Samosa Or How To Make Samosa Recipe
by Tarla Dalal
- ગુજરાતી માં વાંચો (Samosa Or How To Make Samosa Recipe in Gujarati)
Added to 140 cookbooks
This recipe has been viewed 445697 times
samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with 24 amazing images.
Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, Mumbai street style samosa is now so famous across the country that it is available in almost every bakery, restaurant and tea stall.
While some enjoy it plain, others like to smash it and top it with sauces or make a chaat out of it. Have it the way you like it, but here is how to make the perfect, authentic Samosa.
While it is possible to make quicker versions with readymade patty sheets, this samosa recipe is about how to make it from scratch including the ajwain flavoured dough and the scrumptious potato stuffing!
Notes and tips on Mumbai roadside samosa recipe. 1. Do not hesitate to use large amount of fat as it provides the samosa with that perfect crispy texture on the outside and avoids the formation of air bubbles on the outer covering. 2.The oil should not be very hot or smoky hot, or else the Mumbai street style samosa will get cooked from the outside immediately and not from the inside.
Use the Mumbai street style samosa to to whip up a variety of dishes like Burmese Samosa Curry Soup Samosa Chips Sandwich, Samosa Kadhi Chaat and Chole Samosa Chaat.
Also do try other variants of the samosa like Spicy Rice Samosa, Poha and Sprouted Vatana Samosa, Pyaz Ke Samose, Chinese Samosa, and Paneer Samosa.
Learn to make samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with detailed step by step photos and video below.
- To make the samosa dough, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.
- To make the samosa stuffing, heat the oil in a non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
- Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
- Divide the stuffing into 4 equal portions and keep aside.
- Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
- Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
- Repeat with the remaining dough and stuffing to make 3 more samosas.
- Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain the samosas on absorbent paper.
- Serve the samosas hot with green chutney.
Samosa Video or How to make Samosa
Samosa Or How To Make Samosa Recipe recipe with step by step photos
For making the samosa | Mumbai street style samosa | veg samosa | authentic samosa | dough, in a deep bowl take maida. You can even use half and half whole wheat flour and maida or just atta to make samosa if you are health conscious but, they would not give the same result.
Add melted ghee. The addition of fat is known as ‘moyan or moyen’ in hindi. Do not hesitate to use large amount of fat as it provides the samosa with that perfect crispy texture on the outside and avoids the formation of air bubbles on the outer covering.
Add carom seeds. Also known as ajwain, it imparts a sharp and pungent taste and aids in digeation.
Add salt to taste.
Mix well and add water.
Add just enough water to make a stiff dough. Quantity of water required to make a stiff dough is less so take care and add little water at a time. If the dough is soft the samosa crust won’t be crisp and flaky.
Knead well and cover with a lid or damp muslin cloth and keep to rest for 15 minutes.
To make the samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | heat oil in a broad non-stick pan.
Add the cumin seeds and a pinch of asafotida.
Once the seeds crackle, then add the ginger-green chilli paste.
Sauté on a medium flame for a few seconds. Do not brown it or else the flavour will change.
Add the boiled and chopped potato cubes.
Then add the boiled green peas. Learn how to microwave green peas.
Mix well and cook on a medium flame for 2 to 3 minutes while stirring continuously, while doing so lightly mash with the back of the spoon so that all the ingredients blend and mix well.
Add the garam masala. While garam masala is readily available in the market, if you want to learn how to make it at home, refer our detailed recipe with video of homemade punjabi garam masala. Instead of garam masala you can add pav bhaji masala.
Add some dry mango powder for tang.
Add the whole coriander seeds. If you wish you can crush them lightly and then add.
Add salt to taste.
Finally add chopped coriander.
Again mix well. The stuffing for Mumbai roadside samosa is ready. For variation, you can also add some mint paste made by blending mint leaves, green chilli, lemon juice and salt.
Before you start stuffing the samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | take enough oil in a deep kadhai and put to heat on a slow flame.
Take the rested dough and knead again and divide it into 2 equal portions.
Take one portion and roll it into an oval shape. If you are not comfortable rolling it into an oval, roll it into a round shape.
Cut the oval horizontally into 2 equal portions using a knife.
Pick one portion and hold it on your palm.
Start rolling it from one end.
Roll on to the other end to form a cone.
Press the end of the cone so that the stuffing is well sealed inside.
The cone is ready to be stuffed.
Stuff the cone with the prepared potato-green pea mixture and press it lightly.
Apply a little water on the edges and press to seal.
Once sealed press the edge on your palm. Repeat with the remaining dough to stuff more samosas.
Before you start stuffing the samosa | Mumbai roadside samosa | veg samosa | authentic samosa | take enough oil in a deep kadhai and put to heat on a slow flame.
Deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides.
Drain the samosa | Mumbai street style samosa | veg samosa | authentic samosa | on an absorbent paper.
Serve the samosa hot with green chutney or sweet tamarind chutney.
You can enjoy them as it is or use the samosa | Mumbai street style samosa | veg samosa | authentic samosa | to to whip up a variety of dishes like Samosa Pav, Toasted Samosa Sandwich and Samosa Chaat.
Nutrient values (Abbrv) per samosa
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.