How to Make Samosa| Bengali Samosa Recipe

Samosa is a baked or fried snack which filled with spiced potatoes, onions, peas. The samosa recipe is originated from Middle East and Central Asia. Then it spread to Southeast Asia, South Asia, Africa and elsewhere.

In India also Samosa is the most popular snack. You can prepared it very easily at home with very simple ingredients. Samosa became tastier when served with mint chutney and red chutney. Try this easy samosa recipe at home and make the coming occasion all the more happening. Samosa is a popular snack which nobody can tell “I don’t not like Samosa” and is loved by people of all age groups. Serve it as a tea-time snack by pairing it with a hot cup of tea or coffee. Samosa can also be prepared for a snack party with friends and family during special occasions or festival season.

Ingredients for Samosa Dough—

  • 2 cup all purpose flour (Maida)
  • ½ teaspoon salt
  • 4 to 5 tablespoon oil
  • Water as require

Samosa Filling—

  • 5 medium size potato (Cut into small cube pieces)
  • 3 table spoon Oil
  • 1 teaspoon Panchphoron
  • 1 Tomato (chopped)
  • ½ tablespoon Turmeric powder
  • 1 tablespoon Cumin powder
  • ½ tablespoon Coriander powder
  • ½ teaspoon Garam masala powder
  • 1 ½ tablespoon Kasuri methi
  • 4 tablespoon Peanut (Roasted)
  • Salt as per taste
  • Oil (Rice Oil/ Sun Flower Oil) for deep fry.

                         How to Make Samosa ?

  1. At First take a bowl and add Maida, oil, salt crumble and mix the flour making sure the dough a holds shape then knead to tight dough adding water as require. Cover the dough with a dump cloth and rest for 30 minutes.

For Samosa Filling—

  1. Firstly heat oil in a be prepared, add that. When pancphoron will start to splutter then add chopped tomato, all spices, and little water mix very well and fry for a few minutes.
  2. Then add potato, salt as per taste and stir it for 3 minutes after 3 minutes add very little water and mix again, and cook covering it until the potato turn tender.
  3.  After that add garamasala, mix it well A samosa and massed some potato, switch off the flame.
  4. Then add roasted peanut mix well and let it cool.

Folding and Stuffing the Samosa Recipe—

  1. After 30 minutes knead the dough again take a lemon size ball and grease with oil and press it between your palms then roll it out into oval shape.
  2. Now cut it in half with a knife. If the edges are too thick then gently roll it to thin down.
  3. Then take a half piece that grease water over the straight edge, join the be prepared to make a cone.
  4. After that stuffed the cone with potato mixture and grease water on the edges, bring the edges together and make a pleat on one side back the pleat and seal it.
  5. Make all remaining samosas in A samosa same way.

For deep frying Samosa—

  1. First Heat oil in a kadai until medium heat, dropped a piece of dough in the hot oil and if it bubbles and floats on the surface this is the right temperature.
  2. Then add the samosas into the oil and fry the samosas on a low flame till golden and crisp.
  3. Take them out on a plate over kitchen paper to absorb any extra oil.
  4. Serve the hot A samosa crisp samosas with mint chutney, tomato ketchup, masala chai.

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