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Samosa

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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.

Samosa

Ingredients:

for the 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

for the 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

Making the Dough:

  1. Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
  2. knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
  3. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Making the Filling:

  1. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  2. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
  3. Next add green peas and turn heat to medium and stir until tender.
  4. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
  5. Let the filling cool to room temperature.

Making Samosa:

  1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
  2. Knead the dough for a minute.
  3. Divide the dough into 4 equal parts and make into balls.
  4. Roll each ball into 6-inch diameter circles and cut each circle in half.
  5. Spread the paste lightly 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.
  6. 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.
  7. Continue filling the rest of the samosas.
  8. Heat about 1-1/2 inch of 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.
  9. Place the samosas in the frying pan a few at a time.
  10. After samosas are floating on top of the oil turn them slowly. Fry the samosas 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.

Additional Tips:

  1. Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
  2. The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
  3. If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

Suggestions:

  1. Samosa can be prepared ahead of time and can be freeze for a month.
  2. Before freezing fry them enough until samosa changes the color to very light gold brown.
  3. After samosas are on room temperature bag them in zip lock bags and freeze them.
  4. To use frozen samosas take out as many you need and fry them on medium heat.

260 thoughts on “Samosa

  1. Hello Manjula,
    Suppose I freeze the samosa, do I need to thaw them when I am ready to use them next? Or can I directly fry them as soon as I take them out from freezer? Thank you. I am excited to try this samosa recipe.

  2. I was blessed to have an Indian family live next door to me in Calgary and whenever there was an occasion of any celebration Gheeta always made a little plate for me and had her daughter Priya bring it over to me. I must admit I WAS SPOILED by all that Gheeta blessed me with and have been to many Indian restaurants that could not compare to her Samosa with peas and potatoes!!! I am looking forward to trying these to see how close the taste is.. I MUST say I THOROUGHLY enjoyed your video and have definitely put it on my favourite pages as I believe the blending of cultures to achieve some kind of PEACE among us starts at the BASIC of all elements of all peoples and that is food! We all eat and we all love to eat! I believe in my heart that we should embrace all ethnicities as we embrace our food and that is with eyes , mind and heart wide open!!!!!
    I cannot wait to try more and see more of your videos
    Manjoula is like everyone’s mom!!! High praise to her and I cannot wait to indulge in all th yumminess!!!!
    Thank you for your videos

  3. Hi Manjula ji,

    I have tried this receipe many times. Tastewise as well as shape wise it is perfect. But when it get cold the crispyness is not there. Please advice how to hold the crispyness for long time.

  4. awesomeeee………. ma’am………… dis evening m gonna make samosas for mah mum n dad,…… thnxx to d humble lady ………….. datz u……….. for d guidance n sharing :) luv u……… :)

  5. Good morning Manjula!

    Is it possible to make samosas with wheat free flour? My husband is allergic to wheat, and he is deeply jealous of me when I order samosas. :) If I could learn a way to make this for him, he would be so happy!

    Could I substitute rice flour, or a combination of rice and chickpea flour?

    Thank you

  6. Yesterday we celebrated our anniversary at lunch I prepared this recipe for Samosa! The result was great, the dough was very thin and crispy, I learned really well and I’m happy.

    It has been easy to learn this recipe, I will continue to practice my

  7. Awesome tutorial! When we make fresh samosa and keep in the freezer unfried for a few days, it can no longer hold itself but breaks badly. This doesn’t happen if we fry immediately. What can we need to do to make the fresh pastry firm when we want to fry it few days later?

  8. Hi Manjula,
    I need to prepare few samosas (around 30-35) for a party. As you’ve mentioned i would prepare it a day or two before and refrigerate it. Later on the day of the party, can I remove the samosa 2 hrs in advance and put it in the oven? Will it retain its crispiness? I am just trying to avoid the last minute re-frying during party hours.

    Please let me know if there are any other options too..

    Thanks…

  9. Hi Manjula..

    At restaurants you get samosas with a mint sauce, it is soo delicious. I wonder how you do it? Do you have an idea??
    Thanks..

  10. Thanks Manjula Auntie………….. great recipe. I used red chilli flakes in the filling instead of green chillies. It tasted great too!

  11. u know what manjula aunty…. i am really a great fan of your recipes, i have learnt many things from kitchen video… wat ever u make all dishes r so sweet like you.. thanks alot for sharing you knowledge with us.. god bless you always….. take care, my name is zeenat

  12. I’ve made samosas in advance for an upcoming big dinner and I’ve frozen them.
    Is it also possible to serve them without re-frying them but just letting them cook in the oven at medium-high temperature or will they come out too soft/soggy?
    Thanks for all your delicious recipes, they rock! =)

  13. Great recipe. I doubled the amount of salt for the filling and doubled the dough recipe as there was too much filling. Next time I will triple the dough recipe and wait until the filling is completely cooled. The warm filling caused the samosas to lose it’s triangular shape.

  14. thanks manjula aunty … u r doing an awesome job .. ur recipes are so very easy unlike other sites … they can be prepared very easily and taste delicious :)

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