Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

Recipe for Samosa taken from

‘Tis is the season for love… and so said St. Valentine as we dedicate the 14th of Feb in his honour. Come February and you immediately know that LOVE is in the air!

I have often heard people say that as couples grow old together, they begin to look more and more alike. I however, fail to see the resemblance. But what I do notice is how much we have begun to think alike. There have been many times when we would say the same thing at the same time, and then there are those days when we just know what the other is thinking. This may not sound so bad to you. But trust me, when you spend a whole month planning a big surprise, only to have the reciever guess it out the week before, it kinda sucks!

But nontheless, it’s a big comfort to know that the closeness can only increase. And no matter how frustratingly irritating it may seem that surprises don’t work well between us, its a pleasure to know that we understand each other so well.

One of hubby’s and my all-time favourite munchies to cuddle up with are piping hot samosas dipped into tangy chutney. I remember times when I lived on Samosas for an entire day! Mind you, I still can, and do when I get those cravings of guilty pleasures.

Most of the Samosas we find at Indian stores here, are the ones usually made with Spring Roll sheets. Though they do satisfy me at times, I still find myself craving of the authentic pyramid-shaped ones I grew up loving in India. Well, desperate times call for desperate measures, and this is no different! It wasn’t until I tried my hand at it last Diwali, that I realized how simple it is to prepare. I often make a big batch and freeze them, frying as many as I want whenever I wish. Try it out, and if you don’t get hooked, I’ll eat it all on my own! :0

For now, I have a big platter full of these beauties waiting for hubby dear to devour!

Prep time: 15 min | Cooking time: 30 min | Serves: 6


For the Base:
2 cups All-Purpose flour
1 tsp ajwain (carom seeds)
pinch of salt
1 tbsp oil
water, as needed

For the Filling:

2 tbsp light cooking oil
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 small onion, finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp amchur powder
2-3 mid-size potatoes, boiled and cubed into tiny pieces
1 cup frozen green peas
1 tsp kasoori methi
salt, to taste
fresh coriander leaves, finely chopped for garnish

oil, for deep frying


For the Base:

Mix all the base ingredients in a big bowl and form into a nice soft dough. Divide dough into golf-sized balls and set aside.

For the Filling:

Saute cumin seeds, coriander seeds and fennel seeds in hot oil, in a large skillet, till till they start to sizzle. Add in chopped onions and fry till tender. Add  chili powder, turmeric, coriander and amchur powder, and fry spices for a few seconds till fragrant.

Mix in potato cubes and saute till spices mix well with the potatoes. Add in peas, kasoori methi and salt, and cook for a few minutes till the peas get tender. Mix in fresh coriander leaves

For the Samosas:

Roll out each dough ball into circular discs about half a centimetre thick. Cut the circles in half, to form two semi-circles.

Taking each semi-circle, roll one end to the other forming a cone. Press the edge of the cone slightly with your fingers to prevent it from opening. Fill each cone with the potato filling. Pinch the middle of the open end of the cone slightly to form a dent, and press the edges together to tightly close, forming a pyramid-like shape.

Continue for the remaining of the dough. Deep fry the samosas in hot oil till golden and crisp on all sides.

Recipe Notes: To keep samosas for longer periods of time, allow the unfried samosas to cool in the fridge for a few hours and then store them in sealed bags in the freezer. When ready to fry, just remove from the freezer and fry in hot oil without thawing them.

Serve warm with Mint-Coriander and Tamarind chutneys.

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