Samosa Recipe |Street Style Samosa Easy Recipe

For recipe in hindi click here- खस्ता समोसा रेसिपी | Samosa Recipe

Samosa is one of the most well-known snack, which needn’t bother with any sort of presentation. Who won’t savor eating Samosas with dry surface, loaded down with hot filling? Samosas have dependably been a top choice.

Samosa is popular to the point that wherever you go, you’ll have the capacity to discover them at pretty much every shop. So what’s creation you keep down? Get up and take a stab at making this formula with these well-ordered pictures and appreciate!

Ingredients for Samosa:

  • Potato -1/2 kg
  • Peas -1/2 bowl
  • Green chilly – 2-3
  • Green coriander
  • Garam masala – ¼ tsp
  • cumin – 1/2 tbsp
  • Asafoetida (हींग) – 1/4 tsp
  • Carom seeds – 1/2 tbsp
  • Pomegranate – 4 tbsp
  • Raisins – 15 -20
  • Turmeric powder – 1/2 tbsp
  • Red Chilli Powder- 1/2 tbsp
  • Black Pepper – 1/2 tbsp
  • Salt – 1 tbsp
  • Ghee – 1.25 gram
  • Maida flour – 500 gram
  • Oil


  • Cook the potatoes in the pressure cooker until 2-3 whistle. Peel them and mash them properly.
  • Now add salt, red chilli powder, peas, black pepper, pomegranate, raisins, garam masala, and green coriander. Mix them properly.
  • Take a pan, keep it on the flame. Pour 2 tbp refine oil, in it add cumin and asafoetida.
  • When cumin seeds start popping add turmeric to it and reduce the flame to medium otherwise this can burn the spices.
  • Without delay add the squash potato masala in the pan and mix the mixture.
  • Potato masala filling is ready.
  • In a blending bowl, take maida flour add 1.25 gm ghee, 1 tsp salt and mix it well. Adding water in small portions knead a tight dough.
  • Now take 2tbsp maida and some water to make a thin mixture
    (लेइ ) separately. This is made to paste the edges of samosa.
  • Spread and keep the batter aside for around 15-20 minutes to rest. In the mean time, set up the stuffing.
  • Take little to medium size balls from the batter and shape them round.
  • Make the batter ball like poori, don’t keep it too thick or too thin.
  • Partition the poori into two equivalent parts.
  • Lift one section, apply the above paste on the edges and overlay giving it a cone shape.
  • Stuff the cone with potato filling.
  • To close the opening of samosa at the back, apply some paste(लेइ ) on the edges. Unite both the closures and stick well. Keep the shape right.
  • After this, pour oil in a pan and heat it to fry the samosas. Slide 4-5 samosas in the pan. Turn the flame to medium.
  • Deep fry the samosa until they get brown from both the sides.
  • Take them out and keep it on the tissue paper or kitchen paper to remove the extra oil.

Serve sizzling samosas with coriander chutney, mint chutney , tamarind chutney or sauce and relish eating.

Note: Rather than ghee you can likewise include oil in the refined flour.

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