Samosa
April 19th, 2007 filed under Appetizers, Chaat, VeganPart 1:
Part 2:
Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.
Makes 8 samosas.
Ingredients:
- Dough:
- 1/2 cup all purpose flour
- 1/2 tablespoon sooji (semolina flour)
- 1/4 teaspoon salt
- 11/2 tablespoons oil
- 1/4 cup minus 2 tablespoon lukewarm water
- Filling:
- 3 large boiled potatoes, peeled and chopped into very small cubes
- 1/2 teaspoon cumin seeds
- 2 chopped green chilies
- 1 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1 teaspoon amchur (mango powder)
- 1 teaspoon salt
- 2 tablespoons oil
- 1/2 cup green peas (frozen)
Method
Dough: Mix the flour, sooji, salt, and oil. Add the water and knead the dough for about 1 to 2 minutes. After kneading, let the dough sit for at least 15 minutes, covered with a damp cloth.
Filling: Heat the oil in a frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds. After the cumin seeds crack, add green chilies, coriander powder and stir for few seconds. Next, add 1/2 cup green peas and stir until tender. Now add the cubed potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Let the filling cool to room temperature.
Knead the dough for a few seconds. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half.
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste. Spread this paste all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly. The frying pan should have at least 1 inch of oil. Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas for about 3 to 4 minutes or until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
Serve with chola, cilantro and tamarind chutney and enjoy!
Tips
To boil the potatoes, put the potatoes and water in a pan. Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will get soggy. Drain immediately and keep aside until cool enough to touch.
The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
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August 5th, 2008 at 2:13 pm
I love this website!!! I just found it when I watched the Samosas recipe on YouTube, and I’m so happy I can subscribe in my RSS feed reader!
Thank you so much for the recipes, and the videos. My family loves it, and my wife and daughter watch your videos with me
July 21st, 2008 at 8:25 pm
NAMASTE I ENJOY TO EAT SOMOSA AND YOU ARE AWESOME
CONGRATULATIONS
July 19th, 2008 at 4:15 pm
Helo Ritu,
If dough is too soft or not knead enough, samosa will not be very crispy.
In dough replace the oil to butter or vegetable shortening that helps giving the crispness.
July 19th, 2008 at 8:12 am
i did prepare d samosa and it was dam tasty, however, i wanted to make it crispy but i was unsuccesful…do i need to add anything like d baking soda….thank u once againg for such a wonderful and easy recipe
July 15th, 2008 at 12:57 pm
Nice recipe manjulaji.i like all ur recipes and its very easy to make after watching the video
July 13th, 2008 at 9:44 pm
Absolutely fantastic! I’m an amateur cook and i didn’t even screw this up too bad!
1) My dough came out a little to strethy/moist. Now that I think about this this may have been because of too much water from the damp cloth while they sat there for like an hour while i was burning the filling. But also I didn’t have sooji.
2) Next time roll out the circles, I will one by one get 2 semi circles from a circle, fill them and close them one by one. They got progressively drier as the bottom semi-circles on the stack sat there waiting for me to ham-fist it through the closing process.
3) We baked them instead of frying them. Just a layer of oil on them top of them, on a baking sheet in the oven for like 30 minutes (?) at 400 degrees (?) until they felt crispy and not soft. They came out wonderfly!
I scored big points with the girlfriend on this one.
July 3rd, 2008 at 10:17 pm
manjula ji , i loved this samosas ,but i would also like to learn those thin patti samosas,can those be done.if yes then let me know
archi
June 30th, 2008 at 1:32 pm
Dear Manjula,
What a terrific site you have. I just came across it today. I’ve read and seen some of recipes> I’ll try the jelebi this weekend ’cause my daughter loves it.
I’ll let you know if I succeeded or not. Bye and what a site!
June 29th, 2008 at 2:34 pm
Hi Manjula Aunty,
I tried your samoosa recipe today and they turned out really great.
Thanks for your wonderful recipe.
June 28th, 2008 at 1:40 pm
Hello Devi, use 1/2 teaspoon of lemon juice.
June 28th, 2008 at 1:31 pm
Hello Manjula ji,
I tried, It is awesome!
Thank you for the recipe.
June 28th, 2008 at 10:53 am
Manjula aunty,
Is amchur powder important to making this? I have all other ingredients besides that.
Thanks!
June 22nd, 2008 at 3:41 pm
Hello Manjula,
I watched your videos for making samosas and pani puri.
I liked those videos and would be more happy to make it myself.
Thank you for the videos.
Shabana
June 15th, 2008 at 7:42 pm
Hello Vini, without seeing the only thing I can say may be you friedthem on high heat or potato mix was moist.
June 15th, 2008 at 1:37 pm
Hi Aunty
Thanks for the recipe! I tried making today, but my samosas dint come out crispy. Can you tell me how can I make them crispy?
Thanks
Vini
June 8th, 2008 at 5:08 pm
I came across the website today. I am very happy that you have an indian website with video. I will try these and give you feedback. I wish I had a mom like you. I am now learning to cook at such a big age.
June 4th, 2008 at 2:13 pm
Hello Ridhi, I dont understand your question so please explain.
