Homemade Samosa Recipe

I took this recipe from page my food story and believe me these are the best homemade samosa recipe I ever tried. The filling has a unique tangy flavor. Try this and serve these samosas with mint chutney or you can also make samosa chat with veggies and dips.

Ingredients Of Homemade Samosa

Samosa Dough

• 2 cups Maida
• 2 tablespoon Vegetable Oil
• 1/4 teaspoon salt
• 1/2 cup water + a few tablespoons extra

Samosa Filling

• 2 tablespoons Oil
• 1 teaspoon Coriander Seeds
• 1/2 teaspoon Saunf (fennel seeds)
• A pinch of Methi Seeds (fenugreek seeds)
• 1 tablespoon Ginger Paste (freshly ground ginger)
• 1 teaspoon Garlic Paste (freshly ground garlic)
• 1 teaspoon chopped Green Chilies (or Jalapeno)
• 2 teaspoons Red Chili Powder
• 2 tablespoons Coriander Powder
• 3/4 teaspoon Turmeric Powder
• 1 tablespoon Raw Mango Powder (Amchoor)
• 1/2 teaspoon Garam Masala Powder
• 2 large Potatoes, boiled, peeled, and mashed
• 6-7 Curry Leaves
• Salt to taste
• Oil for Frying

Method For Homemade Samosa

Samosa Dough: To start making the samosa dough or pastry, mix together flour and salt and add oil. Rub the oil with the flour till it resembles breadcrumbs. Start by adding 1/2 cup water and knead it into a firm dough. You may need a few extra teaspoons of water but add as you go. The consistency of the dough should be firm and smooth. Cover the dough with a damp cloth and set aside while you make the filling.

Samosa Filling: Heat oil in a pan. While the oil is heating, crush the coriander seeds, saunf (fennel seeds), and methi (fenugreek seeds) roughly and add it to the pan. Fry the spices till aromatic but be careful not to burn them. Add ginger, garlic, and green chilies and stir-fry for a minute or two. Add the remaining spices, mashed boiled potatoes, and salt. I like to use a potato masher to just mash everything together and then mix it. Add the curry leaves right at the end, give it one more good mix, and then set the mixture aside to cool.

Now wrap the samosas with filling and deep fry in hot oil. Serve with mint chutney or ketchup.