Nov 28, 2008


Juz the word "Samosa" brings sooo many things back from my memory lane....It reminds me of the my most fav place in chennai..."Peters Colony"..This was the apartment v were in for 25 yrs before v shifted to our own house..So watz tat which connects the apartment and samosa...Itz my one n only sibling, Santhosh, who during those evergreen days in our apartment wud nvr miss a chance of getting samosas from a shop nearby his school...I wud nvr compare those tasty samosas with mine for sure...or shud i say with any of those samosas i've had at other places during several instances...Not sure wat magic was put into tat particular shop's samosa alone...hmm...was it my brother's love wen he bought it so specially for me...Lemme giv a second thought on tat while u continue browsing for the recipe of my samosas :)


For dough:
All purpose flour(maida) - 2 cups
Ajwain seeds - 1 tsp
Oil - 2 tsp

For stuffing:
Mustard seeds
Cumin seeds
green chilli - 2
Boiled mashed potatoes
Red Chilli pdr - as req
Turmeric pdr - 1/4 tsp
Corriander pdr - as req
Cumin pdr - as req
Amchur pdr - 1 tsp
Ginger garlic paste - 1 tsp
Cooked frozen Peas - 1/4 cup


Dough preparation:
To 2 cups all purpose flour (maida) add Ajwain seeds(opt),salt and 2 tsp of oil ( for 1 cup of flour use 1 tsp of oil). Mix such that the oil spreads well on the dough. Then add water lil by lil to this to make a stiff dough. Allow it to rest for 15-20 mins.

Potato Stuffing Preparation:
Oil + Mustard seeds + Cumin Seeds + Green Chilli + ginger garlic paste + red chilli pdr + corriander pdr + cumin pdr + turmeric pdr + salt + amchur pdr + lil water (to prevent the pdrs from burning). Now add the cooked mashed potatoes to the masala and stir well. Add peas then. Cook for another 1 minute on a low flame. After making sure that the water has completely dried out, add corriander leaves. Switch of the stove.This is juz a guideline for making the potato stuffing, You can add or remove spices as per your requirement. Well, I completely crossed the line and did make use of some mushroom manchurian curry as a stuffing wen i ran out of potato stuffing for the last samosa cone...n trust me, I loved it more than the potato samosas :)

Steps for making Samosa:

Step 1: Spread the dough similar to that of a chapati dough. The only difference you have to incorporate is, make the dough in an oval shape as shown below

Step 2: Cut the center of the spread dough to make 2 equal semicircles.

Step 3: Wet the edges of the dough with water (binding) and then fold the dough as shown below

Step 4: Now fold the other edge towards the center, overlapping the first one

Step 5: Take hold of the folds and turn it facing towards you as shown below

Step 6: Fill in the stuffing now

Step 7: Fold the bottom of the cone as shown in the pic and bind it using water

Step 8: Make sure that the binding is strong enough to hold the stuffing when the samosas are fried later

Step 9: Deep Fry the samosas till they turn golden brown

Step 10: Scrumptious Samosas are ready :)))


Post a Comment

Please leave your valuable comments/feedback. If having problems posting them, then you can also contact me at

You May also Like:

Related Posts Plugin for WordPress, Blogger...