Delicious Homemade Samosa Recipe in just 5 steps: Evening snack to treat your friends

Discover how to make tasty homemade samosa recipe! These crispy, triangle snacks are filled with mashed potatoes, mixed veggies, and spices, creating a delicious combination. Whether you’re new to cooking or love spending time in the kitchen, this easy samosa recipe will guide you through making these flavorful treats. Get ready to enjoy homemade samosas with the delightful taste of traditional Indian spices. Our samosa recipe will teach you to cook like a professional.

Ingredients for preparing Homemade Samosa Recipe

For the filling:

2 cups boiled and mashed potatoes
1 cup boiled and chopped mixed vegetables (peas, carrots, and green beans work well)
1 finely chopped onion
1 teaspoon grated ginger
2 teaspoons minced garlic
1/2 cup frozen green peas
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons oil
Fresh coriander leaves, chopped

For the outer covering:

2 cups all-purpose flour
1/4 cup melted ghee or oil
Water for kneading
Salt to taste

For frying:

Oil for deep frying

Instructions for preparing Homemade Samosa Recipe

Prepare the Dough:
- In a mixing bowl, combine the all-purpose flour, melted ghee or oil, and a pinch of salt.
- Gradually add water and knead the mixture into a smooth, stiff dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Prepare the Filling:
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add chopped onions, ginger, and garlic. Sauté until the onions are translucent.
- Add turmeric powder, ground coriander, garam masala, red chili powder, and salt. Mix well.
- Add boiled and mashed potatoes, mixed vegetables, and green peas. Cook for 5-7 minutes, stirring occasionally.
- Garnish with fresh coriander leaves. Let the filling cool.
Assemble the Samosas:
- Divide the rested dough into small lemon-sized balls and roll each ball into a thin oval or round shape.
- Cut the rolled dough in half to create two semi-circles.
- Create a cone shape by folding each semi-circle and sealing the edges with water.
- Fill each cone with the prepared vegetable filling and seal the open edge, forming a triangular shape.
Deep Fry the Samosas:
- Heat oil in a deep pan or fryer to 350°F (180°C).
- Carefully slide the prepared samosas into the hot oil and fry until they turn golden brown and crisp.
- Remove the fried samosas and place them on a paper towel to absorb excess oil.
Serve:
- Serve the samosas hot with mint chutney or tamarind sauce.

Also Read: Step by step Pani Puri recipe: Street Food Adventure at Home

Tips for preparing Homemade Samosa Recipe

Perfect Dough:
- Ensure that the dough is smooth and not too soft. A stiff dough makes it easier to handle and results in crispier samosas.
- Allow the dough to rest for at least 30 minutes. This helps improve its elasticity and makes rolling easier.
Even Filling Distribution:
- Divide the dough and filling into equal portions to ensure uniform-sized samosas.
- Make sure the filling is well-mixed and evenly distributed to achieve a balanced taste in every bite.
Sealing the Edges:
- Seal the edges of the samosa tightly to prevent the filling from spilling during frying.
- Use water to moisten the edges of the dough before sealing to help create a secure bond.
Frying Temperature:
- Heat the oil to the right temperature (around 350°F or 180°C) before frying. This ensures that the samosas cook evenly and become crispy.
Avoid Overcrowding:
- Fry only a few samosas at a time to maintain the oil temperature and prevent the samosas from sticking together.
Poking Holes:
- Optionally, you can poke a few small holes in the samosa pastry before frying. This helps steam escape, making the samosas crispier.

FAQs for Homemade Samosa Recipe

Q1: Can I make the samosa dough in advance? A: Yes, you can prepare the samosa dough ahead of time. Once kneaded, cover it with a damp cloth or plastic wrap and refrigerate. When ready to use, let it come to room temperature before rolling.

Q2: Can I freeze samosas before frying? A: Absolutely! Arrange the assembled but uncooked samosas on a tray and freeze until solid. Once frozen, transfer them to a sealed container or a zip-top bag. Fry them directly from the freezer when needed, adding a few extra minutes to the frying time.

Q3: What other fillings can I use? A: You can experiment with various fillings like minced meat, paneer (Indian cottage cheese), lentils, or even a combination of these. Adjust the spices and quantities according to your taste preferences.

Q4: How can I store leftover samosas? A: If you have any leftover samosas, store them in an airtight container in the refrigerator. Reheat them in an oven or air fryer to restore their crispiness.

Q5: Can I bake samosas instead of frying them? A: Yes, you can bake samosas for a healthier option. Preheat the oven to 375°F (190°C) and bake them until golden brown, turning them halfway through for even cooking.

Q6: My samosas turned out too oily. How can I avoid this? A: To prevent samosas from absorbing too much oil, ensure that the oil is at the right temperature before frying. Additionally, after frying, place the samosas on a paper towel to absorb excess oil.