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A classic indian and asian snack enjoyed with chutney. more details at

Порций: 4


Cost per serving $0.82 view details
  • Whole wheat flour: 1/2 cup
  • All Purpose flour: 1/2 cup ( if using only APF, double the quantity)
  • Salt: 1/2 tsp
  • Carrom seeds (Ajwain): 1/2 tsp
  • Coriander/Parsley flakes: 1tsp (use any dry green flakes)
  • Butter or Oil: 3 tsp
  • Water: 1/4 cup , add more if required
  • Method for making Samosa dough: - In a bowl, mix the dry ingredients - whole wheat and all purpose flour, salt, ajwain, dry coriander flakes. Add butter (at room temperature) or oil into the flour and mix it well. Slowly add water to the mix and knead the flour to make a smooth but tough dough (the dough is slightly tougher than chapati dough but should be comfortable to work). Wrap the dough in a plastic wrap and set aside for at least half an hour.
  • Dough for the Samosa
  • Ingredients for the filling of Potato/ Aloo Samosa:
  • Potatoes: 2-3 (boiled and diced)
  • Sweet petit peas: 1/4 cup (thawed and soaked in warm water if using frozen)
  • Paneer: 2tsp (cut into small cubes), optional
  • Olive oil: 1 tsp
  • Cumin seeds: 1 tsp
  • Onion: 1 (finely chopped)
  • Green Chillies: 2 (finely chopped)
  • Ginger : 2 inch piece, finely chopped
  • Fresh Coriander: 2 tsp
  • Fennel and Coriander: 1 tsp (crushed in mortar)
  • Salt : To taste
  • Cashews, Peanuts: 2 tsp (roasted)
  • Raisins: few
  • Note: Gently crushed fennel and coriander in mortar and pestle are the key taste defining ingredients in the samosa.
  • Method to Prepare Potato Stuffing:
  • Boil the potatoes, peel of the skin and dice into small cubes.
  • Heat oil in a nonstick pan.
  • Add cumin seeds, onion and ginger julliens.
  • Saute for couple of minutes, then add the potatoes and peas, followed by seasoning to taste.
  • Let it cool for a while before adding to the pastries.


  1. Knead the dough again for 5 minutes before making balls. Divide the dough into equal parts.
  2. Take out one small ball and roll into a circular disk like chapati (as thin as you can). Make a small disk for cocktail style samosa and a big disk for standard size samosa.
  3. Cut the circle in half so you have two half-moons.
  4. Roll the dough in thin circles, Cut it open in the middle
  5. To assemble the samosas, take one of the half moons, put about a tablespoon or two of the desired filling (potato, peas/corn or spinach). Fold from one side towards the center and then from another side (seal by gently dabbing the edges with water).
  6. Take a semi-circle match end to end, this would make a cone
  7. The cone is ready, turn it upside down and fill with stuffing. Simply press the bottom with fingers. Continue until all the samosas are assembled. See the details in picture.
  8. Frying the Samosas: - In a heavy bottomed skillet, heat heat the oil until it reaches about 220 degrees F. Drop one by one few samosas in the skillet and fry on medium heat till it turns light golden brown.

Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 4 servings
Calories 380  
Calories from Fat 252 66%
Total Fat 28.61g 36%
Saturated Fat 15.43g 62%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 527mg 22%
Potassium 544mg 16%
Total Carbs 28.3g 8%
Dietary Fiber 5.7g 19%
Sugars 2.24g 1%
Protein 6.49g 10%
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