Samosas | How to make Samosas

By jai bedi  |  29th Jul 2015  |  
4 reviews Rate It!
  • Samosas, How to make Samosas
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

114

4





About Samosas

These crisp and crunchy potato stuffed delights are a favourite of millions around the globe...the most popular streetfood in India.

Samosas is a delicious dish which is liked by people of all age groups. Samosas by jai bedi has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Samosas at many restaurants and you can also prepare this at home. This authentic and mouthwatering Samosas takes few minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Samosas is a good option for you. The flavour of Samosas is tempting and you will enjoy each bite of this. Try this Samosas on weekends and impress your family and friends. You can comment and rate the Samosas recipe on the page below.

Samosas

Ingredients to make Samosas

  • Flour- 2cups
  • oil/ghee- 1/4 cup
  • salt acc to taste
  • for the stuffing- 4-5 potatoes boiled and cubed
  • Green chillies-2 chopped
  • Peas boiled- 1/4 cup
  • 1' piece ginger- chopped fine
  • Garam masala-1 tsp
  • Amchur powder-1 tsp
  • Salt to taste
  • Roasted cumin powder-1/4 tsp
  • Red chilli powder- 1/4 tsp
  • oil as required
  • 1/4 cup Panir chopped

How to make Samosas

  1. Prepare the dough- combine maida and oil in a large bowl and with some lukewarm water knead into a stiff dough. Cover and keep aside.
  2. Heat 1 tsp oil and add ginger and peas to it, cover and cook till peas are tender, now add the chopped and mashed potatoes and toss well.Add all the masalas now and season with salt.Add Panir in the end.Mix everything and let cool. Filling is ready
  3. Now for the outer cover, pinch off 8 equal sized balls from dough and roll out thinly in a round shape like a chapati. Cut into half and fold this half into a cone, wet with a little water along the edges to seal in, now add the filling into this cone and seal to ensure that filling does not run out during frying.
  4. Prepare all the samosas this way and keep covered under a damp towel
  5. Heat oil for deep frying in a kadhai.Deep fry samosas in small batches on a medium flame. Drain on paper towels.
  6. serve hot with tamarind chutney.

Reviews for Samosas (4)

Meena Raoa year ago

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Jashan Jandua year ago

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Sheeni Singh2 years ago

Awesome recipe..Thanks alot!
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Banu Pradeep2 years ago

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