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4.25 from 16 votes

Samosa Recipe

Flaky fried samosa recipe filled with savory potato-pea filling will tickle your taste buds for more.
Course Snacks And Appetizers
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 SAMOSAS



  • 2 cups Maida
  • 4 tablespoon Unsalted butter or Ghee
  • 1/4 -1/2 teaspoon Ajwain/ Carrom seeds
  • 1/3 cup Water (approximately)
  • Salt to taste
  • 1/2 teaspoon Baking soda (optional)
  • Oil for Frying


  • 4 medium Boiled and cubed Potatoes
  • 1 cup Frozen Peas
  • 1/4 -1/2 teaspoon Mustard seeds
  • 1 tablespoon Whole coriander seeds
  • 1/2 teaspoon Amchur Powder (Mango Powder)
  • 1/4 -1/2 teaspoon Saunf (Fennel seeds)
  • 1 teaspoon Kasoori methi/ dried fenugreek leaves
  • 1 teaspoon Coriander powder (sukha dhaniya)
  • 1/4 -1/2 teaspoon Haldi (Turmeric powder)
  • 1 small Chopped green Chili (optional)
  • 1/2 teaspoon Ginger powder
  • 1/4 -1/2 teaspoon Degi Mirch or Red chili Powder
  • 1/8 - 1/4 teaspoon Hing (asofetadia)
  • 1/2 teaspoon Garam Masala Powder
  • 1/2 teaspoon Roasted cumin seeds
  • 2 tablespoon Oil
  • Salt to taste
  • 1 tablespoon Chopped cilantro leaves



  • Let's begin with kneading the dough. Assemble and combine all the ingredients in a bowl and knead a soft dough.
  • Cover and set it aside.


  • Boil and peel potatoes. Cube them out into small pieces.
  • Assemble all the dry spices.
  • Heat oil in a pan, add mustard seeds and hing to it. Mix and stir in frozen peas.
  • Saute peas for 1 minute and then stir in all the spices one by one.
  • Mix them well. Finally stir in cubed potatoes and mix till they are well blended and covered with spices.
  • Using a potato masher gently mash the potato mixture. Mash them gently, do not make a paste- keep some chunky potatoes in the mixture.
  • Samosa filling is ready. Allow it to cool down.


  • Let' begin assembling the samosas. Take a small golf size ball.
  • Using a rolling pin roll it out in a circle.
  • Rolled out dough circle.
  • Using a knife divide the circle into two halves.
  • Cut samosa dough down the center.
  • As shown in the picture fold one half right in the center.
  • Bring the other half and it will form a triangle.
  • Apply water on the edges and seal all the sides leaving the BOTTOM PART OPENED.
  • Circle your palm and place samosa triangle in between your palms like a FUNNEL OR A CONE.
  • Using a spoon fill the samosa triangle with the potato-pea filling.
  • Apply water on the two open edges and starting from one end keep pressing the two sides together.
  • Keep working your way towards the other end, applying water as needed.
  • Securely seal both the ends. Check the samosa for any open ends, if you find any seal it by applying some water.
  • Perfectly sealed samosa.
  • Samosas all ready for frying.
  • In a pan heat oil and when hot, lower the heat and fry these samosas till golden brown in color. Remove and place them on a paper towel to drain the excess oil.
  • If you prefer you can bake these samosas using the same recipe. Just brush them with unsalted butter before baking.
  • Hot samosas are ready.Enjoy them with your favorite chutney.