• Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 mins
  • Yield: 10-12 medium Samosa 1x


For the Covering

  • 1 cup all Purpose Flour
  • 1 teaspoon Carom seeds (Ajwain)
  • 1/4 teaspoon Salt (adjust to taste)
  • 4 Tablespoons Ghee (clarified butter)
  • 1/3 cup Water

For the filling – you can either make the traditional potato filling or any filling of your choice

  • 45 large Potatoes – well cooked, cooled, peeled & mashed roughly
  • 1/2 cup Peas, cooked (fresh or defrosted – just microwave or boil in salted water for 34 minutes)
  • 2 Tablespoons Oil
  • 24 Green Chilli, finely chopped (adjust for spice)
  • 1 inch Ginger, grated
  • 1 teaspoon Cumin seeds (jeera)
  • 1 teaspoon Aamchur powder (Dry Mango Powder)
  • 1 teaspoon Garam Masala Powder
  • 1/4 teaspoon Turmeric powder (haldi)
  • 23 teaspoons Salt (adjust to taste)
  • 1 teaspoon Coriander seeds, roasted and crushed (dhania)
  • 1 tablespoon Coriander leaves, chopped finely


  • Oil, to deep fry
  • Chutneys or Ketchups to serve

Substitutes – It is best to use above ingredients. However, you can also use following substitutes –

  • All Purpose Flour — Wheat Flour (although the texture would differ)
  • Carom Seeds – Nothing or Cumin Seeds
  • Ghee – Softened Butter / Shortening / Oil
  • Aamchur powder – Skip (this lends a wonderfully tangy flavor that cannot be got by anything else!)


To make the dough

  1. Add flour, salt, carom seeds and Ghee in a large bowl. Mix well until the Ghee is combined with the dough and resembles wet sand. Add water little bit at a time and keep mixing.
  2. Knead by hand to make a stiff and soft dough. Cover with a wet cloth and let it rest for a minimum of 30 minutes to 1 hour to help the gluten in the flour develop.
  3. Make equal sized dough balls and roll them well. Again cover with a cloth and rest for 10-15 minutes.

Meanwhile, make the filling

  1. Dry roast coriander seeds and crush them coarsely. – Or skip and use coriander powder
  2. Heat oil and add the cumin seeds. Once that splutters, add ginger, chilli, turmeric powder, aamchur powder, garam masala powder and mix for a second.
  3. Add the mashed potatoes and mix well. Add salt to taste and crushed coriander powder.
  4. Also add the cup of cooked peas. Mashed everything well together with a potato masher. Taste and adjust for seasoning.
  5. Add the chopped coriander leaves and mix well. Set it aside to cool.

Forming the samosa

  1. Take each ball of dough and roll into a thin, large round disk. There would be no need to add flour while rolling since this is a stiff dough. Cut each disk in the middle to make 2 semi circles. You can make 2 Samosas from each disk.
  2. Set one semicircle aside while you work on the other one. Apply some water with your fingers on all the edges to help stick better.
  3. Bring on end of the semi circle diagnolly towards you and stick it on the dough, Similarly, bring the other end to the opposite direction and stick. This would make a cone.
  4. Open the cone and fill it with as much filling as you can manage.
  5. Seal the opening of the cone well. Set the prepared samosa aside on an oiled plate
  6. Continue to form all Samosas
  7. Heat oil in a pan with high sides. Once the oil comes to temperature, reduce the heat to minimum. Gently drop the Samosas one at a time and let them deep fry on low. This helps in crisping up the samosas
  8. Fry well for 3-4 minutes on each side or until golden brown. Remove with a slotted spoon onto a paper towel.
  9. Serve hot with ketchup, chutneys or as is!

Important Tips & Notes for Homemade Samosa

  1. Deep frying samosa at a low temperature makes it crispy. Never drop samosa into a very hot oil. The insides wont be cooked otherwise
  2. You can make any filling you want. However, this is the most traditional and popular samosa filling.
  3. Make sure your dough is stiff so that you don’t have to use flour to roll out the disks.