Name: Tapioca Samosa Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: For Pastry / For Outer Layer:; 300 grams All Purpose Flour / Flour; Salt to taste; 1 tbsp Oil; Water as needed; For Tapioca Stuffing:; 1 Tapioca / Marchini Kilangu / Kappakezhangu; 2 Potato; 1/2 cup Frozen Peas; 1 tsp Chilli powder; 1 tbsp Coriander powder / Malli podi; 1 tbsp Fennel Seeds / Sombu / Peru Jeerakam; 1 tsp Cumin seeds / Jeerakam; 2 tbsp Oil; Salt to taste

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Tapioca Samosa Recipe with step by step pictures. Crispy samosa stuffed with tapioca filling and fried till crispy.

TABLE OF CONTENTS

1. 📖 Recipe Card

2. Tapioca Samosa Recipe

3. Tapioca Samosa Recipe with Step by Step

Tapioca Samosa Recipe

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, more over 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.

Ingredients for Tapioca Samosa

For Pastry / For Outer Layer:

300 grams All Purpose Flour / Flour

Salt to taste

1 tbsp Oil

Water as needed

For Tapioca Stuffing:

1 Tapioca / Marchini Kilangu / Kappakezhangu

2 Potato

½ cup Frozen Peas

1 tsp Chilli powder

Coriander powder / Malli podi

Fennel Seeds / Sombu / Peru Jeerakam

1 tsp Cumin seeds / Jeerakam

2 tbsp Oil

Salt to taste

How to Make Tapioca Samosa

Step 1:

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.

Step 2:

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 until it is cooked. Remove and set aside.

Step 3:

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 cool.

Step 4:

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..

Step 5:

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.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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📖 Recipe Card

Tapioca Samosa Recipe with Step by Step

Take all your ingredients 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

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 ingredients 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

done..

Ready to fry

heat oil

fry it in hot oil

for 3-5 mins until half cooked

remove it..

now increase the heat and fry again

until golden.

Comments

Nalini's Kitchen

at

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

Reply
Dzoli

at

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

Reply
Yuvana's Favourites

at

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.

Reply
Nisha S.

at

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!!!
Spusht.blogspot.com

Reply
Drish

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

Reply
Mali Madi

at

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

Thnx !

Reply
Rajesh Kumar

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Love your recipes..thanks for them.
Chowringhee Pritam Pura

Reply
Anonymous

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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.

Reply
Aarthi

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@Anonymousyes it helps to retains its crispy texture

Reply
Anonymous

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thanks Aarthi

Reply
Mageshwari amutha

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i really like ur recipe its awesome

Reply