Irani Patti Samosa.

These crispy triangle samosas are perfect for kitty parties and even for evening snacks.Its one of the most common dish easily available in college canteens and railway stalls.The name comes from Irani cafes where they are easily available.

These samosas stuffed with chicken mince are also very popular….

Me and my sin both are a bug fan of these crispy triangles…


12 readymade Samosa Pattis.

Oil for frying.

For Stuffing:

1 cup Onions finely chopped

3/4 cup Jada Poha.

1 tsp Chat masala.

1/2 tsp Dhana Jeera powder.

1/2 tsp Chilli Powder.

2 tbsp chopped Coriander Leaves.

2 tbsp grated Cheese (Optional).

2 tbsp Maida.

Salt to taste.


In a bowl mix together poha,onions,chilli powder,dhana jeera powder,chopped coriander leaves ,chat masala and mix well.Add grated cheese (optional) Keep aside.

In a small bowl add 1tsp of maida mix with some water and make a paste keep aside.

I use switz samosa pattis which are easily available in market,they are frozen,so 1 hour prior remove them from fridger to get them to room temperature.

Place a strip on working counter.

Now fold one side of this strip to form a cone.

Give one more turn.

To form a cone.

Fill in the stuffing .

Press it in with your finger.

Keep on folding in a triangle.

Now apply maida paste on last portion left then close the edge.

To form a samosa.

Make all the samosas in the same way.

Keep them in fridge for 15 mins.

The above technique of making samosa can also be learned from the diagrams shown on the cover of the Patti.

In a pan add oil to deep fry,now fry samosas on medium heat till golden brown from both the sides.

Drain on absorbent paper.

Serve hot with sauce or chutney of your choice.

Tip:Secret of making proper samosa lies in proper sealing of the edges or else the stuffing will start coming out while frying.

Happy Cooking !!!


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