Home / Tag Archives: samosa

Tag Archives: samosa

Crispy Paneer Samosa


  • Crispy Paneer Samosa
    Crispy Paneer Samosa

    Paneer – 1 cup, grated

  • For that Filling:
  • Oil – Two teaspoon
  • Cumin Seeds – 1 tsp
  • Green Chillies – 1/2 tblsp, chopped
  • Onions – 1/4 cup, chopped
  • Carrots — 1/4 cup, grated
  • Peas — 1/2 cup, boiled as well as semi mashed
  • Potatoes – 1/2 cup, boiled as well as semi mashed
  • Cumin Powder — 1/2 teaspoon
  • Red Chilli Powder – 1/2 teaspoon
  • Chaat Masala – 1/2 tsp
  • Salt in order to taste

For the Dough:

  • Refined Flour – One 1/2 cups
  • Oil — Two teaspoon
  • Salt to taste
  • Water as required
  • Oil to deep fry

How to make Crispy Paneer Samosa

  • Warmth the actual oil in a skillet.
  • Include the actual cumin seeds and green chillies, adding the actual onions, carrots, peas as well as potatoes.
  • Saute for just two moments.
  • Mix within the paneer.
  • Season with the cumin as well as chilli powders or shakes, chaat masala and salt.
  • Remove the skillet in the range and keep apart.
  • Put the flour in a bowl combined with the oil as well as salt.
  • Add sufficient water to create a sleek dough. Massage well.
  • Divide the money into balls.
  • Tone as well as roll out every golf ball on a floured surface right into a saucer-sized group.
  • Cut into fifty percent as well as type every semi-circle right into a cone.
  • Fill the cone using the paneer combination, moist the open sides along with water and push them with each other to seal them.
  • Warmth oil in a kadai and deep fry the samosa until these people turn sharp and dark brown.
  • Eliminate having a slooted spoon.
  • Drain and serve hot along with tomato chutney or green chutney.
  • Crispy Paneer Samosa is ready to serve.

Mini Vegetable Samosa

Ingredients :

For the Dough :

  • Mini Vegetable Samosa
    Mini Vegetable Samosa

    Maida — Two cups

  • Oil – 4 tbsp
  • Salt – 1/2 tbsp
  • Baking Powder – 2 pinches
  • Ice cold water – for mixing the actual dough
  • Oil- Enough to deep fry.

For Masala :

  • Onions — 2
  • Potatoes — 1/4 kilos
  • Carrot – Two
  • Peas – 100 gms
  • Beetroot – One and a halfsmall
  • French beans — 7
  • Salt — As required
  • Gamram Masala powder — 1/2 tsp
  • Dry mango powder – 1/2 tsp
  • Green chillies – 4
  • Cumin powder — 1/2 tsp
  • Turmeric powder — 1/2 teaspoon
  • Red chilli powder — 1/2 teaspoon
  • Oil — for frying.

How to make Mini Vegetable Samosa

Dough :

  • Filter maida twice along with baking powder as well as salt.
  • Blend oil to flour with fingers till this looks like good breads crumbs.
  • Spread cold water as well as massage to a stiff dough.
  • Knead well for a number of moments till the dough becomes elastic and pliable.
  • Keep under wet cloth for 1/2 an hour.

Masala :

  • Reduce onions lengthwise and other vegetables to small pieces.
  • Pressure cook potatoes. Peel as well as mash coarsely.
  • Steam other vegetables without adding water.
  • Mince green chillies.
  • Heat oil in a fry pan, Include cumin powder, minced green chilles after which onion.
  • Fry until sharp. Add additional vegetables and stir until moisture disappears.
  • Add additional powder spices and remove through fire.


