Samosa recipe – samosa is one of the best simply delicious yet easy-to-make North Indian snack recipe. Samosa is a triangular-shaped deep-fried crispy pastry stuffed with spicy potato filling with green peas & peanuts. Perfectly paired with evening tea or coffee. Easy to make at home just following simple steps.
As samosa is not originally invented in India. As per central Asian origin, its pastry is basically stuffed with minced meat and spices. But our Indian samosa is basically stuffed with veg fillings. Mainly stuffed with crumbled or half mashed boiled potatoes, peas, peanuts, cooked with lots of common Indian spices.
Samosa has different versions from North to South to East to West. Whereas in North India, sometimes along with ginger, garlic is also used in samosa’s potato stuffing. On the other hand, onion samosa is quite popular among South Indian people. And if we talk about East India, means West Bengal and Orissa, have their own version, called Singara. Singara and samosa look alike and though the key ingredient, “potato” is the same for both recipes, their taste is totally different from each other.
Today I’m going to share my North Indian style no onion garlic simple aloo samosa recipe(with detailed step-by-step pics). That means it is a pure sattvic recipe, Jain people also can have it. Even without using onion garlic, I make it more aromatic and delicious by using some tricks which make a combined flavor. I.e, Firstly, I used hing or asafoetida to bring the aroma. Secondly use special samosa spices which my favorite snack shop use in their north Indian style samosas. And third or last addition of garam masala will make the taste perfect. Generally, in India, green peas and roasted peanuts are used in alu samosas, even you may add dry nuts as per your choice.
Try it at home & Please let me know how this recipe worked in your kitchen by leaving a comment in the comment section below.
Even you may try mochar chop or banana blossom cutlet recipe from my website.
For making stuffing
- 2 ½ tbsp oil
- 1/2 tsp mustard seeds
- a pinch of hing or asafoetida
- 1-inch ginger paste
- 2 pcs green chilies paste
- 1/2 cup(= 75g) green peas(frozen)
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Special spices(described below)
- garam masala powder(1/2 inch cinnamon, 2-3 cloves, 2-3 green cardamom)
- 4 medium boiled potatoes/alu
- a handful of roasted peanuts(= 18g)
- a handful of chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 tsp chaat masala
- Salt(as per taste)
- Vegetable oil for deep frying
Special spices for samosa
- 1 ½ tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 dry red chili
For making dough
- 2 ½ cups(≈320g) of all-purpose flour
- 1 ½ tsp of ajwain or carom seeds
- salt(as per taste)
- 3 tbsp ghee or clarified butter
- 3/4 cup(≈177ml) of water(at room temperature)
Prep time: 35 mins
Cook time: 45 mins
Served in: 1 hr 20 mins
Servings: 8-10 people
Course: Evening snack
Cuisine: North Indian
Author: Moumita Paul
How to make samosa with step by step pictures
Step 1 – Making dough
- First, take 2 ½ cups(≈320g) of flour in a bowl and sift it first.
- Then take 1 ½ tsp ajwain and a little crush it with the help of the rolling pin.
- Mix the half-crushed ajwain with the flour, add salt to it. Mix it well.
- Now, add ghee or clarified butter to it and mix it well with the flour with your fingertips until the mixture becomes crumbly.
- Now, add little water(at room temperature) to it and start kneading.
- As we want a firm dough (not a soft and smooth dough like poori), we will add little water each time and knead it. For me, it takes a 3/4 cup(≈177ml) of water for 2 ½ cups(≈320g) of flour.
- When all the flour gets kneaded up to make a tight and firm dough then don’t add more water to it. The dough should be firm as even if you make a hole in the dough it won’t bounce back to cover the hole.
- Then take a moist kitchen towel or muslin cloth and cover the dough with it for 30-45 mins.
- After 30-45 mins the dough will be a little soft than before but not as soft as poori dough. Now the dough is ready for making this north Indian style samosa recipe.
Making of dough with the following step by step pictures
sifted flour in the bowl
Then half crush the ajwain seeds or carom seeds to mix it with the flour.
After that, add salt and ajwain seeds or carom seeds added to the flour
Add ghee to the flour, now mix it with the flour with your fingertips.
This is the way of checking the flour mix becomes crumbly or not as shown in the pic.
Add 3/4 cup of water(but don’t add the water at a time, follow the instructions given above) to prepare this firm and tight dough for this samosa recipe.
Wrap or cover this cover in a moist kitchen towel for 30 -45 mins to get it ready for making samosas.
Step 2 – Making stuffing
- First, boil the alu or potatoes in the pressure cooker.
- Then dry roast coriander seeds, fennel seeds, and dry red chili and half crush the dry roasted spices. Keep it aside for further use.
- Then make a paste with ginger and green chilies. Keep it aside.
- Take a pan, add 2 1/2 tbsp refined oil to it, then add 1/2 tsp of mustard seeds to it, let it crackle first.
- Then add a pinch of hing or asafoetida to the oil.
- After that, add the ginger-green chili paste to it and saute it in oil.
- Now add frozen green peas to the pan and mix them well with the ginger-chili paste.
- Add coriander powder to it and mix, then add turmeric powder and red chili powder to the pan. Mix it well.
