Samosa Recipe

samosa recipe

Let’s talk about Samosa Recipe and how it came to India!

You have to agree that we all love samosa. And we all have our own favourite filling for samosas. So today I will be giving you a very basic recipe for samosas. Although I would like you to keep one thing in mind that the recipe I am providing here is not the best or the only Samosa recipe out there. I am just giving you a basic recipe so that you can manipulate it according to your reference later on.

A basic fried or baked pastry with Savory filling such as spices, potatoes, onions, peas, cheese, beef, and other meats or lentils.

Origin of Samosa!

Although the most famous shape of samosa is triangular or a cone. If you go across India you will find many other shapes. Like half-moon shape and many others depending on the region.

Just like the shape you and the filling change every 10 kilometres you can say. For example, I am from West Bengal and I have seen people putting mashed potato filling with peanuts there.

And when you go in North India they serve samosas with sweet chutney, especially in Rajasthan. Although if you go to Delhi you might get samosa with green mint chutney. It’s a very famous snack and it has too many variations to expand upon. So I would just like to keep it very simple here.

It origins in mediaeval times or earlier. It has travelled to a lot of places due to emigration and cultural diffusion. From areas like the Indian subcontinent, Western Asia, southeast Asia, the Mediterranean, and Africa.

How did Samosa Travel to India?

Samosa is not Indian, I know this can be disheartening. It came from a Persian word. Although also known as singara in Bengali, and singada in Odisha. It is known as samosa in Hindi and Urdu. Also, if you want to know more about all the different names it has you can click on the link here.

The samosa we eat in India is very different from the original samosa that originated in the Middle East and Central Asia. And then as I already said it spread to south-east Asia, South Asia and elsewhere. I am pretty sure you have heard of fried wontons and dumplings.

Now if we think about it, the concept is the same as frying a pastry with a filling. 

It kept travelling in the Middle East for a very long time like in Turkey, Persia, or Iran. It came to Central Asia and India much later in the 13th of 14th century by traders from Central Asia. A poet from Delhi sultanate wrote about samosas in one of his nobles in the 13 century. Samosa has very deep roots into the Mughal empire and Indian history. It has various mentions in a lot of historical books as well.

Now let’s talk about the Indian samosa

I will be specifically talking about the Indian samosa from this point in time. That is because if I keep going on and on about the origin and all the variations of samosa it will be a very long shot. And I’m pretty sure you all are here for the recipe and to know more about Indian samosa.

Well, the Indian samosa and the samosa from Bangladesh, Nepal, and Pakistan are pretty much the same. And the same samosas have travelled to Burma and Indonesia. But the middle eastern samosas are not the same so that is why I am not at all going to talk about them.

Aloo Samosa Recipe was originally a Non-Vegetarian Recipe. But when it travelled to India due to heavy practice of vegetarianism. It evolved to a vegetarian samosa really quickly by substituting meat with potatoes and onions, green peas, lentils, paneer, and spices. Even fruits to some extent, mostly dry fruits like raisins. 

Although there are still some exceptions like bohri samosa in India which is non-vegetarian. In Hyderabad, you find a lot of samosa with non-vegetarian fillings as well.

Different sizes of Indian samosas

In Delhi, Punjab, Himachal Pradesh, Madhya Pradesh, Rajasthan, and almost all the northern States the size of samosa are relatively big. 

The samosas in West Bengal, Odisha, and Jharkhand are smaller in size. Even the filling mainly consists of boiled potatoes along with ingredients like peanuts. But in this Samosa Recipe, we will go for some medium-sized samosas.

What’s the best time to eat some samosa?

Normally, samosa is eaten as a snack with tea, they can also be prepared in a sweet form rather than as in savoury. Bengali singaras are triangular in shape. It’s filled with potato, peas, onion, sliced almonds, or other vegetables. And are more heavily fried and crunchier than the Indian samosa cousins.

