Today I will share my favorite snack recipe called samosa. In Northern states of India, a bigger version of the samosa with spicy filling of mashed potatoes and green peas is very popular. The samosa is big in size as compare to other Indian samosa variation. Follow all the measurement properly for making the samosa crust or else it wont be crunchy.

This recipe will make 4 samosa


For The Crust:

1 cup unbleached all purpose flour (maida).

1/2 tea spoon carom seeds.

2 table spoon oil.

luke warm water for kneading the dough.

For The Filling:

1 tea spoon oil

1 cup mashed potatoes

1/4th cup green peas

1 teas spoon ginger finely chopped

1 tea spoon green chilly finely chopped

1 teas spoon cumin seeds

1 tea spoon coriander seeds

1/2 tea spoon garam masala powder ( Badasha punjabi masala)

1/2 tea spoon day mango powder

1/2 tea spoon coriander powder

salt as per taste

Oil For Deep Frying


Make a stiff dough by mixing all the ingredient listed under The crust. Cover and Keep it aside.

In a pan heat a tea spoon of oil then add cumin seeds and coriander seeds. Let that crackle.

Now add all the ingredient’s listed under the filling. Mix properly and let it cool down.

Divide the dough in 2 equal portion and the filling in 4 equal portion.

Roll the dough in a big flat circle shape with the help of a rolling pint and then cut it from the center using a knife or a pizza cutter. Like you can see in the image. It will look like a D

Now take a semi-circle piece and apply some water on the edges and make a cone. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of potato filling inside.DSC01277

Wet your finger and then run it along the edges of the dough and seal to enclose the stuffing. Make sure you press the ends firmly.DSC01278

Repeat the same process with the rest of the dough.DSC01279

Heat enough oil on medium low heat for deep frying the samosa.

Deep frying the samosa twice will make the crust more crunchy.

So for the first time we will slightly fry them, like u can see in the image below. it will take just 3 to 4 minutes on low flame. The samosa will sink first and then it will start floating in the top. DSC01281

Second time we will fry them till they are completely golden brown.samosa


The oil should be hot but not piping hot when frying the samosa.

You can make the samosa in advance just fry once till its slightly cooked and fry them second time when you want to serve them.

Follow the measurements properly for crust.

We have to fry them on medium flame only.

You can use chat masala instead of punjabi garam masala.

Serve them hot with some mint sauce. If you want the recipe of mint sauce, check my post Roasted chicken leg quarter. and enjoy.


One thought on “Samosa

  1. Pingback: Recipe To Riches | Family, Photos, Food & Craft

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