Oct 18, 2011

Samosa with Spiced Tapioca Stuffing / Marchini Kizhangu Stuffed Samosa

I can still remember the days when we fight with each other and rush to the canteen in the intervals to buy these delicious deep fried stuff..Yes Those are the days when did my schooling...Actually I studied in a convent school which is in the place where I live..There is a small canteen,moreover it will be like a small room with little windows, where the sales girl stands inside the room with a cardboard box full of this hot stuffs and selling it through the windows..People will be crowding out to buy this..

As soon as the bell rings for the interval,we will rush to the canteen fighting with the crowd and get this samosa...It is hot and delicious..Totally Yummy..That samosa tasted so awesome because of the filling..I can assure you that they don’t stuff traditional potato stuffing in it..It tasted way greater than the potato filling..I came across this recipe from my mum who is working in a school and they too sell the same samosa...She got the recipe from the sales girl and conveyed me..How could I not try this?

I tried this last week and it tasted exactly like the one which I buy in school days..But there is only one thing missing which is the rush and crowd..I can bare it.And this one tasted way better because I know that there is no classes after the break..Now Off you go to the step by step recipe with pictures..


For Pastry / For Outer Layer:
All Purpose Flour / Flour-300 gms
Salt to taste
Oil-1 tblspn
Water as needed

For Tapioca Stuffing:
Tapioca / Marchini Kilangu / Kappakezhangu-1
Frozen Peas- ½ cup (Optional)
Chilli powder-1 tsp
Coriander powder / Malli podi-1 tblspn
Fennel Seeds / Sombu / Peru Jeerakam-1 tblspn
Cumin seeds / Jeerakam-1 tsp
Oil-2 tblspn
Salt to taste


First make the pastry for samosa...

Take flour,salt and oil in a mixing bowl and rub well..

Slowly add in water and make into a firm dough..Knead it for 5 mins...Apply some oil on top and cover it with a bowl and let it rest for 30 mins..

Divide the dough into equal portion..Roll into a thin roti..Do this to all dough..

Heat a tawa on high heat..Put the thin roti on the tawa and cook less than 20 seconds on each side until the roti is cooked slightly..

Take it off the heat and cut in the shape of squares...

Now slice it in the middle,so that you get a rectangle (See pictures for more detail)..

Now set this aside for a moment..

Meanwhile make the filling for the samosa...Peel Tapioca and Potatoes and grate it using coarse grater...Take this in a colander and wash well so that the starch from this goes away..

Put this in a steamer and steam for 20-25 mins untill it is cooked..Remove and set aside..
Heat oil in a kadai..Add in fennel seeds and cumin seeds..

Add in peas and mix well..Now add in chilli powder, coriander powder and mix well..

Season with salt and mix well..Now add in cooked tapioca – potato mixture and mix well..Cook this for 5 mins...Remove and set aside to cool..

Make a thick paste out of flour and water for sealing

Now take one of the rectangle and apply this paste all over the sheet..

Fold it from one side and from the other so that it forms in a shape of a cone..

Now put a spoonful of filling in it and seal it on all sides(see picture).

Set this samosa aside to dry up..Now make all samosas like this..

Heat oil for deep frying and fry this samosa on medium heat for 3-5 mins until slightly cooked...Remove it and set aside.

Now increase the heat to a high and fry again till golden brown..

Serve hot with ketchup or any dip..

Take all your ingrediants for stuffing
peel away tapioca skin
grate tapioca and potato
take it in colander
rinse well
put it in steamer
all steamed and cooked
heat oil and crackle cumin and fennel seeds
add in peas and mix well
add in chilli powder
and coriander powder
season with salt
add in cooked tapioca and potato
mix well
allow to cool down
take all ingrediants for pastry
take everything in a mixing bowl
pour in water
and form into a dough
cover with a bowl
divide into equal portions
take a dough ball
roll into thin roti
put it in hot tawa and cook on one side
flip it and cook on other side too
remove to a plate
cut the edges and form into a square
Don't throw away this leftovers..You can make Mexican Scrambled Eggs using this..Check recipe here
Cut it in half and set aside
make a thick paste out of flour and water
prepare everything
take a sheet
apply the paste on this
spread evenly
fold like this
and fold this end too
so that it forms a triangle
now you can get a cone shape thing
it has nice pocket
stuff it with the filling
seal the edges
and fold it
Ready to fry
heat oil
fry it in hot oil
for 3-5 mins untill half cooked
remove it..
now increase the heat and fry again
untill golden...

I also had some ice cold lemon tea with this..
Hot samosa with cold drink is heaven


  1. Samosa looks crispy and delicious,Filling sounds new to me,nice idea.Well explained with the pictures.

  2. O Aarthi finally something I know.I love samosa and the dipping sauce.The feast can begin:)

  3. WOW. a new method to me. never heard of cooking the dough like chapathi. looks easy and i really like that simple steaming using a colander.

  4. Bookmarking this one. Great variation to the usual aloo stuffing! Moreover, I like the way you shaped them, it's different from how I've generally seen the dough rolled out in circle & cut in half then made a cone. I like your version!!!

  5. As a pregnant ;ady,,, i was cravng our school hot samosaa..... and hereby i got tt... ll do soonnnnnn and by today itself :)

  6. Wow !
    The pictures are an added advantage to sll ur recipes !

    Thnx !

  7. Does frying the samosas twice. make it crispier for long time like v get in the tea shops??
    i tried making samosas but the crispiness didnt last for long time.

  8. @Anonymousyes it helps to retains its crispy texture


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