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    Home » Chaats » Samosa

    Samosa

    Posted on September 27, 2016 · Last Updated on August 14, 2019 · By Srividhya G · 41 Comments

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    Samosa – this fried or baked savory snack with spicy filling has become a universal chaat/appetizer these days. You can find them in the menu of other cuisines too and it is wide spread all over the world. In my kachori post I mentioned that, kachori is a cousin of Samosa. Yes, like kachori this savory snack is also filled with spicy filling and deep fried. Baked samosas are also getting popular, which I am reserving for this winter.

    Like kachori, samosa has multiple names like samoosa, samsa, somsa and this list goes on. According to wiki, samosa is claimed to have originated in the Middle East (where it is known as sambosa)prior to the 10th century. Samosas were introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia . Interesting huh? In my native mini onion samosa are very popular, especially in theaters. But I never got a chance to relish it frequently as my parents restrict me from buying fried and oily foods from outside. I need to agree with them too. (Good girl naa ;-)) There are different varieties of samosa based on the filling and mini samosa called as cocktail samosas are party pleasers. Today I am going post the classic samosa recipe with the potato filling.

    Shaping the samosa in to a cone shape is an art by itself. It might sound difficult but with practice you can master it pretty easily. There is a lot of room for improvement in my samosa too. I won’t say my samosa has perfect shape but it tasted awesome and it was perfect for other recipe that’s coming tomorrow. Shaping samosa is a basic geometry principle. For samosa we need an elliptical base cone instead of circular based cone. But to be honest, both works fine. All we need to do is, roll the dough in an elliptical form, cut into two halves and bring the edges of the halves together to form a cone. Once the filling is added, we need to make sure the base is flat so that the samosa can stand properly. If you have an elliptical base, this step becomes slightly easy. You slight fold the middle part on the edge of the base as a support and seal them all together.  Hope I have captured everything in the quick video and also in the pictures.

    Here I am presenting the classic potato filled samosa served with green chutney and sweet chutney.    samosacollageIngredients:

    For the filling:

    • Medium sized potatoes -5
    • Half of medium sized onion – finely chopped
    • Frozen or Fresh Peas – ¼ cup
    • Oil – 1 tbsp
    • Cumin seeds – 1 tsp
    • Fennel seed powder – 1 tsp
    • Red chilly powder – 1 tsp
    • Chaat Masala – 1 tsp
    • Salt – 1.5 tsps
    • Chopped Cilantro – 1 tbsp

    For The Outer Covering

    • Maida – 1.5 cups
    • Oil – 2 tsps
    • Salt – ½ tsp
    • Ajwain – ¼ tsp
    • Baking soda – ¼ tsp
    • Water – less than ¼ cup

    Other Ingredients:

    • Oil for frying
    • Maida / All purpose flour – for dusting
    • Green Chutney as required for serving (or)
    • Sweet Dates chutney as required for serving (or)
    • Ketchup as required for serving
    • Water – ½ cup for spreading in the edges

    Steps:

    Preparing the outer layer:

    samosabatter1

    • In a wide mixing bowl, add the maida or all purpose flour, salt, ajwain,oil and baking soda.
    • Mix well and make sure you the oil is gets coated in the flour properly. This ensure crispy samosa.
    • Slowly drizzle water and mix the flour to form a stiff dough.
    • Do not add more than 2 tbsps of water at a time. Add water on required basis and I added less than ¼ cup only.
    • Knead the dough for couple of minutes and cover it with a damp cloth and let it sit for sometime.
    • Meanwhile we can prepare the filling.

    Preparing the filling:

    Prep Work:

    • Boil the potatoes in your preferred way either by microwaving them or pressure cooking them.
    • Let it cool and peel the skin and chop them roughly.
    • Chop the onions and cilantro.
    • If you are using frozen peas, thaw them or soak them into water for 15 minutes and make sure they in room temperature.

