22 Jul


A samosa /səˈmsə/ or samoosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney.[1] They are a popular appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.- wikipedia

There are many variations of samosa, they can be non-veg like minced meat, fish , chicken , and veg like mix veg , pea samosa or the famous potato samosa.

Samosa is one of the must haves at the time of iftayri at many indian and pakistani homes. They  are one of the most popular Ramadan snack and the thrill of a rainy day and winters.  Ramadan has arrived . So enjoy this popular Ramadan snack with chutneys.

I make them with readymade pastry which is freshly available here. I just keep them  frozen . Remove and keep aside for 15-20 minutes before filling and making samosas. I mostly make samosa with 50 or 100 pastries,keep it in a zip lock bag  and freeze them. Just before iftayri take them out and fry. They can be used for up to 2 months i guess.  No need to even thaw them. For a healthier option samosas can even be baked . 


Vegetable samosa recipie

Makes approx 20 Samosas

  • 5 cabbage leaves
  • 2 onions
  • 1 cup peas boiled
  • 2 capsicums
  • 1 cup sweet corn boiled
  • 12 baby beans
  • salt
  • pepper
  • soy sauce
  • salt to taste


Shred the vegetables into fine juliennes. Slice the onions finely . In a pan, heat a teaspoon of oil, and saute the  onions, carrots  for few minutes, till the carrots start becoming soft. Add the rest of the vegetables, salt and pepper and a teaspoon of dark soya sauce. Let the mixture cool.

Take the samosa  pastry sheets wet the edges with a little water or a mild maida paste. Place spoonful of the mixture in the cone shape and make samosa with the edges tucked inside. The moisture in the edges will seal the roll completely. Deep fry them until golden brown in medium heat.

Can be served any sweet or tangy chutney  or tomato ketchup.

  Make sure the edges are sealed properly. Drain the samosa on kitchen towel to remove excess oil.


adapted from khana pakana

chiken sam

  • Minced chicken 200 grams
  • Onion 1 sliced finely
  • Green chili 1 sliced finely
  • Nutmeg powder 1 pinch
  • Fresh coriander ½ bunch
  • Oil 1 TSP
  • Samoosa sheets 12 to 15
  • Garlic paste 1 tbsp
  • Paprika ¼ tsp
  • Salt and black pepper to taste
  • oil for frying


  1. In a wok, add 1 tsp olive oil and heat on medium flame.
  2. Now add garlic paste, minced chicken, salt and black pepper to taste, paprika or red chili powder, nutmeg powder and caster sugar and mix.
  3. Cook until minced chicken is tender.
  4. Remove from flame and let it cool.
  5. Now add a finely sliced onion, a finely sliced green chili and fresh coriander and mix well.
  6. Put a portion of mince mixture on the samoosa sheet and fold.
  7. Seal it with a runny batter of flour and water or egg white.
  8. Repeat the same with all samoosa sheets.
  9. In a wok, heat oil and fry samoosas.
  10. Serve delicious hot samoosas with your favorite dip.




  • Minced meat 125 gm
  • Onion 1
  • Coriander leaves as required
  • Green chili 2 to 3
  • Turmeric ¼ tsp
  • Red chili ½ tsp (ground)
  • Cumin seeds ½ tsp
  • Salt to taste
  • Ginger 1 piece (medium size)
  • Garlic 2 to 3
  • Oil to fry


  • Saute ginger and garlic in hot oil.
  • Add onion, minced meat and all the spices.
  • Cook the minced meat until tender.
  • Now add green chilies and coriander leaves and mix it.
  • Fill the pastry with minced meat and fold them into samosa shape.
  • Now fry them in hot oil.
  • Serve it with tamarind chutney or chili garlic sauce.







Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…



One Response to “SAMOSA”

  1. hacked gmail August 11, 2013 at 10:58 pm #

    great article i liked it..

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