December 29, 2009


Samosa are  probably the most popular Indian snacks. Its perfect for these cold days. Served with nice coconut mint chutney its soo yummy!! But this time I made Tamrind chutney as hubby was in the mood for something teeka to go with it...and my kido..he didnt need anything he just kept on nibbling one!!
This is a recipe that I got from my mother in law.



  • 2 cup all purpose flour 
  • 2 tablespoon sooji 
  • salt to taste 
  • 2 tablespoons oil 
  • Lukewarm water enough to form a soft smooth dough (about 1 cup)  
  • 4 large boiled potatoes peeled and chopped into small cubes.
  • 1/2 cup green peas
  • 1 tsp ginger garlic paste
  • 1 1/2 tsp cumin seeds
  • 1 tsp chilie powder
  • 1 tsp corriander powder
  • 2 finely chopped green chilie ( u can use more chilie powder instead of the green chilies)
  • 1/4 tsp garam masala
  • 1 tsp lemon juice.
  • Salt to taste
Making the dough
  • Mix the flour, sooji, salt, oil and salt togather to make a soft dough, adding water as needed
  • Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. like our chapthi dough
  • Set the dough aside for 15 min and cover it with damp cloth.
The filling

  • Heat oil in a pan, Add cumin seeds green chilies and ginger garlic paste. Saute for few seconds.
  • Add coriander powder , red chilie powder and stir for few seconds. 
  • Add green peas and turn heat to medium and stir until tender. 
  • Add the potatoes and cook for about 5 minutes. Stir in garam masala powder and salt.  
  • Remove from flame and let the filling cool
Making the samosa.
  • Take a Lemon sized ball of the dough and roll it out into a 6 inch circle. Dont roll it out too thin
  • Cut the circle into half through the center (semi- circle)
  • Take one of the semi circle and spread water along the its edges.
  • Now bring the straight edge together to form a cone, press the edges well together.
  • Hold the cone in your hand, and fill the cone with 2 tablespoon of the filling.Press the filling down slightly.
  • Close the top of the cone by overlapping one edge on another. Press down firmly so that its sealed well and no filling spills out.
  • Repeat the process with the rest of the dough.

For frying

  • Heat oil in a deep pan on  medium heat.
  • When the oil is hot ( add a small piece of dough to check) add the prepared samosa a few at a time.
  • Fry the samosa for 2-3 minutes or less. Turn it and fry it again for 2-3 minutes. It should turn into a golden brown color.
  • Remove and serve with nice chutney of your choice
  1. Do not increase the heat as this will cause the samosa to brown quickly and the inside layer wont cook well.
  2. Kneed the dough well to get crispy samosa
  3. Samosa can be made ahead of time and frozen.