Samosa is a staple chat in many Indian homes. A cup of hot tea or coffee and samosa is the perfect evening snack. Crispy fresh samosas definitely have many ingredients to them but are not that difficult to make.

Aloo Samosa
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Maida – 2 cup
Ajwain / carom seeds – ¼ tsp
Salt – ½ tsp
Oil – ¼ cup
Water – ½ cup

For Stuffing:

Oil – 2 tsp
Cumin – 1 tsp
Coriander seeds (crushed) – ½ tsp
Fennel – ½ tsp
Asafoetida – pinch
Ginger (finely chopped) – 1 inch
Chilli (finely chopped) – 1
Peas – ½ cup
Kashmiri red chilli powder – ½ tsp
Coriander powder – ½ tsp
Cumin powder – ¼ tsp
Aamchur powder – ½ tsp
Garam masala – ½ tsp
Pepper (crushed) – ¼ tsp
Salt – ¾ tsp
Potato (boiled & mashed ) – 4
Cashew (chopped) – 5
Raisins – 2 tbsp
Coriander (finely chopped) – 2 tbsp

Other Ingredients:

Water – for sealing
Oil – for deep frying


Take 2 cup maida in a large mixing bowl . Add ¼ tsp ajwain, ½ tsp salt and mix well. Now add ¼ cup oil, crumble & mix the flour. Crumble and mix well making sure the dough holds shape. To this mixture, add ½ cup water and start to knead the dough. knead to tight dough adding water as required. Grease the dough with oil, cover and rest for 20 minutes.

Vegetable Samosa
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Samosa stuffing :

Take 2 tsp oil in a kadai. Saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and a pinch hing. Also, add 1 inch ginger and 1 chilli. Now add ½ cup peas and saute for 2 minutes. If you are using soaked peas then make sure to boil.

Additionally, add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt. Saute on low flame until spices turn aromatic.

Add 4 boiled and mashed potato. Mash and mix well until the spices are well combined. Now add 5 cashew, 2 tbsp raisins and 2 tbsp coriander. Mix well, samosa stuffing is ready. Allow to cool completely.

After 20 minutes, knead the dough slightly again. Pinch a ball sized dough and grease with oil. Roll the dough into oval shape. Now cut it horizontally, diving into 2 equal portions using a knife. Grease with water and make cone.

Stuff 2 tbsp of prepared samosa masala into the cone. Apply little water on the edges. Close and seal tightly by pressing firmly. Deep-fry the samosa on a low flame. Stir occasionally, frying the samosa on low flame for at least 15 minutes. Enjoy with green chutney.