Friday, February 17, 2012


Samosa is Pakistani pastry that made from the scratch not from the store-bought dough. this crispy crunch pastry is filled with smashed potatoes along with some spices ,off course you can make this from any filling but the potatoes ones are the best.
I remember when I was studying in university model school  samosa and coke was my only food. Everyday in lunch time warm samosa was lunch. After finishing school I miss school Samoa’s because it was the perfect blend of spices and the pastry was out of this world.
I really try to  cook healthy food ,in this recipe instead of using all ghee I use ghee oil together but I try this pastry with just oil 4 tbsps of oil will also make this pastry almost the same so enjoy samosa and don’t forget to have them with a cup of Pakistani tea.



2-cup all-purpose flour
2 tbsp canola oil
2 tbsp butter or ghee
Cold water for kneading
1/4 tsp cumin seeds
1 /2 tsp salt
2 medium size potatoes boiled, chopped
1/4 cup frozen peas thawed
1 tbsp coriander seeds, ground
1/4 tsp mango powder
1/2 tsp red chill crushed
1 tsp cumin seeds
3 tbsp chopped fresh cilantro leaves, chopped
1 tsp salt
1tsp oil for cooking the filling spices along with the filling for extra flavor.
Oil for frying the samosa

IN large mixing bowl mix oil, flour, butter salt by rubbing oil and butter in to flour.
Add cumin seeds and little by little water to make dough, knead the dough for 5 minutes.
Divide the dough in to 7 equal portions. Make round balls, and roll each one in to round,
Cut round into half, so the D shape made.  Two Samoa’s can be made of one dough.
 Put spoon full of filling place in a center. Or make cone seal the edges fill the potato mixture than again seal the edges of the ends with wet fingers, fry in oil until golden brown drain on paper towels, serve warm with cup of tea.
Note: the dough must be cold and not soft.
Preparation  time:


  1. thanks again majidah for such kind comment

  2. Pakistani Samosa always likes my family. Always prepared for our guest.


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