Friday 31 / October / 2025
Iftar is the perfect time for a little snack. Enjoy the crunchy taste of freshly-made samosas with this delicious recipe.
Ingredients
All-purpose flour: 270g
Salt: 1/2 teaspoon
Carom seeds: 1/2 teaspoon
Oil: 40 milliliters
Water: 100 milliliters
Coriander seeds: 2 teaspoons
Cumin seeds: 1 teaspoon
Oil: 2 tablespoons
Ginger: 2 teaspoons
Green chilli: 2 teaspoons
Onions: 60 grams
Turmeric: 1/4 teaspoon
Boiled green peas: 50 grams
Salt: 1 teaspoon
Red chilli: 1 teaspoon
Garam masala: 1/4 teaspoon
Dry mango powder: 1 teaspoon
Boiled mashed potatoes: 500 grams
Coriander: 1 tablespoon
All -purpose flour: 80 grams
Water: 200 milliliters
Oil: for frying
Ketchup: 70 grams
Sev: 40 grams
Green chutney: 2 tablespoons
Preparation
In a bowl, add all-purpose flour, salt, carom seeds, oil and mix it well.
Add water and knead it into a dough. Cover it with cloth and rest for 20 minutes.
In a pan, add coriander seeds, cumin seeds and dry roast for 2-3 minutes.
Remove it from heat. Transfer this into a muddler and muddle them with the help of a muddler. Keep aside.
Heat 2 tablespoons of oil in a pan, ginger, green chilli and stir well. Add onions and cook for 2 - 3 minutes.
Add turmeric and stir well. Add boiled green peas and cook for 1 minute.
Add salt, red chilli, garam masala, dry mango powder, crushed spices and cook for 1 - 2 minutes.
Add boiled mashed potatoes, coriander and cook for 1 - 2 minutes.
Remove it from heat and cool for 10 minutes. In a bowl, add all-purpose flour, water, and mix it well. Keep aside.
Take a ball from the dough and flatten it with the help of a rolling pin.
Add the prepared potato mixture and brush the edge with water. Roll it and cut it into pieces.
Dip it into the prepared slurry from both sides.
Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
Remove it from heat and drain it on an absorbent paper.
In a bowl, add ketchup and dip the prepared samosa roll in it.
Now, coat it with sev and place it on a plate.
Add some green chutney to it. Serve hot with chutney.
Recipe by Anupma Nagvanshi
