No wonder, both Maggi and Samosa are the most loved dishes in India.

Time: 50 minutes


  • 1 1/2 cup maggi noodles
  • 1 teaspoon carom seeds
  • water as required
  • 2 cup all purpose flour
  • 1 cup vegetable oil
  • 1 teaspoon salt


  • In a large bowl, pour all purpose flour, salt, carom seeds and sprinkle water. Prepare a massive hard dough ball
  • out of it. Set aside for sometime. Now in a separate utensil, cook maggi noodles. Once cooked, keep it on the
  • side and allow it to cool.
  • Now, take a large kadai, pour oil to it and heat it on medium flame. Meanwhile, make small round shaped
  • dough balls out the huge ball. Cut it in the center and make cones from the pieces using few drops of water to
  • seal the corners. Stuff the maggi and press the corners. Repeat for the rest of the balls.
  • Dip these samosas into the kadai and deep fry them. Once they turn golden brown, take them out of the oil
  • and place on a tissue paper layer to drain out the excess oil. Serve hot with chutneys.