A simple tutorial with step by step pictures and a video on how to make SAMOSA at home. India’s favorite deep fried snack!
A Punjabi Samosa is one of the most popular deep fried delicacies in India. In fact, if you are an Indian cuisine enthusiast, I’m sure you’ve heard of a Samosa. Making samosas is an art that requires some patience and skill – both of which I seem to lack. However, what I do believe is that a little bit of off-shaped Samosa shouldn’t keep you away from making these at home – for homemade samosas are just the best!
In fact, if you can’t bother with the conical shapes, shape them like mini calzones! The texture and taste would be similar to the ever popular Samosa, minus all the hard work! Making samosas improves with practice (which I absolutely need to work on!). So don’t be intimidated by the number of steps involved in the recipe. The end product is definitely worth all the trouble!
Here is a video tutorial on how to shape Samosas – 3 ways of doing it!
How to make a Samosa Recipe – Printable Version
- 1 cup all Purpose Flour
- 1 teaspoon Carom seeds (Ajwain)
- ¼ teaspoon Salt (adjust to taste)
- 4 Tablespoons Ghee (clarified butter)
- ⅓ cup Water
- 4-5 large Potatoes - well cooked, cooled, peeled & mashed roughly
- ½ cup Peas, cooked (fresh or defrosted - just microwave or boil in salted water for 3-4 minutes)
- 2 Tablespoons Oil
- 2-4 Green Chilli, finely chopped (adjust for spice)
- 1 inch Ginger, grated
- 1 teaspoon Cumin seeds (jeera)
- 1 teaspoon Aamchur powder (Dry Mango Powder)
- 1 teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric powder (haldi)
- 2-3 teaspoons Salt (adjust to taste)
- 1 teaspoon Coriander seeds, roasted and crushed (dhania)
- 1 tablespoon Coriander leaves, chopped finely
- Oil, to deep fry
- Chutneys or Ketchups to serve
- All Purpose Flour -- Wheat Flour (although the texture would differ)
- Carom Seeds - Nothing or Cumin Seeds
- Ghee - Softened Butter / Shortening / Oil
- Aamchur powder - Skip (this lends a wonderfully tangy flavor that cannot be got by anything else!)
- Add flour, salt, carom seeds and Ghee in a large bowl. Mix well until the Ghee is combined with the dough and resembles wet sand. Add water little bit at a time and keep mixing.
- Knead by hand to make a stiff and soft dough. Cover with a wet cloth and let it rest for a minimum of 30 minutes to 1 hour to help the gluten in the flour develop.
- Make equal sized dough balls and roll them well. Again cover with a cloth and rest for 10-15 minutes.
- Dry roast coriander seeds and crush them coarsely. - Or skip and use coriander powder
- Heat oil and add the cumin seeds. Once that splutters, add ginger, chilli, turmeric powder, aamchur powder, garam masala powder and mix for a second.
- Add the mashed potatoes and mix well. Add salt to taste and crushed coriander powder.
- Also add the cup of cooked peas. Mashed everything well together with a potato masher. Taste and adjust for seasoning.
- Add the chopped coriander leaves and mix well. Set it aside to cool.
- Take each ball of dough and roll into a thin, large round disk. There would be no need to add flour while rolling since this is a stiff dough. Cut each disk in the middle to make 2 semi circles. You can make 2 Samosas from each disk.
- Set one semicircle aside while you work on the other one. Apply some water with your fingers on all the edges to help stick better.
- Bring on end of the semi circle diagnolly towards you and stick it on the dough, Similarly, bring the other end to the opposite direction and stick. This would make a cone.
- Open the cone and fill it with as much filling as you can manage.
- Seal the opening of the cone well. Set the prepared samosa aside on an oiled plate
- Continue to form all Samosas
- Heat oil in a pan with high sides. Once the oil comes to temperature, reduce the heat to minimum. Gently drop the Samosas one at a time and let them deep fry on low. This helps in crisping up the samosas
- Fry well for 3-4 minutes on each side or until golden brown. Remove with a slotted spoon onto a paper towel.
- Serve hot with ketchup, chutneys or as is!
- Deep frying samosa at a low temperature makes it crispy. Never drop samosa into a very hot oil. The insides wont be cooked otherwise
- You can make any filling you want. However, this is the most traditional and popular samosa filling.
- Make sure your dough is stiff so that you don't have to use flour to roll out the disks.
How to make Samosa at home – step by step
For the dough, add flour, salt, carom seeds, ghee and mix well.
Add warm water and mix well.
Make a soft dough, cover and let it rest for 30 minutes at least. Make equal sized balls of dough, cover and again let it rest for 20 minutes. This helps to work the gluten in the flour
For the typical Samosa filling, heat oil. Add cumin seeds. Once it splutters, add chilli, asafetida, turmeric powder and ginger. Mix well and add the mashed potato. Add salt and mix well
Add cooked peas and mash everything together with a potato mashed or back of a wooden spoon
Let the mixture cool. (you can make this a day ahead)
Take a ball of dough and roll into a thin, round disk. Cut the disk in half. You get 2 samosas from each disk
This is the easier method of making the cone shape. Take one edge of the semi circle and bring it to you diagonally. Take the other end and fold it on top of the previous fold. Apply water on the edges and stick the folds.
Open into a cone. fill each cone with some of the filling (as much as you can manage). Apply some water on the edges and seal the opening well. For the Samosas and place them on an oiled plate
Here is a quick 1 minute video on how to shape them. I apologize if the quality is too bad. This was the best I could manage right now –
Heat a pan with high sides with some vegetable / canola oil. Gently drop the Samosas one by one into the oil. Fry on all sides for
Enjoy with ketchup or any condiment of your choice!
Other deep fried delicacies you will love –