Deconstructed Samosa

Samosa in a different avatar – these are open samosas but not much different in taste. This is a Sanjeev Kapoor exclusive recipe.

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Deconstructed Samosa
Main Ingredients Potatoes, Refined flour (maida)
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Deconstructed Samosa

  • 2 medium Potatoes boiled, peeled and roughly chopped
  • 1 cup Refined flour (maida)
  • to taste Salt
  • 1 teaspoon Carom seeds (ajwain)
  • 2 tablespoons Ghee
  • for deep-frying Oil 2 tablespoons + for drizzling and
  • 1 teaspoon Cumin seeds
  • 2 Green chillies finely chopped
  • ½ inch Ginger finely chopped
  • ¼ cup Green peas boiled and mashed
  • 1 teaspoon Coriander seeds roasted and crushed
  • ½ teaspoon Dried pomegranate seeds (anardana)
  • ½ teaspoon Chaat masala
  • ½ teaspoon Garam masala powder
  • for garnishing Fresh coriander sprigs


  1. To prepare dough, take flour in a bowl. Add salt, carom seeds, ghee and sufficient water and knead into stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
  2. Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add green chillies and ginger and sauté for 30 seconds.
  3. Add green peas, potatoes, coriander seeds, pomegranate seeds, salt, chaat masala and garam masala powder, mash and cook for 1-2 minutes. Set aside to cooL.
  4. Heat sufficient oil in a kadai.
  5. Divide the dough into medium equal portions. Place each portion on the worktop, drizzle some oil on top and roll them out into ½ cm thick sheets. Prick the sheets with a fork and cut into roundels with a medium sized serrated cookie cutter.
  6. Deep-fry each roundel in medium hot oil till golden and crisp. Drain on absorbent paper.
  7. Put some cooked potato mixture on top of each fried roundel.
  8. Serve hot garnished with coriander sprigs.