Samosa Recipe

Looking for how to make Halwai style samosa at home, then you have come to the right place. We are going to make absolutely crispy and tasty samosa at home that will taste way better than the store-bought ones.

What is Samosa?

Samosa is famous street food in India and is totally loved by all age groups. Normally samosa is a deep-fried savory pastry cone filled with spicy with potato filling. But as always if you are health conscious you can bake it too.

When served with mint chutney or tamarind chutney, it gives an exotic experience of spicy, sweet and crispy taste with the richness of spices.

Samosa is made with different stuffings like cottage cheese, noodles, lentils, cashew nut and of course with meat. It is super easy to make at home and believe me the HOMEMADE ones taste as good as from local street Halwais even better.

Basic Ingredients for Samosa:

The basic ingredients to make samosa are listed below.

• Firstly, Maida/APF- To make the dough use good quality of maida.
• Potatoes-I prefers salad potatoes instead of any other kind.
• Peas-Frozen green peas will work fine but if you can find the fresh ones then it will be superb.
• Ginger-Ginger brings out flavors in the potato stuffing.
• Spices- Coriander, turmeric, red chilli, garam masala, and dry mango powder are the essentials.
• Salt- Can’t do without it.
• Coriander leaves- Do add if you have them on hand for that extra fresh flavors.
• Oil- We will be needing oil to make the dough, the stuffing and to fry the samosa.
• Cashew and Raisins- Adds a nice crunch and texture in the samosa.
• Carom seeds- Need to be added in the dough.

How to make Samosa?

The main step is to first make the potato filling by cooking and mixing mashed potatoes with spices, raisins, and peas.

After that, second thing is to make the dough which is very crucial. When the dough is done right the final step to do is rolling and shaping the dough. It does take time to get hang of it but with practice, you can get it right.

Once all the samosas are filled deep fry them on low to medium heat until samosas are crispy and done from all sides.

Serving Suggestions:

Serve the tasty and spicy samosa with tamarind chutney and mint chutney, and if you haven’t got any you can use ketchup too. I like serving tea with my samosa as well, do try if you fancy having them with tea.

Looking for more such Indian street food recipes to get some ideas for your lunch or dinner? Do not miss my Pani Puri and Vada Pav and the best one’sRam Ladoo.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Samosa

Sapana Behl

The most popular street food of India, crispy deep fried triangles filled with spicy potato and peas filling.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Street Food

Cuisine Indian

Servings 8 Samosa

Ingredients

  

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• 1 1/2 cup all-purpose Flour
• 2 tablespoon oil
• 1/2 teaspoon carom seeds
• 1/2 teaspoon salt
• 1/4 cup water or as needed
• Vegetable oil for frying

For the filling

• 6 medium sized potatoes boiled and crumbled
• 1/4 cup peas
• 1/2 teaspoon ginger grated
• 1 tablespoon raisins
• 1 tablespoon cashew nuts

Spices

• 1 teaspoon red Chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1 teaspoon amchur powder
• salt to taste
• 1/4 cup coriander leaves chopped
• 2 tablespoon vegetable oil

Instructions

 

For Filling:

• Heat oil in a pan and add cumin seeds and aseftida. Stir and add ginger and green chillies. Sauté for a minute until the raw taste from ginger is gone.
• Keep the heat low, add green peas, spices, and salt and mix well. Remember to keep the heat low at this moment.
• Add crumbled potato, raisins and cashew nuts. Mix and cook over medium flame for 5 minutes. Add amchur powder and coriander leaves and set aside.
  

For outer covering

• Take all purpose flour, salt, oil and carom seeds in a bowl. Mix until the flour becomes crumbly.
• Add enough water and knead a pliable dough Divide and shape the dough into small balls. Keep it covered.
  
• With the help of rolling pin, roll one ball into an oval disc shape. Take a knife and cut the round through the center. Now fold one semi-circle in the shape of a triangle, sealing the edges with water along the fold.
  
• Place two tablespoonful of stuffing in the cone and seal the outer edges by applying some water. Repeat the same procedure with the rest of the balls.
• Heat enough oil in a wide pan or wok. Add few samosas at a time and fry the samosas into the oil on low heat till golden from both sides.
• Drain on paper towel and serve hot with Tamarind chutney and Mint Chutney.

Notes

1. Keep the dough covered all the time while making the samosa.
2. Always fry the samosa on low medium heat.
3. Seal the edges properly using water or else samosa will open while frying.
4. Adjust the spices and salt as per your taste.
5. You can use any mixed veg, paneer or soya keema filling to make the samosa.

Keyword Samosa, Veg Samosa, North Indian, Street Food

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Updated the old post for Renu’s Foodies_RedoingOldPost

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Samosa and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl