Samosa/ समोसा How to Make Samosa/ समोसा recipe Tips & Tricks in Hindi/English


How to Make Samosa

Samosa, a crispy and spicy deep fried snack that has an crisp and flaky outer layer made of maida and rich filling of mashed potato, peas and spices is a popular street food of India. It’s a favorite snack among people of all ages and generally served with masala tea and tamarind chutney as afternoon snack. The main thing about this snack is it can be prepared with one’s liking of perfect not too hot, tangy and spicy taste. Follow our step by step photo recipe to make this snack at home and don’t forget to read tips about double frying samosa (when making it for guests in advance).

Samosas are a favorite with many of us. where ever you go, you will be able to get samosas in india. They are also a popular street food of india.

The combo of samosa with masala chai is irresistible. This took me 3 failures to get a perfect samosa crust and the credit goes to a few of my friends. They were generous enough to share the tricks of making the samosa pastry and how to fry them, so that the crust is flaky and no tiny air bubble pockets are formed on the crust.

to get the right texture and flakiness in the samosa pastry cover, there are two ways they are fried. apart from frying, they can be baked too for a low fat version. i experimented with all three different methods.

Two methods of deep frying the samosa to get the flaky crust:

1. Frying samosa once – In this method, heat the oil to high temperature and then slid the samosas gently into the hot oil as soon as you add the samosa to the hot oil, reduce the flame to low and now fry the samosa on low flame. This will make sure that the samosa does not absorb too much oil. If you directly put the samosa on low temperature oil and fry in sim gas then it will absorb too much oil. If you fry in hot oil, then there are chances of tiny air bubble pockets on the pastry. Samosas are also not cooked from inside.

2. Double frying the samosas – This is a little lengthy method and the one which I will suggest you to try while making samosas at home. in this method the samosas are very lightly fried not allowing them to become golden.

Add the samosas in hot oil and remove them when the crust has become opaque and creamish white.  Just enough fried that if you remove it from oil then it will not break. Drain & keep them aside. Do it with all the samosas later lower the flame and then fry the once fried samosas again till they are golden.

Through both the methods, the final samosas will be crisp & flaky from outside and cooked well from inside… like the one you get in the markets and there will be no tiny air bubbles in the crust.


an alternative method to bake instead of frying:

3. Baking the samosas – i also baked the samosas. there was not much difference in the taste. but texture wise, i find the fried samosa better than the baking method. from health perspective, baking method is better. i baked at 180 degrees C for about 32 mins. below a pic of baked samosas.


Note : For the samosa dough crust:

1. Enough fat or moyen should be added to the flour. Someone suggested 1/5th of fat to 1 part of flour in weight. I have reduced the amount of fat in this recipe.
2. The amount of water added depends on the quality of the flour. So remember to knead into a tight firm dough and add water in turns when kneading.
2. Don’t roll the samosa crust too thick otherwise it will take too much time to brown it and remember that it will become hard while frying on low heat and secondly heat will not go inside and the filling will not be cooked properly.
3. Also don’t roll the samosa too thin, so that it is not able to contain the potato stuffing. Please remember these points to roll the samosa dough.

Samosa filling:
1. I personally like the punjabi samosa which is served in north India. The peas and potatoes are the main ingredients and the filling is not crushed to a smoothness. Aloo or potato pieces are soft but intact and there are few green chili pieces also in the filing.
2. Some Peoples, they add raisins also in the filling which gives it a little sweet taste in between; sometimes cashews are also added.
3. in some places, the filling is totally mashed unlike the Punjabi samosas.
4. If the green chilies are not added in the samosa filling then fried green chilies are usually served separately.
5. some people also add ginger garlic paste and on few rare occasion, I have found chopped carrots pieces also in the filing.

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Chana Dal Vada/ चना दाल वडा How to Make Chana Dal Vada/ चना दाल वडा recipe Tips & Tricks in Hindi/English


Samosa Recipes tips & Tricks in English

Ingredients (measuring cup used, 1 cup = 250 ml)

Samosa pastry:

  • 2 cups maida or all purpose flour
  • 4 tbsp ghee or oil
  • 5-6 tbsp water (i added 5 tbsp + 1 tsp water)
  • 1 tsp carom seeds (ajwain)
  • salt as required ( i added ¾ tsp salt)
  • oil for deep frying

Samosa stuffing 1:

  • 3 medium sized potatoes/aloo
  • ¾ to 1 cup green peas/matar, fresh or frozen
  • 1 green chili + ½ inch ginger crushed to a coarse paste in a mortar and pestle
  • ½ tsp cumin seeds (jeera)
  • ¼ tsp red chili powder (lal mirch powder)
  • a pinch of asafoetida (hing)
  • ½ tbsp oil
  • salt as required

