Pakistan – Crunchy Samosa

By Binyamin Shahzad


When we talk about Samosa we come to know that Samosa is a fried or baked pastry that is filled with spicy potatos, onion etc. when we go into the origin of the Samosa then we come to know that the Samosa is originated in the Middle East and Central Asia. Then it spread to Africa, Asia and South Asia and elsewhere. Then it spread to the Indian subcontinent and finally in the Pakistan. Now days it is a street food of Pakistan. It is found in the every street of Pakistan either it is urban area or rural area it has the same popularity. Samosa is like by every age of people without the difference of age and gender. The recipe which today I am going to share with you is Crunchy samosa because Samosa which I will prepare it is will easy to make and tasty in eating.


  • Potatoes 400 grams
  • Salt ½ tsp
  • Water as required
  • Flour 100 grams
  • Coriander dry ½ tsp
  • Onion 01 chopped
  • cumin ½ tsp
  • Coriander as required
  • Red pepper grounded ½ tsp
  • Oil 01cup
  • Cabbage ½ Cup Chopped


First of all wash the Potatoes then boil the potatoes and after boiling the potatoes for 16 to 20 minutes in water then grand the potatoes and then mix the sliced onions, salt, cumin, , coriander dry , red pepper, cabbage and coriander. Mixture of all ingredients is ready. Mix some water in the flour, some salt and ½ tsp in it. Let remain the Flour for 20 minutes and prepare the dough. Let the dough remain for 25 minutes.


Make a ball of the dough and then spread it with the help of palm and flat it with the help of rolling pin and make it a circle shape and divide it into two pieces. Put the mixture on each piece and make it in the Shape of cone and sealed the edge properly. Finally fried it in oil with the help of pan for 5 to 10 minutes.

Crunchy Samosa

Here is a Crunchy Samosa is ready now try it your own home for enjoying it. Crunchy Samosa can be enjoyed with chutney and Ketchup.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply