Samosa dough preparation
1
firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta.
2
add ¼ tsp ajwain, ½ tsp salt and mix well.
3
now add ¼ cup oil, crumble & mix the flour. do not compromise in addition of oil, as its a key ingredient to make samosa flaky.
4
crumble and mix well making sure the dough holds shape.
5
add ½ water and start to knead the dough.
6
knead to tight dough adding water as required.
7
grease the dough with oil, cover and rest for 20 minutes.
Samosa stuffing preparation
1
firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing.
2
also, add 1 inch ginger and 1 chilli.
3
now add ½ cup peas and saute for 2 minutes. i have used frozen peas here. if you using soaked peas then make sure to boil.
4
additionally, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt.
5
saute on low flame until spices turn aromatic.
6
further, add 4 boiled and mashed potato. i have pressure cooked potato for 5 whistles.
7
mash and mix well until the spices are well combined.
8
now add 5 cashew, 2 tbsp raisins and 2 tbsp coriander.
9
mix well, samosa stuffing is ready. allow to cool completely.
Shaping, folding and stuffing samosa
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after 20 minutes, knead the dough slightly again.
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pinch a ball sized dough and grease with oil.
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roll the dough into oval shape.
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now cut it horizontally, diving into 2 equal portions using a knife.
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grease with water and make a cone. gently press so that it seals properly.
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stuff 2 tbsp of prepared samosa masala into the cone.
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grease little water on the edges.
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pull back and create a pleat. this is very important as you are creating the backbone, helping samosa to stand.
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now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months.
Frying samosa
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firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame. you can alternatively preheat and bake at 180 degree celcius for 40 minutes.
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stir occasionally, frying the samosa on low flame for at least 15 minutes.
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once the aloo samosa turns golden and crisp, drain off over kitchen paper.
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finally, enjoy aloo samosa with green chutney and [tamarind chutney.
](/recipes/imli-chutney-tamarind-chutney-recipe)
Video
Notes
- firstly, you can add ghee in place of oil while kneading the dough for rich flavour.
- also, add paneer or vegetables of your choice to the stuffing.
- additionally, fry on low flame else the crust of samosa will not turn flaky.
- finally, samosa recipe tastes great when prepared slightly spicy and flaky.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/samosa-recipe-samosa-banane-ki-vidhi/