How to make Samosa at Home | Samosa Recipe


how to make samosa at home


Find out how to make samosa at home and prepare this mouth-watering snack on a rainy or cold day and for special events like the birthday and kitty parties. Samosas are delicious food. So, learn how to make samosa at home and prepare this food to match your taste preferences.

The shell, made from maida and filling made from potatoes and peas, of a samosa gives it a great taste.


As you learn how to prepare samosa at home, you will experience that it takes a bit of time and effort to make this dish. A sweet point of all your effort is you get to tailor the samosas to your taste needs. For instance in the veg samosa recipe, you can use less potatoes and more peas or vice versa.

What side dishes best fit with this food? Green chutney and tamarind chutney or tomato ketchup soar the taste of a samosa higher.

Savor fresh and hot samosas, because these will be crispy and will taste better.

Health watch: No doubt samosas have a great taste. Do, however, keep a tab on how many of those you eat as samosas are deep-fried.

You might also be interested in:

Samosa Dough Recipe

Samosa Filling Recipe

Onion Samosa





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Hibiscus juice is said to be good for the health. Here is the recipe for hibiscus juice.

How to Prepare Samosa at Home?


1. Make 6 equal balls from the samosa dough.

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Here is the info on how to make samosa dough.
2. Heat the oil for deep frying in a kadai over low flame.

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3. Roll one ball into the shape of a 6-7-inch diameter circle.

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4. Cut the shape diagonally, with a knife, to get 2-equal parts.

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5. Lift one corner of one part and place it on the center as shown in the photo.

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Wet the edge, which is shown highlighted in the photo.

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Lift the other corner and place it on the center. The edges should overlap to get a cone shape as shown in the photo.

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Pinch the cone bottom.

Lift and open the cone with one hand. Press the overlapped edges with your fingers of the other hand.

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6. Fill the cone with the veggie filling, leaving about 1/2-3/4 inch space at the top.

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Here is the info on how to make samosa filling.

OR

Fill the cone with onion filling, leaving about 1/2-3/4 inch space at the top.

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Here is the info on the onion filling for onion samosa.
7. Wet the inner edges of the cone, which are shown highlighted by arrows in the photo.

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Press the edges to close the gap.

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Press the raw samosa to create a base.

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8. Follow Steps 5-7 for the second part (refer Step 4).

Two raw samosas are ready.

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9. Estimate how many additional samosas you can deep fry, depending on the quantity of oil your are using.

Prepare additional raw samosas, based on your estimate, using Steps 3-7.

Fry the prepared raw samosas, as per Steps 10 and 11.

Switch off the stove.

If the balls you made in Step 1 are remaining, then:

Prepare the next batch of raw samosas.

Repeat Step 2 and then continue from Step 10.
10. To test if the oil is hot:

Drop a dal-sized dough to the oil.

If the dough comes to the surface of the oil immediately, then the oil is hot. Otherwise, heat the oil for some more time.

Turn the heat to low.
11. Gently drop the raw samosas, one-by-one, into the oil.

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Turn the heat to medium.

Fry till the samosas become light golden brown.

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Turn the heat to low.

Fry till the samosas become golden brown.

Place two or three napkins on a plate and keep the fried samosas on the napkins, so these absorb any excess oil.

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Switch off the stove.

Veggie samosa is ready. Serve hot with pudina chutney or tamarind sweet chutney.

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TIPS How to make Samosa at Home?
1. If you do not like saunf, use jeera.
2. Seal the edges of the raw samosas properly. Otherwise when you drop the raw samosas in the oil, their filling enters the oil through the gaps.