Learn how to make Samosa with simple step-by-step instructions in this post. Samosa is India’s favorite snack and what’s better than savoring on tasty aloo samosa along with a cup of hot chai, in the rainy season.
About Aloo Samosa Recipe
Samosa – The Wonder Snack
A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, etc. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.
It is known by various names in different countries. That is, samoosa, shingara, singada, samusa, sambusaq, samboosa are just to name a few.
The samosa is defined in a rather sophisticated way by Wikipedia. Take a look at it.
While I was reading about Samosas, I was surprised to see that this snack is even served in parts of Africa.
Whattt! Is it?
I too, felt that way because I always thought that it is something local to India.
Nevertheless, the recipes of samosa look similar everywhere irrespective of the region or, the country.
I love Aloo Samosa and so does everybody here in my family. Frankly speaking, Homemade samosa’s are the best.
Samosa – who wouldn’t fall for it. It is one of those snacks that is a favorite of everybody. It is served in so many ways and in every one of those ways that it is served in, it tastes yummy.
Small-time food joints, school and college canteens, outlets in multiplexes, and those fine-dine restaurants, pretty much everybody serves this snack.
The only difference is that Samosa takes a slightly posh look and feel as it climbs the ladder from one of those roadside tea shops to the fine dine.
But when you ask any of them as to how to make Samosa, the recipe would pretty much remain the same, except for maybe the addition of some dry fruits and paneer, as the price tag increases.
In this week’s recipe, we are going to see how to make perfect samosa’s – the only wonder snack that probably unites the rich and the poor.
Why you Should Make this Recipe?
Many people believe it is difficult to make samosas at home. They won’t even attempt it because of their fear. This recipe is a true winner, with a beautiful crust and a hearty filling.
Give it a try and you’ll be surprised at how easy and enjoyable it is to make samosas from scratch at home. It isn’t quite as difficult as you may think. You must remember a few things in order to consistently achieve the best results.
And I am confident that if you pay attention to these few key elements, you will quickly master them. So below are few more reasons for you to make Samosas.
- Flaky and crunchy
- Instructions that are 100% foolproof
- Perfect Bihari style Samosa
- Easy, if you follow basic things while making Samosas
Looking for some more Tasty Tea Time Snack Ideas for you?
Most of the time people struggle thinking, what to serve along with tea. So here are some more tasty snack recipe ideas you might want to try.
Pro Tips to Make Perfect Bihari Style Samosa:
The Samosas should be crisp and flaky, with nearly no bubbles or blisters.
Fat Oil or Ghee: The amount of oil added to the flour is very important to make flaky and crispy samosas.
Do not reduce the amount of oil mentioned in the recipe.
Crumbling oil and flour: The process of rubbing the oil into the flour is the key step to make a flaky crust. Rub the oil and flour together very well using your hands, until the mixture holds the shape as shown in the picture.
The texture of dough: The dough for samosas should be stiff, not soft like roti dough. Only use water as needed. Too much moisture in the dough will result in many tiny air pockets in the crust, preventing the samosas from crisping.
Kneading and resting dough: The dough does not require over kneading, but it needs resting for a minimum of 20-30 minutes. After resting, it has to be kneaded well for 3-4 mins. It should not turn soft but has to be tight and smooth.
Rolling the dough: The dough must be rolled to a thickness that is neither too thick nor too thin. While frying, a thin layer will break the samosa. The samosa will not cook if it is too thick. When rolling out the dough, never use dry flour. Apply a small amount of oil only if necessary, and then begin rolling.
Frying Samosa: Always, fry the samosa on low heat. The oil should neither be too hot, nor medium or, cold. The oil should not be overly hot. Once you slide in the samosas, you should see the sizzle after 40-50 seconds. That’s the ideal temperature of the oil.
Further, always fry the samosa in batches. When the one batch of frying is done, wait for some time before adding the next batch.
Before frying the next batch, please allow the oil to cool to a slightly lower temperature.
Furthermore, cooking them in hot oil over high heat will result in the samosa crust remaining uncooked inside. The crust will also be covered in blisters or bubbles. So, no hot oil here!
Basic Ingredients used to make Aloo Samosa Recipe:
For the samosa recipe, we don’t actually need many things. You can prepare this delicious snack at home with a few basic ingredients, much like the ones sold at Street food stalls. So we would be needing,
For dough: We would we needing all-purpose flour, oil, carom seeds, and salt.
For stuffing: We want potatoes, panch phoran, bay leaf, coriander powder, crushed ginger and chili, salt, and mustard oil.
And Oil to deep fry our samosas…
Aloo Samosa – How to Make Samosa Recipe
- 2 cup All purpose flour
- 1/4 tsp Ajwain
- 1/2 tsp Salt
- 1/4 cup Oil
- 1/2 cup Water or as required
- 12 Potato medium (boiled and mashed)
- 4 tbsp Peanuts
- 1 1/2 tbsp Coriander Powder
- 8 nos Green Chilli crushed
- 2 tsp Ginger crushed
- Salt to taste
- 1-2 Bay Leaf
- 2 Whole Dry Red Chilli
- 1/2 tsp Panch Phoran
- 3 tbsp Mustard Oil
- Water to seal
- Oil to deep fry
- In a large mixing bowl add maida, ajwain, salt. Mix well.
