Samosas are popular South Asian snacks featuring crispy pastry filled with spiced potatoes and peas. Perfect for tea-time or party appetizers, they are deep-fried until golden brown, offering a crunchy exterior with a savory, flavorful filling. These triangle-shaped delights are enjoyed with chutneys or sauces and can be made ahead for convenience. Mastering this recipe lets you recreate an iconic street food right at home. Whether served hot or cold, samosas remain a timeless favorite across cultures and generations.
Samosa
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Potato – 3 Pieces
- Peas – 1 Cup
- Cumin Seeds – 1 Tsp
- Ginger – 1 Tbsp
- Green Chili – 2 Pieces
- Coriander Powder – 1 Tsp
- Carom Seeds – 0.5 Tsp
- Flour – 2 Cups
- Oil – 4 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
290 Kcal
Calories
35 g
Carbohydrates
5 g
Protein
15 g
Fat
2 Mg
Iron
4 g
Fiber
Directions
Step 1
Boil the potatoes until soft, then peel and mash them in a large bowl.
Step 2
In a pan, heat 2 Tbsp oil and add cumin seeds. Let them splutter for a few seconds.
Step 3
Add ginger and chopped green chilies. Sauté for 1 minute.
Step 4
Mix in peas, coriander powder, and salt. Cook until peas soften.
Step 5
Add mashed potatoes to the pan and stir well. Cook the mixture for 3–4 minutes. Let it cool.
Step 6
In a separate bowl, mix flour, carom seeds, salt, and 2 Tbsp oil. Gradually add water and knead into a stiff dough.
Step 7
Cover the dough and rest it for 20 minutes. Then divide into small balls and roll into oval shapes.
Step 8
Cut each oval in half. Wet the straight edge, form a cone, and seal it by pressing the edges.
Step 9
Fill the cone with the potato mixture and seal the top tightly to form a triangle.
Step 10
Deep fry the samosas in hot oil on medium heat until golden and crispy. Drain on paper towels and serve hot with chutney.
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