Samosa recipe with quick video, step by step detailed picture on how to get that perfect cone shape. Samosa is usually stuffed with potato stuffing.
I always wanted to make the samosas that are big and conical that stands in the plate. It looks majestic to me 😉. I have attempted making this way, but when I saw this video, the chef clearly explains the knack to make the samosa simply. I just loved the video a lot. Was searching how to make this kind of samosa for kid’s get together that we had at our home as Aj’s holidays have started and he wanted to have his friends over. I made these samosas and eggless chocolate banana cake and hot chocolate for the kids.
Actually I was very tensed if I could get it right, but thankfully turned out perfect and tasty. The kids enjoyed it a lot and gave me immediate feedback, that samosas and cake were awesome. Everything flew away in few minutes.
Samosa recipe, Quick video, step by step
Samosa recipe with quick video, step by step detailed picture on how to get that perfect cone shape. Samosa is usually stuffed with potato stuffing.
Servings 4 Samosas
Cup measurements
Ingredients
- Maida - 1 & ¼ cup All purpose flour
- Ghee - 2 tbsp
- Ajwain - ½ tsp Carom seeds
- Salt & Water as needed
Ingredients for stuffing
- Potato - 4
- Boiled green peas - ¼ cup
- Red chilli powder - 1 tsp
- Garam masala powder - ¾ tsp
- Kitchen king masala - ½ tsp Optional
- Chaat masala powder - ¾ tsp
- Coriander seeds powder - 1 tsp
- Turmeric powder - ¼ tsp
- Salt - As needed
- Oil - 1 tbsp
- Cumin seeds - ¾ tsp
- Coriander leaves ¼ cup chopped
Instructions
- Prepare Dough: First in a mixing bowl, add 1 & ¼ cup maida, ½ tsp ajwain, 2 tbsp ghee and required salt and mix well.
- Then add water little by little to make a stiff, yet smooth dough. Keep aside covered and prepare the stuffing.
- Prepare stuffing: Pressure cook 4 potatoes with enough water for 3 whistles. I used frozen peas in this recipe. So I microwaved it for 3 minutes to cook it. You can pressure cook too along with potatoes.
- Once cool down, peel and crumble the potatoes roughly. No need to mash it like a paste. Just break it.
- Heat pan with oil and temper with cumin seeds. Add cooked peas and potato.
- Add all the spice powders in the ingredients – red chilli, coriander, garam masala, (kitchen king masala if adding) chaat and turmeric powder along with salt. Mix gently.
- Add coriander leaves (I did not add as no stock). Toss and mix to make the masala blend and cook for 2 minutes. Stuffing ready.
- Prepare samosa: Now let's work on the dough. Again knead the dough to make it smooth and pliable.
- Divide and roll into 4 equal sized portions, roll into balls.
- Add few drops of oil to the rolling platform / Counter top. Place the rolled dough and spread to a slightly oblong in shape.
- Cut into two and smear water in the edges as I have highlighted in blue.
- Now hold the two tips and overlap the straight cut side to seal.
- Now you have a cone. Fill it ¾th with the prepared stuffing.
- Make a single pleat just opposite to the sealed side. Pinch it and stick it to cover the samosa.
- Seal it properly and press the sealed part so that its not too thick.
- Repeat to finish all the samosas. Heat enough oil to deep fry and once hot, put the flame to low. Drop the samosas carefully and cook both sides until half done.
- Once half done, put the flame to high to make it golden in colour. Drain in paper towel and repeat to finish all the samosas.
Video
Notes
- You can add cashew nuts or peanuts in the stuffing.
- Add lots of coriander leaves in the stuffing.
- You can add lemon juice if you want your stuffing tangy.
- Make sure the dough is not too soft as it will not turn crispy.
- Cooking in low flame for long time helps in making the samosa crispy.
- You can deep fry few samosas at time depending on the size and quantity of oil.
- Make sure to keep enough oil, otherwise the samosas touch the pan and get browned at that spot.
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Samosa recipe Step by step:
-
- Prepare Dough: First in a mixing bowl, add 1 & ¼ cup maida, ½ tsp ajwain, 2 tbsp ghee and required salt and mix well.
