cheese into small pieces.
Step 3
Wash 600 grams of potatoes thoroughly with clean water, put them inside the cooker, and keep them to boil. Keep so much water in that our potatoes get submerged by 1 inch. The potatoes will boil within two or three whistles. Put 100 grams of peas in a pressure cooker to boil. Add enough water to submerge the peas by one inch. The peas will boil well within one or two whistles. Turn off the flame after two whistles. Put both the peas in a steel strainer and drain out all the water. When the potatoes cool down, peel them and break them well with your hands.

Step 4
Now place a non-stick pan over the flame and pour one tablespoon of cooking oil inside it. When the cooking oil starts heating well, add two pinches of asafoetida, after that add crushed coriander and cumin seeds and stir continuously with a spoon. Today keep it in the middle, While stirring everything, add chopped green chilies and chopped ginger and mix well.
Step 5
After that add red chilli powder, salt, and turmeric powder and mix well. After that add boiled potatoes inside the pan and also add peas. Let’s give it to everyone and mix it well with a spoon. Let’s speed it up a bit. After everyone mixes it well, we will also add dry mango powder and garam masala. Everyone will get it well. After it is mixed well, we will also add chopped paneer, cashews, and raisins.
Step 6
After mixing everything well, turn off the flame and add Kasuri Methi by crushing it with the help of a palm also add chopped coriander, mix everything well, and take it out on a big plate and keep it cool for a while. We will check the stuffing, if any spice is less then you can add as per your choice.
Step 7
Now we will prepare puris by rolling them into samosas from our hard dough. Break the dough into tomato-sized balls and roll them into long shapes with the help of a rolling pin. We will roll the dough well into a long ball. The dough should neither be too thin nor too thick. We will roll our ball to a thickness of one millimeter. Roll the ball well and cut it from the middle into two pieces.

Step 8
When the dough is rolled out and cut in the middle, it will be shaped like a half-moon. Apply a little water with your fingers on the vine and all its edges and stick it in a triangular shape as shown in the photo. Make a triangular shape, fill the stuffing in the middle, apply water on its edges, fold it with the help of your fingers, and stick it well. Make samosas from all the dough in the same manner in a triangular shape.
Step 9
Now place a non-stick deep pan over the flame add cooking oil inside it and let it heat well. When the cooking oil gets hot well, carefully put each samosa inside it. Make sure that there is no splash of hot oil on top. Put only as many samosas as can fit inside the pan at one time and fry them deep golden.
Step 10
Turn the flame to medium and not too high. With the help of a mesh spoon, keep frying the samosas by turning them upside down. It takes 5 to 7 minutes for samosas to be fried well. Deep fry all the samosas in the same manner until golden. So, our Samosa Recipe are ready, serve them hot with coriander and mint chutney.
​To make green coriander and mint chutney, see our Hara Bhara Kebab Recipe, in which we have told how to make green coriander and mint chutney.

Tips And Notes

1 – To prepare the stuffing of samosa, one should always take good quality potatoes like Chipsona or any other new potato, it releases more moisture and does not make good stuffing.
2 – For the stuffing of samosas, you can increase or decrease any amount as per your choice. If you want, you can also fry chopped onions and add them to the stuffing.
3 – If you have to prepare samosa quickly and you have less time, then you can prepare the stuffing by boiling the potatoes and then adding spices. Do not roast it, then your time will be saved. You can keep the size of the samosa small or big as per your choice.

Faq

Q: what is the shape of samosa?
Ans: Traditionally, samosas are made in triangular shapes, but now people have started making samosas in different shapes as per their choice, like potli samosa, small or big samosa, or can be made in any shape as per their choice.
Q: What is needed to make samosa?
Ans: To make the samosa, flour, celery, salt, cooking oil, boiled potatoes for stuffing, boiled peas, ginger, green chilies, some aromatic spices, coriander, cumin, green chilies, red chilies, salt, garam masala, mango powder, kasoori methi, etc. are used to prepare a crisp and tasty samosa.
Q: Samosa is famous in which state?
Ans: Although samosa is eaten all over India, in Uttar Pradesh, samosa is very famous. Many cities have special shops where it is made and sold in large quantities.

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In Conclusion

 

Welcome to the Khana Khilana Recipe Blog. Today we have told you about Samosa Recipe. In this recipe, We told you that a tight dough is prepared by mixing celery salt and a certain amount of refined oil with water inside the flour. After that, to make the stuffing, inside boiled potatoes and boiled peas, ginger, green chilies, and some aromatic spices like coriander powder are added. Stuffing is prepared by roasting cumin powder, red chili salt, Kasuri fenugreek garam masala, and dry mango powder. Bal puris are made from flour, cut from the middle, and shaped into triangles, stuffing is done inside them, and deep fried in cooking oil. Let’s serve hot survey with green chutney. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

 

Samosa Recipe / Nutrition Value

Amount Per Serving 200 gm (two pieces)