Cookbook | Ingredients | Recipes | Cuisine of India | Vegan cuisine

Samosa 1.jpg
Category Indian recipes
Time 1 hour


  • 1/4 kg potatoes and green peas combined
  • 2 onions
  • 2 twigs mint leaves
  • 2 green chillis
  • 2 twigs of cilantro (coriander)
  • Spices (optional)
  • Maida (all-purpose flour)
  • A little sprinkle of olive oil (or any cooking oil)
  • A little table salt
  • Cooking oil (for deep frying)


  1. Steam the potatoes and peas separately.
  2. Cut the onions into small slices.
  3. Pour some olive oil into a frying pan.
  4. Add onions and cut green hot chillies and sauté the onions until they turn transparent.
  5. Add the vegetables and spices, and sauté them while stirring, until they are completely cooked. Break potatoes into small pieces before adding.
  6. Add mint leaves, and coriander leaves (cilantro).
  7. Mix flour with water to make a stiff dough and add one tablespoon of cooking oil with a pinch of table salt. Knead it well.
  8. Roll into even-sized balls(3.5cm diameter approx.) and roll them out into circles using a rolling pin.
  9. Cut into 12 semi-circles.
  10. Place the vegetable mixture onto the dough semi-circles and fold on three sides to make into a cone shape.
  11. Deep fry until they become solid and crispy.

Note: Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers, rice, paneer and mince (keema).

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