Samosa ( Gujarati Recipe)

 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.

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समोसा - हिन्दी में पढ़ें (Samosa ( Gujarati Recipe) in Hindi) 

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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.

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Samosa ( Gujarati Recipe) recipe - How to make Samosa ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 18 samosas (18 samosa )
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

    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

    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

    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


Green Chutney ( Chutney ) 
Khajur Imli ni Chutney ( Gujarati Recipe) 

Nutrient values (Abbrv) per samosa
Energy91 cal
Protein1.4 g
Carbohydrates7.9 g
Fiber1.6 g
Fat6 g
Cholesterol0 mg
Sodium5.5 mg

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Samosa ( Gujarati Recipe)
 on 23 Jun 17 10:08 PM

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Tarla Dalal    Thanks for the feedback.
24 Jun 17 01:40 PM
Samosa ( Gujarati Recipe)
 on 20 Jun 17 05:18 PM

we will try
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Tarla Dalal    Hi Pranita , we are delighted you loved the Samosa recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
21 Jun 17 09:36 AM
Samosa ( Gujarati Recipe)
 on 13 Aug 15 02:59 PM

Fab recipe.
Samosa ( Gujarati Recipe)
 on 30 Mar 15 03:55 PM

A simple to make stuffing with a whole wheat outer covering, is just so crisp as other samosas. Best evening snack enjoyed with a hot cup of tea.
 on 22 Dec 10 10:31 PM