Tuesday, 25 March 2014

Samosas are always special and its favorite snack for most of us, it’s a perfect snack for a tea time. I love samosas and whenever I have it I thought the making would be tedious because of its structure and taste, and even when I start making it, I was little confused if I get the shape. I was surprised when I saw them perfect and it was very simple to make as well. The taste of samosa is ranked only by its stuffing. The stuffing is made in different types as some uses potato and some only with the peas and other vegetables. I have given few snaps for you to understand the rolling process which may help you to make it simple. 

I used the all-purpose flour for the outer cover, and just rolled it, but some people use to toast in a pan slightly the rolled dough. This process is not mandatory, it’s your choice if you want to toast or using it plainly. The toasting would make the samosa very crisp. I skipped doing it as I am not that fond of making the samosas crispy. It’s a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground beef or ground chicken. In Kerala most of the bakeries will have the beef or chicken as the stuffing. I wish you to get it perfect and enjoy your tea time :)


For Stuffing:

  • Potato- 2 Medium
  • Peas (frozen)- ¼ cup
  • Onion sliced- 1 Nos
  • Green chilies- 1 sliced
  • Grated ginger- ¼ Tspn
  • Garam Masala- 1 Tspn
  • Turmeric Powder- ¼ Tspn
  • Coriander Powder- 1 Tspn
  • Curry Leaves- few
  • Coriander leaves- few chopped
  • Salt- To Taste
For Outer Layer:

  • Maida/All Purpose flour-1 Cup
  • Oil- To deep fry
  • Salt- To Taste


For Stuffing:

  • Cook the potatoes separately in a pressure cooker for 2 whistles, after it set cool peel the skin and smudge the potatoes and keep aside.
  • In a frying pan, pour oil, add the curry leaves, ginger and onion and sauté until it becomes translucent.
  • Add the peas and sauté for 2 minutes add, garam masala, coriander powder, turmeric powder and salt and sauté until the masala smell goes from it.
  • Lower the flame and add the smashed potatoes and stir well to combine everything.
  • Add the chopped coriander leaves and set aside.
For Outer Layer:

  • Make dough by adding water little by little to the all-purpose flour and set aside for about 10 minutes wrapping with a thin cover.
  • Start working with the dough as shown in the below making pictures.

  • In the hot oil, deep fry the stuffed samosas and transfer to a paper towel to remove excess oil.


"If you are not using the frozen peas, soak overnight and cook it separately before you make the stuffing.

Do not compromise on the coriander leaves s it gives a nice flavor to the stuffing.

If you do not use the potatoes add other vegetables such as carrot and peas and you can add lentils as well."

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