- Add oil, crumble & mix the flour well. (addition of oil here is a key ingredient to make samosa flaky)
- Crumble and mix well ensuring the dough holds shape.
- Add water as required and start to knead the dough tightly.
- Grease the dough with oil, cover and rest for 20 minutes.
How to prepare Stuffing
- Heat oil in a pan or kadhai .
- Add panch phoran to it, Let it splutter.
- Now add broken whole red chilli and bay leaf to it.
- Add salt and crushed ginger and green chilli to it.
- Add coriander powder and fry until the raw smell of masala goes off.
- Now add mashed potatoes to it.
- Mix everything well until well combined.
- Now add some fried peanuts to it . Mix well.
- So the potato stuffing is ready. Let it cool down completely.
How to make Samosa
- After 20 minutes, knead the dough slightly again.
- Now make equal size ball.
- Now roll the dough into oval shape.
- Cut it horizontally using knife, into 2 equal portions.
- Grease with water and make a cone.
- Gently press so that it seals properly.
- Stuff about 2 tbsp of samosa masala into the cone.
- Now close the seal by pressing firmly. Follow these steps to learn how to make a pleat and seal the samosa's.
- (follow the same process with the rest of the dough) Once done set aside. And let it rest for about 3o minutes. (this process ensures that whatever the moisture left on the samosas dries up, which helps in getting the perfect texture for your samosa).
- Now heat enough oil in a kadai.
- And deep fry the samosa on a low flame for atleast 15 minutes.
- Once the aloo samosa turns golden and crisp, take it out over kitchen paper.
- So the samosa is ready to be served.
- Serve hot along with any kind of chutney of your choice.
My Recommended Product:
So to fry samosa you definitely want a Kadai. Today I have listed two products here which I think you might want to have a look at.
This Borosil stainless steel kadhai has a tri-ply base, a deep bottom, and a cover, so you’ll be grabbing for it when you need to fry or boil something wonderful. The tri-ply base heats up swiftly and evenly, resulting in consistently flawlessly cooked meals.
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
You might also want to try:
Pani Puri Recipe
White Matar Chaat Recipe
Pav Bhaji Recipe
Stuffed Aloo Bread Pakora Recipe
Frequently Asked Questions about Aloo Samosa Recipe:
Can I make Samosa with whole wheat flour?
Yes, you can. However, I recommend all-purpose flour for the best results. Remember to use additional water when kneading whole wheat flour because it absorbs more water. The samosa crust, however, may become dense and less flaky if cooked with whole wheat flour rather than all-purpose flour.
Why are my samosas not crispy or have blisters on their skin?
Samosas should not be fried in very hot oil over high heat. Yes, very hot oil and high heat frying are the cause of the samosas’ lack of crispiness, as well as blisters on their skin. So, for the best result, always fry the samosas on low heat.
Why has my samosa turned soft and soggy after frying?
The dough for samosas should be hard, not mushy like roti dough. Only use water as needed. Too much moisture in the dough will result in numerous tiny air pockets in the crust, preventing the samosas from becoming crispy.
Can I make this potato filling in advance?
Yes, you can. The filling can be stored in the refrigerator for up to three days.
Why did the samosa turn out oily?
If you add too much water to the flour and then knead it into a soft dough, it will be oily and mushy. Knead the tight and stiff dough and the issue will be resolved.
Can I store samosa and for how many days?
It can easily be kept at room temperature for a few hours. If you aren’t going to consume them, keep them in an airtight container (dabba) in the fridge. Warm them up on a tawa or in the oven before serving.
What can I do with leftover samosa?
You can serve them with bread, pav , or roti after warming them on a tawa (griddle) or in the oven. The delicious Indian street dish samosa chaat is a fantastic way to use them up.
Can I bake the samosas in the oven?
Yes, absolutely. Preheat the oven to 180 degrees Celsius and bake for 30 to 35 minutes, until the crust is crisp and golden.
Can I make samosas 1 week ahead and freeze them before frying/baking?
Yes, freeze them first on a baking sheet. Place them in a freezer-safe bag or container after that. When you take them out of the freezer, fry them right away. Increase the temperature of the oil. However, you will obtain the greatest results if you partially cook them and then freeze them.
Can I store fried Samosas?
The fried samosas that are leftover can be kept on the counter for up to a day.
Place them in a clean, airtight container and refrigerate them if you want to keep them for a little longer. They last up to 3 days in the refrigerator.
What is the recipe for the fried green chilies served with samosa?
Slit the green chilies lengthwise while keeping them whole. Deep fry or shallow fry them till they have a few light golden blisters on them. After that, season the fried green chilies with salt and toss them together.
Can I air-fry samosa?
Yes, you can. Preheat the air fryer for 10 minutes at 180 degrees Celsius. Brush the samosas with oil and air-fried them at 180°C until the crust is brown.
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