Samosa recipe |How to make samosa |AUTHOR BY :Rajapu Rao

 Samosa recipe | How to make samosa :

By Author : Rajapu Rao on on September 21,2020

Samosa recipe - Hear all of you very  easily learn how to make very crispy, crunchy, tasty and delicious 😋  samosa at home  as step by step by my post. Samosa is very popular snack in north India and at the present time it is totally popular all over the India also.  Samosa is potato potato stuffed deep fried snack very popular in India, Also Middle East and Asian countries. 

What is Samosa? 

It is deep fried pastry with a spiced filled potato curry. Sometime it is made by minced meat called (keema).

It is one of the most commonly eaten snack in India, it is hugely popular and loved by everyone. It make their appearance everywhere as a street food, party snack,resturent and even a cafes. 

Step- by -Step method with photos :

Preparation to make samosa 

  • First if all wash 500 grams of potatoes it's almost (3-4) untill it's totally wash. Then boil it after then peeled. The potatoes should not turn mushy but must be fully cooked. 
  • To boil boil them in instant pot, in pressor cooker you can follow below timings - small potatoes -5 minute, medium size -7minuts and large-10 minuts. 
  1. Cook the potato and crumble them. Set aside. 
Make samosa dough

  1. Now in a bowl take 2 cups all purpose flour (organic) maids. 3/4 teaspoon ajwain (carom seed), 3/4 teaspoon salt. 1/4 cup oil r ghee (4 tablespoon). 
  2. Mix everything very well. Rough the flour in between your palm to incorporate the oil well for 2 to 3 minutes. After this step the flour should resemble breadcrumbs. Press down the handful of flour in your palm, it should form or old the shape. It should not crumbled meaning oil is well incorporated. 
  3. Add 4 tableapoons water and begin reform a doug ball adding more water as needed. I added about 4+2 tablespoons water in total. 
  4. Dough has to e firm. Stiff and not sticky.cover and rest for 25 to 30 minute. 
Making potato stuffing 


  1. Heat 1 pablespoon oil or ghee in a pan. Next add 3/4 teaspoon cumin seeds. 
  2. When the sheets begin to splutter,  add 1 tablspoon minced ginger and 1 to 2 chopped green chilies. Saute for 30 to 60 seconds. Then add in it a pinch of hing. Optional-you can also add some chopped cashews and roast until golden. 
  3. Add the spice powder ( dried mango powder)  or chaat masala. 1/2 teaspoon fennel powder ( optional, said powder). Ten saute for 30 second And then add green peas. Saute for 1 to 2 mins.  Then add potatoes. 
  4. Saute the entire potato masala for 2 to 3 minuts until potatoes blend well with spice powders. Then add in it 1/4 cup chopped coriander leaves. Ten taste t once and adjust salt if needed. 
Set aside to cool. If you have an used amchur or cast masala, then add lemon juice at this stage. 

How to make samosa 

  1. After 25 to 30 mins, knead the dough for another 3 to 4 minutes. The dough has to be stiff and not soft. Divide the dough to 5 equal parts. 
  2. Oil the counter or the rolling board. Place the ball.
  3. Roll it to a oval-shaped layer. Mine was 8.5 inches long and 6.5 inches wide. It has to e slightly thick and not to thin. 
  4. Cut I in the center to make 2 parts. 
  5. The rota shrinks back little due to the nature of all purpose flour so I prefer to roll it gently again. If you think or feel the edges are too thick then roll a bit. 
  6. Now apply water with your fingers over the straight edge. 
  7. Join the edge to make a come shape like you see in the picture. Strike the edges well.  Stick the edge from inside the come as well to secure. 
  8. Fill the come with potato masala. Press down a bit with a tiny spoon. 
  9. App water on the edge. 
  10. Stick to edge to seal well. On one of the sides. Make a pleate as shown in the image. I have shown an alternate but similar method in the video do take a look at it. 
  11. Bring a plate to a side and stick it up.  Make sure your samosa is sealed well. If not press down their edge if not sealed properly. 
  12. This will give out a. Perfectly standing samosa. Finish making all of samosas as first. If you prefer to back tem



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