- Then add the crushed dry roasted special homemade spices to it and mix it together.
- And then add garam masala powder to it, giving it a good stir.
- Now gently crumble the boiled potatoes and mix them well with the sauteed masalas.
- Then add roasted peanuts to it and mix it well.
- When all the spices are nicely incorporated with the potatoes and the perfect aroma starts coming from the mix, then add chopped coriander leaves to it. And mix it well.
- Then Stir the mixture well and after 30 secs turn off the heat.
- After that, turning off the flame add chaat masala to the potato stuffing and mix it nicely with some good stirring.
- Now samosa stuffing is ready. Make it completely cool down.
Making the stuffing with the following step by step pictures
First, dry roasting the spices or masalas for making special homemade masala for this samosa filling recipe. Then half crush it and keep it aside for using it later.
Now make ginger-green chilies paste for making the stuffing of this recipe.
Add mustard seeds to the oil, let it crackle then add hing or asafoetida to it.
Then add ginger-green chilli paste to the pan and saute the paste in oil.
Then add frozen green peas to the pan and saute them with the ginger-green chilli paste.
After that, add coriander powder to the green peas and mix it well.
Then add 1/2 tsp turmeric powder and 1/2 tsp red chilli powder to the pan.
Then add half-crushed dry roasted special homemade masalas to the pan and saute it.
After that, add garam masala powder (with green cardamom, cloves, and cinnamon) to the pan.
Now gently crumble the boiled potatoes and mix them well with the sauteed masalas.
Then add roasted peanuts to the pan and mix them well together.
Then add finely chopped fresh coriander & mint leaves to it and mix it well.
After turning off the heat, mix the chaat masala with the potato stuffing and the stuffing is ready.
Step 3 – Making samosa pastry
- First, divide the dough into some big lemon-sized balls first.
- Take a ball on the greased rolling board and roll round-shaped pastry with the help of a greased rolling pin. And this round-shaped flat pastry must not be too thick or too thin.
- Now cut it from the middle with a knife.
- Then take each half portion to make a cone for making samosas.
- First, take half of its straight edge and place it down in the middle of this half-circle.
- Now dip your finger in water and then put it on the half straight edge(kept in the middle earlier) from top to bottom as shown in the pic.
- Then take the other half of the straight edge and place it on the first one to make a cone. Then press both edges together to seal it perfectly.
- Now fill the cone with potato stuffing which was prepared earlier.
- Then make a pleat on just the opposite side of the sealed edge and again dip your finger in water to put it on the inner edges of the cone to seal it correctly.
- Now bring the all edges together and gently press them down to perfectly seal the mouth of the cone.
- And make sure any crack might not appear from the sealed edges. If it appears, fix it immediately with the help of a little water on your fingertip as described above and seal it again.
- When all the samosas are done by applying the above way, then keep it aside.
How to stuff the pastry with step by step pictures
First, divide the dough into big lemon-sized balls and place the ball on the greased rolling board to make the samosa pastry.
Then roll the ball into a flat round pastry for making the samosas but the pastry must not be too thick or too thin.
Now cut the round flat pastry from the middle with a knife to make two samosas from each portion.
Now take each half portion to make a cone for making samosas. So, take half of its straight edge and place it down in the middle of this half-circle as shown in the pic.
Then dip your finger in water and then put it on the half straight age as shown in the pic.
Now take the other half of the straight edge and place it on the first half to make a cone as shown in the pic. Then press both edges together to seal it perfectly.
Now stuff the cone with the potato stuffing and then make a pleat just opposite the sealed edge.
Again dip your finger in water to put it on the inner edges of the cone to seal it correctly.
Then bring the all edges together and gently press them down to perfectly seal the mouth of the cone as shown in the pic.
Now, fold its sealed mouth slightly as shown in the pic, to make it sit on the plate just shop like samosas.
Now samosas are ready to fry.
Step 4 – How to fry samosas
- Now, take a pan, place it on medium heat, let the pan gets hot, and pour oil for deep frying.
- When the oil gets hot then slow down the flame and add it one by one to the oil.
- Make sure your pan isn’t crowded, or else samosas might get broken while frying.
- Then fry it till it gets the light golden brown color as I personally don’t prefer to fry it more to make it too dark in color.
- Then place it on the paper towel to absorb the excess oil from it.
- When all the batches are done, serve it with tomato ketchup or mint chutney, or sweet and sour tamarind chutney.
- Even you may serve it with deep-fried green chillies(slit) which are nicely rolled in salt. Serve it hot with a cup of tea or coffee in the evening.
- If you want to relish it without deep-frying, may even bake these samosas in the microwave oven or in the air fryer.
- The dough must be firm and tight for these samosas, not a soft dough like chapati or poori dough.
- Don’t add the required water at a time, add little water each time to knead the dough and get the firm dough.
- After sealing its edges, one must check the edges are correctly sealed or not, or else the stuffing will come out through the crack while frying.
- Fry it in low flame from the beginning and when it fries evenly from each side then can raise the flame to medium flame to get a nice colour.
- Using high flame or medium flame from the beginning may break its seal.
- Use the stuffing when it completely cools down, don’t use the hot stuffing in your samosas.