Easy Samosa Recipe | How To Make Samosa | Vegetable Samsoa
Samosa is a famous snack found in India, Middle East, and South Asia. It is known for its crispy, golden-brown pastry shell, savory filling and taste. Traditionally the filling involves potatoes, peas, spices, and vegetables. It is prepared from a simple mixture of flour, water, and a little oil or ghee, given a vigorous kneading to make a stiff dough that is later rolled out thinly.
Samosas can be shaped in a triangle or cone and then deep-fried until they are crispy from outside. They can be accompanied with a range of spicy sauces that are made from mint, tamarind or even a yoghurt dip. Samosas are a famous Indian snack or appetizer that are served during festivals, parties, and social gatherings.
Today samosas have gained popularity worldwide, they are beloved all around and they are available across many countries though each country has its own version of recipe. It is also a popular street food across India, whether you enjoy it as a street food delicacy or a homemade treat, it remains a snack that is loved by all.
Follow this step-by-step recipe guide or video recipe that will help you to make the tastiest and absolutely best Punjabi Samosa or Aloo Samosa at home.
Samosa Dough Recipe
- In a bowl take 1 1/2 cup all purpose flour or Maida.
- Mix in 1 Tbsp of Semolina.
- 1/2 Tsp carom seeds.
- Salt to taste.
- 3 Tbsp oil and stir well in the preparation process.
- Gradually, mix the water in order to get a soft stiff dough.
- Place a little oil over it.
- cover, and allow to rest for 20 minutes.
How To Make Samosa
- Take a portion of dough – Make a round ball – Dip in dry flour – Roll out thin like chapati.
- Cut into two equal parts.
- Apply a small amount of water on the corner ( To seal ).
- Give a cone shape and fill with 1 Tbsp of aloo filling, apply a little water at the edges (Should be well sealed).
- Samosa ready – keep it aside.
- Remaining should also be prepared in the same way.
Samosa Filling Recipe
- In a pan put 2 Tbsp oil
- 1/2 Tsp of the crushed coriander seeds.
- 1/2 Tsp of fennel seeds.
- Few curry leaves.
- 2 green chillies, chopped.
- 1 Tbsp Ginger garlic paste – saute for 1 minute.
- 1/2 Tsp red chili powder.
- 1/2 Tsp Garam masala.
- 1/2 Tsp cumin powder.
- 1/4 Tsp Turmeric powder.
- 1 Tsp Chaat masala – Fry for some time.
- 3 Medium potatoes boiled and mashed – Stir well.
- To this add – Salt to taste – Few coriander leaves – Mix well.
- Filling ready – turn off the flame and let it cool – remove it in a bowl.
How To Fry Samosa
- Heat oil in a pan to a sufficient level.
- Fry samosas on medium flame until golden brown .
- Turn over and fry the other side as well until crispy.
- Once crisp and golden brown, wipe it in a paper towel.
- Fry the remaining as the previous ones.
Samosa Filling | Types Of Samosa
As pointed out, the samosa has a long heritage that can be traced all the way back to prehistoric existence. This snack is assumed to happen from the Middle Eastern part of the world and later adopted and spread to the Indian subcontinent. With the passage of time, it has become popular worldwide and is now a part of the basic Indian food preparation with many variants across different states.
There are different types of samosas and kinds of a samosa filling based on the state and region in India. In states like Delhi and Punjab, only potatoes are preferred or a mixture of boiled peas and potatoes is used in preparation, the potatoes or the peas are not crushed or mashed. Depending on the region it is prepared in, the samosa filling is sometimes completely mashed with additional spices.
In some of the varieties, raisins are also put in preparation of this particular type of samosa, making it to have a sweet-sour taste. Sometimes, ground cashews may also be included for some texture as well.
The most common type of samosa is traditional potato samosa filling with a spiced potato mixture. This classic version is loved by many for its simple yet flavorful filling.
Types Of Samosa Recipe
Chicken Or Meat Samosa
For those who enjoy a bit of chicken or meat, samosas can be filled with ground chicken, lamb, or beef mixed with spices and sometimes vegetables.
Sweet Samosa
A less common but equally delicious variety is the sweet samosa, filled with ingredients like nuts, raisins, and coconut, often flavored with cardamom and other sweet spices.
Onion samosa
is quite similar where a tuple of onions and poha, which is a flattened rice, is stuffed in this samosa.
Cocktail samosa
It is a small sized samosa where its mincing is stuffed with a dry mixture of spices, nuts and dry fruits.
Vegetable Samosa
Samosa filling with potatoes along with mixed vegetables, peas, carrots, cauliflower is also extremely popular.
Keema Samosa
Keema samosa is a very popular recipe, the filling can be either mutton or chicken keema. We usually serve vegetable samosa with chutney and sauce, but the taste of keema samosa is such that even without any samosa dipping sauce it tastes delicious.