    Procedure:

    samosafillingprep

    • Heat the kadai and add oil.
    • Once the oil is hot, add the cumin seeds. As they start to splutter, add the chopped onion.
    • Cook until the onion turns translucent.
    • Now add the peas and cook for two minutes.
    • Then add the dry masalas – Fennel seed powder, red chilly powder, chaat masala and salt.
    • Now mix them well and cook in medium flame until all water is evaporated.
    • At this stage, add the chopped potatoes and mix well. Ensure the potatoes are coated well the masala.
    • Cook in medium heat for about 5 minutes until light brown crust is formed.
    • Turn off the heat and sprinkle chopped cilantro and mix well.

    potatomix

    That’s it. The potato filling is ready.

    Shaping the Samosas, Filling & Frying:

    • Pinch a medium lemon sized ball from the dough and roll it in a elliptical shape.
    • Now cut them into two halves.
    • Using your finger tips, spread little water around the edges. This helps in sealing the samosas properly.
    • Bring the open edges to the middle as show in the image and press them together to form a cone.
    • Seal the tip of the cone and now fill the inside with 2 tbsps of potato filling.
    • Press the potato filling and make sure there is some space to bring the edges together.
    • Now slightly pinch or fold the edge as indicated in the picture and them bring the bottom edges together and seal them tightly.
    • The folding helps the samosas to stand and it acts like the vertebrae. :-) Here is the quick video of shaping and filling the samosas.

    • Now heat the oil for frying. Meanwhile follow the above steps and shape more samosas with the remaining dough.

    samosashaping

    • Once the oil is hot, bring it to medium heat and slowly drop the samosa in the oil.
    • Fry it nicely until it is slightly brown in color and take it out and let it sit tissue paper to remove the excess oil.
    • I fried about 3 samosas in one batch. As samosa take comparatively longer time to fry, you might need to increase the heat to reheat the oil again.

    friedsamosas

    That’s it. Yummy samosa are ready. Serve hot with your favorite sweet or green chutney or with ketchup.

    Notes:

    • While preparing the samosa dough, instead of oil you can add 2 tsps of ghee too.
    • There are zillion potato filling recipes. I usually skip green chillies and also lemon juice.
    • Also instead of garam masala, I add fennel powder and chaat masala. You can include garam masala too.
    • Adjust the salt and spices as per you preference.

    samosa

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    Samosa

    Samosa – fried or baked savory snack with spicy filling. This samosa recipe has spicy potato filling with step by step instructions explaining how to shape.
    Prep Time30 mins
    Cook Time50 mins
    Total Time1 hr 20 mins
    Course: Snack
    Cuisine: Indian
    Servings: 4
    Calories:
    Author: Srividhya G

    Ingredients

    For the filling

    • Medium sized potatoes -5
    • Half of medium sized onion - finely chopped
    • Frozen or Fresh Peas - ¼ cup
    • Oil - 1 tbsp
    • Cumin seeds - 1 tsp
    • Fennel seed powder - 1 tsp
    • Red chilly powder - 1 tsp
    • Chaat Masala - 1 tsp
    • Salt - 1.5 tsps
    • Chopped Cilantro - 1 tbsp
    • For The Outer Covering
    • Maida - 1.5 cups
    • Oil - 2 tsps
    • Salt - ½ tsp
    • Ajwain - ¼ tsp
    • Baking soda - ¼ tsp
    • Water - less than ¼ cup

    Other Ingredients

    • Oil for frying
    • Maida / All purpose flour - for dusting
    • Green Chutney as required for serving or
    • Sweet Dates chutney as required for serving or
    • Ketchup as required for serving
    • Water - ½ cup for spreading in the edges

    Instructions

    Steps

      Preparing the outer layer

      • In a wide mixing bowl, add the maida or all purpose flour, salt, ajwain,oil and baking soda.
      • Mix well and make sure you the oil is gets coated in the flour properly. This ensure crispy samosa.
      • Slowly drizzle water and mix the flour to form a stiff dough.
      • Do not add more than 2 tbsps of water at a time. Add water on required basis and I added less than ¼ cup only.
      • Knead the dough for couple of minutes and cover it with a damp cloth and let it sit for sometime.
      • Meanwhile we can prepare the filling.

      Preparing the filling

        Prep Work

        • Boil the potatoes in your preferred way either by microwaving them or pressure cooking them.
        • Let it cool and peel the skin and chop them roughly.
        • Chop the onions and cilantro.
        • If you are using frozen peas, thaw them or soak them into water for 15 minutes and make sure they in room temperature.

