Indian Samosa Recipe - Potato Samosa (Finger Style)

Indian Samosa Recipe - Potato Samosa (Finger Style) (Video): Creating quick, easy, and new snack ideas for 'samosa' lovers. It's an Indian style samosa recipe but fold in fingerstyle. Super crispy, tasty, and finger-licking snack for foodies to try at home. Watch a recipe video tutorial to get quick directions step by step.

When I first made this samosa at home. It was finished in no time <3

And you know, what is the difference between regular style triangular samosa and this fingerstyle?

It will not be so heavy on the stomach. Give you a light feeling after eating. I am sharing my and family experience. I tried in the last Ramadan and after that, I am in love with it.

The preparation of making finger samosa is so easy and simple. You can easily fold your samosa even if you are a beginner. Give it a try and I am sure you are gonna loved it.

SERVE WITH: Green Chutney | Green Raita | Cappuccino

Indian style samosa is so famous around the world. People loved to have it especially the Asians from all corners of the world and many cafe and restaurant makes it and serve as per the demand.

Creativity in making samosa give me this new snack recipe that I personally love to make and serve. Also, it's easy to make at home and you can make many in few minutes.

What is Finger Samosa?

It's a variation of the Indian samosa wrapping and folding in fingerstyle which gives it a unique texture after frying. Super crunchy and crispy after frying. Used the same dough that we use to make regular triangle samosa but give it a packing of the finger that makes it distinguished among other samosas.

Must Try this tasty Finger Samosa Recipe in your teatime or breakfast

Tips To Make Crispy

1. Make the dough semi-soft. It should not be too hard and soft. Must be in middle.
2. To make extra crunchy add a tablespoon of cornflour with all purpose flour (maida) flour.
3. Always rest the dough for ½ an hour to get the best result.
4. Roll the dough to get thin roti.
5. Never stuffed too much otherwise extra filling makes it soggy and release water.
6. Wrap long dough stripes around the finger to make it super crispy and crunchy in taste.
7. Deep fry in medium heat oil. High-temperature oil can make it dark and you will not get perfect brown color.
8. Take out on kitchen paper or grill to make it crispy for a longer time.

Recipe Video

So let's move to Hinz Kitchen and start creating this new samosa snack idea for foodies. The potato finger 'samosa recipe' is best for evening tea and party menu. Let's make it step by step in an easy way. Watch the recipe video so it will be easy for beginners to follow the quick steps.

Happy watching!!

Ingredients

• Preparation of Samosa Dough:
• All purpose flour (Maida) - 1.5 Cups
• Salt - ½ Tsp
• Oil - 1 Tbsp
• Water - To Make a soft dough

• Preparation of Samosa Filling (Stuffing):
• Cooking oil - ½ Tbsp
• Cumin Seeds - ½ Tsp
• Green Chilies - ½ Tsp
• Coriander Seeds - ½ Tsp
• Red chili powder - ½ Tsp
• Turmeric Powder - ½ Tsp
• Chopped Onion - 1 Tbsp
• Boiled Potatoes - 4 Big Size
• Salt - 1 Tsp
• Chaat Masala - ½ Tsp
• Fresh Coriander (Chopped) - Few leaves
• Oil For Deep Frying

How to Make?

Preparation of Dough

1. In a bowl add all purpose flour and salt.
2. Mix well.
3. Now add cooking oil and crumble with hands.
4. Add little water and make a soft dough.
5. Cover with plastic wrap and keep it on a warm place for 20 to 30 minutes to settle the dough.

Let's Prepare Stuffing

1. In a frying pan, add oil and heat it up.
2. Now add cumin seeds, green chilies, coriander seeds, red chili powder and turmeric powder and saute for few seconds.
3. Add chopped onion and mix well.
4. Now add 4 big size boiled potatoes and mashed properly to mix with spices.
5. Now add salt and chaat masala powder.
6. Mix well with the mashed potatoes.
7. Garnish with fresh coriander to make it aromatic.

Let's Fold the Samosa (Finger-Style)

1. Now take out the dough to make samosa.
2. Knead with hands. Make sure to add oil in your hands to knead the dough.
3. Distribute the dough in portion.
4. Take one portion and roll a big roti (tortilla style) using a rolling pin.
5. Make the roti thin as much as possible.
6. Now cut the dough lengthwise.
7. Place the filling in the middle of the dough.
8. Wrap it in fingerstyle as shown in the video.
9. Make sure to properly seal the edges.
10. Deep fry all samosas until getting golden brown color.

Indian Samosa Finger is ready!! Try with Green Chutney and Green Raita.
Happy cooking and happy eating!!

Share this recipe with your family and friends. It would be great if you leave your feedback in the comment box. If you make this recipe at home then share a picture with the hashtag #hinzcooking

Try it!! And Join Us

It's a quick and easy recipe of 'Indian samosa' for party teatime or breakfast that you can easily make at home and serve your family and friends. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.

Faq's

How to keep the Samosa crispy for a long time?

Make sure to fry on low medium heat to make a perfect crispy texture. Place on kitchen paper to absorb excess oil. After that keep it on the grill so the air can pass through the samosa. In this way, it will remain crispy for long hours.

How to Serve Finger Samosa?

You can serve it hot! with green chutney or green raita. Don't forget to serve hot tea or coffee along. I also like to have it with ketchup.

How to Store Finger Samosa?

You can make it in bulk and refrigerate it in the fridge for 15 days. When you need it, take it out and microwave it for 1 minute, and deep fry.

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5 from 1 vote

Indian Samosa Recipe - Potato Samosa (Finger)

Making Indian Samosa recipe fingerstyle. It's a potato samosa (aloo ka samosa) wrapped in a different way. Watch video recipe step by step.

Course Snack

Cuisine Indian, Pakistani

Keyword indian samosa recipe, potato samosa, samosa finger, samosa recipe, samosa snacks

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 Persons

Calories 203kcal

Author Hinz

Ingredients

• Preparation of Samosa Dough:
• All purpose flour Maida – 1.5 Cups
• Salt – ½ Tsp
• Oil – 1 Tbsp
• Water – To Make a soft dough
• Preparation of Samosa Filling Stuffing:
• Cooking oil – ½ Tbsp
• Cumin Seeds – ½ Tsp
• Green Chilies – ½ Tsp
• Coriander Seeds – ½ Tsp
• Red chili powder – ½ Tsp
• Turmeric Powder – ½ Tsp
• Chopped Onion – 1 Tbsp
• Boiled Potatoes – 4 Big Size
• Salt – 1 Tsp
• Chaat Masala – ½ Tsp
• Fresh Coriander Chopped – Few leaves
• Oil For Deep Frying

Instructions

• Preparation of Dough
• In a bowl add all purpose flour and salt.
• Mix well.
• Now add cooking oil and crumble with hands.
• Add little water and make a soft dough.
• Cover with plastic wrap and keep it on a warm place for 20 to 30 minutes to settle the dough.
• Let’s Prepare Stuffing
• In a frying pan, add oil and heat it up.
• Now add cumin seeds, green chilies, coriander seeds, red chili powder and turmeric powder and saute for few seconds.
• Add chopped onion and mix well.
• Now add 4 big size boiled potatoes and mashed properly to mix with spices.
• Now add salt and chaat masala powder.
• Mix well with the mashed potatoes.
• Garnish with fresh coriander to make it aromatic.
• Let’s Fold the Samosa (Finger-Style)
• Now take out the dough to make samosa.
• Knead with hands. Make sure to add oil in your hands to knead the dough.
• Distribute the dough in portion.
• Take one portion and roll a big roti (tortilla style) using a rolling pin.
• Make the roti thin as much as possible.
• Now cut the dough lengthwise.
• Place the filling in the middle of the dough.
• Wrap it in fingerstyle as shown in the video.
• Make sure to properly seal the edges.
• Deep fry all samosas until getting golden brown color.

Notes

1. If you are making homemade dough then make the dough semi-soft. Not hard and not soft need to be in middle. You can also take store-bought roll wrappers. 
2. To make the samosa more crispy in texture, use cornflour in the homemade dough. 
3. To get the best result, the dough resting time should be ½ an hour (minimum).
4. Avoid too much stuffing as it can break while frying. 
5. Longer stripes wrapping makes a crispy texture on a samosa. Must try with it!
6. Deep fry in medium heat oil. High-temperature oil can make it dark and you will not get perfect brown color.
7. Take it out on kitchen paper or grill to make it crispy for a longer time.

Nutrition

Serving: 1Piece | Calories: 203kcal