How to make Deconstructed Samosa -

Samosa in a different avatar – these are open samosas but not much different in taste.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Deconstructed Samosa checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Calzone - SK Khazana Stuffed Rice Fritters Machhi Magic Oat Muffins

Deconstructed Samosa

Deconstructed Samosa Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Deconstructed Samosa Recipe

  • Potatoes boiled, peeled and roughly chopped 2 medium

  • Refined flour (maida) 1 cup

  • Salt to taste

  • Carom seeds (ajwain) 1 teaspoon

  • Ghee 2 tablespoons

  • Oil 2 tablespoons + for drizzling and for deep-frying

  • Cumin seeds 1 teaspoon

  • Green chillies finely chopped 2

  • Ginger finely chopped ½ inch

  • Green peas boiled and mashed ¼ cup

  • Coriander seeds roasted and crushed 1 teaspoon

  • Dried pomegranate seeds (anardana) ½ teaspoon

  • Chaat masala ½ teaspoon

  • Garam masala powder ½ teaspoon

  • Fresh coriander sprigs for garnishing


Step 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.

Step 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.

Step 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.

Step 4

Heat sufficient oil in a kadai.

Step 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.

Step 6

Deep-fry each roundel in medium hot oil till golden and crisp. Drain on absorbent paper.

Step 7

Put some cooked potato mixture on top of each fried roundel.

Step 8

Serve hot garnished with coriander sprigs.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.