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Samosa secrets unveiled: Shaping & deep frying must-knows

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Master these tricks uncovered and take your home-made samosas from good to great: 

Shaping | Frying


Heena Vallecha's picture
Heena Vallecha


We can substitute 1/2 0f maida with oats and rice flour to make a healthy version of samosa

mahima-sarin-58's picture
Mahima Sarin

Fortune Soya granules is a good stuffing for samosas, which makes them tastier, healthier and a good option for vegetarians.

Recreate this technique to be celebrated as our Home Chef

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Samosa cooked by our Home Chefs:

<p>Soya Kheema Samosa made with fortune soya granules and fried in fortune sunflower oil.</p>

Soya Kheema Samosa made with fortune soya granules and fried in fortune sunflower oil.

Oats spinach mathri made in fortune sunflower oil

Oats spinach mathri made in fortune sunflower oil

Samosa Recipe:


For samosa cover

  • All-purpose flour (maida) (1 cup)
  • Clarified butter (ghee) (3 tbsp)
  • Salt to taste
  • Water (1/4 cup)
  • Carom seeds (ajwain) (1/2 tsp)

For stuffing

  • Fortune Soya Granules (boiled) (1 cup)
  • Green peas (2 tbsp)
  • Ginger (chopped) (1 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Fennel (saunf) powder (1/2 tsp)
  • Red chilli powder (1 tsp)
  • Coriander seeds (2 tsp)
  • Dried pomegranate seeds (anardana) (2 tsp)
  • Garam masala (1/2 tsp)
  • Clarified butter (ghee) (1 tbsp)
  • Salt to taste
  • Fortune Sunlite Oil for deep frying

For samosa cover

  • Place maida, carom seeds, salt and ghee in a large bowl.
  • Mix the ingredients until the flour resembles fine breadcrumbs.
  • Add water, little at a time to make a firm dough. This will ensure that the samosa does not tear while cooking or shaping.
  • Cover with a damp cloth and let it rest for 30–40 mins.

For stuffing

  • Heat a pan and lightly roast coriander seeds and anardana seeds for a minute. Allow them to cool and then using a mortar and pestle, make a coarse powder.
  • Heat ghee in a large kadhai, add cumin seeds and ginger. 
  • Sauté for a minute then add boiled Fortune Soya Granules, green peas, salt, red chilli powder, saunf powder, garam masala and coriander/anardana powder and mix. 
  • Cook for 4–5 mins or until the stuffing is completely dry. Allow it to cool.

For shaping and deep frying

  • Divide the dough into equal pieces and roll out one piece.
  • Cut the rolled circle from the centre to make a semi-circle. 
  • Technique in focus #1: Make the folds and using water, seal the edges. 
  • Pinch the samosa from the top to make a cone.
  • Fill it with stuffing, making sure there are no empty pockets. Seal it with water again.
  • Technique in focus #2: Make sure the samosa is stiff enough to remain stable when placed on a surface.
  • Heat Fortune Sunlite Oil in a kadhai.
  • Technique in focus #3: Check the oil temperature by dropping a small piece of dough in it. It should bubble and slowly rise up.
  • Now gently slide in samosas and fry them for 8–10 mins until golden brown.
  • Your crispy samosas are ready to be served hot with imli ki chutney.