It is normally served with tomato ketchup or chutney. Chutneys such as mint coriander or tamarind. It is also served in the chaat along with the traditional accompaniments. Like yoghurt, chutney, chopped onions, coriander, and chaat Masala.

What is Lukhmi?

In Hyderabad, a smaller version of samosa with a thicker pastry crust and minced meat filling is referred to as lukhmi. It is consumed in another variation with onion filling. But in the other parts of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu samosa are folded in a different way and filling is way different than what we use in North India. Mostly consists of fried onions, peas, carrots, cabbage, curry leaves, green chillies, and they are triangular in shape rather than conical.

It’s becoming so popular that another version of samosa known as the noodle samosa is also very popular in India these days. It is filled with noodles and some raw vegetables as well. 

That is a lot of information about Indian samosa and now I think it’s time that we move to the main Samosa Recipe and there I’ll tell you the exact measurements for the outer covering and the filling.

Yield: 8

Samosa Recipe

samosa recipe

You have to agree that we all love samosa. And we all have our own favourite filling for samosas. So today I will be giving you a very basic recipe for samosas. Although I would like you to keep one thing in mind that the recipe I am providing here is not the best or the only recipe out there. I am just giving you a basic recipe so that you can manipulate it according to your reference later on.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For Outer Covering

  • 200 g All-Purpose Flour
  • 20 ml Ghee
  • 1 tspn salt
  • 1 tspn ajwain
  • Water as required

For Filling

  • 3 large Boiled Potatoes
  • 20 ml of Vegetable Oil
  • 1 tspn jeera
  • 2 Green Chillies
  • 1 tspn Turmeric Powder
  • 1 tspn Coriander Powder
  • 1 tspn Garam Masala
  • 1 tbsp Chilli Powder
  • 1 tspn Chaat Masala
  • Salt as required
  • Peanuts (optional)

Instructions

  1. The first thing you have to start with is the outer covering. For that first takes all-purpose flour, ghee, ajwain, and salt. Now start rubbing all of that with your hands until it forms a Sandy or crumbly texture.
  2. Once you are there now it's time to add your water and knead it into a semi-hard dough. Always remember that it shouldn't be too hard it shouldn't be too soft. 
  3. Now leave that aside for 30 minutes and let's move ahead with the filling.
  4. So for the filling, you need to boil potatoes for sure. Just to make it more nutritional can always add more things like green peas, carrots, peanuts, corn, and a lot of other things. I am just using boiled potatoes but feel free to add more vegetables according to your need. 
  5. In a pan take some oil and let it heat. Now add some cumin seeds, chopped green chillies, little turmeric powder, coriander powder, garam masala, chilli powder, and chaat Masala. Cook it for 30 seconds on low heat and now add your boiled potatoes and salt. 
  6. If possible make small cubes of the boil potatoes and then add, it will be much easier for you in the pan later on but if you think you can manage you can just mash it in the pan itself.
  7. Let it cook for a while until all the raw smell of the spices is gone.
  8. Now let it cool down completely. Always make sure that you are filling completely at room temperature otherwise you might end up with soggy samosas.
  9. Now roll the dough into a thin sheet of about 2-3 millimetres thickness and now click here to see a shaping tutorial for samosas.
  10. Once you are done shaping them make sure you heat your deep-frying oil for about 10 minutes on medium heat. Always keep in mind that the oil for frying samosa shouldn't be too hot or too cold. 
  11. Fry them until golden brown and crushed and make sure that you take your own time to fry them, quickly flash-frying them won't help you get a crispy outer covering.
  12. Let them fry for about good 5 to 10 minutes depending upon the size of your samosas.

Notes

  • Always make sure that you add coriander powder, turmeric powder, cumin seeds, and garam Masala. Chat masala, and chilli powder is optional.
  • Always make sure that the oil for your samosas is medium hot and let them fry on medium heat as well for a good amount of time so that they come out very crispy and completely cooked through.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 185Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 159mgCarbohydrates 31gFiber 2gSugar 1gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Recipes!

Leave a Comment