South Indian Patti Samosas

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250 g - French beans (finely chopped)
  • 250 g - carrots (finely chopped)
  • 1 big onion (finely chopped)
  • 1 cup - grated coconut
  • 5 finely chopped green chillies ( or as per taste)
  • 1 tsp - mustard seeds
  • ½ tsp - asafoetida powder
  • 2 tbsp - oil
  • salt to taste

How to Make South Indian Patti Samosas

  • Heat oil in a kadai, add mustard seeds.
  • When the seeds splutter, add asafoetida powder and green chillies.
  • Saute for few seconds. Add onions.
  • Saute on a low flame till onions turn pink in colour.
  • Add the vegetables, salt and saute on a low flame till the vegetables are tender but crunchy.
  • Add grated coconut and saute for 2-3 mins. Remove and cool.
  • To make the pattis:
  • In a bowl mix together 250 gms flour and salt.
  • Add sufficient water and make a dough as you make for chapattis.
  • Make a paste of 5 tbsp flour and 6 tbsp oil.
  • Divide the dough into small portions.
  • Take a portion and roll it into a size of a puri.
  • Evenly apply little flour paste on it.
  • Take another portion of the dough and roll it out once more like a puri.
  • Place this on top of the first puri (on which the flour paste has been applied) and roll out together into a big chapatti.
  • Lightly heat the tawa . Put the chapatti on it.
  • After couple of seconds, flip the side.
  • Roast the chappati for just couple of seconds and remove.
  • Separate the two chapattis immediately.
  • You shall get two chapattis out of one.
  • Cut the rounded sides to get rectangular patties.
  • Cut each chapatti into two halves.
  • Repeat with the remaining portions of dough.
  • Take each patti, make a cone shape and fill it up with the stuffing and seal the edges with a flour paste ( made with little flour and some water).
  • Deep-fry in hot oil on a medium flame and serve hot with tomato ketchup and green coconut chutney.