Samosa – Bengali recipe

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Nawab Indian CuisinePhoto by Edsel L

*for five people


500 g of white flour,

3 big tablespoon of refine oil (or melted butter),

1 teaspoon of baking powder,

salt to taste,


250 g of small potatoes, washed, peeled and finely chopped,

some fried pea nuts,

1 teaspoon of turmeric,

few green chillies


Make a little sabji with potatoes, turmeric, little green chillies, salt, and add some fried pea nuts. When is done, keep the sabji aside. Take the flour, add salt, baking powder and refine oil (or some melted butter), water and make dough (not very soft). From the dough make balls, roll the balls round like puris and cut them half with the knife.  Make like a cone with those halves and fill the cone with one spoon of potato sabji. Close the edge and then put frying pot on the stove and pour ghee into it. When ghee is ready deep fry samosas from both side until they get golden colour. It is ready to serve and enjoy the taste of Mother India!


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