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Sunday, August 25, 2013

Recipe- Samosa

Samosa- Popular Indian Snack

If you are a north Indian, you must have had Samosas. Synonymous to a staple food all over India, this remains one of the most favorite and most eaten item in India, from small food joints to big restaurants you will find these everywhere. Samosas are a popular appetizer or snack in Delhi, Punjab, Himachal Pradesh, Madhya Pradesh, Uttarakhand and other Northern States of India. I am giving a step by step method so that you can have it at convenience of your home.

For Filling
  • 2 cups boiled and roughly mashed potatoes (aloo)
  • 1/4 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds (Rai)
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp red chili powder (lal mirch)
  • 1/2 tsp dry mango powder (amchur)
  • 1/4 tsp garam masala powder
  • 1 tsp coriander seeds (khade dhane)
  • 4-5 curry leaves (mithi neem)
  • Some green peas (hari matar)
  • Some Peanuts (moongfali)
  • 2 green chilis (hari mirchi) finely chopped
  • Fresh coriander leaves (hara Dhania) to garnish
  • Salt to taste
  • 2 tbsp oil
For Covering
  • 2 cups all-purpose flour (maida)
  • Salt to taste
  • 4 tbsp oil
  • Oil for deep frying

For Covering
  • Take a bowl and mix the flour, salt, oil together
  • Knead the dough by adding little water at a time; dough should not be very soft like chapatti and also not very tight
  • Cover it with a cloth and keep aside
For Filling
  • Heat oil in a frying pan or kadhai and add the mustard seed, cumin seeds and let them fry
  • Add green peas, peanuts, green chilis, curry leaves and let them fry for 2 minutes
  • Now add all the spices and sauté for a few more minutes then add the mashed potatoes and sauté for a couple of minutes
  • Add coriander leaves and turn off the heat and allow the potato mixture cool down

Samosa Making

  • Take the dough and knead it again for few minutes
  • Divide the dough into equal round balls. Each round ball will make 2 samosas
  • Now take one ball and roll out in it in an oval shape as in picture.
  • Cut it in half and pick one of them and apply a little water to the border of it and make a shape like cone as in the picture and seal the bottom end and sides very well.

  • Fill the potato mixture in as in picture and seal the top with a little water and give it shape like samosa
  • Do the same for all rest samosas
  • Heat oil in a pan or kadhai and deep fry samosas in low heat until golden brown to make them crispy
  • Samosas are ready now, serve them with yoghurt/dahi, mint chutney, tomato sauce.
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