  • Divide the actual dough in to Eight golf balls.
  • Roll away every ball in to really slim chappathi utilizing maida for dusting.
  • Apply One tsp associated with oil on a single chappathi and dust little maida on top.
  • Keep second chappathi on the top. Prepare in the same manner to ensure that Four chappathis have been in one heap.
  • Roll lightly on the top. Help to make remaining dough very much the same.
  • Heat a tawa and place one heap of chappathis on top.
  • Gently start if this begins to bubble up.
  • After switching peel off the very first coating.
  • Every period after turning over peel off top chappathi, so that all the chappathis are roased on one side just.
  • Reduce each chappathi into Two 1/2 in . thickness pieces such as ribbon, Maintain protected under wet fabric every time.
  • Make a paste associated with maida through mixing it with only enough water (2 tablespoons of maida)
  • One Take one strip making triangular in shape wallet on one side, like a cone.
  • Seal the actual overlapping part along with maida paste (shaded part shown within figure).
  • One Keep small masala inside the wallet.
  • One Flod and roll the remove in such a way that it continues to be in triangular in shape form.
  • One At the end of overlapping seal with maida paste.
  • One Put together all the samosas and keep within wet muslin cloth till time of deep frying.
  • Deep fry couple of samosas at any given time within warm oil (within decreased flame) until sharp and dark brown. Function with tomato ketchup.

Mini Vegetable Samosa is ready to serve.

Cocktail Samosas


With regard to Crust:

  • Cocktail Samosas
    Cocktail Samosas

    maida- One and a halfcup

  • oil — to fry
  • 1 teaspoon to knead maida.
  • salt – to taste.
  • take maida inside a pan,
  • add salt as well as knead.
  • (cover this dough with a wet kitchen napkin until the filling is actually ready.)

With regard to filling:

  • boiled potatoes – 3 or 4
  • oil – 2 teaspoon
  • onion – 1 v. thin slices
  • jeera – 1/2 teaspoon
  • salt, turmeric, chilli powder, fresh coriander
  • peas (optional)
  • chat masala – One and a halfteaspoon

How to make Cocktail Samosas

  • Warmth oil in a pan, add jeera.
  • Then add onion. After the onions change transparent, add turmeric, chilli powder, salt and heat for a few much more mere seconds.
  • After that add the actual boiled potatoes (killed). Add peas as well as eco-friendly coriander in the event that preferred. And also the filling is all ready.
  • Right now, help to make golf balls from the dough (dimension that of a puri).Cut it in to fifty percent. Use these Two halves to create 2 samosas.
  • Place the filling to the centre. Fold as a triangle. Fry all of them.
  • Arrange them inside a plate. Now sprinkle some chat masala on to all of them.Your own samosas are ready… and enjoy the celebration.
  • Cocktail Samosas is ready to serve.

Sweet Samosa


  • Sweet Samosa
    Sweet Samosa

    Maida – One and a halfcup

  • Fine Rawa – 1/4 cup
  • Salt – the pinch
  • Oil and Vanaspathi — with regard to deep frying
  • With regard to inner filling
  • Cashewnut – 1/2 cup
  • Musk melon seeds – 1/2 cup
  • Powdered sugar – One and a halfcup
  • Cardamom powder – little

How to make Sweet Samosa

  • Mix rawa, maida, salt with sufficient drinking water to create a thick dough.
  • Keep apart with regard to half an hour shut with moist fabric.
  • Massage nicely again to make the actual dough gentle and pliable.
  • Dry cashewnuts, melon seeds below warm sunlight for one hour.
  • Powder separately, and mix together with powdered sugar as well as cardamom powder.
  • Make little golf balls from the maida money and roll it in to very thin chappathis.
  • Put it on top of the greased samosa mildew.
  • Spread little filling on the top, moist the edges as well as close off nicely.
  • Eliminate samosa through mildew as well as deep fry within essential oil in decreased fire till sharp and golden.
  • Sweet Samosa is ready to serve.

Khoya Samosa


  • Khoya Samosa
    Khoya Samosa

    Maida (just about all purpose flour) – One and a halfcup

  • Salt – the pinch
  • Oil – for deep frying

For Inner Filling:

  • Sweet Khoya — One and a halfcup
  • Cashew Nuts – 1/4 cup
  • Green Cardamom – One

How to make Khoya Samosa

  • Mix Three tblsp of oil in maida, pinch associated with salt as well as drinking water to create a heavy dough.
  • Let it rest with regard to Half an hour through addressing with wet fabric.
  • Meanwhile take a dish, include khoya, cashew nut powder and cardamom natural powder.
  • Mix nicely and apart.
  • Consider maida and knead it well once again.
  • Help to make little balls in the maida dough as well as roll it out into really thin chappathis.
  • Use it surface of a greased samosa mould.
  • Grow it along with khoya mixture and wet edges (to avoid breaks or cracks) as well as seal nicely and remove it from the mildew carefully .
  • Warmth the actual oil inside a kadai for deep frying.
  • Decrease the samosas in oil very carefully.
  • One Cook the actual samosas within reduced flame.
  • One Serve warm
  • Khoya Samosa is ready to serve.

