Samosa 



History :

  • The samosa is claimed to have originated in the Middle East (where it is known as sambosa) prior to the 10th century. Abolfazl Beyhaqi (995-1077), an Iranian historian mentioned it in his history, Tarikh-e Beyhaghi. It was introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.
  • The samosa is claimed to have originated in Central Asia. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce (raita) or chutney. Vegetarian samosas originated in Uttar Pradesh.

Ingredient : 

For dough :
  • Maida : 1 cup
  • Carom seeds : ½ tsp
  • Ghee : 1 tbsp
  • Salt to taste
  • Water as required (chilled)

For stuffing :

  • Potatoes (boiled) : 4 
  • Peas (boiled) : ⅓ cup
  • Oil : 2 tbsp
  • Pinch of Asafoitida
  • Cumin seeds : ½ tsp
  • Carom seeds : ¼ tsp
  • Coriander seeds : ¼ tsp
  • Fennel seeds : ¼ tsp
  • Ginger-green chili paste : 1 tsp
  • Dry mango powder : 
  • Coriander leaves (chopped) : 1 tbsp
  • Lemon juice : ½ tsp (optional) 
  • Salt to taste
  • Cashew : 5-6
  • Golden raisins : 2 tbsp
Other Ingredient :
  • Oil for deep frying
  • Water for sealing


Method :

For dough:

  • First of all, take a bowl and add maida, carom seeds, ghee and salt to taste. Mix everything very well. 
  • Add water little by little as needed and knead enough to combine and from a tight dough.
  • Cover the dough and keep aside for 10-15 minutes.
For the stuffing :

  • Heat the oil in a pan on medium heat. next add cumin seeds and allow them to crackle.
  • Then add pinch of asafoitida, ginger-green chili paste and saute on a medium flame for a few seconds.
  • Add the potatoes and green peas, mix well. Now add carom, coriander and fennel seeds, dry mango powder.
  • Next add lemon juice and salt taste. Now add cashew and golden raisins and mix well and stirring continuously.
  • Add the chopped coriander leaves and keep aside for cool down.
For samosa :

  • Pinch a ball sized dough and grease with oil.
  • Roll the dough in oval shape and cut the roll in to middle and make a two equal portion using the knife.


  • Shape it into a triangle forming a cone.
  • Fill the cone with a portion of the stuffing and apply little water on the edge to seal it.


  • Deep fry the prepared samosa in medium hot oil till golden brown and crispy. Drain the samosa on tissue paper.
  • Samosa is ready. Serve hot and enjoy this samosa with green chutney and ketchup.




Tips :

  • You can use Corn flour slurry on the edge for sealing.
  • It is served with fried green chilies. slit the green chilies keeping it whole. Shallow fry them and later sprinkle some salt and mix. you can also sprinkle chaat masala or dry mango powder.