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March 27, 2010


I am a big fan of samosa.Whenever  i go to chat shops /Bakeries or theatres , i surely have a samosa without fail.I really wanted to try triangular shaped cripsy  samosas for a long time. After seeing this post ,I got the confidence to prepare samosa .Thanks a lot sailu for giving clear step by step pics.I tried my own by making slight changes in the actual recipe..It came out very well.I just relished it with tomato sauce.I am posting this delectable samosa for u all and for my future reference ..


Ingredients :

For dough :

  • Maida – 1 cup
  • Rava / Semolina – 1 tsp
  • Ice cold water – As required
  • Salt – As needed.
  • Baking soda – a pinch (optional)
  • Jeera – 1/2 tsp

For stuffing :

  • Potato – 4 nos (Boiled and mashed)
  • Green peas – 1/2 cup (cooked)
  • Big onion – 2 nos (finely chopped)
  • Ginger & garlic paste -  1 tsp
  • Red chilly powder – 1 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander leaves – a few (chopped )
  • Lemon juice – a few drops
  • Salt – As required.
  • Oil – 2 tbsp

Method :

  • Knead the dough with the above said ingredients and keep it closed with a wet cloth for 20 mins.
  • Prepare the stuffing by keeping  a kadai with oil.
  • Add the onions, G& G paste and saute well till raw smell disappears.
  • Then add the spices given in the same order and mix well.
  • Finally add the crumbled potato pieces and green peas.
  • Add the required salt and mix well to become a whole mass.
  • Add water if necessary.Switch off the flame and add the lemon juice & coriander leaves.Remove the stuffing and set aside.
  • Take the dough and make small balls of equal size.
  • Shape it as given here and fill the stuffing.
  • Make the samosas and deep fry both sides till golden brown.

Enjoy with tomato ketchup / sauce.



Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).

Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking.

The generic term "vegetable oil" when used to label a cooking oil product may refer to a specific oil (such as rapeseed oil[1]) or may refer to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.

Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism).

Health and nutrition

The appropriate amount of fat as a component of daily food consumption is the topic of some controversy. Some fat is required in the diet, and fat (in the form of oil) is also essential in many types of cooking. The FDA recommends that 30% or less of calories consumed daily should be from fat. Other nutritionists recommend that no more than 10% of a person's daily calories come from fat.In extremely cold environments, a diet that is up to two-thirds fat is acceptable and can, in fact, be critical to survival.

While consumption of small amounts of saturated fats is essential, meta-studies conducted by several scientists find high correlation between excessive amounts of such fats and coronary heart disease. Mayo Clinic highlighted oils that are high in saturated fats include coconut, palm oil and palm kernel oil. Those of lower amounts of saturated fats, and higher levels of unsaturated (preferably monounsaturated) fats like olive oil, peanut oil, canola oil, avocado, safflower, corn, sunflower, soy, mustard and cottonseed oils are generally healthier.The National Heart, Lung and Blood Institute and World Heart Federation have urged saturated fats be replaced with polyunsaturated and monounsaturated fats. The health body lists olive and canola oils as sources of monounsaturated oils while soybean and sunflower oils are rich with polyunsaturated fat. Results of research carried out in Costa Rica in 2005 suggest that consumption of non-hydrogenated unsaturated oils like soybean and sunflower are preferable to the consumption of palm oil.

The labeling of the cholesterol content of foods on the basis of their total saturated fat content is unjustified because not all saturated fats have negative effects on cholesterol.Palmitic acid in palm oil, does not behave like other saturated fats, and is neutral on cholesterol levels because it is equally distributed among the three “arms” of the triglyceride molecule.

Studies have indicated that palm oil consumption reduces blood cholesterol in comparison with other traditional sources of saturated fats such as coconut oil, dairy and animal fats.

In 2007, scientists Kenneth C. Hayes and Pramod Khosla of Brandeis University and Wayne State University have indicated that the focus of current research has shifted from saturated fats to individual fats and percentage of fatty acids (saturates, monounsaturates, polyunsaturates) in the diet. An adequate intake of both polyunsaturated and saturated fats is needed for the ideal LDL/HDL ratio in blood, as both contribute to the regulatory balance in lipoprotein metabolism.

Oils high in unsaturated fats may help to lower "bad" LDL cholesterol and may also raise "good" HDL cholesterol, though these effects are still under study.

Peanut, cashew, and other nut-based oils may also present a hazard to persons with a nut allergy. A severe allergic reaction may cause anaphylactic shock and result in death.

Cooking with oils

Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to match the oil's heat tolerance with the cooking method.

