Complete Samosa Indian Recipe (In English) - Appetizer and Snack | Puja Ramchandani | Skillshare

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Complete Samosa Indian Recipe (In English) - Appetizer and Snack

teacher avatar Puja Ramchandani, Food Entrepreneur

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

7 Lessons (12m)
    • 1. Introduction

    • 2. Ingredients

    • 3. Kneading the Dough

    • 4. Filling

    • 5. Shape the Samosas

    • 6. Frying

    • 7. Before We Leave

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About This Class

Samosa is an Indian snack that people love for its taste. It is arguably one of the most popular Indian foods.

In this class, I will teach you this recipe plus my secrets to make the snack even better!

Even with no cooking experience or skills, you can learn by watching this class.

I hope you enjoy the class!

Meet Your Teacher

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Puja Ramchandani

Food Entrepreneur


Hello, I'm Puja. I am a dedicated and enthusiastic chef prepared to work hard and prepared to teach those looking for advise. I have in some great small kitchens but now I am looking to make the step up to really challenge and develop myself.


Cooking encourages problem solving and creativity and is, therefore, a great skill to master. Follow my channel for lip smacking Indian recipes!

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1. Introduction: Welcome to the Somoza Made Easy, the ultimate Indian snack course. You learn to make this mouth-watering snack easily from scratch. Hi, my name is pooja. I have been making some muscles and cooking in general for the past 10 years. I will teach you all the intricacies that go into making some more styles that I have taught myself over these years. After taking this class, you will be able to make some assessed easily and impress your friends with your culinary skills. I'll walk you through the entire process step-by-step. It doesn't matter whether you know anything about Indian cooking or not. I have made sure to provide you with the information you need to start making some muscles, right, from picking the right ingredients to solving the delicacy. All of it is covered. This course is perfect for you if you've always loved cooking, but find the process quite overwhelming and you don't know where to get started. Thanks for checking out my class and I hope to see you then. 2. Ingredients : In this lecture, we'll discuss all the ingredients that go into making some moves us. First of all, we will need three to four medium-size potatoes boiled and matched. Now we will discuss some of the spaces, which is called masala locally if you didn't know. So we need a quarter teaspoon of mustard seeds. A quarter teaspoon, quarter teaspoon, fennel seeds. Quarter teaspoon, a safer data powder. This is completely optional. Now let's move on to the powders that we will be using. Half teaspoon Korean document powder, half teaspoon red chili powder, half teaspoon turmeric powder, and half a teaspoon of this special masala. Now this masala is called current masala locally. And this masala actually makes the Somoza a real Somoza. This masala consists of one small steak, cinnamon, one green cardamom to clubs, and 56 black peppercorns. It is roasted and freshly ground. And finally, for the covering, we will need a 100 grams of refined white flow. Quarter teaspoon came from seeds to tablespoon salt and quarter cup voter. Now that we have all the ingredients, in the next lecture, I'll show you how to use some of them to prepare the filling. 3. Kneading the Dough: In this lecture, we learn to make the outer covering of some old cells called someone's property in India. Okay. So for this, we'll need a 100 grams of refined white flow. Will add to three tablespoons. And this is where the magic happens. This step is critical to making the covering crispy. Now, we'll add sold per day and quarter cup of water to knead the dough. But don't add the water just yet. First, we'll mix the two the bowl really well, to the point that it is no longer visible. Now, we'll start kneading the dough by adding the water little by little, until the whole thing comes together. Now, we'll go on it and let it sit for 10 minutes. Keep in mind that the dose should be a little hard, not soggy or soft. That's it for kneading the dough. And the next one, we'll see how to give you some OSA. It's iconic pyramid shape. 4. Filling : In this lecture, we'll see how to prepare the filling. First. We'll take a walk down the flame to medium. After a minute for one to two tablespoon of oil done, we'll throw in quarter teaspoon mustard seeds, quarter teaspoon cumin seeds, and quarter teaspoon fennel seeds, and let them splendor. Now we'll Troy in quadrate each point and same for data. If it's not available with you, no problems. You can skip it. After that will pull half teaspoon of turmeric powder, half these point chili powder. That's also completely optional. Have these Bangarra, masala and half Korean and cumin mix together towards them a little and throw in potatoes. Once that Stan and soiled. But this now let's makes everything nicely. Here. I have a small dip for you. Keep in mind that the potato should not be matched totally. Make sure that small pieces are in debt. This will play a key role in giving their filling the authentic Indian taste and texture. If you like the taste of parsley, you can throw in a few tweaks of finely chopped parsley. Our filling is now ready. You know, what's the best part of eating some sense? The crunchy outer covering. In the next lecture, I'll tell you how to knead the dough. So it turns out crunchy. 5. Shape the Samosas: Now we'll see how to give the summons us, the pyramid shape. It is known far. I'll show you the simplest way so that even a few Arabic now, it'll be very easy for you to make it. First, we have to make a small bowl of the kneaded dough with the help of a rolling bold and pin, will roll it, giving it a round shape. And show that the end result you get with the DOT is this 10 c. Now, once that is done, got it right from the center, making two symmetrical halves. Remember, we were talking about how the potatoes should not be matched completely. This is what they should look like at the end. Then put some of the filling we prepared in the last lecture. In each of these cutout house. Make sure you don't stop excessive filling. One or 1.5 tablespoon should be enough. Now, we'll carefully pick the right side of the road or dough and raise it across and place it at the end of the filling on the other side. We'll repeat this on the other side. Now. We'll place the ends properly on both sides. This step is critical. If it remains open, the oil will penetrate inside the filling, making it oily and soggy. So be extra careful. A little pro tip. If the edges go dry, you can dip your finger in water to wet edges before and then press it. In the next one, I'll show you how to properly fly this yummy snacks. 6. Frying: In this lecture, I'll teach you how to fry the CME snack. First. Take a walk. And he did in 250 ML of oil and let it heat for 45 minutes. When someone says, make sure to keep the flame a little lower than medium, gently dab in some sense, one by one. Let them pray for three to four minutes on one side before flipping them over. Then carefully toss them all and let them try for another three to four minutes. Make sure it turns golden brown, not too dark. It should feel crispy when you flip it. If it's not crispy enough, let them try for another minute or two. After that's done. Take it out. So it with jet knee. Good job. Look how ugly speed this as done out. Here, have some 7. Before We Leave: So that concludes our class. Now, after watching this recipe of the Krispy crunchy snack, I hope you feel that you have become an expert at making some of us, even as a big enough. If you like the class, be sure to leave your feedback in the form of a review. If you have any questions, please let me know. I'll get back to you as early as possible. Please follow my channel for more such recipes and don't forget to leave a review.