Samosas to us are the easiest go to evening snack whenever our taste buds need a great flavor to taste. Samosas are actually a middle eastern snack which travelled its way to India during the 13th or 14th century. And from there samosas have seen a lot of experiments with it. Over here we will be sharing a very easy and tasty striped samosas recipe. Interesting, right? Striped samosas are nothing but regular samosas that look and taste great. Now, you must be wondering how to cook these great samosas at home. So don’t you worry here is a quick and tasty striped samosas recipe to make at home.
Watch the step by step Video Recipe in Hindi (with English subtitles)
Tasty and yummy- Striped Samosas!
- Maida: 250gms
- Paneer: 50gms cut into small cubes
- Peas: a handful
- Potato: 4pcs boiled
- Carom seeds: ½ tubes ajwain
- Garam masala: 1tbs
- Red chili powder: 1tbs
- Turmeric: ½ tbs
- Salt: 1tbs
- Cumin seeds: ½ tbs
- Coriander seeds: ½ tbs
- Green chili: 3pcs fine chopped
- Ginger: ½ tbs grated
- Fresh coriander: a handful
- Oil for frying
Step 1 : Making the dough
- In a big bowl, take maida, salt, carom seeds (ajwain) and about 80ml of refine oil and knead the dough a little tight. Add water gradually and knead the dough nicely.
- Cover the dough and keep it aside for 15-20mins.
Step 2 : Making the stuffing
- In a pan pour 1/4th refine add coriander seeds (crush it a little), cumin seeds, ginger and stir well. Lower the flame and add green chilies, red chili powder, turmeric powder, salt, garam masala as well and fry a little.
- Add peas and fry a little. Now, add boiled potatoes (mash them a little), add a little fresh coriander and mix everything well.
Step 3 : Rolling the samosas’s dough
- Take a small portion of the kneaded dough and roll with a rolling pin like a roti. Cut the roti into two halves and in one half make long cuts in between with a knife. Avoid making cuts around the ends.
- Now, brush both the halves with a little water and put the two halves on top of each other as to stick then together. And even it out with a rolling pin lightly.
- Now, brush the edges of the samosas and fold in a cone shape. Be careful to seal all the edges so they don’t break while frying.
Step 4 : Frying the samosas
- Now in the cones we made put a little stuffing and gently press in and seal the edges with brushing a little water.
- Now in a kadhai, pour oil about 1.5L and heat up. Fry the samosas for 3-mins and turn them. Stir the samosas lightly and fry them on medium flame for 15-20mins. Keep patience!
- Take them out when they are golden brown and drain the excess oil.
Enjoy these delicious and tasty samosas with green chutney or ketchup with your family. Happy Cooking!
- The dough for samosas is meant to be a little stiff for perfect texture and crispiness.
- Roll the dough nicely in a big roti shape with a rolling pin.
- Frying the samosas is a process that requires less effort but great patience. So be patient!
- Brushing water alongside edges of the samosas help in sealing the shape nicely.