Samosa: The much loved triangle

Samosa is said to have originated in the tenth century in the Middle East. It is a pastry with a filling of meat or vegetables and spices, or lentils mixed with spices. I do not remember the first time I ever ate samosa. I might have been six or seven, but since then I have not stopped eating them. My college bestie remains my favourite ‘chai and samosa’ (tea and samosa) person. My love for this triangle of delight intensified a hundred times over during my pregnancy. Also for a foodie like me, pregnancy became a fun time during the second trimester when I would enthusiastically visit the gynaec section of the hospital only to devour the samosas from the cafeteria. I even ate four samosas the day before I delivered my baby. The love has not lessened to this day. Recently one evening my mom stopped me from ordering samosas from outside and said, “Today I will make samosas for you.” I was delighted. I tried her recipe out recently and they turned out great. So, here’s my mother’s recipe for samosa.

Warning: This is not a healthy food. The healthier baked versions of samosa does exist, but it compromises on the taste.


For the wrap

All purpose flour – 2 cups

Cooking oil – 4 cups

Water (for kneading the dough)


Carrom seeds

For the filling:

Cauliflower florets finely chopped 2 cups

Boiled potato cut into cubes 1 cup

Ginger garlic paste 1 tablespoon

Cumin powder

Coriander powder

Garam masala powder (clove, staranise, bay leaf, nutmeg, cinnamon ground to fine powder)

Peanuts 1/4 cup

Cashew 1/4 cup

Raisins 1/4 cup

Cardamom whole

Fenugreek whole

Green chillies finely chopped 1 teaspoon

Coriander leaves finely chopped 1 teaspoon


For the filling, knead the dough with flour, 1 teaspoon salt, water, carrom seeds and 2 teaspoons of oil. Take care that the dough does not become too soft. Keep the dough covered and aside.

Now for the filling of the samosas, heat a wok and add 1 tablespoon of oil and roast the cashew and peanuts until slightly browned. Keep this aside. Grind the whole cardamom and whole fenugreek into a fine powder. Add 1 tablespoon of oil, add 1 teaspoon of the powdered cardamom and fenugreek, add boiled potatoes, cauliflower florets, ginger and garlic paste, coriander powder, cumin powder, garam masala and green chillies, and mix everything together using a spatula. Keep stirring on medium flame for five minutes. Now cover and let it cook for five more minutes on a low flame. Open the lid, add the roasted peanuts and cashew and the raisins, and chopped coriander leaves and give it all a good mix. The filling for the samosas is ready.

Now take the dough, cut small balls of about 60 grams. Roll each dough ball out using a rolling pin. Make a round shape. Cut the circular flattened dough inro two halves. Fold it into a triangular shape. Now fill it with 1 tablespoon of the filling. Close the samosa wrap.

Now take a wok. Add 3 cups of cooking oil in it. Let it heat over a high flame. Now add in the samosas one by one. Deep fry them until they acquire a golden brown colour, and then take them out. Enjoy with tea or chutney.

If you want to bake the samosas, preheat the oven to 180 degrees for ten minutes. Now place the samosas on the baking tray. Brush lightly with cooking oil, and let them bake for 15 minutes at 180 degrees.

For chutney (dip), grind a cup full of coriander leaves, half cup of mint leaves, 2 green chillies and a pinch salt in your mixing jar. Alternatively, you can boil a cup of tamarind pulp with half a cup of jaggery, red chilly flakes and a pinch of salt for a sweet and sour kind of chutney.

Samosas can be filled with meat, fish, lentils, potato or peas or even cottage cheese. Each of these kind of samosas has a distinct taste and unforgettable flavour. In India, the corners of almost every road has a shop that sells samosas. The crowd in these shops towards the evenings is remarkable. Samosas rule the college canteens and cafeterias, and also rule much of our hearts.

Do try out this recipe of samosas and let me know how they turn out.


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