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Samosa

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Samosa Recipe, how to make samosa recipe, How To Make Samosa Recipe

A triangular shaped fried or baked crispy pastry popularly known as samosa, with a savory filling of spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken.

Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa  recipe you will find that the dish  came from middle east before 10th century. It came to Central Asia with rise... Read More..

About Recipe

Bangaldumpa samosa, Uralaikilangu varuval, Chatpata and Spicy Samosa

How to make Samosa

(40 ratings)
131 reviews so far
Prep time
mins
Cook time
30 mins
Total time
30 mins
Samosa
Author : Vahchef
Main Ingredient : Potatos
Servings : 4 persons
Published date : December 01, 2016


Ingredients used in Samosa
• Potato - 3 numbers.
• Maida - 3 cup.
• Ajwain - 1/4 teaspoons.
• Salt - 0.
• Ginger garlic paste - 1 tablespoons.
• Turmeric - 1/4 teaspoons.
• Green chillies - 3 numbers.
• Coriander leaves - 1 springs.
• Cumin powder - 1 teaspoons.
• Coriander pdr - 1 teaspoons.
• Red chilli powder - 1 teaspoons.
• Chat masala - 1 teaspoons.
• Cashew nuts - 2 tablespoons.
• Lime juice - 1/2 numbers.
• Oil deep fry - 0.
Method:


dough for samosa
Take the maida, add the ajwain seeds, salt and oil to the maida and mix well.
By mixing well each flour grain will be coated with the oil and it gives the crunchy
texture to the samosas. Start adding water little by little and kneading properly
make a stiff dough and let it rest for 15 to 20 mins.

Potato stuffing for samosa
Heat some oil in the pan, add the cumin seeds, ginger garlic paste, green chillies,nbsp;cashews and turmeric mix well and let cook for few mins. Then add the red chillie pwdr,nbsp;coriander pwdr and cumin pwdr. Add little water so the masalas dont burn. Then add the diced potates, salt and coriander leaves. Sprinkle the lime juice over it.
you can make any stuffing of your choice with any variations.

Samosa recipe
Make rolls of the dough depending on the size of samosa you want.
Roll the dough in circle first and then make them oval in shape. Cut that
oval shape into half. Take that half apply water on all edge, take one end
bend it in canter and taking other end overlap it on the first edge making it
a triangle or cone. Fill the cone with the stuffing and seal the edges as shown
in the video to get a triangular shape for the samosa.

Samosa using spring roll sheet
Take 2 spring roll sheets and cut them in center. Take the half sheet which is 2 ply
apply water on the sheet or egg wash and make a cone of it, stuff it with the
stuffing and seal the cone using water or egg wash making it triangular in shape.

Now fry the samosas in the oil till they turn golden brown.
The samosa with the dough requires oil temp. of @ 300F while the
spring roll samosas require higher temp., of 350 F.
Enjoy the samosas with your favorite chutney.






Cooking with images Batate bhaji, Potatos samosa, Aalugadde palya





Articles


Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa  recipe you will find that the dish  came from middle east before 10th century. It came to Central Asia with rise in trade after 13th century.

 

The potato stuffing for samosa  generally consists of spiced potatoes, onion, peas, cilantro, lentils, cauliflower, often chopped meat or fish (however vegetable version generally consumed in India), or sometimes fresh paneer.

 

The samosas sold in the west and north of the pakistan largely consist of chopped meat-based fillings and they are comparatively less spicy. The meat samosa is made up of chopped meat (lamb, beef or chicken) and they are very well liked as snack food in Pakistan.

 

Samosas are also known as singadas in Eastern Zone of Nepal, remaining of the country calls it Samosa.

 

Different types of Samosa:

 

Samosa is traditionally filled up with potatoes, spices and peas but due to exciting experiments with food nowadays. There are several variations of answering available Samosa recipe:

 

Aloo samosa, Beetroot and prawn samosa, Boondi paneer and peanut samosa, Chatpata sev cocktail samosa, Chicken samosa, Chilakada dumpa samosa, Chinese noodle samosa,  and crazy Chocolate samosa

 

Steps to make samosa:

Make small balls of dough and roll it. Grease the rolling area and after that flatten a ball.   Continue to roll into an oval shape. Cut it two. In case the sides are too thick, carefully roll it too thin down.   Apply water on the straight side and join the sides to make a cone. Press delicately to seal the cone.   Fill the cone with potato masala and apply water on the sides. Bring the sides jointly and make a pleat on the reds. Take back the pleat and close it. Be sure the samosa has been sealed perfectly.  Fry the samosas until golden brown on medium flame.

 

 Serve sizzling samosa with ketchup or mint chutney or tea.


comments

 


 
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  • profile image
  • Tina2tu

    •  14  
    •  391  
    •  5  
   2014-03-19

I loovvveee samosas...and I love watching him cook ?

  • profile image
  • Kimberly Winston

    •  14  
    •  391  
    •  5  
   2014-03-29

your a wonderful chef watching, makes us want to get up and cook!!?

  • profile image
  • nithin jadhav

    •  14  
    •  391  
    •  5  
   2014-04-12

Awesome.. ?

 

  • profile image
  • MM Mithaiwala

    •  14  
    •  391  
    •  5  
   2014-05-06

Thanks VahChef for sharing this samosa recipe.?

 
  • profile image
  • paramu anand

    •  14  
    •  391  
    •  5  
   2014-05-29

Thank you chef for the recipe?

 
  • profile image
  • Appu Don

    •  14  
    •  391  
    •  5  
   2014-05-31

I made the samosa today..It was awesome Chef!!!!!thanks for the recipe.. I used...


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  • Vakiswaran Poopalasingam

    •  14  
    •  391  
    •  5  
   2014-06-26

 
  • profile image
  • Annie Chou

    •  14  
    •  391  
    •  5  
   2014-06-28

LOL you're expressions are the best.. "Now one big samosa..for me!&quot...

  • profile image
  • alamili

    •  14  
    •  391  
    •  5  
   2014-06-29

V?

 

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  • qtpatootiebunny

    •  14  
    •  391  
    •  5  
   2014-07-01

Can i mak samosas n freeze them n when i want to use it i can tak them out of th...

  • profile image
  • AhmedIrfan00

    •  14  
    •  391  
    •  5  
   2014-07-31

Hi Vahchef,I have 2 questions:1 - I want to make 25 samosa.How do I calculate ho...

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  • vinayak KUMAR

    •  14  
    •  391  
    •  5  
   2014-08-05

which flour did you use??

 

 


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