Carrot Samosa recipe


For Filling –

  • Carrot – 1 cup
  • Green peas – 1/4 cup


  • Amchur powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Mint/pudina – 2 tblsp (chopped)
  • Green chilly – 1 tsp (chopped)
  • Garam masala powder – 1/2 tsp
  • Bread/rusk – few
  • Salt – to taste


For Outer Layer –

  • Maida – 1 cup
  • Rava/sooji – 1/4 cup
  • Salt – to taste


   1. Cook carrot and peas under steam either in an electric cooker or in a pressure cooker without adding water. I’ve used electric cooker.

   2. Mean while mix rava and maida with little salt, add water little by little and prepare a smooth dough. Cover with a muslin cloth and keep for 15 minutes.

   3. When the vegetables get cooked add all the spices to it. Mash some carrots (few) and mix all the ingredients together well. 

   4. Make small balls from the dough. Using the chappathi pin roll into an oval or round.

   5. Cut into two.

   6. Fold one end to the centre, as shown in the photo.

   7. Place the other end above it to form a cone.

   8. Hold it in your hand, and put one tsp of carrot masala inside.

   9. Press along the edges and make marks with knife.

   10. Heat enough oil in a pan. Deep fry the samosas.

   11. Turn the other side and fry till it turns golden brown.

   12. Remove it and place on a tissue paper to absorb excess oil.

   13. Serve hot with your favourite chutny or tomato ketchup.


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