How To Make Samosa In Air Fryer
Today, recipes or meals that are cooked using an air fryer are quite popular. If you own an air fryer, then it is worth making samosa in it because it turns out to be really delicious.
Air fryer is a great way to make samosa as this dish is not prepared with any kind of oil. Frankly speaking, the taste is intact, but the texture is not as crispy as that of fried samosa but the health conscious people may definitely give it a try.
To prepare samosas in an air fryer, air fry or bake at 350 F for 20 minutes or until the samosas turn golden brown.
How To Make Best Samosa At Home | Preparation Tips
Choosing the Right Flour : The key to making a good samosa is how you prepare the dough. Use all-purpose flour for a light and crispy texture. Some recipes also include a bit of semolina for extra crunch. Ensure the dough is neither too soft nor too hard. It should be firm yet pliable.
The Importance of Kneading: The dough must be kneaded well. It should be neither soft nor over-proportionally hard and should certainly not be mushy. Mix for about five to seven minutes or until the dough becomes elastic.
Resting the Dough: After mixing the dough, allow the dough to rest for at least 30 minutes. This makes it easier to roll out and gives a better texture.
Rolling Out the Dough: When it is ready, sprinkle some flour on the board and using your hands, knead the dough and make small balls out of it then roll each one of them until thin and the like oval or round in shape. Divided to make two half circles.
Ensuring Crispy Texture: As to get the right crisp of the samosas to fry they should be prepared on low to medium heat. It is a technique that keeps them moist rather than cooking at high temperatures to make them grease quickly.
Overstuffing: Only fill the samosas pockets to the middle and do not over-stuff them as this results in them exploding when cooking.
Cooking Methods
Deep Frying: The normal process involves first frying the samosas in hot oil until they are brown and crisp on the outside.
Baked Samosa: In order to prepare a healthy version, bake the samosas at 375°F (190°C) for not more than 30 minutes and brush them with oil to allow them to turn golden brown.
Air Frying: Another way of cooking is through air fryers which is said to be healthier then other forms of cooking. Arrange samosas properly in the air fryer basket then adjust the temperature to 350 F for 20 minutes or up to the time the samosas are golden brown in color.
Samosa recipe video
Samosa Recipe
Ingredients
- 1 1/2 Cup Cup all purpose flour
- 1 Tbsp Semolina
- 1/2 Tsp Carom seeds
- Salt to taste
- 2 Tbsp Oil
- 1/2 Tsp Crushed coriander seeds
- 1/2 Tsp Fennel seeds
- Few curry leaves.
- 2 Nos Chopped green chillies
- 1 Tbsp Ginger garlic paste
- 1/2 Tsp Red chilli powder
- 1/2 Tsp Garam masala
- 1/2 Tsp Cumin powder
- 1/4 Tsp Turmeric powder
- 1 Tsp Chaat masala
- 3 Nos Medium potatoes boiled and mashed
- Few coriander leaves
Instructions
- In a bowl add 1 1/2 cup all purpose flour.
- Add 1 Tbsp Semolina - 1/2 Tsp carom seeds - Salt to taste - 3 Tbsp oil - Mix Well.
- Add water gradually to make a soft stiff dough.
- Add a little oil - cover and let it rest for 20 minutes.
- In a pan add 2 Tbsp oil - 1/2 Tsp crushed coriander seeds.
- 1/2 Tsp fennel seeds and Few curry leaves.
- Chopped green chillies -Give it a mix.
- 1 Tbsp ginger garlic paste - Saute for a minute.
- Add - 1/2 Tsp red chilli powder, 1/2 Tsp Garam masala , 1/2 Tsp cumin powder, 1/4 Tsp turmeric powder and 1 Tsp Chaat masala - Now fry for a few seconds.
- Add 3 Medium potatoes boiled and mashed - Mix well.
- Add salt to taste along Few coriander leaves and mix it.
- Filling ready - switch off the flame and let it cool - Remove it in a bowl.
- Once the dough is soft and ready.
- Take a portion of dough - Make a round ball - Dip in dry flour - Roll out thin like chapati.
- Cut into two equal halves.
- Apply a little water on the corner ( To seal ).
- Give a cone shape - Fill with 1 Tbsp aloo filling - Apply little water and press edges (Seal well).
- Samosa ready - keep it aside and prepare remaining in a similar manner.
- Samosa's ready - Let's fry.
- Heat oil in a pan.
- Fry samosa's on medium flame until golden brown .
- Flip over and fry the other side as well until crisp.
- Once crisp and golden brown reomve it in a paper towel.
- Fry the remaining in a similar manner.
- Serve it with green chutney, tomato sauce or any samosa dipping sauce.
FAQ's (Frequently Asked Questions)
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