Samosa is an evening tea-time snack and it tastes best when it is a hot and when served with pudina chutney or tamarind chutney or sauce. It can be made easily at home.

Meenakshy Ramachandran


  1. 1 Cup Atta (Wheat Flour)
  2. 2 Tablespoons Oil
  3. 1/2 Teaspoon Ajwain seeds (carom )
  4. to taste Salt
  5. Water
  6. 3 Potatoes
  7. 2 Green Chillies
  8. 1 Onion
  9. 1/4 Cup Green peas
  10. 1 Teaspoon Ginger garlic paste
  11. 1 Teaspoon Red chilli powder
  12. 1/2 Teaspoon Turmeric Powder
  13. 1 Teaspoon Garam masala
  14. Coriander leaves (a few)
  15. Curry leaves (a few)


45 mins
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    Knead the flour into a smooth dough which is used to make the outer covering of the samosas.

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    To prepare the dough, add the flour, ajwain seeds, salt and oil and knead well. Add water while kneading in sufficient quantity at intervals and take care that the dough does not become sticky due to excess water.

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    Keep the dough aside for 20 minutes and then shape the dough into small lemon sized balls.

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    To prepare the stuffing, pressure cook the potatoes until three whistles are sounded. When done, peel the potatoes and mash them.

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    Heat a little oil in a kadai and saute sliced onions, green peas and green chillies. Add ginger garlic paste to it.

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    Add the mashed potatoes to the above mixture. Add salt, red chilli powder, turmeric powder and garam masala to it. Also add coriander leaves and curry leaves to it and mix well. The stuffing is ready.

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    Shape the stuffing also into small balls similar to the dough balls.

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    Take a ball of the dough and flatten it into a circle of diamter 5 cms.

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    Cut the circle into two semi-circles. Shape the semi-circle into a cone and fill the cone with one of the stuffing balls. Seal the base of the cone with a drop of water. Repeat the procedure for all the other balls.

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    Note: Preparing the cones can be easy if you have a mould for the samosas. If you have a mould, you have to place the flattened circle onto the mould, add a stuffing ball and press the mould. Remove the excess dough from the sides of the mould and reuse the same to make a dough ball.

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    Heat oil in a pan and deep fry the samosas. Samosas are ready to be served hot with chutney or sauce.

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