How to make Srilankan Samosa - SK Khazana -

Samose are popular in Srilanka too, and this is the way they like to make them

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dough, Refined flour (maida) (मैदा)

Cuisine : Sri Lankan

Course : Snacks and Starters

For more recipes related to Srilankan Samosa - SK Khazana checkout Mushroom And Spinach Calzone, Pesto Paneer Pizza, Stuffed Pizza, Dal Moth Samosa . You can also find more Snacks and Starters recipes like Sichuan Chilli Potatoes Eggless Wheat Cinnamon Cookies Ahad-E-Changezi Steamed Seafood Packets

Srilankan Samosa - SK Khazana

Srilankan Samosa - SK Khazana Recipe Card


You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Srilankan Samosa - SK Khazana Recipe

  • Dough

  • Refined flour (maida) 1 1/2

  • Oil 4 teaspoons + for deep-frying

  • Salt to taste

  • Lemon wedges for serving

  • Stuffing

  • Potatoes boiled and peeled 4 medium

  • Carrot chopped 1 medium

  • Leek chopped 1/2 medium

  • Oil 1 tablespoon

  • Garlic finely chopped 2 teaspoons

  • Ginger finely chopped 2 teaspoons

  • Curry leaves 10-12

  • Red chilli powder 1 teaspoon

  • Curry powder 2 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Cloves powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Salt to taste

  • Frozen green peas 1/4 cup

  • Lemon juice 2 tablespoons


Step 1

Take refined flour in a bowl, add salt, 2 tsps oil and sufficient water, mix and and knead into soft dough. Add 2 tsps oil and knead till the oil is well incorporated. Cover with a damp cloth and set aside for 20 minutes.

Step 2

To make the stuffing, heat oil in a non-stick pan, add garlic and ginger, mix and sauté till raw smells disappear. .

Step 3

Add curry leaves and mix well. Add carrot and leek, mix well and saute for 3-4 minutes. Add potatoes, mash them with the ladle and mix till well combined. Add ½ cup water and mix well.

Step 4

Add red chilli powder, curry powder, green cardamom powder, clove powder, turmeric powder and black pepper powder and mix well.

Step 5

Add salt and green peas and mix well. Add lemon juice, mix well and cook for 1 minute. Take the pan off the heat, transfer into a bowl and let it cool down to room temperature.

Step 6

Knead the dough again, divide into equal portions and shape it into balls. Drizzle oil over them, cover and set aside for 5 minutes.

Step 7

Drizzle a little oil on the worktop and spread it, place each dough ball on it and flatten it. Roll it into a rectangular thin sheet. Place a portion of the mixture on one end of the sheet. Apply a little water on the edges and fold the vertical sides over the stuffing. Roll in a zigzag way to make a triangular samosa.

Step 8

Heat sufficient oil in a kadai, slide in the samose, a few at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.

Step 9

Arrange them on serving plates and serve hot with lemon wedges.

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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.