How to make Boote Ke Samose - Samosa stuffed with green grams stuffing.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Green Gram, Refined Flour

Cuisine : Hyderabadi

Course : Snacks and Starters

Boote Ke Samose Recipe Card

Boote Ke Samose

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Boote Ke Samose Recipe

  • Whole Green Gram soaked 4 tablespoons

  • Refined Flour 2 1/2 cups

  • Oil 3 tablespo to deep fry

  • Salt to taste

  • Green chilli paste 1 1/2 tablespoons

  • Lemon juice 1 tablespoon


Step 1

Add two tablespoons of oil and half a cup of water to the refined flour and knead to make a semi-stiff dough. Cover with a damp cloth and set aside for thirty minutes.

Step 2

Heat one tablespoon of oil in a pan, add green chilli paste and sauté for two minutes. Add green gram and stir. Add half cup of water or just enough to cook the grams. Add salt and stir. Cover and cook.

Step 3

Once the mixture is dry sauté for three to four minutes. Add lemon juice and mix. Divide the dough into four equal portions and roll each portion into an elongated puri.

Step 4

Cut from the centre and shape each half into a cone. Stuff the cones with green gram mixture and seal the edges using little water.

Step 5

Heat sufficient oil in a kadai and deep fry the samosas till crisp and golden. Drain and place them in an absorbent paper. Serve hot with green chutney.

Mostly accompanied With

Green Chutney