Monday, May 24, 2021


My Samosa Story @ treatntrick,

Am so tempted to make my own  Samosa since my feeds are flooded with it.  Made Baked Samosa before but my kids requested the fried version.  The pastry was almost the same from one another but the filling might differ slightly. 

I have used potato, green peas, carrot, chili powder, turmeric, cumin seeds, ginger, chat masala and garam masala for My Samosa Story.   I fold the pastry differently. 

Roll out the pastry into circle, cut 1 cm strips lengthwise on half of the pastry, wet the the half with water, fold into two.  Stuff the filling at the center (strips one down), fold into thirds to get triangle shape. Wet the edges and seal properly,  this is ready to be fried until golden. 

My Samosa Story did not disappoint, it turned out golden color and  insanely delicious.  I have a tip for you for getting smooth pastry.  Fry the samosa using  medium heat  and the oil should not sizzle,  also do not crowd the pan.

My Samosa Story @ treatntrick,

 Other snack recipes you should try:

Vegan Homemade Doughnuts

Honey Oat Bars

Prata Tuna Rolls

Fruit Cornflakes Bars

My Samosa Story @ treatntrick,


Yield ;    16 samosas


2.5 cup  all purpose flour
5  tablespoon oil
enough water to form into  dough
3/4  tsp salt
1  tsp carom seeds (optional)


1 cup green peas 
1/2 cup carrot chopped 
3  potato  boiled and crumbled  
1 tsp cumin seeds
1 tsp garam masala
2 tsp chili powder
1/2 tsp turmeric powder
1 tsp chat masala
1  tsp ginger minced
2 green chili chopped
salt to taste
2 tablespoon oil
1/4 cup cilantro chopped
oil for deep frying 

Combine flour and salt in a mixing bowl. Add in  oil,  rub into flour using your fingertips. Gradually add water until a soft dough is formed. Keep covered for 30 minutes.

Shape dough into 16  equal balls.  Roll out each ball on well floured surface into thin circle about 1/8 in thick, cut 1 cm strips on the half of the circle, brush the  half with water.  Fold into two,  Shape the semi circle dough (the strips down) into a cone, overlapping each other. Glue the seam together with a little water.

Fill up the cone with  2 tablespoon of filling.   Brush the edges with water, press together to seal.  Complete the rest of the dough.  Fry 4-5 samosa at a time until golden,  Remove and drain on paper towel. 


Heat oil, fry the cumin seeds until they pop,  add in ginger, carrot and green peas. Stir and cover for 5 minutes.  Add in all the spices and salt, stir well.  Now add the potato and cilantro. Cook for another 5 minutes.  Check for salt, remove and cool.

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Sarita @ An Off Grid Life said...

These sound delicious!

Treat and Trick said...

Thanks for your lovely comment, Sarita....

Suja Manoj said...

Delicious samosas, love the idea.

Irene said...

Love samosa; great story and recipe, thanks!

Karins Kottage said...

Yum!! We love samosas at our house! I will need to try this recipe out! Thank you for sharing on centerpiece Wednesday linky party!

Treat and Trick said...

Thank you Suja Manoj...

Treat and Trick said...

Irene, thanks for lovely comments...

Ivani said...

looks delicious

Shami Immanuel said...

Samosa my all time favourite. Looks yummy and crispy.

Treat and Trick said...

Hi Shami, thanks for your sweet comments...

Dee | Grammy's Grid said...

Looks tasty! Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!

My Hubbard Home said...

These look yummy! I've never had a samosa before but would love to try and make some. Thanks for sharing at the FWF link party.