Raks Kitchen

X

Subscribe
to my

Follow me on Instagram

Follow me on Twitter

Follow me on Facebook

Home » SNACKS » Samosa recipe

Samosa recipe

by 60 Comments

Samosa-recipe_1

I make samosa very rarely,though I love the process of making. Making cones and stuffing them and make them to triangular pockets and the most important thing, eating it hot . I even love to order it when I go to the restaurants, but again I go with the majority, what hubby and kiddo likes to order.
One of the best thing I love in samosa is peanuts. I just love it! And I should also mention I love onion samosas,though I have tasted only once, but want to try that as well soon. Juicy onions inside crispy outer wrap. Coming to this samosa recipe below, I followed the outer wrap recipe form a cookbook. But as far as stuffing masala is concerned no such thing,just made it the way I like.

Samosa_2

Samosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 30 mins     |  Cook time: 25 mins     |  Makes: 12

Ingredients

For masala stuffing

potato,large – 1

Onion – 2

Green peas,cooked – 4 tblsp

Peanuts,cooked – 4 tblsp

Red chilli powder – 3/4 tsp

garam Masala – 1/2 tsp

Coriander powder – 1 tsp

Chat masala powder – 3/4 tsp

Turmeric – 2 pinches

Coriander leaves – 4 tblsp

Ginger,finely chopped – 1 tblsp

Jeera or Ajwain(omam) – 1 tsp

Oil – 2 tblsp

Salt – as needed

Aloo-masala_1

For the Dough

Maida/all purpose flour – 3/4 cup

Sooji/Rava – 1/4 cup

Oil/Ghee – 2 tblsp

Salt – 1/2 tsp

Baking powder – 1 pinch

Method

  1. In a bowl, mix maida,rava,salt,baking powder and oil to a crumbly mixture. Add enough water and make a stiff yet smooth dough(no cracks). Knead for 5-7 minutes and make the dough elastic and keep a side for 1/2 hour or until you prepare the masala stuffing.Keep it cling wrapped to avoid drying.

    2. samosa

  2. Pressure cook potato and peas+peanuts until soft. Peel the skin of the potato and chop it roughly. Heat a pan in with oil and season with jeera/ajwain.Add ginger and sliced onion and fry for 2 minutes in medium flame. Add cooked peanuts and the green peas.Add the masala powders(red chilli, dhaniya, garam masala and chat masala) and give a quick stir.

    3. samosa2

  3. Add 1/4 cup water and cook for 2 minutes. Add potato and mix well. Add the coriander leaves and fry for 2 minutes or until the masala is ready.Neither too dry nor watery too.

    4. samosa3

  4. Now again give a gentle knead to the dough and divide into medium sized balls(12-14).Roll into a thin circle and cut it into 2 equal parts with knife. Apply water in the straight edge.

    5. samosa4

  5. Now make a cone by joining along the straight edges by overlapping them as shown in the picture. Spoon the stuff until 3/4 th of the cone.

    6. samosa5

  6. Close the cone and seal it properly. Repeat until you finish making all the samosas. You can first roll all the balls and cut them into two and keep,then proceed to the next steps.

    7. samosa6

  7. Heat oil until hot and drop 3-4 samosas at a time and cook in medium flame to ensure even cooking,until golden brown. Drain in paper towels.

    8. samosa7

Notes

  • Until you deep fry the samosas, keep it covered to avoid drying.
  • You can freeze the samosas or keep in the fridge for frying it in later part of the day.

Enjoy these hot hot samosas with either green chutney or tomato sauce!
samosa-masala

Reader Interactions

Comments

  37. Happy Cook / Finla

    Wow that looks super yumm, i hardly make even though we love it here as i too think it is so difficult to make the cone shape plus when ever i make them i am in the kitchen half day full busy with them.

    Reply

  50. Swarnahyndavi

    I followed your recipe but the samosas are crispy when they are hot but saggy and became like poori texture after they came to room temperature.
    It happens every time I do the samosa

    Reply

  60. Raks anand

    Havent used wonton wraps. If its something like spring roll sheet it will work. If it is like a puff pastry sheet or phyllo sheets, it may not work.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *