Samosa Recipe Free Download !NEW!

The recipe includes a Tamarind Dipping Sauce which is a popular condiment to serve alongside Samosas. The sauce is a bit tart, which nicely cuts through the rich flaky pastry and balances the spice infused filling.

I use a bit less water than some other recipes to make my dough, which creates an ever flakier and crave-able samosa crust. (This is also the trick I use to make samosa pie, which is a great non-fried alternative to traditional samosa.)

Samosa Recipe Free Download

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Our personal favorite is and will always be a Punjabi Samosa which is what this recipe is all about. The classic potato and green peas stuffing in this recipe is adapted from my cooking school notes.

A samosa crust dough has to be kneaded to a tight and firm dough. The dough should not be soft like a bread or roti dough. So you need to add less water when kneading. The amount of water that will be added depends on the quality of the flour. Thus add water in parts when you knead the dough.

In this method, firstly heat the oil at a medium or medium-high temperature. Then add the samosa into the hot oil. As soon as you add them to the hot oil, reduce the heat to a low or medium-low and fry samosa on a low heat.

This ensures that they do not absorb too much oil. If you directly put the samosa in a less hot oil, they soak up too much oil. If you fry samosas in a very hot oil, then tiny air bubble pockets can form on the crust and the inside part of the crust will be undercooked.

Add the samosas in hot oil and remove them when the crust has become opaque and creamish white. Fry until lightly fried so that when you remove them they will not break. Set them aside. Then lower the heat of oil and fry the samosas again until they are golden.

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We usually avoid eating fried snacks in cafes and restaurants for health reasons. Years ago I learnt making samosas as my kids would keep asking for them. Making them at home is super easy if you learn the steps correctly especially making the crust.

In this post I share the Samosa Recipe with potato stuffing, you can also make keema samosa using this Keema recipe for the stuffing. This Punjabi samosa recipe is roughly adapted from the Punjabi Chef Harpal Singh.

22. This will give you a perfectly standing samosa. Finish making all your samosas. If you prefer to bake them, preheat the oven to 360 F or 180 C for 20 mins. Brush oil generously and bake them for 30 to 40 minutes, flipping them after 15 minutes.

24. Gently slide the samosas one by one slowly. After you add them to the hot oil, you must see very tiny bubbles rising slowly. You should not be hearing any sizzling noise as it happens with the regular deep fried snacks.

This is useful in case you like to double or triple the recipe.

1. For every one kg of flour, you can use up to 200 grams of fat (oil or ghee). Anything more than this may break the crust. Using too little fats in the dough may lead to hard crust.

Yes samosas can be baked. But fried samosas taste the best. I have tried baking these after brushing them generously with oil at 340 to 360 F/ 170 to 180 C in a preheated oven for 35 to 40 mins. The results were fine but not as good as the fried ones.

If you are keen to bake them then use ready store bought frozen puff pastry sheets. Roll each sheet to a square. Cut each sheet to 4 to 5 roundels with the help of a round cutter. Then cut each one to half. Then use them as mentioned in the recipe below.

Wheat flour or all-purpose flour? Which is better for samosa? I have tried with wheat flour too but the results were not great. If you are into healthy eating and have completely stopped eating all-purpose flour, then you can make with wheat flour.

You can also use half wheat flour and half all-purpose flour but all wheat flour does yield hard not very good samosa. I used organic all-purpose flour here. For health reasons prefer organic flour or at least unbromated flour.

I have tried many of your recipes such as samosa, pakora, pav phaji, kichdi and butter chicken to name a few. They all turned out great. I only use your recipe whenever I want to cook Indian food. Thank you so much & lots of love from Thailand

I just love Indian food. I have tried many samosa recipes, but this one is the best. I made an Indian dinner for some friends and they love these too! I did not change a thing. Very detailed recipe!! Love them!!! Thank you so much.

This is the very best recipe to make beautiful samosas with great crust and delicious filling. I follow the recipe and every time I get them right. The only change is to add some crushed coriander, fennel & some fried onions to the stuffing. Very well written recipe. Thank you and keep rocking with more amazing recipes.

