Evening snacks

Basic recipe to make delicious samosas, a popular Indian snack filled with spiced potatoes and peas and wrapped in crispy pastry.


For the Dough:

  • 2 cups all-purpose flour (maida)

  • 4 tablespoons oil

  • Water (for kneading)

  • A pinch of salt

For the Filling:

  • 3-4 medium-sized potatoes (boiled, peeled, and mashed)

  • 1/2 cup green peas (boiled)

  • 1 small onion (finely chopped)

  • 2-3 green chilies (finely chopped)

  • 1 teaspoon grated ginger

  • 1 teaspoon cumin seeds

  • 1 teaspoon garam masala

  • 1 teaspoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder (adjust to taste)

  • Fresh coriander leaves (chopped)

  • Salt to taste

  • Oil for frying


1. Prepare the Dough:

  1. In a mixing bowl, combine the flour, salt, and oil. Rub the oil into the flour until it resembles breadcrumbs.

  2. Gradually add water and knead to form a firm and smooth dough. Cover it with a damp cloth and set it aside for at least 30 minutes.

2. Make the Filling:

  1. Heat oil in a pan. Add cumin seeds and let them splutter.

  2. Add chopped onions, green chilies, and grated ginger. Sauté until onions turn translucent.

  3. Add mashed potatoes, boiled peas, and all the spices (garam masala, coriander powder, turmeric, red chili powder, and salt).

  4. Mix well and cook for a few minutes. Add chopped coriander leaves. Remove from heat and let the mixture cool.

3. Assemble the Samosas:

  1. Divide the dough into equal-sized balls. Roll each ball into a small disc (about 6-7 inches in diameter).

  2. Cut the rolled disc in half to form two semi-circles.

  3. Take one semi-circle, apply water along the straight edge, and form a cone shape by overlapping the edges and pressing to seal.

  4. Fill the cone with the prepared potato-pea mixture. Seal the top opening by applying water and pressing gently.

  5. Repeat with the remaining dough and filling.

4. Fry the Samosas:

  1. Heat oil in a deep pan over medium heat. Once hot, lower the heat to medium-low.

  2. Gently slide a few samosas into the hot oil and fry them until golden brown and crispy on all sides.

  3. Remove the fried samosas using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve the crispy samosas hot with mint chutney, tamarind chutney, or ketchup. Enjoy these delicious snacks!


Bajji chillies are a popular South Indian snack made by deep-frying whole green chillies coated in a gram flour (besan) batter. Here's a simple recipe to make delicious bajji chillies:


  • 8-10 large green chillies (choose less spicy varieties like banana peppers for milder heat)

  • 1 cup gram flour (besan)

  • 1/4 cup rice flour

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon cumin seeds (optional)

  • A pinch of asafoetida (hing)

  • Salt to taste

  • Water (for making the batter)

  • Oil for deep frying


1. Prepare the Chillies:

  1. Wash the green chillies and pat them dry. Make a slit lengthwise on each chilli without cutting it into halves. Remove the seeds if you prefer less heat.

  2. Gently open each chilli and remove any excess seeds while keeping the stem intact. This step helps reduce the spiciness.

2. Make the Batter:

  1. In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, cumin seeds (if using), asafoetida, and salt.

  2. Gradually add water and whisk to make a smooth and thick batter. The consistency should be thick enough to coat the back of a spoon.

3. Dip and Fry:

  1. Heat oil in a deep frying pan or kadai over medium heat.

  2. Once the oil is hot, dip each prepared green chilli into the batter, ensuring it's evenly coated.

  3. Gently slide the coated chillies into the hot oil and fry them in batches.

  4. Fry until they turn golden brown and crispy, turning occasionally for even frying.

  5. Remove the fried bajji chillies using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

4. Serve: Bajji chillies are best served hot. They're often enjoyed with coconut chutney, tomato chutney, or a tangy tamarind sauce. Serve them as a snack or as a side dish with your favorite meal.

Enjoy these crispy and flavorful bajji chillies! Adjust the spice levels according to your preference.