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# Samosa Recipe
## Samosa dough preparation
firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta.
add ¼ tsp ajwain, ½ tsp salt and mix well.
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.
crumble and mix well making sure the dough holds shape.
add ½ water and start to knead the dough.
knead to tight dough adding water as required.
grease the dough with oil, cover and rest for 20 minutes.
## Samosa stuffing preparation
firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing.
also, add 1 inch ginger and 1 chilli.
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.
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.
saute on low flame until spices turn aromatic.
further, add 4 boiled and mashed potato. i have pressure cooked potato for 5 whistles.
mash and mix well until the spices are well combined.
now add 5 cashew, 2 tbsp raisins and 2 tbsp coriander.
mix well, samosa stuffing is ready. allow to cool completely.
## Shaping, folding and stuffing samosa
1. after 20 minutes, knead the dough slightly again.
2. pinch a ball sized dough and grease with oil.
3. roll the dough into oval shape.
4. now cut it horizontally, diving into 2 equal portions using a knife.
5. grease with water and make a cone. gently press so that it seals properly.
6. stuff 2 tbsp of prepared samosa masala into the cone.
7. grease little water on the edges.
8. pull back and create a pleat. this is very important as you are creating the backbone, helping samosa to stand.
9. now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months.
## Frying samosa
1. 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.
2. stir occasionally, frying the samosa on low flame for at least 15 minutes.
3. once the aloo samosa turns golden and crisp, drain off over kitchen paper.
4. finally, enjoy aloo **samosa** with [green chutney](/recipes/green-chutney-recipe-hari-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/](https://hebbarskitchen.com/samosa-recipe-samosa-banane-ki-vidhi/)
## Samosa dough preparation
2. pinch a ball sized dough and grease with oil.
3. roll the dough into oval shape.
4. now cut it horizontally, diving into 2 equal portions using a knife.
5. grease with water and make a cone. gently press so that it seals properly.
6. stuff 2 tbsp of prepared samosa masala into the cone.
7. grease little water on the edges.
8. pull back and create a pleat. this is very important as you are creating the backbone, helping samosa to stand.
9. now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months.
## Frying samosa
1. 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.
2. stir occasionally, frying the samosa on low flame for at least 15 minutes.
3. once the aloo samosa turns golden and crisp, drain off over kitchen paper.
4. finally, enjoy aloo **samosa** with [green chutney](/recipes/green-chutney-recipe-hari-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.