Samosa is a popular street snack of Northern India. Samosas are very popular and special for big size and authentic flavor.

Many variety of filling are made using variants in masala and ingredients. It is used to stuff in the samosa, Be experimental and creative to make many different types of samosas but nothing can beat the taste of original Punjabi style of potato samosa.

Every state of India have their special touch and version of the filling.The main ingredient of samosa is the use of fresh roasted spices in the potato filling and the big, crisp and flaky samosa. Some even make cauliflower and lentil samosa. But potato and pea samosa are the most likeable and quick version of samosa.

You can also add raisins and cashew nuts to make it rich for special occasion. The main trick to make crisp samosas is to add perfect amount of oil or ghee /moyan to make the dough. Dough should be firm to easily hold the shape. It will help you easily stuff it and the fried samosas will remain crisp for a long time. Soft dough will not get you crisp samosas..

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • Yield6 Plates
  • Serving Size120g
  • Energy225 cal
  • Cuisine
    • Indian
  • Course
    • Appetizer
    • Snack
  • Cooking Method
    • Cutting
    • Deep Frying


    • 2 cup Refined Flour
    • 4 tbsp Cooking Oil
    • 1/4 tsp Lemon Juice
    • 1/4 tsp Carom Seeds
    • 5 medium size Potatoes
    • 3/4 cup Green Peas
    • 1 tsp Green Chillies
    • 1.5 tsp Ginger
    • 2.5 tsp Cooking Oil
    • 1 tsp Cumin Seeds
    • 1.5 tsp Red Chilli powder
    • 1.5 tsp Mango Powder
    • 1 tsp Coriander Powder
    • 1/4 tsp Garam Masala Powder
    • to taste Salt
    • 3 tbsp Fresh Coriander / Cilantro
    • 1 tbsp Coriander Seeds
    • 1.5 TSP Dried Pomegranate seeds powder
    • 1/4 tsp Cumin Seeds



For the stuffing

  • Dry roast coriander seeds, anardana and cumin and crush.
  • Peel and mash potatoes roughly
  • No need to make a paste.
  • Heat oil in a pan and add cumin seeds.
  • After cumin become golden, add ginger,green chilies and boiled peas and saute for 1 minutes.

  • Add chili powder,coriander powder,salt and mango powder.
  • Stir to mix.
  • Add mashed potatoes, crushed and roasted powder,garam masala and saute for 2 minutes on medium heat
  • Take out in a bowl and add fresh chopped coriander.

For the samosa dough

  • In a big bowl take refined flour,ajwain and salt and mix it .
  • Rub cooking oil on your fingers.
  • Add lemon juice and mix.
  • Add cold water and make a stiff dough like we make for poori.
  • Cover the dough and keep aside to rest for 1 -2 hour.
  • Mash it well to make it smooth.
  • Make equal size of balls from the dough and keep them covered with a moist muslin cloth.

  • Roll the ball to make a slightly oval shape poori/disc of medium thickness.
  • Cut it from the center to make 2 pieces.

  • Apply water on the sides and fold it like a cone.
  • Give a fold on the other side of the poori to retain the shape and stand.
  • Stuff the cone with the prepared potato mixture till 3/4 .
  • Apply water from your fingertip all around the the opening
  • Press both the sides together to close it completely.

  • Make all samosas and keep aside.
  • Heat enough oil in a deep pan for deep frying.

  • Add few samosa in the pan.
  • Fry on low heat till they become crisp and golden
  • Drain and repeat with the remaining samosas.
  • Serve with khajoor imli chutney and Green mint chutney.


  • The samosa pastry dough should be firm to get crisp samosa.
  • Seal them perfectly or they can open up while frying and spoil all the filling and oil.
  • Deep fry on low heat .
  • On high flame, samosas become golden from outside but will not become crisp and get uncooked from inside.
  • You can add raisins and chopped cashews.
  • Use cold water to make the dough.
  • The poori should not be thick or very thin.
  • If mango powder is not available, use lemon juice.
  • You can make and fry them slightly and then keep them refrigerated for 1-2 days and then again deep fry them while serving.
  • For a healthy low fat version-you can bake samosa at 180 degree for about 30- 35 minutes.
  • 6 servings per container
  • Serving Size120g
  • Amount per serving
  • Calories225
  • % Daily Value*
  • Total Fat3 g3.85%
  • Saturated Fat0.3 g1.5%
  • Trans Fat0 g
  • Polyunsaturated Fat1.1 g
  • Monounsaturated Fat0.4 g
  • Cholesterol0 mg0%
  • Sodium148 mg6.43%
  • Total Carbohydrate47.8 g17.38%
  • Dietary Fiber3.1 g11.07%
  • Total Sugars1.6 g
  • Protein6.3 g12.6%
  • Vitamin D (Cholecalciferol)2 IU0.25%
  • Calcium1.7 mg0.13%
  • Iron4.7 mg26.11%
  • Vitamin A4.1 mcg0.46%
  • Vitamin C (Ascorbic Acid)57.9 mg64.33%
  • Vitamin E (Tocopherol)4.4 IU13.33%
  • Vitamin B6 (Pyridoxine)17.3 mg1017.65%
  • Folate4.2 mcg1.05%
  • Magnesium8.2 mg1.95%
  • Copper12.5 mg1388.89%
  • Manganese12.4 mg539.13%

Samosa : Crisp Patties stuffed with Potato and Peas