Samosa ( Gujarati Recipe)


5/5 stars  100% LIKED IT
Added to 517 cookbooks
This recipe has been viewed 142924 times

Whether crisp and triangular, or big and conical, samosas are a universal favourite throughout the country. Here is the traditional gujarati “patti samosa”, which is a crispy samosa a tad different from the recipes of other regions. Unlike other samosas, the gujarati version does not use boiled potatoes—here, raw potatoes are chopped and allowed to cook in oil. The use of cabbage is another distinguishing factor, as also the making of pattis with wheat flour rather than maida.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 18 samosas
Show me for samosas


For The Covering
1/2 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil
whole wheat flour (gehun ka atta) for rolling

For The Filling
3/4 cup peeled and chopped potatoes
3/4 cup coarsely crushed green peas
3/4 finely chopped cabbage
3/4 tbsp oil
1/3 cup finely chopped onions
1 1/2 tsp ginger-green chilli paste
3/4 tbsp sugar
1/2 tbsp lemon juice
salt to taste
3 tbsp chopped coriander (dhania)

Other Ingredients
2 tbsp plain flour (maida) dissolved in 1 tbsp water
oil for deep- frying

For Serving
green chutney

For the covering

  1. Sieve the flour and salt together.
  2. Transfer it in a bowl, add the oil and knead into a soft dough using enough water. Keep aside.

For the filling

  1. Heat the oil in a broad pan, add the onions and sauté on a medium flame till the onions turn golden brown in colour. Sprinkle a little water if required.
  2. Add the potatoes and green peas, mix well and cook on medium flame, till the potatoes are soft, while stirring at regular intervals. Sprinkle little water if required.
  3. Add the cabbage, ginger-green chilli paste, sugar, lemon juice and salt and mix well.
  4. Cover and cook on a slow flame for 5 minutes or till the vegetables are cooked.
  5. Remove from the flame, add the coriander and mix well.
  6. Cool slightly and divide the filling into 18 equal portions. Keep aside.

How to proceed

  1. Divide the dough into 6 equal portions.
  2. Roll out each portion into a very thin 200 mm. (8") diameter circle using a little wheat flour.
  3. Heat a non-stick tava (griddle) and cook each chapati on both sides for a few seconds.
  4. Divide each chapati into three long pieces and make a cone of each strip.
  5. Stuff a cone with a portion of the prepared filling.
  6. Seal the edges carefully with the help of the flour-water paste.
  7. Repeat the steps 5 ans 6 to make 17 more samosas.
  8. Heat the oil in kadhai and deep-fry a few samosas at a timr on a medium flame till they turn crisp and golden brown in colour from all the sides.
  9. Drain on an absorbent paper and serve hot with green chutney
1 review received for Samosa ( Gujarati Recipe)

The most Helpful Favourable review

 Reviewed By
Foodie #505109December 22, 2010

1 of 1 members found this review helpful

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed December 22, 2010by Foodie #505109


Was this review helpful?   

1 of 1 members found this review helpful
Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Make The Right Tikki Choice!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email