Samosa Stuffed Baked Potatoes


India’s popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day. Samosa is always store bought and on rare occasions prepared at home, like today.


1 cup maida (all-purpose flour)

2 tbsp oil

large pinch ajwain (optional)

enough water to knead the maida

salt to taste

oil for deep frying

For the filling:

2 boiled potatoes, crumble

1/4 cup boiled peas

1/4 tsp grated ginger

1 tsp red chilli pwd

1/2 tsp coriander pwd

pinch cumin pwd

pinch kasuri methi

dash of lemon juice

pinch of garam masala

chopped coriander leaves

salt to taste

Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.

Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
Now that the stuffing is ready, prepare the outer layer for the samosas.

Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the image. Take a knife and divide the rolled puri into two by cutting through the center.

Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle as shown in the image. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.

Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.


Its better to make samosas in batches. Roll out, stuff and deep fry 3-4 samosas at a time (batch-wise). While preparing the next batch of samosas, reduce the stove flame and carry out the process. When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the prepared samosas covered through out the preparation process.


Pakora or Pakodi

Pakoras are something I grew up on. I love how how imperfect and rustic they are once out of the hot oil. And I love that they bring brightness to a dreary day.Pakora are a classic Indian snack food or appetizer, made by coating just about any vegetable (or sometimes fruit) with a chickpea flour batter and deep frying. They can be made from whole slices of vegetable or smaller pieces spooned together, and the batter can be thick or thin, crispy or puffy. A good pakora batter has lots of spice – which can include chilies, coriander. I’ve seen pakora made with anything from spinach to raw banana, but my heart will always belong to onion pakora. I’m an onion ring kinda guy too, and onion pakora basically scratches that same itch.In my personal recipe, I enjoy adding a touch of garam masala to my batter. I also adore the sweet and spicy ketchup chutney served with them.

Ingredients :

  • Onions : 2 medium sized
  • Chickpeas flour(Indian name Besan) : 1/2 cup
  • Rice Flour : 1/4 cup
  • Chopped Green Chilies : 1 tsp
  • Cumin Powder : 1/2 tsp
  • Red Chili Powder : 1/2 tsp (Optional )
  • Curry Leaves : 1 sprig
  • Salt to taste
  • A pinch of cooking soda
  • A pinch of garam masala
  • Oil for deep frying

Method :

1. Peel and chop the onions into a small pieces and set aside.

2. Combine the both flours with salt, red chilli powder, curry leaves, soda, green chillies,garam masala and cumin powder.


3.Add enough water to make a thick batter. Mix very well and set aside.

4. Heat enough oil for deep frying in a frying pan.

5. Take a small portion of batter and drop them into the hot oil.

6. Deep fry the fritters until golden brown and crispy and remove from the oil*.


*Once the oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan-brown. Drain on a cooling rack placed over a cookie sheet.Repeat with the remainder of the batter.Serve right away with tomato sauce or chili sauce, and enjoy.e71db326716711e28fba22000a1fb1a7_7