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.
Kerala Samosa
Ingredients
Instructions
-
Samosa is one of the most popular Indian snack which is much popular around the world. Here we are sharing traditional Kerala Samosa recipe.
-
First let’s prepare Samosa Sheets. For that Mix Flour and 1/2 teaspoon Salt well.
-
Add a table spoon oil and combine with hand till little crumbs are formed
-
Now add water slowly and kneed well and make a soft dough
-
Keep it for rest at least 30. minutes
-
Take it kneed once more. Divide the dough in to equal parts
-
Witht he help of rolling pin make Chapathis. The first step is over
-
Now on a Chapathi, brush some oil and sprinkle some Flour
-
Put another chapathi on it. Repeat the process of Brushing an d dusting till all the chapathis place one over another
-
Now again with the rolling pin Gently flatten the chapathis once more. Dont press heavily .
-
Heat a big flat tawa. Make sure the tawa is heated evenly.
-
Place the chapathi and cook it for 30-40 seconds and flip it over
-
Now you can peel off the first cooked chapatti from it
-
After 40 seconds cooking, again flip it, peel the chapathi from that side. continue it till you get all peeled off
-
When its cooled enough, Place each chapattis one over another
-
With a Pizza cutter or Knife cut excess parts and make Samaosa sheet 10×2.5 inch . Samosa sheet is ready
-
Next we will make samosa masala
-
Heat a teaspoon Oil, add Ginger and Garlic and saute for a minute
-
Add Green chillies and saute till the raw smell goes
-
Add Onion and sprinkle some salt and cook it till the onion become translucent
-
Add Turmeric powder, Chilly powder, Coriander powder and Garam masala powder
-
Add Cooked green peas and Mashed potatoes combine well. Samosa Masala is ready
-
Heat oil for frying
-
Make small pockets with Samosa sheet and Fill the masala and make that Triangular shape pillow. Use Flour paste to seal it
-
Fry it to golden brown colour.
-
East it with Tomato Sauce or Puthina chutney