How To Make Samosas For Beginners. A Step By Step Tutorial For First Time Samosa Makers

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer a healthier alternative with more vitamins.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide flavor with less heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic garam masala in flavor.

Finely dice 2 medium onions and finely slice 2 green chilies.

Finely chop half a handful of coriander and 20 mint leaves, and finely chop 2 stems of spring onion.

Heat a pan and add 2 tablespoons of cooking oil.

Add 500 grams of mutton, 1 teaspoon of salt, and 1 teaspoon of ginger and garlic paste to the pan.

Mix well and break the mutton into smaller pieces using a spoon, cooking for 8-10 minutes until fully cooked.

After 8 minutes, ensure all water has evaporated, leaving some oil from the mutton.

Add the green chilies and 1 tablespoon of mixed masala to the pan, mixing well.

Add the cooked onions, stirring occasionally to prevent sticking or burning, cooking for another 8 minutes until fully cooked.

Add the chopped coriander, mint, and spring onion, cooking for an additional 2 minutes, then set the filling aside to cool.

To make the dough, mix 1 cup of all-purpose cake flour and half a teaspoon of salt in a bowl, forming a well in the center.

Gradually add water to the flour mixture, mixing until a dough forms, checking for consistency.

Cut the dough in half, then cut each half into two, resulting in four equal pieces.

Roll each piece into a small ball and flatten to form a small roti.

Dust the table with dry flour, place the roti on top, and roll it out into a larger roti, adding more flour as needed to prevent sticking.

Once all rotis are rolled out, oil them by gently rubbing oil over the surface, ensuring all corners are covered.

Roll out the oiled rotis again, cutting off uneven edges to form a square or rectangle.

Using a ruler, measure and cut the rolled dough into 6 cm wide strips, ensuring even sizes.

Lay the strips aside, folding them occasionally to prevent sticking.

Toast the strips in a pan for 3 minutes on one side, then flip and toast for an additional 20 seconds.

Prepare a flour and water paste for sealing the samosas.

Take a strip of dough, overlap it slightly in the center, and form a pocket by folding it over.

Fill the pocket with the prepared filling, using your thumb to push it in and seal the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens