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Samosa Recipe – How to make Samosa

Samosa Recipe – How to make Samosa at Home

If you are searching for Samosa Recipe then you are at right Place .Making samosas at home can be an entertaining and profitable task. Samosa is a popular Indian snack with a delicious filling and a crispy papdi shell. Here are the instructions to make samosa at home:-


For the dough:

  1. 2 cups all-purpose flour
  2. 2 tablespoons oil (vegetable or sunflower)
  3. 1/2 teaspoon salt
  4. Water, as needed

For the filling:

  1. 2 cups boiled and mashed potatoes
  2. 1/2 cup boiled and chopped mixed vegetables (peas, carrots, and green beans )
  3. 1/2 cup finely chopped onions
  4. 1-2 green chilies, finely chopped
  5. 1 teaspoon grated ginger
  6. 1 teaspoon cumin seeds
  7. 1 teaspoon coriander powder
  8. 1/2 teaspoon garam masala
  9. 1/2 teaspoon turmeric powder
  10. Salt, to taste
  11. Oil, for frying




Making the Samosa Dough:

Combine flour, salt and 2 tablespoons oil in a mixing bowl.

Add water slowly while kneading the smooth dough. It should not be too soft. Cover the dough with a wet cloth and keep it aside for 20-30 minutes.


Preparing the Samosa Filling:

Heat two tablespoons of oil in a pan on medium flame. – Add cumin and let it crackle.

Cut the onion and fry until it becomes transparent.

Grate green chilli and ginger. Fry for a minute.

Mix turmeric powder, coriander powder, garam masala and salt in boiled and chopped vegetables. Cook for 2 to 3 minutes or until the vegetables are completely coated with the spices.

Add mashed potatoes and mix everything. Cook for two to three minutes, stirring occasionally. The stuffing should be mixed well and fragrant. Remove from flame and let it cool completely.


Making and Frying Samosas:

Roll some dough into a ball and flatten it to make a disc. Roll it into a round or oval shape about 6-7 inches in diameter.

Cut half the rolled dough and make two semicircles.
Take a semicircle, sprinkle water on the straight edge, then fold it to form a cone shape. Then seal the edges to form a triangle pocket.
Pour the cooled potato and vegetable mixture into the cone, but do not overfill.
Fold the open edge to seal. This is what should be done to make all the samosas.
Heat the oil in a deep frying pan over medium-high heat.

The oil is ready when it starts crackling and comes to the surface.
Carefully drop samosas into the hot oil. Fry them until they become golden brown and crisp, turning them occasionally so that they cook properly. This usually takes five to six minutes.
Remove the fried samosas with a slotted spoon, then place them on a plate lined with paper towel to drain off the excess oil.
Serve hot with tamarind or mint chutney.

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