Samosa Recipe Kit Recipe

Indian cuisine · 679 calories

Samosa Recipe Kit recipe

About this recipe

Craving the crispy, spicy delight of samosas? Our Samosa Recipe Kit brings the authentic taste of India to your kitchen! This kit includes all the essentials—Maida, ajwain, and a blend of aromatic spices—to create the perfect dough and flavorful potato masala filling. With easy-to-follow steps, you'll master the art of folding and frying samosas to golden perfection. Whether for a snack, party, or festive treat, this kit ensures restaurant-quality samosas every time. Order Now on the AnyFeast website or app and start your samosa-making journey today! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • medium Chilli Green Long
  • 200 g Table Salt
  • 500 g Wheat Flour / Maida
  • 50g Everest Garam Masala
  • - Coriander Powder
  • 100 g Jeera
  • 50 g Amchur (Dry Mango Powder)
  • 300 g Ginger Paste
  • 20 g Turmeric Powder
  • Pcs Ajwain 50g
  • 500 Ml Champion Oil
  • 1 kg Potato

Instructions

  1. 1. In a bowl, mix 1 cup all-purpose flour, 1/4 tsp carom seeds, 1/4 tsp salt, and 2 tsp oil. Gradually add water and knead into a stiff dough. Cover and rest for 30 minutes.
  2. 2. Heat 1 tbsp oil in a pan. Add 1/2 tsp cumin seeds and let them splutter. Add 1/2 cup boiled and mashed potatoes, 1/4 cup boiled peas, 1/2 tsp ginger paste, and 1 chopped green chili. Sauté for 2 minutes.
  3. 3. Add 1/4 tsp turmeric, 1/2 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp amchur (dry mango powder), and salt to taste. Mix well and cook for 2-3 minutes. Add 2 tbsp chopped coriander and set the filling aside.
  4. 4. Divide the dough into 4 equal portions. Roll each portion into a thin oval shape. Cut each oval in half to form two semi-circles.
  5. 5. Take one semi-circle, apply water along the straight edge, and fold it into a cone shape. Press the edges to seal.
  6. 6. Fill the cone with the potato mixture, leaving some space at the top. Apply water on the open edge and seal it to form a triangular samosa.
  7. 7. Heat oil in a deep pan for frying. Gently slide the samosas into the hot oil and fry on medium heat until golden brown and crispy.
  8. 8. Drain the samosas on a paper towel to remove excess oil. Serve hot with tamarind chutney or mint chutney.