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Tuesday, December 8, 2015

Samosa recipe

I always wanted to make the samosas that are big and conical that stands in the plate. It looks majestic to me Winking. I have attempted making this way, but when I saw this video, the chef clearly explains the knack to make the samosa simply. I just loved the video a lot. I was searching how to make this kind of samosa for kid’s get together that we had at our home as Aj’s holidays have started and he wanted to have his friends over. I made these samosas and eggless chocolate banana cake and hot chocolate for the kids.

Actually I was very tensed if I could get it right, but thankfully turned out perfect and tasty. The kids enjoyed it a lot and gave me immediate feedback, that samosas and cake were awesome. Everything flew away in few minutes.

You can check my mini cocktail samosas / triangle samosas too.

Samosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time 25 Mins    |  Cook time: 30 mins     Serves: 2

Ingredients for dough

Maida (All purpose flour)- 1 & 1/4 cup

Ghee - 2 tbsp

Ajwain (Carom seeds) - 1/2 tsp

Salt & Water as needed

Ingredients for stuffing

Potato - 4

Boiled green peas - 1/4 cup

Red chilli powder - 1 tsp

Garam masala powder - 3/4 tsp

Chaat masala powder - 3/4 tsp

Coriander seeds powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt - As needed

Oil - 1 tbsp

Cumin seeds - 3/4 tsp


  1. In a mixing bowl, add maida, ajwain, ghee and salt. First mix well.
  2. 1-mix
  3. Then add water little by little to make a stiff, yet smooth dough. Keep aside covered and prepare the stuffing. Pressure cook 4 potatoes with enough water for 3 whistles. I used frozen peas in this recipe. So I microwaved it for 3 minutes to cook it. You can pressure cook too along with potatoes.
  4. 2-cook
  5. Once cool down, peel and crumble the potatoes roughly. No need to mash it like a paste. Just break it.
  6. 3-mash
  7. Heat pan with oil and temper with jeera. Add cooked peas and potato.
  8. 4-temper
  9. Add all the spice powders  in the ingredients – red chilli, coriander, garam masala, chaat and turmeric powder along with salt. Mix gently.
  10. 5-mix
  11. Toss and mix to make the masala blend and cook for 2 minutes. Stuffing ready.
  12. 6-ready
  13. Now again knead the dough to make it smooth and pliable.
  14. 7-knead
  15. Divide and roll into 4 equal sized balls.
  16. 8-divide
  17. Add few drops of oil to the rolling platform / Counter top. Place the rolled dough and spread to a slightly oblong in shape.
  18. 9-spread
  19. Cut into two and smear water in the edges as I have highlighted in blue.
  20. 10-spread
  21. Now hold the two tips and overlap the straight cut side to seal.
  22. 11-join
  23. Now you have a cone. Fill it 3/4th with the prepared stuffing.
  24. 12-fill
  25. Make a single pleat just opposite to the sealed side. Pinch it and stick it to cover the samosa.
  26. 13-pleat
  27. Seal it properly and press the sealed part so that its not too thick.
  28. 14-sealed
  29. Repeat to finish all the samosas. Heat enough oil to deep fry and once hot, put the flame to low. Drop the samosas carefully and cook both sides until half done.
  30. 15-fry
  31. Once half done, put the flame to high to make it golden in colour. Drain in paper towel and repeat to finish all the samosas.
  32. 16-ready


    • You can add cashew nuts or peanuts instead peas in the stuffing.
    • You can add coriander leaves in the stuffing.
    • You can add lemon juice if you want your stuffing tangy.
    • Make sure the dough is not too soft as it will not turn crispy.
    • Cooking in low flame for long time helps in making the samosa crispy.
    • You can deep fry few samosas at time depending on the size and quantity of oil.
    • Make sure to keep enough oil, otherwise the samosas touch the pan and get browned at that spot.

Serve hot with green chutney or tomato ketchup. Perfect for this winter/ Rainy season!

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  1. woow looks so mouth watering.. will try for sure... I always thought making them was tough job.. but here it looks easy.. thanks for sharing

  2. wont the outerlayer of the samosa become chewy after sometime as it is with maida . I have tried several times it becomes chewym did you check after an hourm

    1. Yes,these are ment to be had hot. It wont be hard to chew either. You can double fry at the time of serving if you are not concerned about calories. You cant expect the samosas to stay crisp as we are using aloo stuffing and the steam from it will sure make it soft later. If the stuffing is a dry one, it will stay crisp.

  3. This look really delicious. Thanks for the recipe. I really liked your round marble chakla.. can you share where you got it?

    1. Wow yummy raks..my fav..wil giV a try

    2. I got it here in Singapore. Mustafa center.

    3. I got it here in Singapore. Mustafa center.

  4. Hi mam
    It looks yummy and mouth watering. You have any idea to bake the samosa.

  5. Good post. Well done.Chef Harpal is one of my favourites and he gives great inputs. I have watched his Samosa video many times in the past.

  6. Thnks fr the recipe ...enjoyed the vdo

  7. Wowwww!!!! Mouthwatering delicious looking receipe!!! Looking at itSelf is enough... Such it is will surely try it this weekend.. Luv you dear

  8. Never had good luck making it but you made the process look so simple and easy! Wonderful clicks.
    Appetite Treats

  9. Yummy Raks..Tried it today and turned out perfect...

  10. My favorite snack.. Hot samosa with coffee make a great evening.. Looks inviting

  11. Very nice recipe..wonderful clicks and video was very useful..When i tried samosa was not smooth lik what you made..it had some spots and the outer layer was rough..as some other reader said it became chewy.after sometime..any idea what may be the reason..

    1. Water content slightly more may be. You can double fry if find it chewy (not concerned about oil)

  12. I tried it and came out well in the first attempt. Am so happy and so were people in the family. Thanks for such a well presented recipe. :)

  13. Hi raks, the samosa looks amazing. however, in north indian style, we temper some jeera in oil in the pan and add boiled aloo and peas and then subsequently add garam masala to it, we cook it for five minutes, add fresh cilantro and then the hot masalaa on cooling down is filled in the samosa. :) hope you would want to do this variation as well. :)

  14. hi what temperature do you recommend for the water used to mix the dough?

    1. Just plain water at room temperature is fine. If you are in cold region, you may use tepid water.

  15. hello mama,
    your recipe all superb.
    what is chaat masala?

    1. chaat masala is an Indian spice blend, majorly with black salt, asafoetida, pepper along with some other ingredients. It will be available in indian stores


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