Samosa or Sam as i lovingly call is been my favorite snack since childhood. I still remember those birthday parties which i looked forward to so as to hog the lovely samosa. And those trips to cities where again my favorite dish eaten was samosa... So finally i decided to learn how to make it and it turned out good first time i made it. So i thought of sharing it with my fellow foodies


    Karnataka, India
    1 person made this


    • 5-6 potatoes boiled,peeled and mashed
    • 1 cup green peas ( soaked in hot water)
    • half cup of groundnuts
    • 1-2 tspn fennel seeds (saunf)
    • 1-2 tspn crushed coriander seeds
    • 1 tspn cumin seeds ( jeera)
    • 2 green chilles finely chopped
    • a few leaves of finely chopped mint leaves
    • finely chopped coriander leaves
    • 1 tspn amchur powder / chat masala
    • 1 tspn turmeric powder
    • 2 cups of maida approx 250 gms
    • half cup of suji approx 50 gms
    • salt to taste
    • oil for frying
    • water for kneading the dough


    1. In a mixing bowl shift maida and suji ( ratio of 2:1) and add some salt. Heat some oil and add it to the above mixture of maida and suji and mix throughly. Now knead it properly into a dough using water and cover it using muslin cloth.
    2. Now in a saucepan heat some and to it add cumin seeds, coriander seeds and fennel seeds and turmeric powder.
    3. Now add to this green peas and saute for a while before adding groundnuts.
    4. finally add boiled potatoes and chat masala/amchur powder, salt, green chillies, coriander and mint leaves and mix throughly.
    5. let this mixture cool for sometime before stuffing it in samosa.
    6. Now divide the dough into 12 similar shaped balls
    7. Roll out the balls into 5-6'inch daimeter roti and cut it into a semicircle.
    8. fold into semicircle and seal it using little water if required. Now stuff the filling and seal the edges again using water. Similarly stuff remaining samosa
    9. Now after the oil is hot fry it on medium flame to make it brown and crisp.
    10. serve hot with chutney of ur choice.

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