Samosa: Deep Fried Pastries with Vegetable fillings

  Recipe can be found at Zesty South Indian Kitchen

What you need




All purpose flour: 1 ½ cup

Ghee/Clarified butter: 2 tablespoon

Salt: ½ teaspoon
Cold water: 1/4 + 1/8 cup




Potato: 2 big

Green peas: ½ cup  ( I used frozen)

Ginger chopped finely: 1 tablespoon

Green chili: 1 no

Whole coriander seeds: ½ teaspoon

Cumin seeds: ½ teaspoon

Red chili powder: ¼ teaspoon

Gram masala: ¼ teaspoon

Turmeric: 1/8 teaspoon

Cilantro/coriander leaves: 2 tablespoon (chopped finely)

Lemon juice: ½ of one lemon

Salt: ½ teaspoon or to taste

Olive oil: 1 tablespoon


For frying

Canola oil: 4 cups


How I made


First make the dough covering:


Mix the flour and salt, Add the ghee and mix till you get a bread crumbs texture.


Slowly add Chilled water to this mixture and make soft dough. Knead well for about 8 minutes.


Cover and set aside to rest for at least half hour.


To make the filling:


 Boil potatoes with a pinch of salt until they are fully cooked using a pressure cooker.  Remove the skin and mashed in into thick pieces and set aside. 


 In a sauce pot heat little oil add  crushed whole coriander seeds and cumin seeds and toast for a while, then add finely chopped ginger and  green chilies saute  for a minute. Now add the green peas along with turmeric powder, red chili powder, garam masala powder, and salt.  Then add mashed potato and cook for a couple of minutes until it turns into a dry mixture. To this add chopped coriander leaves and mix once again.  Do not add water, let this cool completely. Finally add lemon juice and mix everything once again and set aside. 


To make the samosa:


First knead the pastry dough which has been sitting for 1/2 hour, divide them into 8 portions and put them under to a kitchen towel to avoid drying. Take one portion, dust the work surface with little flour and roll out into a 5 inch circular disc, then cut that into two pieces in the center. 


Take one half fold to form a cone, apply little water at the over lapping seam and glue. Fill the cone with a spoon of potato filling and again seal the open edges with water. Repeat the same process and make more samosa. 


In the mean time heat oil in a thick bottomed pan on medium flame until it reaches hot, there is no need to be smoking hot. . Deep fry the samosa in batches do not over crowd. Always fry them on low heat until they turn golden and crispy on the outside. It takes about 5 minutes to each samosa.  Drain excess oil with a paper towel and serve with tomato ketchup or mint coriander chutney.