Recipe of Samosa by Sanjeev Kapoor

Samosa is a South-Asian fried snack that is deep-fried in oil. It is a three-cornered pastry filled with different stuff. We can use potatoes, veggies, chicken, and cheese for this stuffing.

These types of snacks including samosa, pakora, chips, etc are considered the famous street food in Asian countries and especially in India. Samosas are made as snacks and served with the liquid green chutney and meethi chutney to enhance the flavor.

It is a satisfactory snack to excite your daily life if you are bored by eating the same kind of food every day. This samosa is classic, as making a perfect one is an art. You have to handle the dough and the filling expertly.

INGREDIENTS

  • 2 cups ready-made samosa dough
  • 2 tbsp oil
  • 1/2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 green chilies chopped
  • 1 tbsp ginger paste
  • 2-3 medium-sized onions
  • 3-4 medium potatoes boiled and peeled
  • 1/2 tbsp red chili powder
  • 1/2 tbsp salt
  • 1/2 tbsp garam masala powder
  • 1/2 tbsp mango powder
  • 1/4 cup boiled green peas
  • Freshly chopped coriander leaves
  • 3-4 tbsp of melted butter
  • Chutney to Serve

How to make yummy samosa by Sanjeev Kapoor’s Recipe

  1. Fill a skillet with water and boil the potatoes in it.
  2. To utilize the time, fry cumin seeds, coriander seeds, green chilies, and ginger in a splash of oil. Saute for a few minutes.
  3. Peel the boiled potatoes and mash. Chop the onions in extremely smaller cubes so that they can merge with the potatoes.
  4. Mix the mashed potatoes and onions with the fried mixture. Mix well and saute for another few minutes.
  5. Oh, wait! How can we forget the green peas?
  6. Mix the boiled peas with the whole potatoes and then throw some coriander leaves.
  7. Add the dries including red chili, salt, garam masala powder, and mango powder to season your filling mixture. 
  8. Now divide the dough and roll each part with the rolling pin into a long samosa Patti.
  9. Fill each of them with the potato filling in the center, shape it like samosa and then seal the edges with butter.
  10. Heat the oil in a large frying Kadai and deep fry your samosas until golden browned. Drain the oil from your samosas.

Serve hot with chutney and Salad.

FAQs?

How can we make samosa dough at home?

It is made by adding salt, water, oil, and all-purpose flour or wheat flour. Mix it well and then knead the dough quite gently and properly. Divide it to shape it.

Is this snack healthy?

It is okay to have it occasionally, but daily eating is not recommended as it is fried in plenty of oil and thus can affect your metabolism.

Recipe of Samosa by Sanjeev Kapoor
Print Recipe

Recipe of Samosa by Sanjeev Kapoor

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Snack
Cuisine: Indian
Servings: 10

Ingredients

  • 2 cups ready-made samosa dough
  • 2 tbsp oil
  • 1/2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 green chilies chopped
  • 1 tbsp ginger paste
  • 2-3 medium-sized onions
  • 3-4 medium potatoes boiled and peeled
  • 1/2 tbsp red chili powder
  • 1/2 tbsp salt
  • 1/2 tbsp garam masala powder
  • 1/2 tbsp mango powder
  • 1/4 cup boiled green peas
  • Freshly chopped coriander leaves
  • 3-4 tbsp of melted butter
  • Chutney to Serve

Instructions

  • Fill a skillet with water and boil the potatoes in it.
  • To utilize the time, fry cumin seeds, coriander seeds, green chilies, and ginger in a splash of oil. Saute for a few minutes.
  • Peel the boiled potatoes and mash. Chop the onions in extremely smaller cubes so that they can merge with the potatoes.
  • Mix the mashed potatoes and onions with the fried mixture. Mix well and saute for another few minutes.
  • Oh, wait! How can we forget the green peas?
  • Mix the boiled peas with the whole potatoes and then throw some coriander leaves.
  • Add the dries including red chili, salt, garam masala powder, and mango powder to season your filling mixture.
  • Now divide the dough and roll each part with the rolling pin into a long samosa Patti.
  • Fill each of them with the potato filling in the center, shape it like samosa and then seal the edges with butter.
  • Heat the oil in a large frying Kadai and deep fry your samosas until golden browned. Drain the oil from your samosas.

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