A  samosa is a fried or baked dish with a savory. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney.

Normally vegetable samosas are made Punjabi style with huge potatoes but this variant of Samosa is made Gujarati style. My husband loves this style of Samosas. This is my mother-in-law’s recipe that I’ve inherited.

Total Time: 50 minutes
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Make: 22


  • 1 cup split chickpeas
  • 2 cup finely chopped onion
  • 1 cup finely chopped mint
  • 1 teaspoon ginger paste
  • 1 1/2 green chili paste
  • 1 teaspoon garam masala
  • 2 teaspoon lemon juice
  • 1 teaspoon sugar
  • salt to taste
  • Ready-made pastry sheets
  • 3 tablespoon wheat flour
  • little water
  • oil for fry


  1. Soak the split chickpeas in water for 6 hours and then wash properly.
  2. In steamer steam the split chickpeas for 12 to 15 minutes.
  3. Finely chop onions and mint.
  4. Mix all the ingredients, steam split chickpeas, onion, mint, ginger paste, chili paste, garam masala, salt, sugar, lemon juice.
  5. Mix wheat flour and water and make a paste to stick samosa.
  6. I’ve used ready-made pastry sheets which are readily available at standard hypermarkets. Make a cone shape and stick with wheat flour paste and feel in the cone with split chickpea masala feelings and then close well carefully without breaking.
  7. Heat the oil in a pan and on a medium flame fry the samosa, let it fry until pinkish brown in color.
  8. Repeat with other samosas.
  9. Serve with chutney.