Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer
Cuisine Indian
Servings 10
Calories 222 kcal


Samosa Dough

  • 2 cups all purpose flour
  • 1/4 cup oil
  • 6 tbsp water
  • 3/4 tsp carom seeds
  • 3/4 tsp salt

Potato filling

  • 4 potatoes
  • 1/2 cup green peas
  • 1 tbsp oil
  • 1 tbsp ginger
  • 1-2 green chilies
  • 1 pinch hing
  • 4 tbsp coriander leaves
  • 1 tsp lemon juice
  • 1/2 tsp salt


  • 3/4 tsp cumin seeds
  • 3/4-1 tsp garam masala
  • 3/4 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel powder


  • Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker.
  • Crumble them, do not mash them up. Set aside

Make samosa dough (or use frozen puff pastry sheets)

  • Mix together flour, carom seeds, salt and oil in a mixing bowl
  • Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil
  • Take handful of flour and press down with your fingers. It must hold shape and not crumble.
  • Add water little by little and mix the flour to form a stiff dough. It should be stiff and notsoft dough. Cover and rest for 25 to 30 mins.

Make potato filling

  • Heat a pan with oil. Add cumin seeds
  • When they begins to sizzle, add ginger & fry until it smells good for about 30 to 60seconds.
  • Next add green peas and saute for 2 mins.
  • Add red chilli powder, garam masala, cumin powder, chaat masala (optional) & fennel powder. Saute for 30 seconds.
  • Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins. Mix in corianderleaves & set aside to cool.
  • Taste and add more salt if needed. If using lemon juice, add it now

How to make samosa

  • Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.
  • . Grease the rolling area and then flatten a ball. Drizzle some oil.
  • Begin to roll to oval shape of 8.5 inches long by 6.5 inches wide. It should be neithertoo thick or too thin. (watch video)
  • Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll itto thin down.
  • Take one part and apply water over the straight edge (towards the cut side). Join theedges to make a cone. Press down gently to seal the cone from inside as well
  • Fill the cone with potato masala and press down with your finger to push it inside thecone. Smear water generously on both the other edges.
  • Bring the edges together and seal them by pinching off the edges together. If you preferto make a standing samosa, make a pleat on one side. Bring back the pleat and seal itby pinching off the edges together
  • Make sure the samosa has been sealed well. Cover them witha cloth to prevent drying.

Deep frying

  • After you make 5 samosas, begin to heat the oil until medium hot.
  • Oil has to be medium hot and not very hot. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil & thedough should take a while to come up to the surface. This is the right temperature.
  • Gently add as many samosas as you can to the oil and fry them on a low flameundisturbed for few minutes (about 10 to 12 mins).
  • When the crust becomes firm, increase the flame to medium. Rotate them to the otherside and fry until crispy and golden.
  • While the first batch of samosas fry, make the rest of them
  • Remove the golden fried ones on to a colander. Let the temperature of oil come downslightly before you fry the next batch.
Keyword vegetarian


  • Jazz vocalist, home chef, software developer.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Jomby Studios © Copyright 2021. All rights reserved.