Veg Samosa

During my childhood days of stay in Trichy and Madurai and during our train trips between Bangalore to Chennai, i love the hot hot samosa ((or Samsa, as it is called in south india) we get. The aroma of hot and spicy samsas can be felt even if they are at a very far distance. When i was young, my mom used to make it (not so frequently still) and i would be waiting for these kind of snacks as they are done not so often and would carve for it.

Items required:

Maida
ghee
oil
salt
Jeera Powder

for making the stuffing:

potato
onion
green peas (optional. If using, boil it seperately for 5 mins and have it ready)
greenchilly
salt
mustard seeds


In a big bowl put the ghee and soften it nicely with hand. After 2 mins, add the maida and salt and mix them well. Add a pinch of jeera powder and add required amount of water and make it a soft dough. Finally add 1 or 2 spoons of oil and keep this aside for sometime. Now we can prepare the stuffing.

For stuffing, boil the potatoes. Peel off the skin and smash it nicely. Heat oil in a kadai and add mustard seeds to it. Add the onion and green chilly and after 2 mins add the smashed potato and the boiled green peas too. Add little turmeric powder and salt and mix all of these well. The stuffing should not be loose and watery. It is easy to stuff when it is thick.

Now make chapathi from the maida balls. Cut the chapathi into 2. Take one piece and make it as a cone. Close the open ends of the cone with the help of water. Now stuff the potato masala inside and close the other end too. Make somemore maida cones like this. Now heat oil in a kadai and deep fry them carefully. Turn the samosa upside down slowly such that it doesnt break on the other side. Once it becomes golden brown colour, remove it from flame.

Serve hot with tomato sauce

This is quite a lengthy process, but i really enjoyed doing it. Since this was the first time i tried, i couldnt make perfect cones as we get in the shops. But frequent trials will give better results is what i think