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Samosa
45 sec
2 Pieces
275°C
527°F
45 sec
2 Pieces
275°C
527°F
55 sec
2 Pieces
275°C
527°F
1 min
2 Pieces
260°C
500°F
55 sec
2 Pieces
275°C
527°F
45 sec
2 Pieces
275°C
527°F
1 min
2 Pieces
260°C
500°F
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| 500 g 17.6 oz/wt | Flour |
| 1 tsp 1 tsp | Salt |
| 1 tsp 1 tsp | Ajwain |
| 100 ml 3.38 oz/fl | Oil for dough |
| 50 ml 1.69 oz/fl | Water |
| 200 g 7.05 oz/wt | Boiled potato |
| 50 g 1.76 oz/wt | Green peas |
| 10 g 0.35 oz/wt | Green chilly |
| 3 g 0.105 oz/wt | Cumin |
| 3 g 0.105 oz/wt | Fennel |
| 1 tsp 1 tsp | Red chilly powder |
| 1 tsp 1 tsp | Coriander powder |
| 1 tsp 1 tsp | Salt for fillings |
| 2 g 0.07 oz/wt | Amchur powder |
| 1000 ml 33.8 oz/fl | Oil for frying |
| 500 g 17.6 oz/wt | Flour |
| 1 tsp 1 tsp | Salt |
| 1 tsp 1 tsp | Ajwain |
| 100 ml 3.38 oz/fl | Oil for dough |
| 50 ml 1.69 oz/fl | Water |
| 200 g 7.05 oz/wt | Boiled potato |
| 50 g 1.76 oz/wt | Green peas |
| 10 g 0.35 oz/wt | Green chilly |
| 3 g 0.105 oz/wt | Cumin |
| 3 g 0.105 oz/wt | Fennel |
| 1 tsp 1 tsp | Red chilly powder |
| 1 tsp 1 tsp | Coriander powder |
| 1 tsp 1 tsp | Salt for fillings |
| 2 g 0.07 oz/wt | Amchur powder |
| 1000 ml 33.8 oz/fl | Oil for frying |
| 500 g 17.6 oz/wt | Flour |
| 1 tsp 1 tsp | Salt |
| 1 tsp 1 tsp | Ajwain |
| 100 ml 3.38 oz/fl | Oil for dough |
| 50 ml 1.69 oz/fl | Water |
| 200 g 7.05 oz/wt | Boiled potato |
| 50 g 1.76 oz/wt | Green peas |
| 10 g 0.35 oz/wt | Green chilly |
| 3 g 0.105 oz/wt | Cumin |
| 3 g 0.105 oz/wt | Fennel |
| 1 tsp 1 tsp | Red chilly powder |
| 1 tsp 1 tsp | Coriander powder |
| 1 tsp 1 tsp | Salt for fillings |
| 2 g 0.07 oz/wt | Amchur powder |
| 1000 ml 33.8 oz/fl | Oil for frying |
| 500 g 17.6 oz/wt | Flour |
| 1 tsp 1 tsp | Salt |
| 1 tsp 1 tsp | Ajwain |
| 100 ml 3.38 oz/fl | Oil for dough |
| 50 ml 1.69 oz/fl | Water |
| 200 g 7.05 oz/wt | Boiled potato |
| 50 g 1.76 oz/wt | Green peas |
| 10 g 0.35 oz/wt | Green chilly |
| 3 g 0.105 oz/wt | Cumin |
| 3 g 0.105 oz/wt | Fennel |
| 1 tsp 1 tsp | Red chilly powder |
| 1 tsp 1 tsp | Coriander powder |
| 1 tsp 1 tsp | Salt for fillings |
| 2 g 0.07 oz/wt | Amchur powder |
| 1000 ml 33.8 oz/fl | Oil for frying |
| 500 g 17.6 oz/wt | Flour |
| 1 tsp 1 tsp | Salt |
| 1 tsp 1 tsp | Ajwain |
| 100 ml 3.38 oz/fl | Oil for dough |
| 50 ml 1.69 oz/fl | Water |
| 200 g 7.05 oz/wt | Boiled potato |
| 50 g 1.76 oz/wt | Green peas |
| 10 g 0.35 oz/wt | Green chilly |
| 3 g 0.105 oz/wt | Cumin |
| 3 g 0.105 oz/wt | Fennel |
| 1 tsp 1 tsp | Red chilly powder |
| 1 tsp 1 tsp | Coriander powder |
| 1 tsp 1 tsp | Salt for fillings |
| 2 g 0.07 oz/wt | Amchur powder |
| 1000 ml 33.8 oz/fl | Oil for frying |
| 500 g 17.6 oz/wt | Flour |
| 1 tsp 1 tsp | Salt |
| 1 tsp 1 tsp | Ajwain |
| 100 ml 3.38 oz/fl | Oil for dough |
| 50 ml 1.69 oz/fl | Water |
| 200 g 7.05 oz/wt | Boiled potato |
| 50 g 1.76 oz/wt | Green peas |
| 10 g 0.35 oz/wt | Green chilly |
