Samosa Recipe At Home| Street Food Series- hungryytummy

Who does not like potato samosas made by filling potatoes and spices in a very crispy layer from outside? Making potato-filled samosas, one of the most popular street food, is not difficult at all. Try making them with evening tea today.

 Ingredients for Aloo Samosa Recipe:

  • Refined flour – 2 cups (250 grams)
  • ghee – 1/4 cup (60 grams)
  • salt – 1/2 teaspoon (as per taste) to make pithy for filling in samosas.
  • Potatoes – 400 grams (4 medium-sized potatoes)
  • green Peas – 1/2 cup (if you want)
  • Cashew nuts – 10 -12 (if you want)
  • Raisins – 25 -30 (if you want)
  • Green chilies – 2-3 finely chopped
  • Ginger – 1-inch long piece ( Grate)
  • coriander leaves – 2 tbsp (finely chopped)
  • coriander powder – 1 teaspoon of
  • garam masala – 1/4 small teaspoon
  • amchur powder – 1/2 teaspoon
  • salt- according to taste
  • oil for deep fry

Method For Making Indian Samosa:

First of all, keep the potatoes boiling. Add ghee and salt to the flour, mix well. Knead a little hard dough with the help of lukewarm water. Cover the dough and keep it aside for 15 – 20 minutes to set.

Prepare the Pitti for filling in the samosas. Peel the boiled potatoes, and break them finely by hand. Heat a pan, add 1 teaspoon of oil, mix ginger, green chili and green peas in hot oil, mix, cover and let it cook for 2 minutes, the green peas will become slightly soft.

Add finely broken potatoes, add salt, green chilies, green coriander, coriander powder, garam masala, mango powder, raisins, and cashews, and mix until well combined. Pithi is ready for filling in samosas.

Make 7 to 8 balls of equal size from the dough. Take a ball and roll it into a diameter of about 8 – 10 inches. The whole of the rolled should remain slightly thick. Cut the rolled puri into two equal parts with the help of a knife.


Fold one part into a triangle (make sure to stick both ends with water while making the triangle, the method of making the triangle can be seen from the video). After filling the Pitha, put a plate in the back edge, let both the top edges cool with the help of water. See the size of the samosas is right. Likewise, prepare all the samosas.

To fry the samosas, put oil in a pan and heat it. Put 4-5 samosas in the hot oil and fry till it turns brown, the gas flame remains medium while frying the samosas. Take out the samosas from the pan and place them on a napkin paper, lying on a plate. Fry all the samosas in the same way. The hot samosas are ready. Serve and eat samosas with green coriander chutney and sweet chutney.

Suggestion for making a perfect shape samosa:

Ghee is added at the time of kneading the samosa flour, instead, oil can also be added. If you want, do not add dry fruit. If you wish, small pieces of paneer can be fried till it becomes light brown.


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