Samosa – A Perfect Bite:)

Samosa – A Perfect Bite:)

Alu Samosa:

Potatoes Filled Hot Pockets. Garam Garam Aloo Samosas.

There were days, when I used to say ‘I hate Fried food’! People go wide eyes ‘Oh really’. Well, then they hardly knew me! It is always like that ‘Sour Grapes’ story!!! The fact is that I can never resist a perfect fried snack! I admit that, once in a while I treat myself with some home-made junk food! And now…don’t ask me’ how is that even ‘good’. I am an adherent follower of Michael Pollan’s guide lines. So, I just follow the old-world life style…prepare anything from scratch! Result? First of all, at the end of the day, you will realize ‘how much time it takes to bring a product for consumption’(definitely you will be tired to go cook the same again); secondly…you will have control over your ingredients (one can actually take deep-frying to pan-frying; switch to olive oil, prepare a dough with whole wheat, change the filling with something rich in fiber); it is worth toiling in the kitchen than to wind up lying on the couch watching boring movies or playing solitaire; and finally, I like the idea of keeping the authentic recipe intact(without trying anything extreme) but have a control over my portions.


All purpose flour 1 bowl
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

In a large bowl add flour. Add salt, soda and warm water. Knead them into soft dough. Add ghee for as finishing touch.


Potato 2-3
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry flour for dusting
Oil for deep frying.

Masala preparation:

Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.

Heat oil/ghee and add cumin seeds and fry till golden brown.

Then add green chilies, onions and ginger -garlic paste. Fry them till fragrant. Add salt, turmeric, chili, coriander, garam masala and cumin seeds powder. Toss the potatoes too, mash them using your spatula.

Samosa Preparation:

Divide the dough into equal parts, roll them into thin flat breads, cut them into strips. Place the filling and fold into triangles.

Well, heat oil in a pan, deep fry the same.

Serve warm as a snack.


15 Responses so far.

  1. divya says:

    Gorgeous and pretty samosa, simply delicious.

  2. perfect snack and u made it very nicely

  3. Mrs K says:

    aha…maza aa gaya :) This is one deep fried snack that I cannot compromise for anything :) And deep fried reminds me of Nathan Myhrvold’s art and science of cooking and his latest book which tells us that deep frying actually uses less oil comapred to pan frying.I wonder when I can get hold of the book in the library-It is very expensive-$625….Phew….

  4. The Foodie says:

    Would love to grab one of these with my cup of tea.

  5. ila says:

    Wow Yummy Samosas…. Perfect Snack…..

  6. Suman Singh says:

    oh man, now I am craving some of these..they look perfect and delicious..thanks for sharing!

  7. Rekha shoban says:

    samosa looks perfect and yummy!!

  8. Tina says:

    perfect n crispy crispy…

  9. Paaka Shaale says:

    The samosas looks perfect. Perfect with a hot cup of tea :)

  10. Looks just perfect, love your folding technique.

  11. NIDHYA says:

    Crispy and yummy snack..nice step by step pics..

    Aaha Oho

  12. Soumya..... says:

    The most demanding tea time Indian snack! Love them a lot,yours looks totally crispy!

  13. very perfect for evening snacks

  14. Azita says:

    I love samosa. This looks so good! Great recipe!

Leave a Reply


Get every new post on this blog delivered to your Inbox.

Join other followers: