Satpura samosa/puffed samosa

We are all aware of Punjabi samosas which are tringle in shape. Some conical and some triangle (using samosa patti) I came across this samosa yesterday when I was watching a food channel. The anchor was talking about the amritsar food and temple etc. .. He also showed a small shop which apparently had no name but is very famous for satpura samosas and people stand in a queue to eat these samosas. The owner of the shop briefly showed the technique of how he makes these. But he didn’t give the complete recipe or showed how he makes it.He briefly showed his kitchen where his workers were doing this.I was so so tempted to try my hands on them and tried this using the readymade samosa patti sheets which we get in super market. It came out very well. Super crunchy like a pastrypuff on the outerside and with the filling inside. I really loved it an thought i should share it with u all.

I hope you will try and let me know the output 🙂


Boiled potatoes – 1medium (mashed)

Onions – 1small (finely chopped)

Turmeric powder – 1/4tsp

Red chilli powder – 1tsp

Coriander powder – 1tsp

Cumin seeds – 1tsp

Garam Masala – 1tsp

Amchur powder – 1tsp

Ginger – 1″ grated

Oil – 1tbsp

Salt to taste

Samosa patti – 8

Clarified butter / ghee – 1tbsp

Coriander leaves – 2tbsp (finely chopped)

Maida/all purpose flour – 1tbsp (for lijam)


  • In a pan heat oil and add cumin seeds. Once it splutters add onions and grated ginger.
  • Add all the dry ingredients except amchur
  • Add boiled and mashed potatoes, salt and mix well
  • finally add amchur and coriander leaves and mix well
  • The stuffing is ready
  • Now take 4 samosa pattis and place first one on the kitchen slab
  • Grease the sheet with ghee using your fingers or a brush
  • Place another sheet on this and spread ghee. Repeat the same process for all 4 sheets.
  • Now cut the sheet into two halves
  • On top of first one, place little bit of filling and cover with the other side and seal them using lijam (Maida +water = acts like a glue to stick dough) with the help of a back of a knife or a laddle press for few seconds till the sheets stick to each other perfectly

  • Now deep fry them in hot oil and serve hot with chutney. I have served it with pesto chutney 🙂

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