Japani Samosa

A unique crunchy Japani Samosa recipe for you. A perfect iftar idea for this Ramazan. #HappyCookingToYou #FoodFusion #RamzanSpecial Recipe

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Prepare Potato Filling:

  • Cooking oil 1 tbs
  • Zeera (Cumin seeds) 1 tsp
  • Ajwain (Carom seeds) ½ tsp
  • Adrak (Ginger) chopped ½ tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Chaat masala ½ tsp
  • Chicken powder 1 tsp
  • Garam masala powder ¼ tsp
  • Aalo (Potatoes) boiled & cubes 3-4 medium
  • Hari mirch (Green chilli) chopped 3-4
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Podina (Mint leaves) chopped 2-3 tbs

Prepare Dough:

  • Maida (All-purpose flour) sifted 3 Cups
  • Namak (Salt) ½ tbs or to taste
  • Ghee 3-4 tbs
  • Water 1 Cup or as required
  • Ghee 6-7 tbs
  • Maida (All-purpose flour) 4 tbs
  • Cornflour 2 tbs
  • Cooking oil for frying


Prepare Potato Filling:

In a wok,add cooking oil,cumin seeds,carom seeds & mix well.

Add ginger & mix well.

Add red chilli powder,turmeric powder,salt,chaat masala powder,chicken powder,garam masala powder & mix well.

Add potatoes and mix well,turn off the flame & mash well with the help of the masher.

Add green chillies,fresh coriander,mint leaves & mix well.

Let it cool.

Prepare Dough:

In a bowl,all-purpose flour,salt & mix well.

Add ghee and mix well until it crumbles.

Gradually add water & knead until hard dough is formed,cover & let it rest for 20-30 minutes.

In a bowl,add ghee & whisk well.

Gradually add all-purpose flour & whisk well.

Add cornflour and whisk well.Flour paste is ready!

Knead dough until smooth (5-6 minutes) & divide into 7 pieces with the help of cutter (80g each).

Take one piece and make a ball,dust dry flour & roll out with the help of rolling pin.

Apply flour paste generously,dust dry flour & spread another rolled dough over it,stack all seven layers one above the other,apply flour paste & dust dry flour in between.

Apply flour paste & dust dry flour over the top layer and roll out with help of rolling pin,fold around the rolling pin then cut from the center and roll out in rectangular shape with help of rolling pin.

Apply flour paste & dust dry flour and repeat the same process two more times.

Cut the rolled dough in 12 squares pieces of equal sizes (4 x 4”).

Take one square piece,dust dry flour & roll out slightly with the help of rolling pin.

Add 1 tbs of prepared potato filling in the center,apply water,fold the sides of the dough over the filling and gently press the edges together to seal the suffering insides (makes 12).

In frying pan,heat cooking oil & fry on low flame until golden brown & crispy and pour hot oil in between.

Serve with tomato ketchup & green chutney!

Recipe By: Kanwal Mohsin

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