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Posted by on Oct 31, 2012 in Indian, Snacks | 2 comments



“Mom,why didn’t you pack Samosa in my lunch?” is what my daughter asked me couple of days ago after the school.

And i said,”Honey,we didn’t leave any ,we ate it all.”

Samosa is one of my most favorite Indian snack and i am so glad my family loves it  too.Particularly my daughter.Potato lover.Yes,she is my daughter 🙂After living here for decade,i had prepared homemade samosa only twice until now.That too when my sister visited and she prepared them.So you would ask,what took me so long to make samosa?

It is little bit of work and i am lazy would be the simple answer.I am getting better about it.I have tasted samosa here couple of times,in fact everytime i am having Indian buffet,i have samosa in my plate.Though i like what i have eaten here but i can not simply put them even close to the category of what i have tasted back in India.In fact,i am bias to say that the great samosa are not even available everywhere in India.I have very distinct memory of a Samosa shop in  place i grew up.BESTEST samosa.

Potato filling and Samosa

Potato filling and Samosa

Ever since me and all of us siblings have measured every samosa we eat by that standard and there is not even a second close.As i  write it,my mouth is watering,I can smell the frying samosa in hot oil,long line of people standing  and buying piping hot samosa with sweet mintish chutney.We could not wait to devour that steaming hot samosa and burned our tongues many times..divine.(no not the tongue burning..samosa..just thought i will clear it up 🙂

I can never replicate that experience at home but despite of that we all LOVE homemade samosa.

  • Samosa is crispy fried Indian pastry filled with spicy potato mix.You can add filling of your choice however traditionally it is ALWAYS potato.
  • Samosa is Triangular shape,one of the distinct feature of samosa.
  • Traditionally samosas are made with ‘MAIDA’ ,all purpose flour sort of thing but at home we always used ‘atta’ (whole wheat flour) or mixture of two at time.I used ‘atta'(whole wheat white flour).


  • Homemade samosa,i have eaten and prepared does NOT have  much of crispy texture as the store bought does.So if you desire crispiness,you must cook and eat your samosa when it is hot.I have realized along with my family that crispiness is not a deal breaker for us in homemade.Filling is very sumptuous in itself.
  • Samosa is served with sweet chutney/sauce.Mint chutney is very common.However,if i am making at home,i don’t take  trouble of making sauce,i know my family is  happier eating just by itself or with  Ketch -up or Yogurt mustard dip,my personal favorite and made in jiffy.
  • I have tried to bake samosa using the homemade dough and i didn’t like it.I am sticking to frying.It is one of the quintessential aspect  of Samosa.
  • I have seen pastry sheet being used to make samosa,have not personally tried them.




  1. 2 cups Indian whole wheat flour
  2. 3 Tablespoon veg oil
  3. 1 Teasoon Oil
  4. 1 teaspoon nigella seeds(optional but desired)
  5. 1 teaspoon salt
  6. 3/4 cup water
  7. Filling
  8. Follow the recipe of potato filling here
  9. Frying
  10. Deep pot
  11. Veg Oil to submerge at least 1/2-3/4 of Samosa.


  1. Mix all the ingredients except water.
  2. Once it is well incorporated,add water slowly and knead it until dough is not sticky.
  3. Assembly
  4. Make golf size ball of dough.
  5. Roll it out in oblong shape.
  6. Cut it in half.
  7. Take each half of the rolled out dough.Bring the two opposite ends together to fold it like a CONE.
  8. Drop the cone in between your thumb and index finger .See picture.
  9. Add the filling,don't overfill.
  10. Wet the edges with water and bring it closer.
  11. Press the edges and seal it.
  12. Frying.
  13. Add samosa in slightly hot oil.Don't crowd the pot with too many samosas at one time.
  14. You don't want oil to be too hot that samosa cook and burns too soon.Heat the oil slowly as it cooks.It crisps up the skin,turning using ladle with long hand.
  15. Cook it until it is lightly brown in all sides.
  16. Take it out carefully and put in paper towel to soak the extra oil out.
  17. Watch your hand all the time.It is very hot oil.
  18. Enjoy it hot with chutney.
Fold the ends-CONE- fill the cone

Fold the ends-CONE- fill the cone

press the seam -close the end -ready to fry

press the seam -close the end -ready to fry


  1. Sasha,they are so addictive..if i am making for evening snack,like Indians can bet it would be my dinner too and i would wish i can eat for breakfast :-)not as time consuming as you may think.

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