Samosa |

Posted on

26 May 2014


Sunjata Menon



<strong>For Samosa covering:</strong>
2 cups plain flour (maida)
4 tbsp oil
A pinch of salt
1 tsp carom seeds
<strong>For filling:</strong>
4 boil peeled and mashed potatoes
1 cup boiled green peas
1 1/2 tsp ginger green chilly paste
Salt as per taste
Pinch of hing (asafoetida)
1/2 tsp garam masala
1/2 tsp dry mango powder
1/2 tsp crushed coriander seeds
1/4 tsp cumin seeds
2 tbsp finely chopped coriander leaves
Oil for deep fry


  • Combine the flour, oil, carom seeds and salt in a bowl and knead a firm dough using enough water.
  • Cover it with cloth and keep aside for 10-20 minutes.
  • <strong>For the filling:</strong>
  • Heat the oil add 1 tbsp oil add 1/4 tsp cumin seeds, splutter it add a pinch of asafoetida saute it. Add 1 1/2 tsp ginger green chilly paste saute for 2- 3 minutes add boiled and mashed potatoes and boiled green peas in it mix very well, smash it using with spoon around 2-3 minutes.
  • Now add garam masala, dry mango powder, crushed coriander seeds and salt and again mix them very well. Now mix finely chopped coriander leaves and mix well. Stuffing is ready.
  • Make a ball from dough. Roll each portion between your palm and press into a circle.
  • Cut into two equal parts using knife. Now apply some water on the straight edge and make a cone shape by joining that edge slightly overlapping. Press little bit on that join and make it sealed.
  • Fill in the stuffing and apply some water on the outer edge and seal it properly. Repeat the same process until finished.
  • When you are about to finish the preparing samosa then heat the oil in pan for deep frying on medium heat.
  • Once hot add few samosa at a time ad deep fry till golden brown. Fry samosa on medium-low flame otherwise pastry shell won’t cook properly.
  • Fry all the samosa in batches and drain them out o paper towel to absorb excess oil.
  • Serve hot with mint chutney or tomato sauce.

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