| 3 g 0.105 oz/wt | Cumin |
| 3 g 0.105 oz/wt | Fennel |
| 1 tsp 1 tsp | Red chilly powder |
| 1 tsp 1 tsp | Coriander powder |
| 1 tsp 1 tsp | Salt for fillings |
| 2 g 0.07 oz/wt | Amchur powder |
| 1000 ml 33.8 oz/fl | Oil for frying |
| 500 g 17.6 oz/wt | Flour |
| 1 tsp 1 tsp | Salt |
| 1 tsp 1 tsp | Ajwain |
| 100 ml 3.38 oz/fl | Oil for dough |
| 50 ml 1.69 oz/fl | Water |
| 200 g 7.05 oz/wt | Boiled potato |
| 50 g 1.76 oz/wt | Green peas |
| 10 g 0.35 oz/wt | Green chilly |
| 3 g 0.105 oz/wt | Cumin |
| 3 g 0.105 oz/wt | Fennel |
| 1 tsp 1 tsp | Red chilly powder |
| 1 tsp 1 tsp | Coriander powder |
| 1 tsp 1 tsp | Salt for fillings |
| 2 g 0.07 oz/wt | Amchur powder |
| 1000 ml 33.8 oz/fl | Oil for frying |
Make the Dough:
1. In a mixing bowl, combine flour, ajwain, and salt.
2. Add oil and rub into the flour until it looks like breadcrumbs.
3. Slowly add water and knead into a firm dough. Cover and let rest for 30 minutes.
Prepare the Filling:
1. Heat 1 tbsp oil in a pan.
2. Add cumin seeds and let them splutter. Add green chili, ginger, and peas (if using); sauté for a minute. Add mashed potatoes, turmeric, chili powder, coriander powder, garam masala, amchur, and salt.
Shape & Fill Samosas:
1. Divide the dough into 3 equal balls.NRoll each into an oval (6 inches long).
2. Cut in half to form two semi-circles. Wet the straight edge with water, form a cone, and seal.
3. Fill with 2–3 tbsp potato filling.
4. Seal the top edge tightly. Par Fry the Samosas until it gets 90%.
Regenerate samosa in Merrychef using the oven profile to get crispy on top and hot inside. Serve it with mint sauce.
Make the Dough:
1. In a mixing bowl, combine flour, ajwain, and salt.
2. Add oil and rub into the flour until it looks like breadcrumbs.
3. Slowly add water and knead into a firm dough. Cover and let rest for 30 minutes.
Prepare the Filling:
1. Heat 1 tbsp oil in a pan.
2. Add cumin seeds and let them splutter. Add green chili, ginger, and peas (if using); sauté for a minute. Add mashed potatoes, turmeric, chili powder, coriander powder, garam masala, amchur, and salt.
Shape & Fill Samosas:
1. Divide the dough into 3 equal balls.NRoll each into an oval (6 inches long).
2. Cut in half to form two semi-circles. Wet the straight edge with water, form a cone, and seal.
3. Fill with 2–3 tbsp potato filling.
4. Seal the top edge tightly. Par Fry the Samosas until it gets 90%.
Regenerate samosa in Merrychef using the oven profile to get crispy on top and hot inside. Serve it with mint sauce.
Make the Dough:
1. In a mixing bowl, combine flour, ajwain, and salt.
2. Add oil and rub into the flour until it looks like breadcrumbs.
3. Slowly add water and knead into a firm dough. Cover and let rest for 30 minutes.
Prepare the Filling:
1. Heat 1 tbsp oil in a pan.
2. Add cumin seeds and let them splutter. Add green chili, ginger, and peas (if using); sauté for a minute. Add mashed potatoes, turmeric, chili powder, coriander powder, garam masala, amchur, and salt.
