homemade samosa recipe | ingredients of samosa | samosa masala | samosa filling | Kapoors Tadka

This is the best homemade Samosa recipe at home or crispy Aloo Samosa filling recipe you will find. Samosa recipe or aloo samosa is very popular India Snack. These are served as evening Tea time snack. A popular snack or recipes of street snack. In aloo samosa recipe Potatoes mashed with salt, chilies, and coriander leaves, and deep fried. Served with a tangy green chutney. This samosa is one of the easiest recipe. It's super easy and can be prepared in minutes without any hassle a Perfect street style Samosa. In this video you will get all the instructions of samosa recipe in Hindi.

Ingredients for Aloo Samosa

Maida - 2 cup (250 grams)
Ghee - 1/4 cup (60 grams)
Salt - 1/2 tsp (as per taste)
zeera - 1/2 tsp
A pinch of hing.
ajwain - 1/2 tsp
Potatoes - 250 gram - cut into small cubes
Green peas - 1/2 cup
Green chilly - 2-3 (finely chopped)
Ginger paste - 1/2 tsp
Fresh Green coriander - 2 tbsp (finely chopped)
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Mango powder - 1/2 tsp
Salt - 3/4 tsp or as per taste
Oil - for frying

How to cook samosa
For samosa dough:
In a bowl add Maida, salt, ajwain, and some ghee.
With the help of little lukewarm water in small portions and knead stiff and tight dough.
Cover and keep the dough aside for 20 minutes to rest.

For aloo matar samosa stuffing.
In a pan heat little oil, add zeera, hing, ginger paste, green chilly, green peas and potatoes.
Cover the lid and let it cook for 5 minutes till the peas and potatoes get soft.
After 5 mins add rest of the spices, salt and fresh green coriander leaves.
Saute for 5 mins more and mix the ingredients well and your stuffing is ready.
Keep aside to cool down completely.
Now pinch 7 to 8 small to medium size dough and shape them round.
Roll out the dough ball to about 8 to 10 inch diameter round, keeping it little thick.
Then divide the poori into two equal halves and lift one part in your hands.
Apply some water on the edges and fold giving it a cone shape.
Stuff the cone with stuffing , give a small fold at the back and apply some water on the edges.
Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.
Heat oil in kadai, to deep fry the samosas.
Fry until they get brown and crispy from both sides. Keep the flame low.
Drain out the fried samosas on kitchen paper towel to remove excess oil and fry rest of the samosas, similarly.
Serve hot with green chutney and tomato ketchup.