Quick D Samosa – Make & Freeze

A perfect samosa recipe with quick D folding technique. #happycookingtoyou #digitalammi #ramadanrecipes #samosarecipe #easyrecipe #desifood #pakistanicooking #quickfoodrecipe

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Prepare Egg Potato Filling:

-Aloo (Potatoes) boiled & cubes 3 medium

-Anday (Eggs) boiled 4

-Lal mirch (Red chilli) crushed 1 tsp

-Zeera powder (Cumin powder) ½ tsp

-Himalayan pink salt 1 tsp or to taste

-Dhania powder (Coriander powder) ½ tbs

-Kali mirch (Black pepper) crushed ½ tsp

-Hari mirch (Green chilli) chopped 1-2 tbs

-Hara dhania (Fresh coriander) chopped 1 tbs

Prepare Samosa Dough:

-Maida (All-purpose flour) sifted 3 Cups

-Himalayan pink salt 1 tsp or to taste

-Ajwain (Carom seeds) ½ tsp

-Ghee (Clarified butter) ¼ Cup

-Lukewarm water 1 Cup or as required

-Cooking oil for frying



Prepare Egg Potato Filling:

-In a bowl,add potato & mash well with the help of masher.

-Grate eggs with the help of the grater.

-Add red chilli crushed,cumin powder,pink salt,coriander powder,black pepper crushed,green chilli,fresh coriander,mix well & set aside.

Prepare Samosa Dough:

-In a bowl,add all-purpose flour,pink salt,carom seeds & mix well.

-Add clarified butter & mix well until it crumbles.

-Gradually add water,mix well & knead until dough is formed,cover with cling film & let it rest for 20 minutes.

-Knead dough again until smooth & roll out large roti with the help of rolling pin.

-Starting from one side of dough,place 1 tbs of prepared egg potato filling at a specific distance on the rolled dough.

-Apply water,flip the rolled dough over the filling & cut half-moon with the help of round cutter & press gently to seal the edges.

-Cut the remaining used part of rolled dough with knife.

-Repeat the process over the rolled dough for making quick samosas (makes 24-25).

-Can be stored in freezer for up to 1 month.

-In a wok,heat cooking oil (150°C) & fry samosas on very low flame until golden & crispy.


Recipe By: Kanwal Mohsin

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