Shape & Fill Samosas:
1. Divide the dough into 3 equal balls.NRoll each into an oval (6 inches long).
2. Cut in half to form two semi-circles. Wet the straight edge with water, form a cone, and seal.
3. Fill with 2–3 tbsp potato filling.
4. Seal the top edge tightly. Par Fry the Samosas until it gets 90%.
Regenerate samosa in Merrychef using the oven profile to get crispy on top and hot inside. Serve it with mint sauce.
Make the Dough:
1. In a mixing bowl, combine flour, ajwain, and salt.
2. Add oil and rub into the flour until it looks like breadcrumbs.
3. Slowly add water and knead into a firm dough. Cover and let rest for 30 minutes.
Prepare the Filling:
1. Heat 1 tbsp oil in a pan.
2. Add cumin seeds and let them splutter. Add green chili, ginger, and peas (if using); sauté for a minute. Add mashed potatoes, turmeric, chili powder, coriander powder, garam masala, amchur, and salt.
Shape & Fill Samosas:
1. Divide the dough into 3 equal balls.NRoll each into an oval (6 inches long).
2. Cut in half to form two semi-circles. Wet the straight edge with water, form a cone, and seal.
3. Fill with 2–3 tbsp potato filling.
4. Seal the top edge tightly. Par Fry the Samosas until it gets 90%.
Regenerate samosa in Merrychef using the oven profile to get crispy on top and hot inside. Serve it with mint sauce.
Make the Dough:
1. In a mixing bowl, combine flour, ajwain, and salt.
2. Add oil and rub into the flour until it looks like breadcrumbs.
3. Slowly add water and knead into a firm dough. Cover and let rest for 30 minutes.
Prepare the Filling:
1. Heat 1 tbsp oil in a pan.
2. Add cumin seeds and let them splutter. Add green chili, ginger, and peas (if using); sauté for a minute. Add mashed potatoes, turmeric, chili powder, coriander powder, garam masala, amchur, and salt.
Shape & Fill Samosas:
1. Divide the dough into 3 equal balls.NRoll each into an oval (6 inches long).
2. Cut in half to form two semi-circles. Wet the straight edge with water, form a cone, and seal.
3. Fill with 2–3 tbsp potato filling.
4. Seal the top edge tightly. Par Fry the Samosas until it gets 90%.
Regenerate samosa in Merrychef using the oven profile to get crispy on top and hot inside. Serve it with mint sauce.
Make the Dough:
1. In a mixing bowl, combine flour, ajwain, and salt.
2. Add oil and rub into the flour until it looks like breadcrumbs.
3. Slowly add water and knead into a firm dough. Cover and let rest for 30 minutes.
Prepare the Filling:
1. Heat 1 tbsp oil in a pan.
2. Add cumin seeds and let them splutter. Add green chili, ginger, and peas (if using); sauté for a minute. Add mashed potatoes, turmeric, chili powder, coriander powder, garam masala, amchur, and salt.
Shape & Fill Samosas:
1. Divide the dough into 3 equal balls.NRoll each into an oval (6 inches long).
2. Cut in half to form two semi-circles. Wet the straight edge with water, form a cone, and seal.
3. Fill with 2–3 tbsp potato filling.
4. Seal the top edge tightly. Par Fry the Samosas until it gets 90%.
Regenerate samosa in Merrychef using the oven profile to get crispy on top and hot inside. Serve it with mint sauce.
Make the Dough:
1. In a mixing bowl, combine flour, ajwain, and salt.
2. Add oil and rub into the flour until it looks like breadcrumbs.
3. Slowly add water and knead into a firm dough. Cover and let rest for 30 minutes.
Prepare the Filling:
1. Heat 1 tbsp oil in a pan.
2. Add cumin seeds and let them splutter. Add green chili, ginger, and peas (if using); sauté for a minute. Add mashed potatoes, turmeric, chili powder, coriander powder, garam masala, amchur, and salt.
Shape & Fill Samosas:
1. Divide the dough into 3 equal balls.NRoll each into an oval (6 inches long).
2. Cut in half to form two semi-circles. Wet the straight edge with water, form a cone, and seal.
3. Fill with 2–3 tbsp potato filling.
4. Seal the top edge tightly. Par Fry the Samosas until it gets 90%.
Regenerate samosa in Merrychef using the oven profile to get crispy on top and hot inside. Serve it with mint sauce.
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
- For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
- To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
- Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
