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The globalization of the desi taste buds has however, done little to dampen the eternal love for this triangular, crispy snack known as Samosa.

Samosa remains one of the most popular Indian snacks, and is generally served with tamarind chutney and steaming chai (tea). Whether a college canteen or the chai stall on the nook, samosa is an eternal favorite, especially as the monsoon approaches. The drizzle, and the hot samosa make for a great monsoon moments.



To me it brings in a lot of memories of days spent in my college canteen.

It was Sharma ji’s samosas and the hot cardamom tea served in the tiniest of Yera glasses that made us bunk many of our Entomology practical’s and gave us a respite from those hours spent glued to the microscopes! Whether it was the college elections or the fear of the future, we bonded over chai and samosas.

In all honesty, I think the best samosas I ever had were made in my cousin’s kitchen. She would make them in a huge batch and freeze them and then fry/bake them as needed. I do not know if it was the taste, the camaraderie, the ambience or her dainty laced napkins and fine china or a combination of all the above, that worked into a heady magic, as we would chat and compare notes on a number of diverse issues.

So you see, samosas did play a huge role in bringing us closer. Now she is based in Russia with her diplomat husband, but this post reminds me that I must get her perfect  recipe and share with you all.


1 cup flour

½ tsp baking soda

½ tsp ajwain/nigella seeds

3 tbsp oil

Salt to taste


2 boiled potatoes, mashed

½ cup boiled peas

½ tsp cumin seeds

½ tsp amchur/mango powder

2 tbsp chopped cilantro

Salt, red chilli/paprika powder, garam masala according to taste

2 tbsp oil

Heat some oil in a pan; add cumin, spices, potatoes and peas mixture and stir fry. Add some salt, chopped cilantro and mango powder. Adjust the seasoning according to your taste.


Knead the dough and let it rest for 30 minutes.

Roll out dough into small circles (like puris).

Cut with a knife into two semi-circles.

Now take one semi-circle and fold it into a cone. Apply some water on the edges to seal properly.

Place filling in the cone and seal properly using water. Repeat the same process with the rest of the dough.

Heat oil in a wok and deep fry on a medium flame.

Serve samosas hot with tamarind chutney or tomato ketchup.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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