Friday, August 23, 2013




For Cover :

1 Cup all purpose floor
1 table spoon vegetable oil
1 tea spoon salt
water for kneading 

Fillings :

4 Large potatoes
3 Table spoon vegetable oil
2 table spoon coriander powder
1 table spoon chat masala
1 table spoon jeera (cumin seeds)
1 table spoon saunf (fennel seeds)
1 table spoon Ajwain 
1 tea spoon red chili powder
1 tea spoon zinger minced
1 tea spoon amchoor (dry mango powder )
1 tea spoon haldi (Turmeric)
1 table spoon cilantro minced
salt to taste


For cover

  • Mix all purpose floor, vegetable oil and salt together.
  • Add little warm water , knead it properly .
  • Dough should not be sticky.
  • Cover and set a side

For Filling:

  • Boil the potatoes and then peel it and mash it with hand or potato masher .
  • heat a oil in large pan.
  • Add ajwain  , jeera , saunf  and zizer.
  • After cracking add haldi , dhania powder and red chili powder.
  • Now add mashed  potatoes    
  • Mix it properly and then stir fry it for 5 to 6 minutes.
  • Add chat masala, amchoor and salt , Mix it well and again stir fry it for 5 minutes.
  • Turn the gass off and set a side and allow to cool.

Making samosa :

  • Divide the dough in a equal parts.
  • Use a rolling pan (belan) and roll a pice of dough thin oval shape.
  • Cut into two half's.
  • Run a moist finger among the diameter.
  • Roll around and make a cone.
  • Place a table spoon of potato filling  into the cone.
  • Seal the third side using wet finger.
  • Deep fry the samosas on low and medium heat until it gets light brown.
  • Serve Hot with any Sweet Tamarind Chutuny or green chutuny or any sauce of your choice.  


Contact Form


Email *

Message *