• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

If you find potatoes boring, stuff the samosas with dal. The traditional khatti chutney makes for a delicious accompaniment.


  • Split skinless green gram – ¾ cup
  • Refined flour – ½ cup
  • Green chillies – 2 no
  • Cloves – 3 no
  • Fennel seeds – 2 teaspoons
  • Black peppercorns – 4-5 no
  • Ginger, chopped – 1 inch
  • Ghee – 4 tablespoons
  • Asafoetida – a generous pinch
  • Cumin seeds – ½ teaspoon
  • Red chilli powder – ½ teaspoon
  • Salt – to taste
  • Chaat masala – 2 teaspoons
  • Oil – for deep frying



  1. Soak the green gram in three cups of water for two hours. Drain and grind coarsely using very little water.
  2. Grind the green chilies, cloves, fennel seeds, cardamoms, peppercorns and ginger to a paste.
  3. Heat two tablespoons of ghee in a kadai; add the asafoetida and cumin seeds. When the seeds begin to change colour, add the chilli powder and gram paste.
  4. Saute for three or four minutes and add the green chilli paste and salt.
  5. Cover the pan and cook till the gram is soft. Sprinkle a little water occasionally to prevent scorching. Add the dried mango powder and mix well. Remove from heat and set aside to cool. Divide into eight portions.
  6. Sift the refined flour with a little salt. Rub in two tablespoons of hot ghee. Add enough water and knead to make a stiff dough. Divide into four portions and roll each one out into a thin oval shaped chapati.  Cut in half and fold into a cone. Fill with a portion of the green gram mixture and seal the open edges.
  7. Heat sufficient oil in a kadai and deep-fry the samosa on medium heat till golden brown and crisp. Drain on absorbent paper.
  8. Serve hot with Date And Tamarind Chutney

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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