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Pakistani: Samosa April 15, 2012

Filed under: Dinner,Pakistani,Recipes,Starters — multiculturalfamilyrecipes @ 7:08 am




  • 1 cupall-purpose flour
  • 2 tablespoons vegetable oil


  • 2 largepotatoes(boiled)
  • 1onion , chopped
  • 2green chilies, very finely chopped
  • 3 tablespoons oil
  • 1/2 teaspoonginger , grated
  • 1/2 teaspoongarlic , crushed
  • coriander seed
  • 1 tablespooncilantro, finely chopped
  • 1/2 lemon, juice of
  • 1/2 teaspoonturmeric
  • 1/2 teaspoongaram masala
  • 1/2 teaspoonred chili powder
  • salt


  1. Mix together the flour, oil and salt.
  2. Add a little water, until mixture becomes crumbly.
  3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
  4. Cover with a moist cloth and set aside for 20 minutes.
  5. Beat dough on a work surface and knead again.
  6. Cover and set aside.
  8. Heat 3 tbsp oil.
  9. Add ginger, garlic, green chillies and few coriander seeds.
  10. Stir fry for 1 minute, add onions and saute till light brown.
  11. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
  12. Stir fry for 2 minutes.
  13. Add potatoes.
  14. Stir fry for 2 minutes.
  15. Set aside and allow to cool.
  16. Divide dough into 10 equal portions.
  17. Use a rolling pin, roll a piece of dough into a 5″ oval.
  18. Cut into 2 halves.
  19. Run a moist finger along the diameter.
  20. Roll around finger to make a cone.
  21. Place a tablespoon of the filling into the cone.
  22. Seal the third side using a moist finger.
  23. Deep fry the samosas on low to medium heat until light brown.
  24. Serve with tomato sauce or any chutney you love.


The Samosa probably traveled to Pakistan along ancient trade routes from Central Asia. Small, crisp mince-filled triangles that were easy to make around the campfire during night halts, then conveniently packed into saddlebags as snacks for the next day’s journey.


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