Kerala Samosa

There’s something timeless about the crunch of a perfectly fried samosa. While most people are familiar with the big, bold Punjabi samosa – with its thick crust and soft potato filling – I’ve always been drawn to the Kerala-style version. It’s smaller, crisper, and packed with that unmistakable touch of spice and simplicity that makes it feel like home.

In Kerala, samosas are often sold at chaya kadas – small tea stalls that serve strong tea and fried snacks. These samosas have their own personality. What makes them special is the wrapper: a thin sheet made from a smooth maida batter that’s lightly cooked on a tawa, almost like a paper dosa. This sheet is then cut, shaped into cones or triangles, and filled with a dry and spicy mixture – usually minced beef or chicken, or sometimes a mix of onions, curry leaves, and chilies. Once sealed and deep-fried, the result is beautifully crisp and golden.

Unlike Punjabi samosas, which are wrapped in raw dough and fried with the filling inside, Kerala samosas use these pre-cooked thin sheets. That’s what gives them their distinct texture – light and crisp, without the heaviness of a thick crust. And while the Punjabi version is usually filled with mashed potatoes and peas, the Kerala filling has a different soul – drier, hotter, and often meat-based.

What makes this version even more satisfying for me is the process of making it from scratch. Yes, it takes time to prepare the batter and cook the sheets individually, but there’s a rhythm to it – something comforting about folding and filling each one by hand. It’s honest food. No shortcuts. And when you take that first bite, the effort all makes sense.

It’s interesting to think that the samosa didn’t even start in India. It came from Central Asia or the Middle East – known as sambosa or sambusak – and made its way here through centuries of travel and trade. Over time, different regions in India made it their own. Punjab gave it heft and a buttery crust. Kerala gave it fire, meat, and finesse. And I have to say – as someone who’s tasted and tested many versions – I personally prefer the Kerala style.

Maybe it’s the crispiness. Maybe it’s the flavor. Maybe it’s the memory of evening tea, rain tapping on the roof, and a plate of hot samosas shared with family. Whatever it is, this version wins my heart every single time.

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Kerala Samosa

Author: Ushadevi Cooking Method: Frying, Sauteing Cuisine: Kerala Courses: Snacks, Starters, Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 5 mins

Servings: 8

Best Season: Winter, Rain, Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup All Purpose Flour
• 1 tablespoon Oil + more for frying
• 1 teaspoon Salt
• Water as required
• 2 medium size Potatoes (cooked and mashed)
• 1 big Onion sliced
• ¹⁄₄ cup Green Peas- cooked
• 4 Green chillies (chopped)
• ¹⁄₂ teaspoon Turmeric powder
• 1 teaspoon Chilly powder
• ¹⁄₂ teaspoon Coriander powder
• 1 teaspoon Garam masala
• ¹⁄₂ teaspoon Ginger crushed
• ¹⁄₂ teaspoon Garlic Crushed

Instructions

1. Samosa is one of the most popular Indian snacks, widely loved around the world. Here we are sharing the traditional Kerala samosa recipe.
2. First, let’s prepare the samosa sheets. For that, mix flour and 1/2 teaspoon salt well.
3. Add a tablespoon of oil and combine it with your hand until small crumbs are formed.
4. Now add water slowly, knead well, and make a soft dough.
5. Keep it to rest for at least 30 minutes.
6. After that, knead once more and divide the dough into equal parts.
7. With the help of a rolling pin, make chapathis. That’s the first step done.
8. Now, on one chapathi, brush some oil and sprinkle some flour.
9. Put another chapathi on top. Repeat the process of brushing and dusting until all chapathis are stacked one over another.
10. Now, with the rolling pin, gently flatten the stacked chapathis once more. Don’t press heavily.
11. Heat a large flat tawa. Make sure it’s evenly heated.
12. Place the chapathi and cook it for 30–40 seconds, then flip it.
13. Now you can peel off the top cooked chapathi.
14. After another 40 seconds, flip again and peel the next one. Continue this till you get all the sheets separated.
15. When they are cool enough, place each chapathi one over another.
16. With a pizza cutter or knife, trim the edges and cut into samosa sheets, each about 10×2.5 inches. The samosa sheets are ready.
17. Next, we’ll make the samosa masala.
18. Heat a teaspoon of oil, add ginger and garlic, and sauté for a minute.
19. Add green chillies and sauté till the raw smell goes.
20. Add onions, sprinkle some salt, and cook until the onions turn translucent.
21. Add turmeric powder, chilli powder, coriander powder, and garam masala powder.
22. Add cooked green peas and mashed potatoes, and mix everything well. The samosa masala is ready.
23. Heat oil for frying.
24. Make small pockets with the samosa sheet, fill in the masala, and shape them into triangular pillows. Use a flour paste to seal the edges.
25. Fry until golden brown. Enjoy with tomato sauce or pudina chutney!