Singada (Samosa)


For the outer Cover:

  • Maida(All purpose flour) – 2 cups
  • Oil – 2 tbsp (For khasta)
  • Kala jeera (Kalonji) – 1 tsp
  • Salt – 1 tsp
  • Oil – for frying

For stuffing:

  • Potato – 2 medium
  • Onion – 1
  • Ginger-garlic-green chilly paste – 1 tbsp
  • Panch phutan – 1 tsp
  • Garam masala – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tsp


For the dough, take maida in a bowl. Add salt, oil(2 tbsp), kalonji to it and mix with your hands properly. Add water slowly and make a stiff dough. Cover it with a piece of cloth and let it sit for some time.

For the stuffing, boil potato. Peel the skin and mash roughly.

In a pan, heat 1 tsp oil. Add panch phutan to it. When it crackles, add chopped onion and saute for two minutes. Now add ginger-garlic-green chilly paste and saute. Add salt, turmeric powder, mashed potato and mix properly. Now add garam masala, mix thoroughly and keep aside.

Make small balls out of the dough. In rolling pin, roll the balls to round shaped roti. Cut it from the middle to make two half circles. Keep a half circled roti in your hand. Apply water to the edges. Make a cone like shape from the half circled roti and put some potato stuffing inside the cone. Press the conical edge with your hands properly so that it won’t open while frying.

Similarly make samosa with other dough. Heat oil in a kadai. In medium flame, fry all the samosas till golden brown colour. Serve hot with any chutney or tomato sauce.


Panch phutan is the magic mix of 5 types of spices like mustard, cumin, kalonji, methi and saunf. This is available in all the grocery stores of Odisha. If this is not available, mustard and cumin seeds can be used for tempering.


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