Crispy Samosa

Crispy Samosa

10 mins
4-5 servings
10 mins

Crispy Samosa



For crush masala

 • Cumin seed – 2tsp

 • Coriander seed – 1tsp

 • Saunf – 1tsp

 • Black pepper – 10-12nos

For stuffing

 • Oil – 1tbsp

 • Chopped ginger – ½ tbsp

 • Chopped green chili – 1tsp

 • Hing – 1tsp

 • Red chili powder – 1tsp

 • Haldi – 1tsp

 • Coriander powder – 1tsp

 • Garam masala – 1tsp

 • Pudina powder – 1tsp

 • Amchoor powder – 1tsp

 • Black salt – 1tsp

 • Green peas – ½ cup

 • Boiled crush potato – 2nos

 • Anardana powder – ½ tsp

 • Chopped coriander – 1tbsp

 • Citric acid – 1pinch

 • Paneer dices – ½ cup

For dough

 • Maida – 2cup

 • Ajwain – 1tsp

 • Salt – 1tsp

 • Oil – 1tbsp


 • Roast cumin seeds, coriander seeds, fennel seeds, black pepper in a pan,

 • Allow it to cool and grind it in a mortar pestle.

 • Heat oil in a pan, add pounded masala, allow it to crackle.

 • Add chopped ginger, chopped green chilly and hing and cook it for a while.

 • Reduce the flame cook red chili powder, turmeric powder, coriander powder cook till aroma releases.

 • Put garam masala, pudhina powder, amchoor powder, black salt and cook for a while.

 • Add green peas and saute for a while.

 • Add boiled and crushed potato and mix in the masala.

 • Add one more spoon of crushed masala, anardana powder, chopped coriander and few grains of citric acid.

 • Finally add diced paneer and mix everything and allow it to cool.

 • Meanwhile for samosa dough sieve maida in a bowl, or a parat or a clean bench wherever you are comfortable.

 • Add ajwain, salt and rub oil in the flour to achieve sand crumb consistency, this process is known as "Moin" or shortening of dough.

 • Add little water and knead a semi hard pliable dough.

 • Allow the dough to rest ans knead it again with little oil, this process will contribute to pleasent texture of samosa.

 • Divide the dough in equal portion, roll the dough in thin oblong shape.

 • Divide the rolled sheet into two.

 • Moist the edges of the rolled dough sheet, and seal both the corner with the help of fingers to make a cone.

 • Stuff a good spoonful of aloo masala in the cone. • Secure the opening edges together,

 • Fold the edges to seal the samosa nicely,

 • You will be able to make 6 samosa like this.

 • Heat oil in a kadahi to medium-low heat.

 • Deep fry all the samosa in one batch.

 • Allow it to fry and medium-low temperature initially for 6 to 8 min.

 • Increase the temperature to make the samosa crust crispy.

 • Remove samosas from the kadahi.

 • Place it on the bed of kitchen towel to absord extra oil.

 • Serve samosa with sweet tamarind chutney and coriander chutney.