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Naagin Samosa


  • Potato filling for samosa
  • 4 potatoes
  • ½ cup green peas 
  • 1 tsp Naagin hot sauce bhoot 
  • 1 tbsp oil
  • 1 tbsp ginger minced or paste
  • 1-2 green chilies
  • 1 pinch Hing
  • 4 tbsp coriander leaves
  • 1 tsp lemon juice
  • ½ tsp salt

Spices for Samosa

  • ¾ tsp cumin 
  • ¾-1 tsp Garam masala
  • ¾ tsp red chili powder
  • ½ tsp cumin powder

For samosa covering

  • 2 cups all-purpose flour
  • ¼ cup oil
  • ¼ cup of water
  • ½-¾ tsp ajwain seeds
  • ¾ tsp salt


Make samosa covering

  1. Mix together ajwain, salt, flour and ghee in a mixing bowl.
  2. Rub the flour well for 2-3 mins in between the palms to incorporate the oil or ghee well.
  3. Take a handful of flour and press down with your fingers. It must hold shape and not crumble
  4. Add water little by little and mix the flour to the dough
  5. It has to be stiff and hard. Do not make a soft dough.

 Make potato filling for samosa

  1. Boil potatoes just until they are done without making mushy. Crumble them, do not mash them up. Set aside.
  2. Heat a pan with oil. Add cumin. When it begins to sizzle, add ginger and fry until it smells good. Next, add cashews if using. Fry for a while.
  3. Next, add green peas, and saute for 2mins.
  4. Add red chili powder, garam masala, cumin powder, and chaat masala. Saute for 30 seconds.
  5. Next, add potatoes and sprinkle salt.
  6. Mix and saute for 2 to 3 mins. Mix in coriander leaves and set aside to cool.
  7. Add Naagin hot sauce bhoot.

How to make samosa

  1. Knead the dough to smoothen a bit.
  2. Make 5 portions and roll to balls. Cover the dough
  3. Grease the rolling area and then flatten a ball. Drizzle some oil.
  4. Begin to roll to the oval shape of 8.5 inches long by 6.5 inches wide. It should be neither too thick or too thin.
  5. Cut it to two. If the edges are too thick, gently roll it to thin down.
  6. Smudge water over the straight edge. Join the edges to make a cone. Press gently to seal the cone from inside as well.
  7. Fill the cone with potato masala and press down. Smudge water on the edges
  8. Make the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.

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