Ms.SMRITI (BCTCA 5TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at her culinary arts. IIHMCA has selected her as the Chef of the Day.


For kneading dough

  • 500 gm Refine flour
  • 80 gms Ghee
  • 5 gms Salt
  • 120 ml Water


For stuffing

  • 300 gms Potatoes
  • 50 gms Green peas
  • 2 nos Green chilies, chopped
  • 5 gms Cumin seeds
  • 10 gms Coriander seeds, crushed
  • 5 gms Ajwain
  • 20 ml Vegetable oil
  • 20 ml Ghee
  • 10 gms Ginger, chopped
  • 12 gms Red chilli powder
  • 10 gms Turmeric powder
  • 12 gms Coriander powder
  • 10 gms Cumin powder
  • 3 gms Asafoetida
  • 5 gms Garam masala powder
  • 15 gms Amchur powder
  • 5 gms Salt


  • In a mixing bowl, add refined flour, salt, ghee and mix well. Add water little by little and make a tight dough.
  • Cover the dough and keep aside for 30 mins.

Prepare Stuffing:

  • Boil the potatoes and keep aside.
  • Peel the boiled potatoes and crush roughly.
  • Heat ghee and oil in a kadai and add coriander seeds, ajwain and cumin seeds.
  • Sauté for 30 seconds. Add chopped ginger, chopped green chilly, coriander powder, red chilly powder, roasted cumin powder, mango powder, garam masala and salt. Sauté for 30 seconds, then add green peas.
  • Mix all ingredients really well and add potatoes and coriander leaves as well. Sauté till potatoes get coated with spices.
  • Stuffing is ready, take it out in a plate and allow it to cool down.

Stuffing the Samosa:

  • Grease hands with some oil and knead the dough again. Make small lumps from the dough. Divide the dough into small balls.
  • Take one dough ball and roll out into poori with 2.5 to 3 inch diameter. Cu through the centre and divide the rolled poori into two equal halves. Lift one part and fold giving it a cone shape. Stick the edges using water. 
  • Stuff the cone with potato stuffing. Seal the opening with water and place the samosas on a plate.
  • Heat the oil in a wok for deep frying the samosas. When the oil is medium hot, place 7 to 8 samosas or as many samosas as possible in the wok and fry on medium-low flame until samosas turn golden brown in colour.
  • Take out the fried samosas and place them over a strainer or on an absorbent paper.
  • Serve the mini samosas with tamarind chutney.