Samosa Is A Traditional Chat Menu Item In India. It is perfect combination for evening chai time. So, I Was Tempted To Give A Try When I Started To Cook. I Used 3:1 Ratio Of Wheat Flour And Maida. Whole Wheat Flour can also be Completely used For preparing samosas. the whole process is lengthy but we can split the process by making Samosa Sheets previous day and Refrigerate it To Save Cook time


Preparation Time: 10 mins | Cook Time: 30 mins

For Outer Layering:

Flour – 1 cup (200 gms) ( I took 150 gms whole wheat and 50 gms refined flour)

  • Ajwain seeds – 1 tsp
  • water as required
  • Oil as required
  • salt as required

For Stuffing:

  • Potatoes -2 medium ( cooked )
  • Peas – 1 cup ( Cooked )
  • cumin powder – 1 tsp
  • coriander powder – 1 tsp
  • chili powder – 1 tsp
  • turmeric powder – 1/8 tsp
  • garam masala powder – 1 tsp
  • cumin seeds – 1 tsp
  • ginger grated – 1/8 tsp
  • green chili -1 finely chopped
  • coriander leaves
  • Oil as required
  • salt as required


For dough preparation:

  • take a bowl, add flour, ajwain seeds and salt
  • prepare dough by adding water partly
  • once dough is formed, apply oil on top and cover it with damp cloth

For Stuffing:

  • in a pan, add oil. Once hot, add cumin seeds and allow it to splutter
  • add ginger and green chili . saute it well
  • its time to add cooked peas in the pan. let it sit for a minute
  • add cumin powder, coriander powder, chili powder, garam masala powder, turmeric powder and salt
  • combine everything together
  • add cooked potatoes in the mixture and bind it to form the stuffing
  • sprinkle some coriander leaves on top

Samosa preparation:

  • take small portion of prepared dough. roll into a small ball
  • spread it out into round/oval shape using chapathi rolling pin
  • cut into half. repeat the process for all the remaining dough
  • heat a dosa tawa, once hot, place our prepared sheets for 10 seconds each side. this step is to provide sturdy outer layer for samosa ( we can store many sheets in Refrigerator for about a week and use later)
  • apply maida paste (maida mixed with water) on sides, cover it partly
  • place our samosa stuffing inside it and close the edges using maida paste
  • repeat the procedure for all the samosas
  • heat a pan, add oil for deep frying. once hot, place samosa carefully. Normally, it will take 5-7 minutes to get fried
  • flip over the other side once bottom part turns golden brown
  • take it out when both sides gets fried evenly

( Note: for baking, pre-heat oven for 400 F and bake it for 15 minutes )

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