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Recipe Types: Appetizers , breakfast recipes , Chinese/Indo - Chinese , Chutney , Curries , Drink

SAMOSA – recipe by bharatzkitchen

2015-01-30
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Whenever we think of having snacks at tea time, no one can take their mind off thinking of the delicious samosas. Samosas are one of the oldest snacks covered with layers of crispiness and filled with mysterious filling inside.These are as easy to make at home as to get it directly from market. So why not give it a try to make this easiest recipe at your place with some most useful tips.

All you need is:

 

  1. FOR MAKING DOUGH:

1)     2 Cups of All-purpose flour / Maida (levelled)

2)     5 Tbsp. Vegetable Oil

3)     ½ Tsp. Carom Seeds/ Ajwain

4)     1 Tsp. Salt (or as per taste)

5)     150ml/4.5 – 5 oz. Cold Water

 

NOTE: Please knead very hard dough and keep the dough covered under a damp cloth for minimum 30 minutes.

 

  1. FOR MAKING STUFFING:

1)     ½ cup Peas

2)     2 mid-sized Green Chillies

3)     6-7 Boiled and Cold Potatoes

4)     1/8 Tsp. Asafoetida / Hing

5)     ½ Tsp. Cumin seeds / Jeera sabut

6)     ½ Tsp. Fennel seeds / Saunf

7)     1 Tsp. Coriander powder / Dhaniya powder

8)     1 Tsp. Ginger Garlic paste

 

2.1. FOR MAKING SPICE MIX:

  • 1 Tsp. Dried pomegranate seed (Anardana powder)
  • ½ Tsp. mango powder (Amchur powder)
  • ½ Tsp. Garam masala
  • ½ Tsp. Rock salt (Kaala namak)
  • ½ Tsp. cumin powder (jeera powder)

 

2.2. FOR GARNISHING: ( chopped)

  • 10 Cashews
  • 20 Raisins
  • Cilantro

 

 

2.3. ALTERNATIVE SPICE MIX:

  • 2 tsp. Mango Powder
  • ½ tsp. Garam Masala
  • ½ tsp. Salt
  • ½ tsp. Cumin Powder
  • ½ Tsp. Turmeric Powder

 

 INSTRUCTIONS TO MAKE THE RECIPE:

 

 

KEY POINTS:

  • Add precise amount of water in the flour
  • Knead very hard dough
  • Let the dough rest for minimum of 30 minutes under a damp cloth
  • After giving the samosas shape let them rest for 15 minutes
  • Fry your samosas only on medium – low flame (it will take a long time to cook so don’t worry)

 
Recipe Type:

Related Recipes:

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  • TANDOORI SOYA CHAAP / STREET STYLE TANDOORI CHAAP

  • EGGLESS FLUFFY OMLETTE / VEG OMLETTE

  • STREET STYLE MYSORE BONDA / MYSORE BAJJI

  • SIMPLE EGG MASALA MACARONI

Recipe Comments

Comments (11)

  1. posted by neha bhargava on June 22, 2015

    Hello Bharat, I want to ask when u say cumin powder so is that mean raw powder or roasted cumin powder??

      Reply

    • posted by Bharat Wadhwa on June 25, 2015

      it means raw cumin (”,) roasted cumin is mostly used in chats but yes places like haldiram’s use roasted spices in their samosa as well (”,) but I mean raw Cumin when I only say cumin

        Reply

  2. posted by Sangita jain on July 22, 2015

    Hi thanx once again for d samosa recepe. I sum how like yr spice mix ka funda. I made it today n my fly enjoyed it. Dis time my hubby said its like Kaalba Devi ka samosa.
    I just hav a few queries cld u pl let me know d measurement of maida in grams coz when one measures in d cup it varies n d water proportion changes.
    When I made , after adding d first 1/4 cup of water when I added d next 1/4 cup of water d dough became soft n easily pliable. Hence I had to add more maida n made it firm.
    Dey turned out Gud but we’re only slightly crispy. It had no air bubbles and tasted Gud when eaten hot. After an hour d samosa became slightly soggy. The imli ki chutney was very tasty.
    I definitely want to giv it another try coz I know dey very much resemble tiwari ka samosa. All yr dishes r a superrrrrr hit . God bless u!!

      Reply

  3. posted by smita on October 11, 2015

    Fab recipe. Thanks for sharing. We add maharashtrian kala masala which names it even more tastier. I was told people also knead the dough in drinking soda to make it crispy and crunchy.

      Reply

  4. posted by Suchi on October 15, 2015

    Hello Mr. Bharat, the recipe sounds great and I intend to try it over the weekend…However, can you pls advise on below:
    1. What to do if I don’t have Anardana powder
    2. Can we make it in bulk and keep in freezer. Do we need to do anything differently
    3. I know they taste best when fried. But, can we bake these instead of deep friying.

      Reply

    • posted by Bharat Wadhwa on October 16, 2015

      1. if you dont have anardana the use amchur
      2.yes you can freeze it over night
      3 yes you can bake then aswell @180C for about 15 minutes (”,)

        Reply

  5. posted by Joy D'Souza on December 21, 2015

    Hello Mr. Bharat,
    I want to try this recipe. Could you tell me how many samosas you can get from two cups of all purpose flour? I want to make around 35-40 samosas. Thank you.

      Reply

    • posted by Bharat Wadhwa on December 21, 2015

      this recipe will yeild you around 16 – 18 samosas depending on the size so you can 2.5 times the amount

        Reply

  6. posted by Joy D'Souza on December 22, 2015

    Hello Mr. Bharat,
    I need to ask you one more question. Can I use gluten free all purpose flour to make the samosas? One of my guests has gluten allergy. Thank you.

      Reply

  7. posted by isha on March 4, 2016

    Hi! Can this be stored and fried next day?

      Reply

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