Farsan – Snacks ( samosa)

From school-children to busy street corners, cinema halls to swish party menus; the humble Indian samosa appeases one and all with equal love.

Golden brown and crispy on the outside, this signature family snack is traditionally stuffed with potatoes and peas in a fragrant spice mix. While aamchur, cloves, cinnamon and garam masala are common ingredients; adding kasuri methi, fresh pudina and methi in the filling will make these triangular savouries taste even better than they look.

Tantalise your taste-buds further by serving them ‘chaat-style’- smothered with piping hot chole and a drizzling of sweet and spicy chutneys.


DSC03260 DSC03252DSC03255 DSC03297DSC03301 DSC03256

Prep Time: 40 min            Cooking Time: 40 min            Serves: 25 pcs


For the Samosa Pastry
1 3/4 tea cup maida (plain flour)
4 tbsp ghee
Pinch of ajwain (carom seeds) (optional)
Salt to taste

For the Stuffing 
3/4 kg potato (boiled and mashed)
1/2 teacup Mutter (green peas)
1/2 teacup coriander leaves (finely chopped)
1/4 teacup mint leaves (finely chopped)
8 to 10 curry leaves (finely chopped)
1/4 teacup methi leaves (fenugreek leaves) (finely chopped)
1/4 teacup Kasuri methi
8 cloves + 3 cinnamon stick (approx 1″ each) (ground into smooth powder)
2 1/2 tsp chilli ginger paste
1 1/2 tsp black salt
1 tsp amchur powder (dry mango powder)
Salt to taste
1/2 tsp cumin seed
1 tsp oil

Oil for deep fry


For the Stuffing:

  1. Heat the oil and add the cumin seeds
  2. When it starts crackling, add the boiled peas, coriander leaves, mint leaves, curry leaves, fenugreek leaves, and Kasuri methi (dry fenugreek leaves), fry it for a few minutes and remove it from the stove
  3. Mix this with the remaining ingredients for the stuffing

For the Samosa Pastry:

  1. Heat the ghee and add it to the plain flour
  2. Add some salt to the flour
  3. Add some water and knead into a firm but smooth dough 
  4. Cover the dough with moist muslin cloth

For the Samosa:

  1. Divide the dough into 10 to 12 equal part
  2. Take one part and roll it giving it a circular shape (Make sure it isn’t rolled too thick or thin)
  3. Cut it in the centre making two semi circles
  4. Take one half and join it at both ends to make a cone (press it properly so that it is sealed properly)
  5. Stuff the samosa cone with the potato stuffing
  6. Apply some water around the open edges of the samosa cone to retain moisture 
  7. Pinch the edges inwards (as shown in the picture above)
  8. Press both the side together 
  9. Repeat this with the other portions
  10. Cover the samosas with a moist muslin cloth
  11. Fry the samosa till golden and serve with chutney


  1. You can bake the samosas instead of frying them.. Bake in an oven for 20 minute at 180* you won’t get a very nice color  but the taste is as good as the fried samosas
  2. You can substitute the potatoes with raw bananas to make jain samosas

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