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  • Writer's pictureRima Patel

Spicy Samosas

Samosas are like the heart of Indian snacks, as it's not just an food item. It's a food that has so many stories and emotions attached to it. Served as a tea time snack or enjoying them with your friends at local sweet shop in your home town or at school's canteen in your lunch break. Weddings, parties, gatherings, tea parties, special occasion or even when it rains SAMOSAS are a MUST and I am an ardent lover of this snack.

It's been made in my home since I was a kid and I have so many memories and stories over these spicy samosas..& I bet you would have some too. While it's more famous as a snack in Northern India it is probably favorite among every Indian family across the globe. Boiled potatoes mixed with spices & filled in a flour dough cone which is then shaped into a triangle and deep fried in hot oil.....served with some green chutney or sweet chutney or even ketchup......YUMMMMM. Are you drooling yet?????????

So here I am sharing with you all the spicy version of these SAMOSAS that are made in my home. Get ready to spend some time in the kitchen as these are a labor of love but trust me you are going to savor each & every bite you take. You can also pre- prep these for your gatherings ahead of time and half-fry them and freeze it (they'll stay good for 2-3 weeks in the freezer). When you are ready just defrost them couple of hours till they become room temp and then fry it hot and serve with your choice of green(coriander) chutney, ketchup or sweet(date&tamarind) chutney or all three.

The most important things in this recipe is the GARAM MASALA and the dough that has to be kneaded with GHEE for that crunch & crispiness. So without further delay here is the recipe and quick instructions.

PREP TIME: 60 MINS COOK TIME:- 45-50 MINS SERVES:- Makes 15-16 Large Samosas


6-7 Medium Potatoes (Boiled and cubed fine)

1 Cup Coriander Leaves (finely chopped)

1 Cup Mint leaves (finely chopped)

1 Teaspoon Amchur Powder

Salt to taste

2 Tablespoon Special GARAM MASALA (see below on how to make this)

3-4 Table spoon Ghee

1 Teaspoon Mustard Seeds

1/4 Teaspoon Hing

1 Tablespoon Ginger, Garlic, Green chili paste (or to your taste)

For Dough

2.5 Cups Maida

4 Tablespoons Melted ghee

Salt to taste

Some water

Knead a semi hard dough putting water little by little. Once done then cover with a wet cloth and set aside.


5.5 Tablespoon Cumin (Jeera)seeds

6.5 Tablespoon Coriander(dhania) seeds

1 whole piece Cinnamon

2 small Bayleaf

6 Big Black Elaichi

2 Small green Cardamom whole

1 Tablespoon Cloves

1 Tablespoon Fennel Seeds

1 Tablespoon Black Pepper Corns whole

*Dry Roast all the above till nicely toasted and fragrant on a pan then let it cool and come down to room temp. Grind into fine powder and store in a plastic/ glass air tight container.

*You can use this GARAM MASALA in your other dishes as well. Its very spicy so don't add alot at once just little. For this Samosa Recipe I used about 2 Tablespoons of this Masala you can use it to your liking.

*In a bowl add the boiled mashed potatoes, add in 2 Tablespoon of Special Garam Masala we made. Add the amchur powder, coriander and mint leaves & some salt to taste. Mix well till everything is nicely incorporated.

*Take a pan and heat ghee in it. Add in the mustard seeds and let it crackle. Add hing and then add in the spiced potato mixture and then mix everything well. Cook for 7-8 Mins and then turn off the gas. Set aside let it cool down to room temp.

*If you like little sweet and sour taste then you can add in lemon juice and sugar to your liking. We like it spicy so I didn't add any.

*Take the dough you kneaded earlier and smoothen it out by kneading it some more & then make equal sized large golf ball sized dough balls.

*Taking some flour roll them to an oval shaped large circle and then divide in half. Add water on the straight line side of the roti and then make it into a cone shape but folding one of the straight side end on the other.

*Gently press the edges so the shape stays strong and then fill a spoon ful of mixture into it.

Apply water on all sides of the cone shape and then gently press the edges and set the samosa aside.

Make all the samosas alike and then heat oil in a pan (add enough so samosas are completely dipped in them). Let is heat and then fry 2-3 samosas at time till they are golden brown on all sides. Serve hot. SLIDE BELOW FOR PICS..

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