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Home » KIDS CORNER » Samosa recipe, How to make samosa full video

Samosa recipe, How to make samosa full video

December 8, 2015 by Raks Anand 23 Comments / Jump to Recipe

Samosa recipe

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

Samosa recipe
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4 from 1 vote

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. 
Course Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 Samosas
Cup measurements

Ingredients

  • Maida - 1 & 1/4 cup All purpose flour
  • Ghee - 2 tbsp
  • Ajwain - 1/2 tsp Carom seeds
  • Salt & Water as needed

Ingredients for stuffing

  • Potato - 4
  • Boiled green peas - 1/4 cup
  • Red chilli powder - 1 tsp
  • Garam masala powder - 3/4 tsp
  • Kitchen king masala - 1/2 tsp Optional
  • Chaat masala powder - 3/4 tsp
  • Coriander seeds powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - As needed
  • Oil - 1 tbsp
  • Cumin seeds - 3/4 tsp
  • Coriander leaves 1/4 cup chopped

Instructions

  • Prepare Dough: First in a mixing bowl, add 1 & 1/4 cup maida, 1/2 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 3/4th 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.

Samosa recipe Step by step:

    1. Prepare Dough: First in a mixing bowl, add 1 & 1/4 cup maida, 1/2 tsp ajwain, 2 tbsp ghee and required salt and mix well.
      Samosa recipe step 1
    2. 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.
      Samosa recipe step 2
    3. Prepare stuffing: Once cool down, peel and crumble the potatoes roughly. No need to mash it like a paste. Just break it.Samosa recipe step 3
    4. Heat pan with oil and temper with cumin seeds. Add cooked peas and potato.Samosa recipe step 4
    5. Add all the spice powders  in the ingredients – red chilli, coriander, garam masala, chaat and turmeric powder along with salt. Mix gently.Samosa recipe step 5
    6. 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.Samosa recipe step 6
    7. Prepare samosa: Now again knead the dough to make it smooth and pliable.Samosa recipe step 7
    8. Divide and roll into 4 equal sized balls.8-divide
    9. Add few drops of oil to the rolling platform / Counter top. Place the rolled dough and spread to a slightly oblong in shape.9-spread
    10. Cut into two and smear water in the edges as I have highlighted in blue.10-spread
    11. Now hold the two tips and overlap the straight cut side to seal.11-join
    12. Now you have a cone. Fill it 3/4th with the prepared stuffing.12-fill
    13. Make a single pleat just opposite to the sealed side. Pinch it and stick it to cover the samosa.13-pleat
    14. Seal it properly and press the sealed part so that its not too thick.14-sealed
    15. 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.15-fry
    16. 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.16-ready

Serve hot with green chutney or tomato ketchup. Perfect for this winter/ Rainy season!
how-to-make-samosa

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Filed Under: KIDS CORNER, SNACKS

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Reader Interactions

Comments

  1. Samu Sivarajan

    December 8, 2015 at 10:37 am

    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

    Reply
  2. lakshmi

    December 8, 2015 at 11:38 am

    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

    Reply
  3. Nessa

    December 8, 2015 at 11:58 am

    This look really delicious. Thanks for the recipe. I really liked your round marble chakla.. can you share where you got it?

    Reply
  4. vishaa shalini

    December 8, 2015 at 2:16 pm

    Wow yummy raks..my fav..wil giV a try

    Reply
  5. Raks anand

    December 9, 2015 at 12:49 am

    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.

    Reply
  6. Raks anand

    December 9, 2015 at 12:50 am

    I got it here in Singapore. Mustafa center.

    Reply
  7. Raks anand

    December 9, 2015 at 12:51 am

    I got it here in Singapore. Mustafa center.

    Reply
  8. saradha radhakrishnan

    December 9, 2015 at 4:38 am

    Hi mam
    It looks yummy and mouth watering. You have any idea to bake the samosa.

    Reply
  9. Sowmya Sundararajan

    December 9, 2015 at 5:42 am

    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.

    Reply
  10. gita malini

    December 9, 2015 at 6:44 am

    Thnks fr the recipe …enjoyed the vdo

    Reply
  11. Indu Mathy

    December 9, 2015 at 7:25 am

    Wowwww!!!! Mouthwatering delicious looking receipe!!! Looking at itSelf is enough… Such it is will surely try it this weekend.. Luv you dear

    Reply
  12. Sathya Sankar

    December 10, 2015 at 12:14 am

    Never had good luck making it but you made the process look so simple and easy! Wonderful clicks.
    Appetite Treats

    Reply
  13. Unknown

    December 10, 2015 at 5:47 am

    Yummy Raks..Tried it today and turned out perfect…
    Nithya

    Reply
  14. Traditionally Modern Food

    December 11, 2015 at 11:13 am

    My favorite snack.. Hot samosa with coffee make a great evening.. Looks inviting

    Reply
  15. aarthi prasanna

    December 30, 2015 at 1:57 am

    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..

    Reply
  16. Raks anand

    December 30, 2015 at 2:21 am

    Water content slightly more may be. You can double fry if find it chewy (not concerned about oil)

    Reply
  17. Chirpy Calypso

    February 26, 2016 at 2:45 pm

    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. 🙂

    Reply
  18. [email protected]

    March 5, 2016 at 5:12 am

    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. 🙂

    Reply
  19. Jass

    May 14, 2016 at 1:17 am

    hi what temperature do you recommend for the water used to mix the dough?

    Reply
  20. Raks anand

    May 14, 2016 at 1:22 am

    Just plain water at room temperature is fine. If you are in cold region, you may use tepid water.

    Reply
  21. Dhanam Shanthi

    November 8, 2016 at 7:56 am

    hello mama,
    your recipe all superb.
    what is chaat masala?

    Reply
  22. Raks anand

    November 8, 2016 at 8:00 am

    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

    Reply
  23. Ramya Ragav

    December 13, 2016 at 2:05 pm

    Hi, tdy i tried out samosa, shape, n taste of filling was gud but the skin was bit harder.. what would have went wrong??

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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