        Procedure

        • Heat the kadai and add oil.
        • Once the oil is hot, add the cumin seeds. As they start to splutter, add the chopped onion.
        • Cook until the onion turns translucent.
        • Now add the peas and cook for two minutes.
        • Then add the dry masalas - Fennel seed powder, red chilly powder, chaat masala and salt.
        • Now mix them well and cook in medium flame until all water is evaporated.
        • At this stage, add the chopped potatoes and mix well. Ensure the potatoes are coated well the masala.
        • Cook in medium heat for about 5 minutes until light brown crust is formed.
        • Turn off the heat and sprinkle chopped cilantro and mixed well.
        • That’s it. The potato filling is ready.

        Shaping the Samosas, Filling & Frying

        • Pinch a medium lemon sized ball from the dough and roll it in a elliptical shape.
        • Now cut them into two halves.
        • Using your finger tips, spread little water around the edges. This helps in sealing the samosas properly.
        • Bring the open edges to the middle as show in the image and press them together to form a cone.
        • Seal the tip of the cone and now fill the inside with 2 tbsps of potato filling.
        • Press the potato filling and make sure there is some space to bring the edges together.
        • Now slightly pinch or fold the edge as indicated in the picture and them bring the bottom edges together and seal them tightly.
        • The folding helps the samosas to stand and it acts like the vertebrae. :-) Here is the quick video of shaping and filling the samosas.
        • Now heat the oil for frying. Meanwhile follow the above steps and shape more samosas with the remaining dough.
        • Once the oil is hot, bring it to medium heat and slowly drop the samosa in the oil.
        • Fry it nicely until it is slightly brown in color and take it out and let it sit tissue paper to remove the excess oil.
        • I fried about 3 samosas in one batch. As samosa take comparatively longer time to fry, you might need to increase the heat to reheat the oil again.
        • That’s it. Yummy samosa are ready. Serve hot with your favorite sweet or green chutney or with ketchup.

        Notes

        While preparing the samosa dough, instead of oil you can add 2 tsps of ghee too.
        There are zillion potato filling recipes. I usually skip green chillies and also lemon juice.
        Also instead of garam masala, I add fennel powder and chaat masala. You can include garam masala too.
        Adjust the salt and spices as per you preference.

        I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

        Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
        For Video RecipesCheck out My YouTube Channel

        Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

        [inlinkz_linkup id=648424 mode=1]

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        Filed Under: Chaats, Snacks / Appetizers Tagged With: Blogging Marathon, Chaats, conical samosa, homemade samosa recipe, how to shape samosa, potato samosa, punjabai samosas, Road side snacks, samosa, samsa, sombosa, standing samosa, street food, street side food

        Reader Interactions

        Comments

        1. PRADNYA says

          November 04, 2016 at 5:16 pm

          growing up it used to be a treat we always looked forward too, samosa looks delicious

          Reply
          • Srividhya G says

            November 07, 2016 at 8:15 am

            Thanks a lot Pradnya.

            Reply
        2. Srivalli Jetti says

          November 03, 2016 at 4:44 am

          Looks like you had a ball doing this theme!..so many yummy snacks one after the other!..no wonder you had to take a break..lol..I guess I haven’t found a person who doesn’t like samosas..

          Reply
          • Srividhya G says

            November 04, 2016 at 8:05 am

            ha ha.. Thanks a lot Valli.

            Reply
        3. themadscientistskitchen says

          October 29, 2016 at 10:04 am

          Vidhya these samosas are delicious. I do love them.

          Reply
          • Srividhya G says

            October 29, 2016 at 2:08 pm

            Thanks :-)

            Reply
        4. Sandhya Ramakrishnan says

          October 27, 2016 at 5:57 am

          Love the detailed recipe and the quick video! I would have loved to join you on the day you made these beauties :)

          Reply
          • Srividhya G says

            October 27, 2016 at 9:14 am

            :-) Thanks Sandhya

            Reply
        5. Sowmya:) says

          October 14, 2016 at 12:01 am

          These samosas are gorgeous….look so crunchy and lip smacking

          Reply
          • Srividhya G says

            October 14, 2016 at 8:40 am

            Thanks pa.

