Jan 28, 2012



A very popular deep fried Indian snack. Goes well with Green chutney / Tamarind – Dates Chutney / Tomato Ketchup !!!

Makes: 8

You will need

For the dough:

1 cup ( 225 g ) refined flour ( maida / all purpose flour)

1/2 teaspoon salt ( or to taste )

1 tablespoon ghee

2 pinches (1/4 teaspoon) corn flour

2 pinches (1/4 teaspoon) baking powder

2 pinches ajwain ( optional )

80 – 100 ml water (to make the dough)

300 ml oil for deep frying


Sift flour and salt into a bowl. Rub with ghee till it resembles bread crumbs ( approximate time 10 minutes and make it slowly ).

Add corn flour, baking powder and ajawain ( optional ) and stir well.

Add 80 ml water and adjust with 1 - 2 teaspoon water gradually, and knead to make a stiff dough. Knead for at 10 - 12 minutes till smooth and pliable. Keep aside in an air tight container (or cover with a lightly wet towel) for half an hour.

Divide dough into 4 equal parts. Make a ball and roll it like a chapatti of 6 – inches in diameter. Cut it into two. Fold each part in a triangle shape. Fill the mixture, stick the sides with the help of little water.

Heat oil in a kadai / deep frying pan till smoking. Reduce heat to medium ( moderate ) and fry samosas in batches ( 4 at a time ) turning frequently, till golden and crisp. Do not fry samosas on very high heat. Out covering will get brown color immediately and it won’t cook / fry properly. So always fry on medium heat. It may take 5 - 8 minutes for each side.

Drain and place on kitchen paper to absorb excess oil. Serve hot with any chutneys of your choice.

For Filling:

2 teaspoon cooking oil

1 teaspoon jeera ( cumin seeds )

2 green chillies ( chopped )

1 tablespoon cashew nut, split

3 potatoes, medium size ( boiled and slightly mashed )

1 tablespoon peas ( shelled and boiled ), optional

1/2 teaspoon amchur powder ( dry mango powder )

1/2 teaspoon salt ( or to taste )

1/2 teaspoon red chilly powder

½ teaspoon coriander powder

1 teaspoon garam masala powder

2 teaspoon chopped coriander leaves


Heat 2 teaspoon cooking oil in a pan. Add cumin seeds ( jeera ) and fry for 1 minute. Fry green chillies and cashew nuts till fragrant on a low heat.

Add boiled and mashed potatoes, peas, salt, red chilli powder, coriander powder, amchur powder, chopped coriander leaves and garam masala powder. Mix all the ingredients well. Do not add water. Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Divide this mixture into 8 equal portions and fill in each samosa covering. Dab a little water along the edges, stick it carefully and deep fry in hot oil.

Green Chutney

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves - wash mint and coriander leaves and drain out water thoroughly )

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt ( or to taste )

1/2 teaspoon sugar ( or to taste )

1/2 - inch piece ginger


Make a thick paste of above ingredients in a mixer with very little water. If you need thick chutney, do not add more water during grinding ( or you can adjust the consistency with 2 - 3 tablespoon water ).

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