Cauliflower Samosa


  • Cauliflower Samosa
    Cauliflower Samosa

    Square Spring Roll Wrappers – 1 packet (25cm/10in), thawed if frozen

  • Plain Flour – 2 tablespoons, mixed to some paste with water
  • Vegetable Oil – with regard to deep frying
  • Coriander Leaves – to garnish
  • For that FillingGhee or Unsalted Butter – 2 tbsp
  • Onion – One and a halfsmall, finely chopped
  • Fresh Root Ginger – 1/2 inch piece, chopped
  • Garlic – 1 clove, crushed
  • Chilli Powder — 1/2 tsp
  • Potato — One and a halflarge, cooked as well as finely diced
  • Cauliflower Florets — 1/2 cup, lightly cooked as well as chopped into small pieces
  • Frozen Peas — 1/2 cup, thawed
  • Garam Masala – One to two tsp
  • Fresh Coriander – 1 tbsp, chopped
  • Lemon Juice
  • Salt — as per taste

How to make Cauliflower Samosa

  • Heat the ghee or butter in a wok as well as fry the actual onion, ginger and garlic for 5 minutes until melted. Include the actual chilli powder, prepare with regard to One minute, then stir in the potato, cauliflower as well as peas.
  • Sprinkle with garam masala and hang apart to cool. Mix within the coriander, lemon juice and salt.
  • Reduce the spring roll wrappers in to 3 strips. Clean the perimeters with flour paste.
  • Location the small spoonful associated with filling about 2cm in in the fringe of one strip.
  • Fold one corner over the filling to create a triangular as well as still foldable before whole strip has been used along with a triangular in shape pastry has been formed. Seal any open edges with increased flour as well as water paste, including more water if the paste is extremely thick.
  • Warmth the oil for deeping in order to 190C as well as cook the actual samosa until gold as well as crisp.
  • Drain nicely upon kitchen area document as well as function warm garnished with coriander leaves and combined with cucumber, carrot as well as celery matchsticks, if you like.
  • Cauliflower Samosa is ready to serve.

Mushroom Samosa


  • Mushroom Samosa
    Mushroom Samosa


  • 225 game master flour
  • 1/2 tsp salt
  • Four tbsp oil
  • Four tbsp water


  • 2 tbsp oil
  • One and a halfchopped onion
  • Three hundred gm diced mushrooms
  • 1 tsp ginger paste
  • 2 chopped green chillies
  • 1/2 teaspoon garam masala
  • 1/2 tsp ground cumin seeds
  • 2 tbsp chopped coriander
  • 2 tablespoons lemon juice
  • oil with regard to frying
  • salt to taste

How to make Mushroom Samosa

  • Combine all the dough ingredients and make into stiff dough.
  • Warmth oil inside a pan and saute onions.
  • Add the rest of the filling elements as well as prepare until the mushrooms are tender. Sharpen along with lemon juice.
  • Include chopped coriander and seasoning. Awesome.
  • Divide the dough in to small balls, reveal in to group as well as cut into 2 halves.
  • Dampen the perimeters and shape into cones. Fill the tsp of the mixture and close off.
  • Cook the actual samosa in warm oil until gold colored.
  • Function hot along with mint chutney.
  • Mushroom Samosa is ready to serve.

