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5 from 1 vote

Navtad na Samosa

Navtad na Samosa are popular samosas made from a strip or patti. The stuffed pastry is crisp and crunchy with different stuffings and can be fried or baked.
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes


  • 12 Samosa Patti


  • 200 gms chana dal
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1 tsp red chilly powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/4 tsp kasoori methi
  • 1/2 tsp dry mango powder
  • 2 green chillies finely chopped
  • 2 tbsp coriander leaves
  • Salt to taste


  • 1 tbsp all purpose flour
  • 2 tbsp water



  • Wash and soak the dal for about 2 hours.
  • Add salt and turmeric powder to the dal and cook in a pressure cooker for one whistle.
  • Open the pressure cooker after the steam has released.
  • Check the dal, it should be cooked but slightly firm.
  • Put in a sieve and leave it for 10 minutes.
  • This will cool down the dal and the excess water will be drained.
  • You can use this dal water to bind your chapati dough or in some curry.
  • Now take the boiled dal in a bowl.
  • Add all spices and herbs and mix well.
  • Once well mixed, mix again with hands, this time crushing the dal a little.
  • Take a test check before you proceed to prepare the samosas.


  • Mix the flour and water and make a smooth paste.

Preparing the samosas

  • Take a samosa strip and form a cone at one corner.
  • Fill in the prepared stuffing.
  • Now fold the strip over the cone and just go around folding.
  • Seal with the prepared glue.
  • Check here for step by step pics.
  • Brush the samosas with oil.
  • You could deep-fry, bake or use an air fryer to get them crisp and golden.
  • I have deep-fried them.