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samosa recipe
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5 from 374 votes

samosa recipe | how to make samosa | aloo samosa

easy samosa recipe | how to make samosa | aloo samosa
Course Snack
Cuisine punjabi
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings 8 Samosa
Author HEBBARS KITCHEN

Ingredients

for dough:

  • 2 cup maida / plain flour
  • ¼ tsp ajwain / carom seeds
  • ½ tsp salt
  • ¼ cup oil
  • ½ cup water

for stuffing:

  • 2 tsp oil
  • 1 tsp cumin / jeera
  • ½ tsp coriander seeds crushed
  • ½ tsp fennel / saunf
  • pinch hing / asafoetida
  • 1 inch ginger finely chopped
  • 1 chilli finely chopped
  • ½ cup peas / matar
  • ½ tsp kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • ½ tsp aamchur / dry mango powder
  • ½ tsp garam masala
  • ¼ tsp pepper crushed
  • ¾ tsp salt
  • 4 potato / aloo boiled & mashed
  • 5 cashew / kaju chopped
  • 2 tbsp raisins / kishmish
  • 2 tbsp coriander finely chopped

other ingredients:

  • water for sealing
  • oil for deep frying

Instructions

  • pinch a ball sized dough and grease with oil.
  • roll the dough into oval shape.
  • now cut it horizontally, diving into 2 equal portions using a knife.
  • grease with water and make cone.
  • stuff 2 tbsp of prepared samosa masala into the cone.
  • grease little water on the edges.
  • close and seal tightly by pressing firmly.
  • deep-fry the samosa on a low flame. alternatively bake at 180 degree celcius for 40 minutes.
  • stir occasionally, frying the samosa on low flame for atleast 15 minutes.
  • once the aloo samosa turns golden and crisp, drain off over kitchen paper.
  • finally, enjoy aloo samosa with green chutney and tamarind chutney.