samosa | How to make samosa

By Chand Rashmita  |  1st Sep 2015  |  
4.3 from 9 reviews Rate It!
  • samosa, How to make samosa
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

2203

9





samosa

Ingredients to make samosa

  • FOR THE DOUGH:
  • 1 cup plain flour
  • 1 and half tsp oil
  • a pinch of ajwain(carom seeds)
  • salt to taste
  • FOR THE STUFFING:
  • I CUP boiled peeled and mashed potatoes
  • 1/2 cup boiled green peas
  • a pinch of hing
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp whole coriander seeds
  • salt to taste
  • chilli powder as per your taste
  • 1tsp chopped coriander
  • oil for deep frying
  • 1/2 tsp chopped curry leaves
  • 1/2 tsp turmeric powder

How to make samosa

  1. for the dough:combine all the ingredients(flour, oil, carom seeds, salt) in a bowl and knead into a stiff dough using enough water .cover the dough with a wet muslin cloth and keep it aside for 10 to 15 minutes.
  2. for the stuffing: heat the oil in a pan,add coriander seeds and add hing ,curry leaves and ginger garlic paste and saute on a medium flame for a few secnds.
  3. now add turmeric powder, chilli powder and add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes.
  4. now add salt and lastly chopped coriander leaves and mix well for another 1 minute. now switch off the flame and divide the stuffing into 6 equal parts and keep aside.
  5. process:knead the dough well and divide into 3 equal portions.
  6. roll out a portion of the dough into 150 mm diameter oval .cut it into 2 equal portion using a knife.
  7. take a portion and join the edges to make a cone and stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
  8. repeat with the remaining dough and stuffing. now heat the oil in a kadhai and deep fry the samosas on amedium flame.lastly drain on absorbent paper.

Reviews for samosa (9)

ABHISHEK SINGHAL9 months ago

Bakwas diameter no of roles everything was very childish and the hell who use curry leaves in samosa. You have no idea what samosa is for guys from Delhi and UP side. Please remove this recipe I didn't want to give you one star also.
Reply
renuka ganeshbabu
8 months ago
if you are that talented post ur own recipe..don't hurt others.. try to correct it..
Gurmehr Singh
20 days ago
i always use curry leaves and mustard seeds. it gives a good flavour. try it. curry leaves are also good for health.
Ishita Mazumdar
17 days ago
don't be rude.. have you tried making it?? n curry leaves go perfectly with every food so stuff your UP n delhi pride !!

Deepa Gautam9 months ago

For crispness wht you do
Reply
Gurmehr Singh
20 days ago
first heat the dough after roling on tava for few seconds.then roll and fill and use water to seal the samosas

savitri Inania year ago

Outside crust is very crispy...I tried but my crust was not do crispy...why
Reply

Suchita Singha year ago

nic recipe
Reply

Veena Kalia2 years ago

yummy samosa
Reply

Manju Thapar2 years ago

Reply

Alisha dogra2 years ago

they look perfect! This dough will work with chicken filling as well?
Reply

Sukhmani Bedi2 years ago

In the market they knead the dough very stiff and knead it very well for a linger period of time. I think that is the secret :)
Reply

Kokila Rajath2 years ago

Reply

Cooked it ? Share your Photo