Wednesday, October 18, 2006


This snack is loved by one and all in India. Infact its become very popular abroad too. Though the method of preparing and the ingredients used in samosa is not the best choice for health conscious people, the mere mention of the name "Samosa" makes everyone's mouth water. Its so easy to make and yet tasty (though its a bit time consuming) ......I had prepared for our friends who came to our house an evening with their 3 and 5 year old kids. Both the kids loved it. Especially the yougest one who always used to fuss about her food. I was so happy to see that she was actually enjoying my samosa:) ....and so did the others.
Enough with my story,....let me share it with you too....

For the dough:

Flour ( All purpose flour, or Maida flour, or Wheat flour)
Salt: a little
Oil for frying

For the filling:

Mashed potatoes - 2 or 3 potatoes
Finely chopped onions: 2 cups
Green peas: 1 cup
Finely chopped green beans: 1 cup
Finely chopped carrots: 1 cup
Minced garlic and ginger (you may use ginger garlic paste too): 1/4 th cup
Finely chopped tomatoes (can use tomato sauce also): 1/2 cup
Coriander powder: 1 tsp
Cumin seeds: 2 tsp
Mustard seeds: 2 tsp
Minced green chilli: 1 tbsp
Chilli powder: 1 tsp
Pepper powder (optional): 1 tsp
Garam masala powder (optional): 1/2 tsp
Curry leaves chopped: 1/2 cup
Coriander leaves for garnishing


  1. Make the dough using the ingredients for dough just like making the chappathi dough.

  2. Cover the dough with a damp cloth and place it in a vessel. This helps the dough to not lose moisture.

  3. Make the filling ( it is similar to preparing any dry potato curry) with less or no water by using the above ingredients.

  4. Let the filling mixture cool.

  5. Meanwhile using some dough, make a thin round (say 5'' diameter)

  6. Cut it in half. Place some water along the diameter of each half.

  7. Place some filling in each half and fold the sides of the dough to form a covered cone. Makes two samosas for each roll of dough.

  8. Heat oil for deep frying. Fry the samosas in oil. Make sure not to fry the samosas on high fire as they might turn oily and soggy.

  9. Place the fried ones in a napkin to absorb the excess oil.

  10. Serve along with mint chutney or tomato sauce or tamarind chutney.

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