Samosa is one of the first Indian snacks that gained popularity outside India. Today it is eaten on a regular basis by
Indians and non-Indian alike. It is spicy, tasty and extremely difficult to stop eating once you start!
Preparation time: 1 hour
- Potato, boiled, peeled and mashed – 6 large
- Cumin Seeds – 1 teaspoon
- Coriander Seeds –1 teaspoon
- Onion, chopped – 1 large
- Green Chilli, finely chopped – 1
- Peas – 50 gms
- Red Chilli Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Garam Masala – 1 teaspoon
- Amchur Powder (Dried Mango Powder) – 1 teaspoon (Optional)
- Fresh Coriander, freshly chopped – 1 small bunch.
- Oil – 50 ml
- Salt – 2 teaspoon or to taste.
- Flour – 500 gm
- Salt – 1 teaspoon
- Oil – 5 tablespoon
- Water – 150 ml
Method for Samosa Stuffing:
- Heat oil in a pan. Add cumin seeds, coriander seeds and fry for 3-4 seconds. Add onions, green chilli and fry till they are
- Add potato, peas and mix well. Add red chilli powder, coriander powder, cumin powder, garam masala, amchur
powder, coriander, salt and mix well.
- The samosa stuffing is now ready. Keep aside in a bowl and allow it to cool down.
Method for Samosa Pastry:
- Take flour in a large mixing bowl. Add salt and 5-6 tablespoons of oil in it.
- Make a well in the centre and slowly add small quantities of water until you have a smooth pliable dough. Carry on
kneading the dough well until it is fairly firm. Keep covered with a wet cotton cloth/kitchen towel until you are ready to
- Divide the dough into small balls. Flatten each ball with your hands and place on a floured surface. Using a rolling pin,
roll out the flattened ball (using a bit of dry flour) into a circle of about 10 cm in diameters.
- Cut it into half from the centre to form a semi-circle.
- Make a triangle or cone shape with the semi-circle and stuff it with the samosa stuffing.
- Seal the dough from all sides with water to prevent opening in oil.
- Heat oil in a large frying pan. When thoroughly hot, reduce heat to medium and add 2-3 samosas to the oil at a time.
Leave enough room in pan to turn over the samosa.
- Fry them till they are golden brown. Turn occasionally to ensure all sides are cooked.
- Remove from oil and keep on a kitchen towel to remove excess oil. Serve hot with chutney.
Samosa pastry requires a lot of time and hard work. Use spring roll pastry as a substitute. This is readily available at
most Asian shops. Change the filling to whatever vegetables you have, i.e. cauliflower, broccoli, beans sprouts, carrots,
peas, sweet corn and others.
Samosas can be frozen either before or after frying! Make them in a day and eat over many!