Punjabi Samosa


Samosa Filling

  • Punjabi Samosa
    Punjabi Samosa

    oil 3 tbsp

  • ginger & garlic paste One tablespoons of
  • peas One and a halfcup
  • potatoes Two medium
  • coriander powder One tablespoons of
  • jeera powder 1 tsp
  • mustard 1 tsp
  • turmeric 1/2 teaspoon
  • fennel seeds 1 tablespoons of
  • salt to taste

Samosa Crust

  • maida Two cups
  • warm oil 1/2 cup
  • ajwain 1/2 tsp
  • warm water if required to knead
  • salt in order to taste
  • oil to deep fry

How to make Punjabi Samosa

Samosa filling:

  • First take oil inside a kadai or a large skillet and put mustard seedling following this splutter add peas and
  • fry for at some point then add ginger garlic paste, turmeric as well as fry again for just two seconds then
  • include all of the above outlined powder and the the potatoes and fry really properly until it becomes dried out.
  • Finally include coriander simply leaves for the flavor.
  • Samosa Crust:
    Take maida blend salt, ajwain and warm oil for their and make a dough, after that simply wet your
    hands along with warm water to make the dough soft.

Punjabi Samosa is ready to serve.



With regard to cover:

  • Samosa

    One and a halfcup plain flour (maida)

  • 2 tablespoons. warm oil
  • water to knead dough
  • For filling:
  • Two potatoes large boiled, peeled, mashed
  • One and a halfonion finely chopped
  • 2 green chillies crushed
  • 1/2 teaspoon. ginger crushed
  • 1/2 tsp. garlic crushed
  • One tbsp. coriander finely chopped
  • 1/2 lemon juice extracted
  • 1/2 tsp. turmeric powder
  • 1/2 teaspoon. garam masala
  • 1/2 tsp. coriander seeds cru shed
  • 1 tsp. red chilli powder
  • salt in order to taste
  • oil to deep fry

How to make Samosa


With regard to dough:

  • Help to make nicely in the flour.
  • Include oil, salt and little water.Blend well till crumbly.
  • Add more water slowly and gradually, massaging into gentle flexible dough.
  • Include with moist fabric, keep apart with regard to 15-20 minutes.
  • Defeat dough on worksurface and knead again. Re-cover.
    For filling:
  • Warmth Three tablespoons of. oil, add ginger, green chilli, garlic, coriander seeds.
  • Stir fry for a moment, include onion, saute till light dark brown.
  • Add coriander, lemon, turmeric, salt, red chilli, garam masala.
  • Stir fry for just two moments, add potatoes. Mix further 2 moments.
  • Awesome. Maintain aside.
  • In order to proceed:
  • Create a thin 5″ diam. spherical with a few dough.
  • Reduce into two sections. Operate a moist hand along diameter.
  • Sign up for as well as push with each other to make a spool.
  • Place the tbsp. of filling in the spool and seal 3rd aspect as above.
  • Help to make four to five. Place in hot oil, deep fry on low to moderate till gentle brown.
  • Don’t fry on high, or the samosas will turn out greasy as well as saturated.
  • Drain on stand or even kitchen paper.
  • Serve hot along with green as well as tamarind chutneys (refer chutneys), or tomato sauce.
  • Samosa is ready to serve.

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh

Vegetable Samosa


  • Filo Pastry — 14 sheets, thawed and wrapped inside a damp dish towel
  • Oil – with regard to brushing the pastries

For that filling

  • Vegetable Samosa
    Vegetable Samosa

    Potatoes – 3 large, boiled and roughly mashed

  • Frozen Peas – 3/4 cup, thawed
  • Corn – 1/3 mug (canned), drained
  • Ground Coriander — One teaspoon
  • Ground Cumin — 1 tsp
  • Dry Mango Powder – One teaspoon Onion – 1 small, finely chopped
  • Green Chillies — 2, finely chopped
  • Coriander Leaves — 2 tbsp, chopped
  • Fresh Mint Leaves – 2 tablespoons
  • Juice of 1 Lemon
  • Salt as per taste

How to make Vegetable Samosa

  • Pre-heat stove in order to 200C.
  • Reduce each linen of the filo pastry in two lengthways as well as collapse each piece in two lengthway to give 28 slim pieces. Gently clean with oil.
  • Toss all of the filling elements together in a large combining bowl till they’re nicely combined.
  • Adjust the seasoning with salt and lemon juice if required.
  • Using one strip of the pastry at any given time, location One tbsp of the filling combination at one end as well as fold the actual pastry diagonally more than. Carry on foldable to create a triangle form.
  • Brush the actual samosas along with oil.
  • Bake with regard to 10-15 moments till gold brown.
  • Vegetable Samosa is ready to serve.