Yummy Indian Tea time snack



Ready In:

1 hour 10 minutes




Samosa Dough

  • 2 cups all-purpose flour (Maida)
  • 2 tablespoon Vegetable Oil
  • 1/4 teaspoon Salt
  • 1/2 cup Water and take few tablespoons extra water

Samosa Filling

  • 2 tbsp Oil
  • 1 tsp Coriander Seeds ( whole dhaniya)
  • 1/2 tsp fennel seeds (Saunf/sompu)
  • A pinch of fenugreek seeds (Methi/menthulu)
  • 1 tbsp Ginger Paste (adrak paste/allam paste)
  • 1 tsp Garlic Paste (lahsun paste/ velluli paste)
  • 1 tsp chopped Green Chillies (hari mirchi/pachi mirpakaya)
  • 2 tsp Red Chilli Powder (mirchi powder)
  • 2 tbsp Coriander Powder(dhaniya powder)
  • 3/4 tsp Turmeric Powder (haldi/pasupu)
  • 1 tbsp Raw Mango Powder (Amchoor)
  • 1/2 tsp Garam Masala Powder
  • 2 large Potatoes, boiled, peeled and mashed (aaloo)
  • 6-7 Curry Leaves (curry patta/karvepaku)
  • Salt to taste
  • Oil for Frying

Step by Step Instructions

  • Mix together, flour, oil, and salt and knead with water till crumbly but pliable dough. Cover with a damp cloth and set aside for 20 minutes.
  • Pound the dough on a work surface and knead again. Cover and set aside.

For the filling.

  • Heat 2 tbsp oil and add ginger, garlic, green chilies and coriander seeds, stir fry for a minute then add onions and fry till they turn light brown.
  • Add fresh coriander, lemon juice, turmeric powder, red chili, salt, and garam masala and stir fry for 2 minutes.
  • Add potatoes and stir fry for another 2 minutes. Set aside and allow to cool completely. 

Final procedure:

  • Divide the dough into 10 portions and roll each portion into a 5inch oval shape.
  • Cut into 2 halves and running a moist finger along the edge, turn this into a cone shape.
  • Place a tablespoon of the filling into this cone and seal by flattening on the open end.
  • Repeat this step for all the samosas.
  • Deep fry the samosa till light brown.
  • Samosas are ready to be served with tomato sauce or chutney of your choice.