Whole spices to be ground:

  • ¼ inch cinnamon (dal chini)
  • 2 black peppercorns (kali mirch)
  • 1 clove (laung)
  • 1 green cardamom (hari elaichi or choti elaichi)
  • ½ tsp cumin (jeera)
  • ½ tsp fennel seeds (saunf)
  • 1 tsp coriander seeds
  • 2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder

Samosa stuffing 2:

  • 3 medium size potatoes
  • ¾ to 1 cup peas/matar, fresh or frozen
  • 1 green chili and ½ inch ginger made in a paste or chopped finely
  • ¾ tsp garam masala powder
  • ¼ or ½ tsp red chilli powder
  • 1 tsp dry mango powder (amchur)
  • 1 tsp fennel powder (saunf powder)
  • 1 tsp coriander powder (dhania powder)
  • ¾ tsp cumin seeds (jeera)
  • 2 tbsp chopped coriander leaves (dhania patta)
  • 2 to 2.5 tsp oil
  • salt as required

Preparing the samosa pastry:

  1. take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.samosa-recipe1
  2. with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
  3. the whole mixture should clamp together when joined.
  4. add 1 or 2 tbsp water.
  5. begin to knead adding water as required.
  6. knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.samosa-recipe4samosa-recipe5

Preparing stuffing method 1:

  1. steam or boil the potatoes and peas till are cooked completely.samosa-recipe8
  2. peel the boiled potatoes and chop them into small cubes
  3. dry roast all the whole spices mentioned in the above list till fragrant.
  4. once cooled, grind them in a dry grinder or coffee grinder to a fine powder.samosa-recipe6samosa-recipe7
  5. heat oil in a pan.
  6. add the cumin seeds and crackle them.samosa-recipe10
  7. add the ginger-green chili paste.
  8. saute till the raw aroma of ginger goes away.
  9. add the peas, red chili powder, the freshly ground spice powder and asafoetida.samosa-recipe11
  10. stir and saute on a low flame for 1-2 minutes
  11. add the potato cubes and saute for 2-3 minutes with frequent stirring.samosa-recipe12
  12. keep the filling aside to cool.samosa-recipe13

Preparing stuffing method 2:

  1. boil or steam the potatoes & peas till they are cooked completely.
  2. peel the potatoes and chop them into cubes.
  3. heat oil in a pan.
  4. crackle the cumin first, then add the ginger-green chili paste and saute till the raw aroma of ginger goes away.
  5. lower the flame and add all the dry spice powders one by one.
  6. stir and then add potato cubes & peas along with salt.
  7. saute for 2-3 minutes.
  8. switch off and add the chopped coriander leaves from top and stir well.
  9. keep aside.

Shaping, stuffing and frying the samosa:

  1. after keeping the dough for 30-40 mins. knead the dough lightly again.samosa-recipe15
  2. divided the dough 6 equal pieces.
  3. take each piece and roll in your palms first to make a smooth ball.
  4. then roll it with a rolling pin keeping the thickness neither thin nor thick.samosa-recipe16
  5. cut with a knife or a pastry cutter through the center of the samosa pastry.samosa-recipe18
  6. with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
  7. join the two ends bringing the watered edge on top of the plain edge.samosa-recipe19
  8. press the edges so that they get sealed well.
  9. stuff the prepared samosa cone with the prepared potato-peas stuffing.samosa-recipe22
  10. apply some water with your fingertips or brush on the round samosa cone circumference.
  11. pinch a part on the edge. this helps the samosas to stand.samosa-recipe23
  12. press both the edges. be sure there are no cracks.samosa-recipe25
  13. prepare all the samosas this way and keep covered with a moist kitchen napkin.
  14. now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
  15. you can also fry the samosas twice as i have mentioned above in the post.
  16. turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
  17. fry the samosas in batches.samosa-recipe26
  18. for frying the second batch, again increase the temperature of the oil.
  19. add the samosas and then lower the flame, thereby decreasing the temperature of oil.
  20. this way fry all the samosas in batches.

Baking the samosas:

  1. pre heat the oven to 180 degree C.
  2. brush oil lightly on the prepared samosas.
  3. place them in a baking tray and bake for 30-35 mins or till light golden at 180 degrees C.