June 4th, 2008 at 2:12 pm
Hello Yasmin, Thank you, Samosa do get little soft after they are cold but they should not be sogy, make sure filling is not sogy, and never cover while they are still warm moister will make samosas soft.
June 4th, 2008 at 9:22 am
Hello Aunty,
This site is amazing, I love it! Thank you for all of your hardwork. I have tried your Samosa recipe twice and I love it, it is just fantastic. One question, I try to eat them right away but I usually have some left over. The next day, the samosas get soft. Am I doing something wrong? Once again, thank you so much for this site! Soon I will try the Chapati and Aloo Paratha recipes. I can’t wait, I am sure Daddy will love it! Thank you!
June 4th, 2008 at 7:39 am
I just loved ur recipes. I tried ur samosa recipe but samosas are little bit hard and after some time it becomes sticky like bhaturas. I don’t know wat is reason. can u please suggest me anything.
May 25th, 2008 at 2:23 pm
Hi aunty,
everyone liked the samosas u are an expert I must say, whoever is close to u is really lucky I wish I was also close to u but u have benefited me by showing your videos thanks a tons.
loads of love
sunita
May 19th, 2008 at 8:27 am
Hello Aunty,
The samosa recipe was perfect. My husband and I just loved it..
One request - Can you please show how to make the perfect golgappas?
Thank you n cheers to your cooking.
May 19th, 2008 at 4:28 am
brilliant piece of work
keep up the good work
many thanks
May 9th, 2008 at 10:44 pm
hello i will try because i love it but i don’t have amchor it is ok to make it without it thanx
May 9th, 2008 at 9:28 am
Hi Aunty…Can you please post recipe for making ghujia
May 9th, 2008 at 5:50 am
the recipes u prepare are really a beautiful sight to see and i am trying one by one for my daughters aged 11 and 6 ur kids small or big must be really relishing them\\\\\ three cheers for this mother manjula aunty
May 1st, 2008 at 4:38 pm
I live for samosas. They have to be one of the best foods ever made. You have quite a talent. Great site!!!
April 29th, 2008 at 1:53 pm
Hello Shawn, try it will be very different but this should work.
April 29th, 2008 at 10:31 am
I have celiac disease and was wondering if I can make the dough with Gram and Rice flour instead of All Purpose and Semolina?
April 26th, 2008 at 12:37 pm
because of you my wife and friends think i am a chef… i love your recipes and the video helps alot
April 24th, 2008 at 11:19 am
Thanks so much for the recipes and the video demonstrations. You are awesome! Keep up the good work! As an American who appreciates fine vegetarian Indian food, your site is the best!
April 21st, 2008 at 10:06 pm
Sorry Anand I am not in too much baking.
April 21st, 2008 at 7:59 pm
hi ii would be great if you can upload a chocolate cake recipe
Thanks
April 10th, 2008 at 10:46 am
Hi,
Tnxxxxxx a lot for such a wonderful recipes, actually i am amazed by this idea and your work, our Indian cooking is being preserved like this, lot of times while learning from a book or reading online i have so many doubts, and what if goes wrong thought etc, but your suggestions, and process helps a lot.
The best part is anyone can access them, we need not pay money, for the same.
Plsss continue ur good work.
regards,
Gayathri Raman
April 8th, 2008 at 11:12 pm
Yes you can freeze them and fry later. Dough should be little more softer and knead little more
April 8th, 2008 at 4:15 pm
Hi! Thanks for your recipe. I tried it and came out pretty good. I had two questions for you. First when I roll out the doug, it keeps contracting and I end up with small samosa. Any ways to stop this. And second, can i fry them little and freeze them to be used later? Thanks.
March 25th, 2008 at 10:36 pm
just make them without sooji. Soojo is optional.
March 25th, 2008 at 6:55 pm
I havent got sooji is there anything else i can use instead of sooji?
March 25th, 2008 at 2:09 pm
Thank you, Manjula ji..keep posting your new videos ..
March 23rd, 2008 at 6:18 pm
And thank you very much for these wonderful recipes i learned alot.. even though im only 10
March 23rd, 2008 at 6:18 pm
Thank you, Have you got a defferent recipe for samosas??
March 21st, 2008 at 6:27 pm
I have the recipe for Roti. Roti and chapati is same thing
March 21st, 2008 at 5:11 pm
Can you please tell me how to make chapati???? I have always wanted to make chapati!!!
March 15th, 2008 at 6:40 pm
ms.manjula,
i have tried your jalebi recipe through my friend.
they came out really good.thanks for such good recipes.
keep up the good work
March 15th, 2008 at 2:59 pm
thank you so much for your amazing tutorials. it makes cooking indian food so much easier. i was always reluctant to try different indian recipes for fear that they would be way too difficult & time consuming. i will not be afraid any longer. thank-you again
March 12th, 2008 at 10:09 am
Congratulations Mrs.Manjula on your new website….
I have tried Khastha Kachori and it was a great hit.
Would like to learn how to make Bhakarwadi and other Bombay farsan and chat items..
Thanks a lot for your recipes.
March 11th, 2008 at 2:02 pm
Ms. Manjula, your recipes seem so mouthwatering and you guide the viewer so well in the videos.
I will definitely try out some of the recipes.
Thank you very much for the great recipes!