Aloo matar samosa is a beloved snack in Indian cuisine. Samosa is a deep-fried snack, made up of all-purpose flour coated with spiced potato and peas stuffing. It provides a heavenly taste of potato filling with a crispy fried coating.
Bringing the authentic flavors of Indian street food into your kitchen has never been this delightful. Our samosa recipe promises a rewarding cooking experience that results in crispy, flavorful parcels that will have everyone coming back for more. Whether you’re a seasoned cook or a beginner, these homemade samosas will become your favorite dish to make.
Try our other simple snack recipes.
Simple Samosa Recipe
Ingredients
Making dough:
- 1 cup all-purpose flour [maida]
- ¼ tablespoon carom seeds
- 2 tablespoons ghee
- salt to taste
Stuffing:
- 2 medium-sized potatoes
- ¼ cup peas
- 2-3 medium-sized chilies
- 3-4 large garlic cloves
- ½ inch ginger
- ½ tablespoon sauf [fennel seeds]
- 7-8 curry leaves
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida [hing]
- ½ teaspoon turmeric powder
Frying samosa:
- Oil for deep fry
Instructions
Boil the potatoes :
- Heat 2 glasses of water in a pressure cooker, and add 2 medium-sized potatoes to it. And take 7-8 whistles on high flame.
- When steam comes out automatically after some time, open the lid and take out the potatoes in a bowl. Let them cool. Peel the potatoes and mash them with a fork or potato masher. Keep it aside.
Making dough for samosa:
- Take 1 cup of all-purpose flour, ¼ th tablespoon of carom seeds, 2 tablespoons of ghee, and salt to taste in a mixing bowl.
- Mix and rub the flour by using fingers, until it holds a shape while pressing with hand.
- Now, slowly add the water and knead the dough. Samosa dough should not be very soft, it should be firm and tight. Once dough is ready cover it with cotton cloth for 20-25 minutes.
Potato masala stuffing/filling:
- Take 2-3 medium-sized chilies, 3-4 large garlic cloves, ½ inch of ginger, ½ tablespoon of sauf [fennel seeds], and curry leaves in a grinder jar. Grind all ingredients roughly.
- Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds to it. When cumin seeds start crackling add ¼ teaspoon of asafoetida [hing], ground mixture, and peas in it. Sauté it on a low flame
- Now add boiled potatoes, half tablespoon of turmeric powder, and salt to it. Mix it well. Cook for 2-3 minutes.
Making samosa :
- Take the dough and knead it again for 1-2 minutes and divide it into small even pieces.
- Take a dough ball and roll it using a roller pin in a round shape. It should not be very thin.
- Cut the rolled dough ball from the middle and divide it into 2 parts.
- Take half part of the rolled dough ball, and roll it again slightly.
- Now, apply the water to all edges of it and make a cone shape by folding from both sides, as shown in the below image.
- According to the shape of a cone, fill the stuffing made for samosa into it.
- Stick the edges of the samosa, as shown below. Press all the edges gently to secure the stuffing.
- Similarly, make all the samosa.
Frying samosa:
- Heat the oil in a deep kadhaito deep fry the samosa.
- Drop a small piece of dough in hot oil, if it comes up with bubbles and does not sink in the oil, that means the oil is ready for frying.
- Now, drop the samosa in oil slowly from the edge of the kadhai. Keep flame low while dropping samosa in oil. Drop them according to the size of the kadhai and fry them on medium flame.
- Samosa takes a little more time for frying, so fry on medium flame until it turns golden and crispy.
- Transfer the fried samosa to a tissue, to soak excess oil. Serve the homemade samosa with chutney.
Nutrition
Tasty Samosa Recipe With Step-by-step Pictures:
Boil the potatoes :
- Heat 2 glasses of water in a pressure cooker, and add 2 medium-sized potatoes to it. And take 7-8 whistles on high flame.
2. When steam comes out automatically after some time, open the lid and take out the potatoes in a bowl. Let them cool. Peel the potatoes and mash them with a fork or potato masher. Keep it aside.
Making dough for samosa:
- Take 1 cup of all-purpose flour, ¼ th tablespoon of carom seeds, 2 tablespoons of ghee, and salt to taste in a mixing bowl.
2. Mix and rub the flour by using fingers, until it holds a shape while pressing with hand.
3. Now, slowly add the water and knead the dough. Samosa dough should not be very soft, it should be firm and tight. Once dough is ready cover it with cotton cloth for 20-25 minutes.
Potato masala stuffing/filling:
- Take 2-3 medium-sized chilies, 3-4 large garlic cloves, ½ inch of ginger, ½ tablespoon of sauf [fennel seeds], and curry leaves in a grinder jar. Grind all ingredients roughly.
2. Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds to it. When cumin seeds start crackling add ¼ teaspoon of asafoetida [hing], ground mixture, and peas in it. Sauté it on a low flame for couple of minutes.
3. Now add boiled potatoes, half tablespoon of turmeric powder, and salt to it. Mix it well. Cook for 2-3 minutes.
![potato masala filling[stuffing] for samosa recipe](https://appetizingdishes.com/wp-content/uploads/2023/08/potato-masala-fillingstuffing-1024x705.jpg)
Making samosa :
- Take the dough and knead it again for 1-2 minutes and divide it into small even pieces.
2. Take a dough ball and roll it using a roller pin in a round shape. It should not be very thin. Then cut the rolled dough ball from the middle and divide it into 2 parts.
3. Take half part of the rolled dough ball, and roll it again slightly. Now, apply the water to all edges of it and make a cone shape by folding from both sides, as shown in the below image.
4. According to the shape of a cone, fill the stuffing made for samosa into it.
5. Stick the edges of the samosa, as shown below. Press all the edges gently to secure the stuffing.
6. Similarly, make all the samosa.
Frying samosa:
- Heat the oil in a deep kadhai to deep fry the samosa. Drop a small piece of dough in hot oil, if it comes up with bubbles and does not sink in the oil, that means the oil is ready for frying.
- Now, drop the samosa in oil slowly from the edge of the kadhai. Keep flame low while dropping samosa in oil. Drop them according to the size of the kadhai and fry them on medium flame.
3. Samosa takes a little more time for frying, so fry on medium flame until it turns golden and crispy.
4. Transfer the fried samosa to a tissue, to soak excess oil. Serve the homemade samosa with chutney.
