Tuesday, July 1, 2008


Samosa is the most popular Indian snack around the world. Liked by one and all, its a very filling snack. Its unique triangular solid shape makes it stand apart from a variety of appetizers.
The fillings can vary to make different varieties of samosa like paneer samosa, keema samosa or the authentic potato stuffed samosa. You can think of any innovative fillings and make a different samosa altogether.

Recipe for the original potato filled samosa.


For Crust:
2 cups All purpose flour
4 tbsp soft butter or ghee
1 teaspoon salt
1 teaspoon carom seeds(ajwain)
Water to knead the dough (Use milk for kneading if you are planning to bake the samosas instead of deep frying)

For Filling:
2 Large sized boiled potatoes
1 medium sized onion chopped
3-4 cloves of garlic finely chopped
3-4 green chillies coarsly chopped
1/2 teaspoon turmeric
Salt as per taste
2 tablespoon Oil
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
1/2 cup green peas(optional)
2 tablespoon fresh corriander coarsly chopped
Few Curry leaves
1 teaspoon garam masala(if you like it spicy)

Mix flour, butter/ghee salt and carom seeds to form a coarse crumble. Knead with water or milk depending on your cooking style. If you are planning to bake knead with 4 tablespoon milk. Otherwise knead with water.
Keep aside in a cool place or refrigerator for few minutes.

Now for making the stuffing, heat oil in a pan. Add Mustard seeds when oil is hot. When mustard seeds splutter add cumin seeds and curry leaves. Now add garlic, onions and green chillies. Saute till onions turn translucent. Now add turmeric, salt and garam masala(optional). Saute well.
Now Add boiled and chopped potatoes and peas. Mix well and cook covered for few minutes.

When done garnish with corriander. This Stuffing is a mutlipurpose one. Its used as masala in masala dosa, filling for batata-vada(vada of the vada pav), as a side dish in main course Indian food, its stuffed in breadpakodas too. Truely versatile.

For making samosas: Take out the dough and knead well to make it soft. Divide in appx 5-6 balls. Roll out each ball into a cirular sheet. Cut it into halves. Whole dough will make 10-12 semicircular sheets.
Take one sheet and make a cone shape out of it, keeping the center of the semicircle as your one corner of the cone. Fill the potato stuffing inside it and seal edges of the cone. Similarly make all the samosas.

For baking preheat the oven at 375 degree F. Line samosas on a baking tray. Bake for 20-25 minutes.

Or Deep fry the samosa in vegetable or canola oil on medium heat. Fry them till nice golden brown in color. Drain on a paper towel to remove excess oil.

Serve with tamarind or pudina chutney. Or Simply serve with fried green chillies like you get on a street food shop.

Or Serve with yogurt on top to make a samosa chaat. Top with tamarind and pudina chutney, some chopped onions, some fine shev, chaat masala, salt and chilli powder.

Or Serve as appetizers in the party if you are planning a light main course.

Enjoy your samosa as per your taste and mood!


Usha said...

Hi Diksha,this is my first visit to your blog,it is very nice,thanks for the tip about kneading the dough with milk for baking,I plan to try that !

jd said...

These look fantastic!

I absolutely LOVE samosas, & plan to return to your recipe asap to make them :)