Samosa is a luscious mouthwatering dish. If spicy it
may turn your eyes watery but instead of stopping to
eat, I bet, you will relish every bit of it. Mostly, we eat
this dish outside on street and rarely prepare it at
home believing that such a yummy food can only be
made by experts. A false notion that stopped me for
years from making this dish my-self and probably you
also feel the same.
S.No. Ingredients Quantity
1 Boiled potatoes 4-5
2 Peas ½ a cup
3 Onion 1
4 Green Chilli 1 finely chopped
5 Ginger 1/2 inch piece
6 Boiled Potatoes 3-4 medium size::few finely
7 Red Chilli Powder 1 tsp
8 Turmeric Powder 1/4 tsp
9 Coriander Powder 1 tsp
10 Cumin Powder 1/2 tsp
That is all we need to prepare Samosas however you can vary (add or
remove ingredients) according to your taste and preference.
a) First to make dough we will mix all purpose flour, cumin seeds and
ghee. Slowly pour water to make lissome dough.
b) Cover it with moist cloth for 10 minutes.
c) To prepare the filling first take a skillet and pour oil in it. Keep it at
high flame till it gets heated. To check whether oil is hot, put some
cumin seeds, if you see bubbles coming, then the oil is ready.
d) First put some cumin seeds and stir the oil till the cumin seeds get
brown. Add chopped onions, red chilli powder, turmeric powder and salt
(as per taste) and stir the mixture till onion turn translucent.
e) Now add potato cubes and boiled peas. Mix it well and after a
minute or two turn off the flame.
Our stuffing for the Samosa is ready.
a) Make small tennis balls of dough and use rolling pin to convert them
into oval shape, just like we make chapattis.
b) Use Knife and cut oval shape along the center to convert them into
c) Then take water and apply it on the straight end of semi circle. Place
your finger on the middle of the straight line and join the two ends to
form a cone shape.
d) Place the cone between your index finger and thumb. Now fill in the
stuffing. Make sure to fill it evenly and leave it empty near the edges.
e) Wet your finger and apply it on edges to seal the stuffing.
f) Make more balls out of the dough and follow the above directions.
a) Use the skillet and pour oil in it and allow it to heat.
b) After it is hot, gently slide the Samosas. Number of samosas that can
be fried depend on the size of the skillet.
c) Keep moving the samosas
till they turn brown.
d) To remove the excess oil
transfer the fried samosas on