chatai samosa

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chatai samosa


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 6
  • for dough: 1.5 cups maida

  • 3 tbsp oil

  • 1/2 tsp kalonji seeds

  • 1/2 tsp salt or as per taste

  • water as required to make the dough (approx 1/2 cup)

  • for stuffing: 3 medium potatoes boiled and mashed

  • 1/4 cup green peas boiled (fresh or frozen)

  • 1 onion finely chopped

  • 2 tbsp oil

  • 1/2 tsp ginger-garlic-green chilli paste

  • 1/2 tsp red chilli powder

  • 1/4 tsp turmeric powder

  • 1 tsp coriander powder

  • 1/2 tsp garam masala powder

  • 1/2 tsp dry mango powder

  • 3/4 tsp salt or as per taste

  • 2 tbsp fresh coriander leaves chopped

  • 3 cups oil for deep frying


  • for dough:
  • take maida, oil, salt and kalonji seeds in a bowl, mix well.
  • add water and make a firm dough.
  • cover it with a wet cloth and let it set for 5 minutes.
  • for stuffing:
  • heat oil in pan.
  • add cumin seeds and ginger-garlic-green chilli paste.
  • stir and cook for a minute on medium flame.
  • add onion and saute until golden brown.
  • now add boiled green peas and stir fry for a minute.
  • add red chilli powder, turmeric powder, coriander powder, garam masala powder and dry mango powder, mix well.
  • add mashed potatoes and salt, mix them properly and cook for 2-3 minutes.
  • add coriander leaves and switch off the flame.
  • transfer the stuffing to a bowl and let it cool for a while.
  • to make samosa:
  • pinch a medium sized ball from the dough and make a roti.
  • cut it into square shape and divide into equal strips.
  • take out all the strips in a plate.
  • now take another piece of dough and repeat the same process.
  • cut it in square shape and divide into equal strips.
  • slide even strips downward and apply water on front strips and paste a strip over it.
  • press it so that it stick well.
  • apply water over it and stick downward stirps over it.
  • repeat it again and again and make it like chatai.
  • cut it in round shape and remove sides.
  • now cut it into two semi-circles.
  • spread water on edges and give it a cone shape by folding it from both sides (overlapping one side over another) and pressing them to seal the sides.
  • put some filling in the cone.
  • apply water on the edges and press it tightly with thumb and index finger to seal them.
  • make all samosas in same way.
  • heat oil in a kadai on medium flame.
  • when oil is medium hot, add 3-4 samosas in it and reduce the flame to low.
  • deep fry them until golden brown.
  • tranfer them to a plate and serve with tomato ketchup.