Dahi ka Samosa (Samosas stuffed with Curd)

Dahi ka Samosa (Samosas stuffed with Curd)

Samosas are the ultimate comfort food and a foodie’s delight. While you can eat a samosa at any time, to truly enjoy the Indian delicacy, the rainy season is the perfect time to indulge in this dish. This is why, today, I’m going to share my Dahi Ka Samosa recipe. A little twist on the traditional samosa, this dish is just easy to make and is packed with the abundant flavour of ginger and chillies. It’s smooth, buttery cheese-like texture can never disappoint you. Whether you whip up a plate for unexpected guests, hungry children coming back from school, or even just an office snack – this dish is related by all leaving everyone asking for more. So go ahead, and give this recipe a try. After all, this beautiful weather calls for you to give into your indulgences once in a while.

As always, I’m happy to help with any of your queries and would love your feedback.




Course Appetizer
Servings 10 – 12 mini samosas
Prep time 10 min + overnight
Cook time 15 min.

Ingredients for the Samosa Dough
(1 cup=200 ml, 1 tbsp=15 ml)

100 gms Maida (all-purpose flour)
1½ tbsp. Oil
A pinch of Salt
Water for kneading

Ingredients for the Curd Filling
( 1 cup=200 ml, 1 tbsp=15 ml)

½ kg Fresh yoghurt
1 – 2 nos Green chilli, finely chopped
1 tbsp Mustard seeds
A few Curry leaves
A few Mint leaves very finely chopped
1 tbsp Finely chopped ginger
Salt to taste
Oil for frying the samosas

Instructions for the Samosa Dough

1. Mix all ingredients and knead into a smooth dough.

2. Cover with a thin muslin cloth and keep aside for half an hour.

Instructions for the filling

1. Hang the fresh yoghurt in a muslin cloth overnight or for 8-10 hrs. The water should be completely
2. In a pan heat the oil. Temper the curry leaves and mustard seeds. Add it to the hung curd.
3. Mix in the finely chopped ginger green chilli and finely chopped mint leaves.
4. Mix in salt and keep aside.

Instructions for Samosa

1. Roll out the samosa dough as shown in the image. Shape it as shown.

2. Fill 1 tbsp of the filling in it and seal the edges with water.

3. Fry the samosas quickly in hot oil.

Serve immediately with green chutney.
You can make this in advance for a party. However, cover it with a wet muslin (cheese) cloth and
refrigerate. Remove the samosas, get them to room temperature and then fry in hot oil.

Print Friendly, PDF & Email

You Might Also Like