Khasta Samosa Recipe with imli Aur pyaaz ki chutney | Chef Sanjyot Keer

Khasta Samosa Recipe with imli Aur pyaaz ki chutney | Chef Sanjyot Keer

Written recipe for Khasta samosa with imli aur pyaaz ki chutney

Prep time: 1 hour
Cooking time: 30 mins
Serves: 6

For making samosa dough
• Refined flour 2 cups
• Salt 1 tsp
• Ajwain 1 tsp
• Ghee 4 tsp
• Water as required
• Add the refined flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well.
*Tip for making a crispy samosa layer: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन).
• Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
• After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while. Meanwhile you can make the potato filling.
• Do knead it once after the rest and divide into equal size dough balls.

For potato filling
• Ghee 2 tbsp
• Jeera 1 tsp
• Hing (asafoetida) 1 tsp
• Saunf 1 tbsp
• Ginger garlic paste 1 tbsp
• Potatoes 5-6 medium size (boiled)
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Green chillies 1-2 nos. (chopped)
• Salt to taste
• Green peas ½ cup
• Jeera powder 1 tsp
• Black salt ½ tsp
• Anardana powder 1 tbsp
• Amchur powder ½ tsp
• Fresh coriander leaves 1 tbsp (chopped)
• Set a pan on medium heat, add ghee, jeera, hing and saunf, sauté it for a minute, further add ginger garlic paste and continue to sauté for a minute.
• Add the boiled potatoes and mash it with spoon, don’t mash it completely, keep little potato chunkier.
• Further add red chilli powder, coriander powder, chopped green chillies and salt to taste, mix and cook, further add green peas, mix and cook until the moisture in potatoes evaporates, this will take about 5-6 minutes.
• Add jeera powder, black salt, anardana powder, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down.

To make samosa:
• Samosa dough
• Potato filling
• Oil for frying
• To make samosa, flatten the dough balls with rolling pin in a thin chapati, divide in two halves by cutting it from the centre, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly, (please refer the video for better understanding).
• Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa.
• Make as many samosas you wish to, and rest them for 10-15 minutes before frying.
• Set a wok filled with oil on medium heat, deep fry the samosa until they turn crisp and golden brown.
• Your hot and crispy samosa are ready to be eaten, serve with imli pyaaz ki chutney or mint chutney or any dip of your choice.

For imli pyaaz ki chutney
• Tamarind (imli) 1 cup
• Boiling water 500ml
• Salt 2 tsp
• Red chilli powder 1 tbsp
• Black salt ½ tsp
• Ginger powder 1 tbsp
• Jeera powder 1 tbsp
• Sugar 1/4th cup
• Soak the imli in boiling water for at least 2 hours.
• Transfer the soaked imli in grinding jar, add salt, red chilli powder, black salt, ginger powder, jeera powder and sugar, grind it well to a fine puree.
• Strain the tamarind puree through a sieve, your imli ki chutney is ready, you can store them in freezer for up to 60 days.
• Serve this along with hot and crispy samosa by adding little water and some chopped onions before serving, you can adjust the quantity of water according to your preference.

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