As an obsessive samosa lover, I don't think I would be exaggerating when I tell you that this homemade Indian Punjabi Samosa recipe makes the best samosas I have ever tried! These samosas have a perfectly crispy wrapping and a masala that's so incredibly delicious and authentic, that just a bite of this samosa will instantly transport you back to your favorite childhood mithai shop.

I should warn you though, this samosa recipe has no shortcuts, and requires care and patience. Plus wrapping samosas is a bit like art and can take a few tries to get right. But once you get it, you'll be wrapping them like a boss. And don't worry, I have a step by step video recipe, that's going to make things even easier.

The dough or atta for samosa is made with maida (all purpose flour), ghee and salt. This is similar to making pastry for pies where the flour and ghee and mixed together till the mixture is crumbly and then water is adding little by little till the dough comes together.

The filling or stuffing for samosas is easy to put together once you have all the ingredients. The potatoes are pre-boiled, peeled and mashed lightly before adding them to the cooked aromatics and spices.

My favorite way to serve samosas is definitely with ketchup, but you can always serve these with coriander chutney or tamarind chutney, or turn them into a samosa chaat with all your favorite toppings.

Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.

And oh! The variations! From spicy to mild, from meaty to vegan, the samosa has seen it all. But our Aloo Samosa, with its spiced potato and pea filling, holds a special place in the pantheon of samosas.

Each element that goes into it has a purpose, a role, and a story. As we venture into the heart of this classic recipe, understanding why each ingredient is chosen can provide a beautiful insight into the world of culinary artistry.

Plain Flour: The base for any great samosa is its crust. Plain flour provides that perfect balance between elasticity and crunch. It ensures the exterior is crisp when fried, yet soft enough to bite through. An alternative? Some people do opt for whole wheat flour, though it might yield a slightly denser texture.

Beyond dips and chutneys, I sometimes like to serve Aloo Samosas with a steaming cup of masala chai. The warmth of the tea, infused with spices like cardamom and ginger, combined with the crispy samosa, is comfort food at its finest.

When it comes to Aloo Samosas, most people, including me for a time, fixate on the flavourful filling. But let me pull back the curtain on an equally essential aspect: the dough. The outer shell of the samosa, thin yet robust, crispy yet tender, is as vital as the filling it envelopes.

Whenever I begin the process of making samosas, the floury stretch and kneading of the dough have become somewhat therapeutic for me. The way it smoothly transitions from a collection of individual ingredients to a cohesive mixture is a sight to behold.

samosa recipe | samosa banane ki vidhi | samosa banane ka tarika | aloo samosa with detailed photo and video recipe. an ultra-popular deep fried snack recipe made with spiced potatoes and plain flour. it is a popular entree, appetizers or even as a street food snack with an extension as chaat recipe to it. as a snack, it can be consumed as it with wide a range of chutney recipes like dahi chutney, imli chutney & green chutney.

as i mentioned previously, there are hundreds of ways to make deep fried punjabi samosa recipe across india. the variation mainly depends upon the stuffing, covering, shape and also how it is cooked. the mother of all these variations is the traditional one where, spiced and mashed potatoes are used to stuff inside a cone, made from plain flour dough. as matter of fact, preparing this cone shape can be tricky and can also be overwhelming for many cooks. while the aloo stuffing preparation can take hardly few minutes as it no brainer, but shaping the samosa can take a while to master it. in this recipe post and also in the video, i have dedicated a lot of time explaining the tricks and steps on shaping it. hence i recommend to focus more interest on it and feel confident about the same.

furthermore, i would like to add some tips and suggestions for a crispy, flaky and tasty samosa recipe. firstly, the dough for this recipe is very critical. i have added oil to the flour and have kneaded it roughly for about 10 minutes. also, the dough is very tight as compared to roti or chapathi dough and also you need to feel flaky while kneading it. secondly, the other important tip is to make the stuffing well ahead in advance. it has to cool down and should not be warm as you may find it difficult to shape it. lastly, if you are not able to shape it in a cone shape then do not worry and there is a fallback option. you can shape it like karanji or half-moon shape and deep fry it till crisp. also deep fry these in a low medium flame till it becomes crisp and hard. e24fc04721