Simple Indian Recipes... 
Simple, delicious and healthy dishes that can be made even by first timers.
Follow Us  
Home   |   Recipe Categories   |   Regional   |   Ingredients   |   Specials


- submitted by Dahlia on 01-29-2008



  • Tortilla/Spring roll sheets - 4
  • Potato - 2 (boiled and cubed)
  • Carrot - 1 (boiled and chopped)
  • Green peas - 1 cup
  • Cilantro - handful (chopped)
  • Green chilly - 2
  • Cumin seeds - 1/4 tsp
  • Ginger garlic paste - 1 tsp
  • Chilly powder - 1/2 tsp
  • Corriander powder - 1/2 tsp
  • Turmeric powder - a pinch
  • Cashews - 6-7
  • Lime - 1/2
  • Salt - to taste


  1. Heat oil in a pan, fry the cumin seeds, ginger garlic paste, green chillies and cashew nuts.
  2. Add the boiled potato pieces, boiled carrot pieces and green peas along with salt, chilly powder, coriander powder, turmeric powder and cilantro.
  3. Cook for 2 minutes for the flavors to blend together. Add few drops of lemon at the end. The filling is ready.
  4. For the outer covering, cut a tortilla in half.
  5. Make a cone shape as shown in the picture. Stuff the filling inside.
  6. Seal the edges using egg or with few drops of water.
  7. Deep fry in oil till it becomes golden brown.
  8. Drain excess oil using paper towel and serve hot with some ketchup or mint chutney.


  • This is just one example of filling. Any filling can be made with any vegetables on hand. Even left over side dishes can be used as filling.
  • You can also make non veg samosas with kheema masala.
  • Instead of tortillas, the outer covering can be made at home. Use maida and make like chapattis, cut into half and fill it.
  • Other alternatives to tortilla are frozen uncooked chapattis or spring roll sheets. The picture above shows samosas made with spring roll sheets.

Take a tortilla/ spring roll sheet/ chapatti

Cut it into half

Shape it into a cone

Stuff the cone with the potato filling

Deep fry till the covering turns golden brown and crisp

Related Recipes

Post a new comment

2000 Characters left
Your name will be displayed next to your comment.
Email will NOT be displayed publicly.
Cancel       Save Comment

Comments (7)

chef yinka   (September 27, 2015)
thank for the opportunity to lean.
Dahlia (S.I.R. Author)   (October 6, 2015)
you are welcome...
Dahlia (S.I.R. Author)   (October 6, 2015)
you are welcome...
raji   (May 9, 2012)
home made covering with maida.
raji   (May 9, 2012)
thanks for the tips.
raji   (April 19, 2012)
the covering does not become crisp like the one we get outside. what do we do for making them crisp
Dahlia (S.I.R. Author)   (April 19, 2012)
Hi Raji,
R u talking about home made covering?? I usually make a dough similar to chappatti dough with maida (all purpose flour). But before adding water, add oil or dalda to the flour and mix well. The more oil/ dalda you add the more crispier it will become.

Post Comment