AMAZING Samosas made at home!

by - February 27, 2017

Maida ( All purpose flour ) 2- 1/2 cup
Desi ghee 4 tablespoon
Carom seeds ( ajwain ) 1 teaspoon
Salt to taste
For stuffing
Potato 4 big
Anardana 1 teaspoon
Coriander seeds 1 tablespoon
Ceshew nuts 10 to 15
Raisins 10 to 12
Green peas 1 cup
Green chilly 1
Aamchoor powder 1 - 1/2 teaspoon
Red chilly powder 1 teaspoon
Garam masala 1 teaspoon
Desi ghee 2 tablespoon
Cumin seed 1 tablespoon
Ginger chopped 1 inch piece
Coriander powder 1 teaspoon
Salt to taste
Oil for frying


1) add all purpose flour, salt, carom seeds and desi ghee to a bowl
2) now mix with your hands, use your fingertips to mix the all purpose flour with the ghee so you achieve a breadcrumb consistency or the dough starts combining
3) now little by little add water and knead a firm dough
4) Now cover the dough with a wet/damp cloth and let it set aside for 30 minutes
5) peel boiled potatoes and mash with your hands, please do not grate them
6) we'll dry roast coriander seeds and anaardana in a hot pan, when it starts leaving the fragrance take them out
7) add desi ghee to the same pan, add cashews and raisins, sauteé a bit and take them out
8) in the same pan, add jeera, ginger, red chilli powder, coriander powder, stir
9) add boiled mashed potatoes green chillies, peas, garam masala, salt, aamchoor and coriander powder
10) now crush the two ingredients we had sautéed the first time, mix well after crushing
11) now cover it with a lid and let it cook on  a low flame for 10 minutes. so the masala mixes really well with the potatoes
12) chop the dry fruits, chop the green coriander leaves and mix them in the stuffing
13) mix it really well
14) switch off the flame and let it cool down
15) after half an hour take the dough out and knead it
16) halve it into equal pieces
17) we'll roll it in our hands into smooth balls, and after that with a rolling pin we'll roll it out like a chapati but not too thick not too thin
18) use the knife to cut the samosa sheet from the middle
19) apply water with your fingertips onto the edges very carefully, and pick up the sheet to fold it along the edges to form a cone
20) use fingertips to press the edges in to seal them so that the samosa filling doesn't escape while frying
21) hold the cone from below and fill the stuffing
22) again apply some water on the edges as we'll be using those sides to close it
23) pressing with fingertips, seal these edges, make sure its sealed tight
24) same way we'll prepare the rest of them
25) make sure oil is hot, and your pan is heavy bottom
26) check the oil temperature by dropping a small piece from the dough, if its hot, add the samosa and reduce the flame to a low and fry till golden brown on both sides
27) take them out when golden brown, serve with chutney!

Also check out my video recipe on YouTube for sure, it's a good video!

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