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Preparation Time : 30 minutes

Cooking Time : 10 minutes

Serving : 10 members


The best Indian snak loved by all . This is a punjabi samosa , which has a potato filling inside usually and a soft lightly crisp cover . The South Indian samosa that we serve during the fasting time , always with non – veg filling that is very spicy and has a crisp cover . In my hubby’s place they call the punjabi samosa as somas and the South Indian samosa as samsa . ( funny isn’t it , no offence Nellai people ) when I was newly married had a terrible time understanding the Tamil spoken at my hubby’s place . At moms place our Tamil is 3/4 Malayam and 1/4 Tamil as we hail from Palghat and live in Coimbatore . I used to be teased a lot about my Tamil back then . The Tamil that they talk in tirunelveli is the purest form of Tamil ( that’s what my mother – in – law says ) . What ever I have improved a lot of my Tamil only after I got married from talking , reading and writing . Thanks to tirunelveli for that .

Ingredients for Dough
maida(refined flour)500 gm
ghee or oil1/2 cup
saltto tatse
oilto deep fry samosa
Ingredients for Tempering
cumin seeds1 teaspoon
turmeric powder1/2 teaspoon
red chilli powder1/4 teaspoon
green chillies2-3
ginger2 teaspoon
coriander leaves1 tablespoon
saltto taste
green peas1/3 cup
chaat masala powder2 teaspoon
fennel seeds1 teaspoon
garam masala1/2 teaspoon
cashew nuts2 tablespoon (chopped)
potatoes500gm (boiled and peeled)
ghee2 tablespoon
  1. Chop the green chillies, ginger and the coriander leaves.
  2. Mix all the ingredients for the dough except water and rub thoroughly.
  3. Sprinkle water and make a hard dough. Set aside for about 10 minutes.
  4. Divide the dough into round portions as per the size of the samosas required.
  5. Heat the ghee and add cumin, when crackling add ginger and saute.
  6. Add the rest of the ingredients excluding the final four and sauté for five minutes.
  7. Mix in the rest of the ingredients, including the potatoes and mix well.
  8. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
  9. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
  10.  Stuff the potato mixture and then seal the upper edges. 
  11. Repeat with the rest. Deep fry in oil till golden brown and serve.