This is yet another innovative recipe from my mother’s kitchen. Macaroni samosa is crunchy on the outside and soft and spicy on the inside. Serve this hot with tea in the evenings when you wish to eat something new and different.


For the macaroni filling

1 cup macaroni
1 small onion thinly sliced
2 tbsp oil
1 tsp ginger garlic paste
½ tsp red chilli powder
½ tsp salt
1 tomato finely chopped
¼ cup chicken kheema
2 tbsp chopped coriander and mint leaves

Oil for frying

For the samosa

1 cup wheat flour
Salt to taste
2 tsp oil


  • Take flour and salt in a bowl, add water and knead to make a soft and firm dough.
  • Add oil and knead again for a minute.
  • Close the dough and set aside for half an hour.
  • Meanwhile boil water in a pan along with 1 tsp salt and then add the macaroni to it.
  • Cook for about 10 minutes till the macaroni is cooked and drain off the excess water using a strainer. Keep the macaroni ready.
  • While the macaroni is getting cooked, heat oil in a another pan and add onions and sauté till they turn golden.
  • Next add ginger garlic paste and sauté till the raw smell goes.
  • Next add red chilli powder, salt and mix well.
  • Now add tomatoes and cook till they turn soft.
  • Now add chicken kheema and chopped coriander and mint leaves and mix well.
  • Cook for a few minutes till the chicken mince (kheema) is cooked.
  • Add the cooked macaroni and give a quick stir and switch off the gas.
  • Allow the mix to cool down completely.
  • Now divide the dough into small balls.
  • Take 1 ball and roll to form a small round.
  • Place this inside the samosa cutter and place 1 heaped tbsp of the filling inside it.
  • Close and press. Remove the extra bits and take off the samosa from the cutter.
  • In the same way make all the samosas and keep ready.
  • Now heat oil in a pan and deep fry the samosas till golden brown in colour.
  • Serve hot with tomato ketchup. 

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