Sunday, 15 December 2019


Samosa is the most popular snack loved by all people.  Samosas are made with all-purpose flour locally named as Maida mixed with ghee, and ajwain seeds, salt to form a triangle shell filled with spiced potato mixture and deep-fried until golden brown.  

They are flaky and crispy and the best snack to be served with tea or as a starter before meals.

Come on, let's make it!

This recipe involves four steps.that are easy to follow and enjoy homemade samosas.

Step one:


All-purpose flour 250 gms.
Clarified Butter/Desi Ghee/Fresh Cow ghee 4 tbsp
Ajwain seeds/Omam 3/4 tsp
Water approximately 125 ml that depends on the quality of Maida.
Salt 1/2 tsp  


Add All-purpose flour, salt, Ajwain Seeds and Ghee in a dry mixing bowl.
Rub the flour with hands to form a crumbly texture.
Add water little by little and knead to form a tight and firm dough.
Be careful while adding water. 
Cover and let it rest for 30 minutes.

Step Two


Ghee 2 tbsp
Cumin Seeds 1/2 tsp
Fennel Seeds1/2 tsp
Chopped green Chilly 3/4 Tsp
Chopped Bellary onion 1/2 cup
Coriander greens chopped 1/2 cup
Grated Garlic 1 tsp
Grated Garlic 1tsp
Turmeric 1/4 tsp
Coarse Red Chilly Powder 1/2 tsp
lemon juice 1 tsp
Boiled Potatoes 500 gm+1/2 tsp salt
Salt 1/4 tsp


Mash the potatoes with added Salt 
Heat the pan with Ghee on medium heat.
Adjust the heat then and there to avoid burning.
Add fennel seeds and cumin seeds to fry.
Reduce the flame.
Saute to fry 
Add garlic and ginger.
Saute for a while until a nice aroma.
Add green chilly and Bellary onion.
Saute until transparent.
Add turmeric and red chilly powder.
Add mashed potatoes and coriander greens.
Mix to combine on low heat.
Pour 1 tsp Lemon Juice and 1/4 tsp salt.
Mix well.

Spicy Potato stuffing is ready.

Step Three.

 Little Water to wet the edges.


Divide the Dough into 8 Lemon balls.
Flatten the ball and make chappati.
Cut the chapati into equal halves.
Fold like triangle cone as shown in the video.
Fill the cone with potato stuff and seal it 
Do refer to the video.
Do the same for the remaining balls.

shells are ready to deep fry.

Step Four


Cold-pressed  Groundnut oil 500 ml


Heat the pan with Groundnut oil to Deep fry temperature on medium flame.
Reduce the flame to low.
Now Lower the samosas one by one carefully.
Let them deep fry evenly on all sides by turn-over the samosas for 5 minutes.
Now increase the flame to high to get golden brown and crispy Samosas.
Take out the samosas by a slotted spoon and drain the oil.
Place them on an oil-absorbent tissue paper.

We can get 16 Samosas out of the given quantity of ingredients.

Cooking Time one hour including the resting hour of the dough.
Servings: 4 persons.

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