Samosa / No Onion No Garlic Samosa Recipe / Samosa with Aloo Gobi Matar Stuffing

November 02, 2015 Motions and Emotions 15 Comments

Samosa is a famous snack of India. Irrespective of any zone or region people of India love samosa. Have you ever tried making samosa at home? In childhood, I have seen my mother preparing samosas at home and we used to eat 3 to 4 samosas each. They used to be very tasty as well as light as they were homemade. You cannot eat shopmade samosas more than two as they are quite heavy. Normally, samosas are stuffed with potato however you can try varieties of stuffing started from minced meat, paneer or any other stuffing of your choice.  My mother used to prepare samosas during Winter and she used to make a stuffing of aloo gobi matar (potato cauliflower peas). I have also prepared the same stuffing and it is a no onion no garlic recipe of samosa. This time I managed to click some step-wise pictures. Try this samosa recipe and let me know how is my mother's recipe of samosa. 

Samosa / No Onion No Garlic Samosa Recipe / Samosa with Aloo Gobi Matar Stuffing

For Stuffing
Cauliflower Florets - 2 cups
Potato - 2 medium, cut into small cubes
Green Peas - handful
Ginger Paste - 11/2  teaspoon
Cumin Powder - 1 teaspoon
Asafoetida - a pinch
Turmeric Powder - 1 teaspoon
Salt to taste
Green Chilli - 1 teaspoon chopped
Mustard Oil - 2 to 3 tablespoon

For Outer Shell
Maida/All purpose flour - 2 cups
Ghee - 2 tablespoon
Carom Seeds/ Ajwain - 1 to 2 teaspoon
Salt to taste

Refined Oil for deep frying


For Stuffing

1. Blanch the cauliflower florets and cut them into small pieces. Parboil the potato cubes and drain the water.
2. Heat mustard oil and fry the cauliflower florets with little turmeric powder and salt. Once they are light golden take them out and add a pinch of asafoetida.
3. Next add potatoes and cook for some time. After that add fried cauliflower and green peas and cook for some more time.
4. Now add turmeric powder, salt, cumin powder, green chilli and ginger paste. Stir well to mix the spices.
5. Finally, add little water and cover for 5 to 10 minutes. You can also add chopped coriander leaves.
6. When the cauliflower and potatoes are completely cooked, take a masher and mash them lightly. Allow the stuffing to cool.

For Outer Shell

1. Take flour and add salt, carom seeds and ghee into it.
2. Adding water into it make a dough smooth dough similar like poori dough.
3. Now take a big size ball from the dough and roll it round (just like roti) with a diameter of 5 inch. Cut the circle in between using a knife.

4. Take one half circle and apply a drop of water on the straight side of the half circle.

5. Now hold both end of the half circle and give a shape of cone. Check the image.
6. Take one or two spoonful of stuffing inside the cone and seal the sides using fingers.

7. Heat oil for deep frying. Fry all the samosas till golden brown and serve with tomato ketchup or chutney.


  1. crispy and crunchy!!perfect teatime snack!!

  2. Iss akhon jodi petam...gorom gorom char er sathe..nicely explained recipe dear

  3. Wow my all time favorite samosas... Crispy and flavorful.. Love it

  4. I am salivating at those samosas... lovely filling!

  5. Wow..Samosas look so that you added cauliflower in filling.. Yummm

  6. I am so tempted looking at the samosas and chai.. looks really yummy.

  7. beautifully made,looks delicious

  8. perfect for the season now to munch with tea

  9. Samosa looks so nice and crisp.

    Anu - My Ginger Garlic Kitchen

  10. My favorite snack,this looks perfect

  11. defferent ,delicious & crispy samosa..........looks inviting.


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