Samosa Recipe


For cover:

  • 1 cup plain flour (maida)
  • 2 tbsp. oil
  • water to knead dough 

For filling:

  • 3 potatoes large boiled, peeled, mashed
  • 2 onion finely chopped
  • 1 green chillies crushed
  • 1 tsp. ginger crushed
  • 1 tsp. garlic crushed
  • 1 tsp. garam masala
  • 1 tsp. coriander seeds crushed
  • 1 tsp. red chilli powder
  • 1 tsp. coriander finely chopped
  • 1 lemon juice extracted
  • 1 tsp. turmeric powder
  • salt to taste
  • oil to deep fry 


For dough:

  • Take flour on a plain surface or plate.
  • Add little oil, salt and water.Mix well till it become breakable.
  • Add more water slowly, manipulating into delicate flexible batter.
  • Cover it with cloth and keep aside for 10-15 minutes.
  • Beat batter on work surface and manipulate once more.

For filling:

  • Heat 4 tbsp. oil in a pan and add ginger, green chilli, garlic, coriander seeds.
  • Stir fry for a minute, add onion, sauté till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala.
  • Stir fry for another 2 minutes than add potatoes. Stir more for 2 minutes.
  • Take out masala in a bowl and let it rest until cool.

To proceed:

  • Make a thin round with the dough.
  • Cut the round dough into two halves. Apply water side ways.
  • Join and press together to make a cone.
  • Place a tbsp. of filling in the cone and seal third side as above.
  • Make five to six. Put in hot oil, deep fry on low to medium till light brown.
  • Do not fry on high, or the samosas will turn out oily and soggy.
  • Drain on rack or kitchen paper.
  • Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce. 

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