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Easy Samosa Recipe

Samosa is a most popular Indian Morning snacks every Indian love to eat Samosa it is a triangle shape potato filled snack
Course Breakfast
Cuisine Indian
Servings 15 Pices


Samosa Wrap sheet

  • 300 Gram Fine Flour (Maida)
  • 200 Gram Whole wheat flour
  • 1 tbsp celery seeds
  • 5 tbsp Oil or Butter
  • Salt as per Taste

Samosa Filling

  • 2 tbsp Cooking Oil
  • 1 tbsp Mustered seed
  • 4 Green chilly chopped
  • 10 Carry Leaf
  • 1/2 tbsp Turmeric Powder
  • 1 Pinch Asafoetida optional
  • 1 Kg Potato Boiled
  • 100 Gram Peas Boiled
  • 1 tbsp Coriander Cumin Powder
  • 1/4 tbsp Black Paper Powder
  • 1/2 tbsp Garam Masala
  • 1/2 tbsp Chaat Masala
  • 1/4 tbsp Dry Mango powder
  • 3 tbsp Green Coriander Chopped


Samosa Dough

  • Mix Plain flour, Whole wheat flour, celery seeds, Salt and Oil or Ghee in a bowl mix it well
  • Rub the flour well to incorpotate the oil or Ghee well
  • take full hand of flour and press down with your fingers it must holdshape and not crumble
  • add water little - little and mix the flour to dough
  • it has to be hard and stiff do not make a soft dough
  • cover and set aside for 30 minutes

Potato Stuffing

  • heat Oil in a pan, add cumin and mustered seeds
  • when cumin and mustered sizzle add green chilly chopped
  • Next add green pea and saute for 2-3 minutes
  • add red chilly Turmeric coriander cumin powder black paper garammasala chhat masala dry mango powder add and mix well add boiledpotato and sprinkl salt as per taste
  • mix and saute for 5 min mix coriander Leafs set aside to cool
  • taste and add salte if needed

How to Make Samosa

  • knead the dough to smoothen a bit
  • make 3 portions and roll to balls cover the dough grease the rolling area and then flatten a ball. Drizzle some oil being to roll to oval-shape of 8 inches long 6 inches wide. it should be neither too thick or too thin, cut it into two. if the edges are too thick gently roll, it to thin down.
  • Grease water over the straight edge join the edges to make a cone. Press gently to seal the cone from inside as well
  • fill the cone with potato masala and press down. Grease water on the edges brings. the edges together and make a pleat on one side bring back the pleat and seal. it makes sure the samosa has been sealed well.
  • Make one by one 6 samosa. when that's frying, make more.

Deep Fry (its time for deep fry)

  • Now, begin to heat the oil until medium hot, the oil has to be medium hot a piece of dough dropped in the oil. should not sizzle or bubble or rise immediately. Gently add as many samosas as you can on the oil and fry them on a low flame, undisturbed for a few minutes.
  • When the crust turns firm flip them and fry on a medium flame until crunchy and golden
  • while the first batch of samosas fry make the rest of them
  • remove the golden fried ones on to a colander let the tempreature ofoil come down slighty before you fry the next batch And fry all the samosas
  • Serve hot samosa in a serving plate with chutney and sauce
Keyword samosa recipe