02 January 2012


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Pastry sheets

  1. All purpose flour or whole wheat flour-  1 1/2 cups (I used whole wheat flour)
  2. Semolina(rava)-2 tbsp
  3. Ajwain/carom seeds-1/4 tsp
  4. Oil- 2 tbsp
  5. Water-1/4 to 1/2 cup(approx)
  6. Salt to taste

Oil for frying samosas


  1. Potatoes(boiled and mashed)- 2 medium nos
  2. Cumin seeds- 1/4 tsp
  3. Asafoetida- 1 pinch
  4. Green chilies (chopped)- 1 or 2 (according to taste)
  5. Ginger chopped- 1 tsp
  6. Onion chopped - 1 no
  7. Chili powder- 1 to 1 1/2 tsp(according to taste)
  8. Turmeric powder- 1/4 tsp
  9. Coriander powder- 1 tsp
  10. Garam masala- 1/4 tsp
  11. Coriander leaves(chopped)- 2tbsp
  12. Salt to taste
  13. Oil


To prepare the dough for the crust/pastry sheets

  • Combine flour,semolina,carom seeds,salt and oil.Mix well until combined.
  • Slowly add water and start kneading as you do so.
  • Knead for about  3 to 4 minutes to form a soft dough (like chapathi dough).
  • Cover  and keep aside for about  30 minutes.

To prepare the filling

  • Heat oil in a pan and add cumin seeds,let it splutter.
  • Now add asafoetida,green chilies and ginger.Saute till done.
  • Add onion and saute till it turns golden brown.
  • Reduce the flame to low and add chili powder,turmeric powder,coriander powder and garam masala.
  • Saute for about a minute or till raw smell leaves.
  • Add boiled potatoes ,salt to taste and mix until combined.Switch off the flame.
  • Add chopped coriander leaves and mix well.Keep this aside.

To prepare samosas

  • Divide the dough into lemon sized balls.
  • Roll this out into thin circles and cut this into half.
  • Moisten the edges with water using your finger tips.
  • Fold each semi circle into a cone , fill each cone with about 1 tbsp of the filling.
  • Dampen the inner edges with water using your fingers and lightly press the edges together .
  • Heat oil in a frying pan.Make sure the oil is not too hot.(a pinch of the dough dropped into the oil should stay at the bottom for a few seconds before rising to the top)
  • Fry the samosas over low-medium heat ,turning sides in between until it turns golden on all the sides.
  • Serve with tamarind and mint-coriander chutney.



  1. Yum Yum... love the clicks..

  2. Super crispy samosas, lovely and prefect prepared..

  3. Crispy and delicious samosas...perfectly done.

  4. perfect start to 2012.. the most favorite snack! lovely clicks! what is it with samosas and instant watering of the mouth:)

  5. samosa looks delicious lovely presentation

  6. Delicious n perfect!!
    Happy New Year too !!

    Erivum Puliyum

  7. Happy New Year Dear..Samosas are inviting..nice pictures.

  8. Happy New Year!! Samosa looks so perfect and yummy...as always great clicks dear..

    Spicy Treats
    OnGoing Event ~ Dish It Out-Brinjal n Garlic

  9. superb clicks :) ....looks so perfect :)

  10. wow..samosa looks delicious..I made these yeaterday and today you have posted it

  11. Wow yummy Samosas!!!Nice pics!

  12. yummy clicks is wat i can say so good samosas..

  13. samosa looks delicious and wonderful clicks .......

  14. Samosa looks crispy it looks very tempting

  15. Looks so delicious n tempting ...yum yum

  16. These are deeeeliiicious samosas!!!Happy new year to u!!!

    Prathima Rao
    Prats Corner

  17. Loved the clicks dear..crispy and perfect samosas..
    Happy New Year

  18. Samosa looks perfect in shape,yummy !!
    Saw ur previous post too,same pinch I too made an oats idly last week but with just oats,ur looks even more healthy..


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