A 2001 parallel review of 20-year dietary fat studies in the United Kingdom, the United States of America, and Spain found that polyunsaturated oils like soya, canola, sunflower, and corn oil degrade easily to toxic compounds when heated. Prolonged consumption of burnt oils led to atherosclerosis, inflammatory joint disease, and development of birth defects. The scientists also questioned global health authorities’ recommendation that large amounts of polyunsaturated fats be incorporated into the human diet without accompanying measures to ensure the protection of these fatty acids against heat- and oxidative-degradation.

Palm oil contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand the high heat of deep frying and is resistant to oxidation compared to highly unsaturated vegetable oils.Since about 1900, palm oil has been increasingly incorporated into food by the global commercial food industry because it remains stable in deep frying or in baking at very high temperatures. and for its high levels of natural antioxidants.

Oils that are suitable for high-temperature frying (above 230 °C/446 °F) because of their high smoke point include:

Oils suitable for medium-temperature frying (above 190 °C/374 °F) include:

Unrefined oils should not be used for frying, but are safe for simmering.

Storing and keeping oil

Whether refined or not, all oils are sensitive to heat, light, and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrient value is greatly diminished. To delay the development of rancid oil, a blanket of an inert gas, usually nitrogen, is applied to the vapor space in the storage container immediately after production. This is referred to as tank blanketing.

All oils should be kept in the refrigerator or a cool, dry place. Oils may thicken, they will soon return to liquid if they stand at room temperature. To prevent negative effects of heat and light, oils should be removed from cold storage just long enough for use. Refined oils high in monounsaturated fats keep up to a year (olive oil will keep up to a few years), while those high in polyunsaturated fats keep about six months. Extra-virgin and virgin olive oils keep at least 9 months after opening. Other monounsaturated oils keep well up to eight months, while unrefined polyunsaturated oils will keep only about half as long.

In contrast, saturated oils, such as coconut oil and palm oil, have much longer shelf lives and can be safely stored at room temperature. Their lack of polyunsaturated content causes them to be more stable.


  1. Samosas look very crispy and so good Chitra...nice click!

  2. Looks so nice,just like in the restaurants! I too love this a lot tried 2 - 3 times,I add ajwain to the dough...Picture is too good!

  3. WOW!!!!!!
    Samosa's looks perfect and very crispy dear..
    Wish to grab some :-)

  4. such a nice golden brown colour samosas have got,perfect ones,everyone's fav i can say...looks very crispy and delicious...and nice info too...really appreciate your efforts to write such useful info everytime chitra...nice one,thanks for sharing and have a great weekend

  5. Come out so crispy.........great snack

  6. Perfect Samosas to go with evening Tea!!
    Thanks 4 hsaring the useful tips on oils !!

  7. Lovely Samosas..... Very golden & crisp...... I love the look I see....


  8. சூப்பர்ப்...எனக்கு மிகவும் பிடித்த ஒன்று....

  9. Samosas looks super prefect, feel like grabbing some samosas...yumm!

  10. I love samosas and yours look very crispy x

  11. thanks for visiting my blog..u have a wonderful space to follow...
    You are always welcome to our space

  12. Your samosas are perfect! i love the color , good job!

  13. Lovely and crispy samosas, looks so tempting and yummy.

  14. Samosas looks very tempting and tasty too. Appreciate ur efforts for sharing interesting info.

  15. Samosas look perfect to go with Evening Tea! Crisp and delicious!

  16. Chitra, you have awards waiting at my blog..come and collect that yarr

  17. Samosas look yummy!

  18. Wow Chitra! samosas looks great and delicious...very hard job though..

  19. those are some tempting samosas in the picture. They sure look well done.

  20. wow.. looks fantastic & mouth clinic info is really useful & thxs for sharing..

  21. Hi Chitra, The samosa has turned out so well and great info on oils.

  22. crisp samosa with a cup of tea..what can be better.. informative post on oils..

  23. so perfect and yummy!!loved it..

  24. What a tempting post dear. Samosa looks very perfect n cute. Wanna grab one :)

  25. yum samosas
    pls collect ur award from my blog dear

  26. Lovely samosas and a good write up..Enjoyed reading !!!!!!!!!!!!!!

  27. Samosa's are looking very crispy and so perfect!!!hylesses

  28. That was really very informative post. Enjoyed reading....Samosas look very very crispy and tasty. Nice click

  29. Hy Chitra,

    This is very tempting...Beautiful click...First time here...
    you have a wonderful collection of recipes. I'm following you dear, Do drop in at my blog sometime...

  30. First time here,,you got nice space with lovely recipes dear,,,samoosa looks crispy n delicious,,,droooling me.wooow,,really you have done a great job by writing lot of informations and very health conscious dear,,,hats off to ur great work,,,thanks for sharing dear,,take care n keep on smiling

  31. Tried the stuffing the way you mentioned with 1/2 spoon of chole masala powder added rolled in a puff pastry sheets.Came out soo good.Thanks for the recipe.


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