- Then add water little by little to make a stiff, yet smooth dough. Keep aside covered and prepare the stuffing. Pressure cook 4 potatoes with enough water for 3 whistles. I used frozen peas in this recipe. So I microwaved it for 3 minutes to cook it. You can pressure cook too along with potatoes.
- Prepare stuffing: Once cool down, peel and crumble the potatoes roughly. No need to mash it like a paste. Just break it.
- Heat pan with oil and temper with cumin seeds. Add cooked peas and potato.
- Add all the spice powders in the ingredients – red chilli, coriander, garam masala, chaat and turmeric powder along with salt. Mix gently.
- Add coriander leaves (I did not add as no stock). Toss and mix to make the masala blend and cook for 2 minutes. Stuffing ready.
- Prepare samosa: Now again knead the dough to make it smooth and pliable.
- Divide and roll into 4 equal sized balls.
- Add few drops of oil to the rolling platform / Counter top. Place the rolled dough and spread to a slightly oblong in shape.
- Cut into two and smear water in the edges as I have highlighted in blue.
- Now hold the two tips and overlap the straight cut side to seal.
- Now you have a cone. Fill it ¾th with the prepared stuffing.
- Make a single pleat just opposite to the sealed side. Pinch it and stick it to cover the samosa.
- Seal it properly and press the sealed part so that its not too thick.
- Repeat to finish all the samosas. Heat enough oil to deep fry and once hot, put the flame to low. Drop the samosas carefully and cook both sides until half done.
- Once half done, put the flame to high to make it golden in colour. Drain in paper towel and repeat to finish all the samosas.
- Prepare Dough: First in a mixing bowl, add 1 & ¼ cup maida, ½ tsp ajwain, 2 tbsp ghee and required salt and mix well.
Serve hot with green chutney or tomato ketchup. Perfect for this winter/ Rainy season!
woow looks so mouth watering.. will try for sure… I always thought making them was tough job.. but here it looks easy.. thanks for sharing
wont the outerlayer of the samosa become chewy after sometime as it is with maida . I have tried several times it becomes chewym did you check after an hourm
This look really delicious. Thanks for the recipe. I really liked your round marble chakla.. can you share where you got it?
Wow yummy raks..my fav..wil giV a try
Yes,these are ment to be had hot. It wont be hard to chew either. You can double fry at the time of serving if you are not concerned about calories. You cant expect the samosas to stay crisp as we are using aloo stuffing and the steam from it will sure make it soft later. If the stuffing is a dry one, it will stay crisp.
I got it here in Singapore. Mustafa center.
I got it here in Singapore. Mustafa center.
Hi mam
It looks yummy and mouth watering. You have any idea to bake the samosa.
Good post. Well done.Chef Harpal is one of my favourites and he gives great inputs. I have watched his Samosa video many times in the past.
Thnks fr the recipe …enjoyed the vdo
Wowwww!!!! Mouthwatering delicious looking receipe!!! Looking at itSelf is enough… Such it is will surely try it this weekend.. Luv you dear
Never had good luck making it but you made the process look so simple and easy! Wonderful clicks.
Appetite Treats
Yummy Raks..Tried it today and turned out perfect…
Nithya
My favorite snack.. Hot samosa with coffee make a great evening.. Looks inviting
Very nice recipe..wonderful clicks and video was very useful..When i tried samosa was not smooth lik what you made..it had some spots and the outer layer was rough..as some other reader said it became chewy.after sometime..any idea what may be the reason..
Water content slightly more may be. You can double fry if find it chewy (not concerned about oil)
I tried it and came out well in the first attempt. Am so happy and so were people in the family. Thanks for such a well presented recipe. 🙂
Hi raks, the samosa looks amazing. however, in north indian style, we temper some jeera in oil in the pan and add boiled aloo and peas and then subsequently add garam masala to it, we cook it for five minutes, add fresh cilantro and then the hot masalaa on cooling down is filled in the samosa. 🙂 hope you would want to do this variation as well. 🙂
hi what temperature do you recommend for the water used to mix the dough?
Just plain water at room temperature is fine. If you are in cold region, you may use tepid water.
hello mama,
your recipe all superb.
what is chaat masala?
chaat masala is an Indian spice blend, majorly with black salt, asafoetida, pepper along with some other ingredients. It will be available in indian stores
Hi, tdy i tried out samosa, shape, n taste of filling was gud but the skin was bit harder.. what would have went wrong??