For The Covering:

  • 2 cups or 250 grams maida / plain flour (prefer organic or unbromated)
  • ¼ cup or 50 grams of melted ghee or oil
  • ¼ cup + 2 tbsp water
  • 1 tsp ajwain / carom seeds
  • ¾ tsp salt
Potato filling
  • 250 grams or 4 medium potatoes
  • ½ cup green peas
  • 6 to 8 cashews (optional)
  • 2 tsps of raisins (optional)
  • 1 tbsp ghee or oil
  • ¾ tsp cumin / jeera
  • 1 tsp minced ginger or ginger garlic paste
  • 2 green chilies chopped (skip for kids)
  • Pinch of hing / asafoetida
  • ½ to ¾ tsp red chilli powder
  • ¾ tsp Rangoli Samosa masala
  • ½ tsp amchur powder / dry mango powder
  • 1 tsp anardana (dry pomegranate seeds)
  • Few coriander leaves chopped (optional)

Samosa recipe

Samosa, a crispy deep fried Indian snack with spicy potato peas fillng.

Prep time: 15 mins
Cook time:25 mins

Total time:40 mins


  • Boil potatoes just until done. Crumble them , do not mash them up. Set aside.
  • For the samosa covering, mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well.
  • Add water little by little and mix the flour to dough. Cover and set aside until the filling is ready.
  • Heat a pan with oil. Saute cumin until begins to sizzle.
  • Add ginger, green chilli and saute until it begins to smell good. Add cashews and raisins if using. Fry for a while.
  • Add crumbled potatoes, chili powder, garam masala, amchur, anardana and salt.
  • Mix everything well and saute for 3 to 5 mins.
  • Add coriander leaves and mix well. Set this aside to cool.

Making samosa

  • Make 4 to 5 portions of the dough and roll to balls.
  • Grease the rolling area and then flatten a ball.
  • Begin to roll to a oblong or oval shape. Cut it to two. If the edges are too thick, gently roll it to thin down.
  • Smear water over the straight edge and join the edges to make a cone. Press gently to seal the cone.
  • Fill the cone with potato masala and smear water on the edges. Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.
  • Finish making all the samosas.

Deep frying samosa

  • Heat oil in a pan until medium hot. A piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
  • Add the samosas to the oil and deep fry them until golden. When they are half fried you can increase the flame to little high and fry until crusty.
  • Drain them on to a kitchen tissue.
  • Fry all of them in batches.

Baking samosa in oven

  • Preheat the oven at 170 C for about 20 mins. Bake these for about 35 to 40 mins.
  • Serve with mint chutney or tomato sauce.

Nutrition Information
Calories: 970 Fat: 35g Carbohydrates: 140g Protein: 22g