            Reply
        6. Pavani says

          October 10, 2016 at 7:33 pm

          Such a classic dish Vidhya and you made them perfectly.

          Reply
          • Srividhya G says

            October 10, 2016 at 8:06 pm

            Thanks a lot Pavani.

            Reply
        7. Ritu Tangri says

          October 03, 2016 at 11:19 pm

          I love samosas so much that all my friends know about it. they know if anything can please me is a samosa with a cup of hot tea

          Reply
          • Srividhya G says

            October 04, 2016 at 8:30 am

            :-) Thanks

            Reply
        8. Suma Gandlur says

          October 01, 2016 at 4:56 pm

          I make the filling slight differently but this is such a classic and yummy dish that any filling sounds good. BTW, your samosa chole chaat made me send my husband out right now to get me some chaat. It tempted me as I mentioned. :)

          Reply
          • Srividhya G says

            October 01, 2016 at 10:08 pm

            Oh man…:-) lol.. Yeah there are tons of variations naa.. Thanks yaar.

            Reply
        9. Priya Suresh says

          September 30, 2016 at 11:59 pm

          Wish u could send me a plate of this crispy samosa, would love to munch some with some hot sauce, drooling rite here.

          Reply
          • Srividhya G says

            October 01, 2016 at 10:10 pm

            Awww. I wish I could send some…

            Reply
        10. Harini-Jaya R says

          September 30, 2016 at 3:33 pm

          This is an evergreen appetizer for any party!

          Reply
          • Srividhya G says

            October 01, 2016 at 10:14 pm

            oh yeah absolutely..

            Reply
        11. Gayathri Kumar says

          September 27, 2016 at 10:51 pm

          My all time fav. Nice video demonstration..

          Reply
          • Srividhya G says

            September 28, 2016 at 8:02 am

            Thanks Gayathri.

            Reply
        12. Kalyani says

          September 27, 2016 at 10:42 pm

          This potato version has been on my to-do list ! Quick video is a good tip & samosas look yummy n inviting

          Reply
          • Srividhya G says

            September 28, 2016 at 8:14 am

            Thanks a lot Kalyani.

            Reply
        13. Vaishali Sabnani says

          September 27, 2016 at 10:12 pm

          Samosas are always a hit..and these look so delicious, lovely video too. I have a batch to make this weekend, wish you were close by.love the way you have folded them.

          Reply
          • Srividhya G says

            September 28, 2016 at 8:17 am

            Thanks a lot Vaishali. I so wish we are close by. I will be missing the meetup too. :-(

            Reply
        14. Sudhir Chauhan says

          September 27, 2016 at 9:54 pm

          aha….. very tempting…..

          Reply
          • Srividhya G says

            September 28, 2016 at 8:16 am

            Thank you Sudhir and welcome here.

            Reply
        15. Michelle Nahom says

          September 27, 2016 at 8:36 pm

          I love samosas and have never tried making my own. I’m very tempted to try with your instructions! They look so good!

          Reply
          • Srividhya G says

            September 28, 2016 at 8:16 am

            Thanks lot Michelle.. Please do try it out and welcome to my space.

            Reply
        16. Archana says

          September 27, 2016 at 2:14 pm

          Love Samosas! Nice video too!

          Reply
          • Srividhya G says

            September 27, 2016 at 2:32 pm

            Thanks Archana

            Reply
        17. kushigalu says

          September 27, 2016 at 10:44 am

          looks so perfect and delicious.

          Reply
          • Srividhya G says

            September 27, 2016 at 2:37 pm

            Thanks da..

            Reply
        18. usha says

          September 27, 2016 at 8:52 am

          I haven’t made samosa from scratch in a long time!! Will wait for the baked version and know when it is going to be posted :)

          Reply
          • Srividhya G says

            September 27, 2016 at 2:35 pm

            Sure Usha.. Will send you an email. I tried it with puff pastry sheets and it was more like err puffs.. Need to try it from scratch too.

            Reply
        19. Aruna says

          September 27, 2016 at 6:49 am

          One of my favouritest snacks…. :)

          Reply
          • Srividhya G says

            September 27, 2016 at 8:33 am

            Thanks Aruna. :-) Mine too.

            Reply

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