Samosa is a popular and savory pastry snack that originated in the Indian subcontinent and is now enjoyed in various parts of the world. It is a triangular-shaped pastry filled with a delicious mixture of spiced potatoes, peas, and sometimes other ingredients, such as lentils, onions, or minced meat (commonly referred to as meat samosas).
Crispy Samosa Recipe Components
The preparation of samosas involves two main components: the outer pastry shell and the filling.
Outer Pastry Shell: The samosa shell is made from a simple dough consisting of all-purpose flour, water, and a little oil. The dough is kneaded until smooth and elastic, then rolled out into thin circles. These circles are cut in half to form semi-circles, and each semi-circle is folded and sealed into a cone shape, creating a pocket for the filling.
Filling: The filling for vegetarian samosas typically includes spiced mashed potatoes, peas, and a blend of spices, such as cumin, coriander, turmeric, garam masala, and chili powder. Sometimes, additional ingredients like green chilies, ginger, or cumin seeds are added to enhance the flavor. For meat samosas, the filling may include cooked minced meat (such as chicken, lamb, or beef) mixed with spices and herbs.
Once the samosas are filled and sealed, they are deep-fried until they turn golden brown and crispy on the outside. The result is a delightful and flavorful snack that can be enjoyed on its own or served with chutneys or sauces for dipping.
Samosas are a popular street food, appetizer, or tea-time snack in many South Asian countries, including India, Pakistan, Bangladesh, and Nepal. They have also gained popularity in other parts of the world due to their delicious taste and versatile fillings. Samosas are often served during festive occasions, celebrations, and gatherings, and they have become a beloved part of Indian cuisine worldwide. Try our samosa recipe below.
- Sauce Pan Kadhai
- Flat Iron Pan Tawa
- Mixer Grinder
For Samosa Dough
- 1 Cup Refine Flour Maida
- 1/2 tbsp Carom Seeds Ajwain
- 2 tbsp Clarified Butter Ghee
- Salt to Taste Namak
- Cold Water As Required Thanda Paani
For Samosa Spices (masala)
- 1 tbsp Coriander Seed Dhaniya k beej
- 1 tbsp Fennel Seeds Saunf
- 1 tbsp Cumin Seed Jeera
For Samosa Filling
- 1 tbsp Clarified Butter Ghee
- 1 inch Ginger (chopped) Adrak baarik kata hua
- 1 tbsp Turmeric Powder Haldi
- 4-5 pcs Potatoes – Boiled & slightly smashed Aaloo uble hu
- 1/4 cup Green Peas Hare Matar
- 1.5 tbsp Prepared Samosa Spices taiyaar kiya hua masala
- 1/2 tbsp Black Pepper Powder Kali mirch ka powder
- 1 tbsp Dry Mango Powder Aamchur
- Salt to Taste Namak Swad Anushar
- 1/2 tbsp Degi Red Chilli Powder Degi Lal Mirch Powder
- 1/4 tbsp Asafoedita Hing
- 10 nos. Raisins Kismis
- 4-5 nos. Garlic (chopped) Lehsun barik kata hua
- In a bowl add Maida , salt , carom seeds , ghee and mix everything properly until it resembles bread crumb consistency.
- Now add cold water and knead a hard dough. Cover and keep aside resting at least for 15-20 minutes.
For Samosa Spices (Masala)
- In a pan add coriander seeds , cumin seeds , fennel seeds and roast them lightly.
- Transfer them into a motor-pastel and crush them coarsely and and keep them aside for further use.
For Samosa filling
- In a pan add ghee , ginger , garlic , green chillies and saute for a minute.
- Now add raisins , turmeric powder , degi red chilli powder , asafoetida , potatoes , green peas , and mash it coarsley , mix everything properly and cover and cook for 4-5 minutes on medium heat.
- Now remove the cover and cook on high flame for 3-4 minutes or until light charred.
- Add the prepared masala , black pepper powder , dry mango powder , salt and mix everything properly . Keep aside for further use.
For Assembling Samosa
- Take a medium portion of the dough , make a round ball and roll it thin in a oval shape.
- Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it.
- Apply water on the open ends of the cone and fold it towards you , keep it down and give it a gentle press so that it can stand , make all others in similar way.
- Heat oil in a sauce pan (kadai) on medium heat and fry the samosas in it until golden brown from all the sides , put the cooked samosa on an absorbent paper.
- Serve hot with tomato ketchup.
Also, see: Street Style Pav Bhaji Recipe