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South Indian samosas

Serves   Makes 25
Prep time: 50 mins
Cooking time: 30 mins

"An International favourite, here I give you a version of samosa which I'd tasted at a South Indian restaurant in Mumbai. These are such a novelty, no one will be able to fathom what the delicious ingredients consist of, unless you tell them. Let me share this secret for you to enjoy."





  • Packet ready-made samosa or spring roll pastry
  • 200 grams onions
  • 1/2 cup grated coconut
  • 150 grams thick poha/pressed rice/rice flakes (available at Indian shops)
  • 1 small potato - boiled and chopped into tiny pieces
  • 1 cup (loosely packed) finely chopped coriander leaves
  • 1 tablespoon green chili-ginger paste
  • 1/2 tablespoon dry mango powder
  • 1/2 tablespoon garam masala powder
  • 1/2 tablespoon sugar
  • Juice of 1/4 lemon
  • Salt to taste
  • 1/2 teaspoon mustard seeds
  • 1/8 teaspoon asafoetida powder
  • 4 curry leaves - torn to bits
  • 1 tablespoon oil
  • For deep-frying - oil
  • For sealing - flour and water paste
  • Coconut chutney:
  • 1/2 cup grated coconut
  • 1/4 cup roasted gram (available at Indian grocers)
  • 1 teaspoon chopped green chillies
  • 1/4" piece ginger (optional)
  • 1 tablespoon chopped coriander leaves
  • 4 curry leaves
  • Salt to taste
  • Yogurt to blend the chutney to a soft consistency.
  • 1/2 tablespoon oil
  • 1/8 teaspoon mustard seeds
  • 1 dry red chilly broken into pieces
  • 2 curry leaves


Coconut Chutney

  1. Blend grated coconut, roasted Gram, green chillies, ginger, coriander, curry leaves and yoghurt to a fine paste. 
  2. Transfer to a bowl and keep aside.


  1. Heat 1 tbsp. oil in a small long-handled tempering ladle.
  2. Add mustard seeds.
  3. When they stop spluttering,add dry red chillies and curry leaves.
  4. Remove and pour over the chutney. It is ready to be served.


  1. Rinse poha under running water and leave for 15 minutes on sieve to drain thoroughly to fluff out and dry.
  2. Mix all filling ingredients.
  3. Saute mustard seeds in oil.
  4. When seeds stop spluttering, add asafoetida powder and curry leaves.
  5. When leaves get slightly crisp and change colour, mix the tempering in the filling.Cool.
  6. Take one rectangle of pastry.
  7. Make the first diagonal fold,then the second diagonal fold.
  8. See that the bottom of the cone is closed well so that oil does not get in while frying.
  9. Hold the pouch thus formed firmly with one hand, while spooning in the filling with the other hand.
  10. Smear the edges of the remaining flap with the sealing paste and bring it over the open cone to seal it.
  11. Seal it carefully with no gaps for oil to leak in while deep-frying.
  12. Turn over the remaining flap over the samosa and see that it is well-sealed.
  13. Folding the samosa wrapping gets better as you go along.
  14. Deep-fry the samosas in hot oil until they are a beautiful golden hue.
  15. Remove from the oil with a slotted spoon and leave to drain on absorbent paper towels.

Serve hot with Coconut Chutney.

Makes approx. 25 Samosas.