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Quarantine is incomplete without some amount of indulgence, and what better way to treat your taste buds than the quintessential Indian dish ‘Samosa’. This recipe holds a special place in my heart since it has been passed down from my grandmother and also is my son’s favourite dish ever.

I hope you guys enjoy making this as much as I do! As always I would love your feedback.


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Course Appetizer
Servings Makes 20 med size approximately
Prep time 30 minutes
Cook time 30 minutes

Ingredients for Samosa Dough

(1 cup=200 ml, 1 tbsp=15 ml)

250 gms All purpose flour (maida)
½ tsp Salt
75 ml Oil
100 ml Water to knead

Ingredients for Samosa Filling

(1 cup=200 ml, 1 tbsp=15 ml)

½ kg Potatoes
½ cup Boiled peas
8 – 10 nos Raisins (kishmish)
75 gms Oil
1 tsp Red chili Powder
½ tsp Cumin seeds (jeera)
1½ tbsp Amchoor (mango) powder
½ tsp Garam masala
1 tsp Sugar
1 tbsp Ginger green chili paste
Ginger green chili paste
3 tbsp Coriander leaves finely chopped
Oil for frying

Instructions for the Dough

1. Mix salt with the flour. Make a dough with warm oil and water. Make a stiff dough.
2. Cover with a wet muslin cloth and keep aside for ½ hour.

Instructions for the Filling

1. Boil the potatoes and peel them. Cut into small pieces.
2. Heat oil in a pan. Sauté the cumin seeds and ginger-chili paste. Add in the potatoes and peas.
3. Mix all the spices and raisins and cook for 3 – 4 minutes. Finally add in the coriander leaves and remove from gas. Keep aside to cool.
4. After ½ hour, divide into 20 small balls. Roll out into thin rounds. Make a triangle and fill in the filling. Seal the edges with water.
5. Cover and keep with muslin cloth.

Instructions to fry

1. Heat oil in a kadhai. When the oil is lukewarm, then put samosas in. Cook on slow flame for 15 – 20 minutes.

Note:- Never cook in very hot oil as you will get bubbles on the dough.


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