Serving :

  1. serve samosas hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce.
  2. they can also be served with a yogurt dip or a plain raita. another way is to serve the samosas with punjabi chole (a spiced chickpea curry).
  3. a chaat can also me made from the samosa. we usually have samosa with masala chai or ginger chai.
  4. even bread or pav (indian bread rolls) can be served with the samosas.
  5. whatever you serve samosas with, remember to have hot masala chai along.samosa-recipe28

समोसा in hindi खाना खजाना रेसिपी विधि / तरीका टिप्स और ट्रिक्स हिंदी में


समोसे का आटा बनाने के लिये-

  • मैदा – 250 ग्राम (2.1/2 कप)
  • घी –  60 ग्राम ( 1/4 कप से थोड़ा सा अधिक)
  • नमक – स्वादानुसार (आधा छोटी चम्मच)

समोसे में भरने की पिठ्ठी बनाने के लिये-

  • आलू – 400 ग्राम (3-4)
  • हरे मटर के दाने – आधा कप (यदि आप चाहें तो)
  • काजू – 12-15 (यदि आप चाहें)
  • किशमिश – 25 -30 (यदि आप चाहें तो)
  • हरी मिर्च – 2-3 बारीक कतरी हुई
  • अदरक – 2 इंच लम्बा टुकड़ा (कद्दूकस किया हुआ)
  • हरा धनिया – एक टेबल स्पून (बारीक कतरा हुआ)
  • धनिया पाउडर – 2 छोटी चम्मच
  • गरम मसाला – एक चौथाई छोटी चम्मच
  • अमचूर पाउडर – एक चौथाई छोटी चम्मच
  • नमक – स्वादानुसार
  • तलने के लिये तेल

एक तरफ आलू को उबलने रख दें और दूसरी तरफ मैदा में तेल और नमक डालकर उसे अच्छे से मिलाएं। अब इसमें थोड़ा गुनगुना पानी डालकर थोड़ा सख्त आटा गूंथ लें और फिर उसे 15 – 20 मिनट सैट होने के लिये रख दें।

समोसे में भरने के लिये पिठ्ठी-

उबले हुए आलुओं को छीलकर हाथ से बारीक तोड़ लें और उसमें, मटर, नमक, हरी मिर्च, हरा धनिया, अदरक, धनिया पाउडर, गरम मसाला, अमचूर पाउडर, किशमिश और काजू डालकर अच्छे से मिला लें।

पिठ्ठी को भून कर भी बनाया जा सकता है:

एक कढ़ाई में एक टेबल स्पून तेल डालकर गरम करें और उसमें धनिया पाउडर, हरी मिर्च व अदरक डाल कर भूनें। फिर इसमें आलू, मटर, गरम मसाला, नमक और अमचूर पाउडर डालकर कलछी से चलाएं और जब सारा मसाला अच्छी तरह भून जाए तो गैस बन्द कर दें। फिर इसे उतार कर ठंडा करें और काजू किशमिश मिला दें। समोसे की पिठ्ठी तैयार है।

अब पहले से गूंथे हुए आटे के दस बराबर आकार के गोले बना लें। एक गोला लेकर बेलन से करीब 8 – 10 इंच के व्यास का बेल लें। बेली हुई पूरी थोड़ी मोटी ही रखें।

इस बेली हुई पूरी को चाकू से दो बराबर के भागों में काट लें और एक भाग को तिकोना बनाते हुये मोड़ें(तिकोन बनाते समय दोनों सिरे पानी से अवश्य चिपकाएं)।

फिर इस तिकोन में आलू की पिट्ठी भरें और उसके बाद, पीछे के किनारे में एक प्लेट डाल दें। ऊपर के दोनों किनारों को पानी की सहायता से चिपका दें और देखें कि समोसे का आकार सही है या नहीं। इसी तरह से सारे समोसे तैयार कर लें।

इन्हें तलने के लिये कढ़ाई में तेल डालकर गर्म करें और उसमें 3-4 समोसे डालें और ब्राउन होने तक तलें (समोसे तलते समय गैस मध्यम आँच पर ही रखें)। कढ़ाई से समोसे निकाल कर पेपर नैपकिन लगी प्लेट पर रख लें। सभी समोसों को इसी तरह तल कर निकाल लें। गरमा-गरम समोसे तैयार हैं।

अब इन्हें हरे धनिये की चटनी और मीठी चटनी के साथ परोस कर खाएं।


अगर आप नए नए पकवान बनाने और खाने के शोखीन है तो आप के लिए हमारी वेबसाइट बहुत उपयोगी साबित होगी| खाना खजाना हिंदी में वेबसाइट पर एक से एक पकवान को बनाने का तरीका बताया गया है और अच्छी बात ये है की इस वेबसाइट की सारी जानकारी हिंदी में और इंग्लिश में है| इस वेबसाइट पर राजस्थानी पकवान कैसे पकाए ,साउथ इंडियन पकवान और तरह तरह के आचार/खाना , मिठाई , तीखा चटपटा बनाने की आसान विधि बताई गयी है.

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