This recipe makes 8 samosas.



1 1/2 cup AP flour.

1/2 tsp salt.
3-4 tbsp oil.
1/2 tsp carom/ ajwain seeds.


3-4 large boiled potatoes peeled and mashed finely.

½ tsp cumin seeds
2 chopped green chilies
½ tsp garam masala
½ teaspoon mango powder.
½ tsp turmeric powder.
1 teaspoon salt
2 tablespoons oil
½ cup green peas.
1 carrot grated.
2 tsp grated ginger.
2-3 tbsp peanuts
Handful of fresh coriander leaves chopped.


1.       1. For the dough mix the AP flour, ajwain seeds, salt and oil together to make dough. Use water little by little and knead the dough for about 1 to 2 minutes to make it smooth. Set the dough aside let it sit dough sit for at least 15 minutes before using it for the samosa.

2.      2.  For making the potato filling, heat the oil in a frying pan on medium high heat. Add cumin seeds, as it cracks, add green chilies, grated ginger and sauté for few seconds. Next add the peanuts and cook for a few minutes.

3.       3.Add the mashed potatoes, grated carrot, peas and all the spices and cook for about 4-5 minutes.  Add the chopped coriander leaves and mix well. Take the pan off the gas. Let the potato masala cool down.

4. Now to make the samosa knead the dough for a minute and divide it into 4 equal balls. Roll each of it into 6-7inch diameter rotis and cut each roti in half. 

5.  5.  Now fold the half roti into a cone shape. Pinch the side of this cone so that it is completely sealed. Use some water at the edges to help in sealing. Fill the cone with 3-4 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. 

6.  6.  Heat oil in a deep pan on high heat. Once heated turn it to medium and after a minute add the samosas. Fry the samosas on medium high until they turn a light golden-brown color on all sides. Turn them when one side is done so that it is fried evenly on all sides.

7.   7.  Put samosas 2-3 at a time so that the pan is not crowded or it depends on the size of the pan. Once fried put the samosa on a paper towel so that excess oil is soaked out.

Serve Hot with Tamarind Chutney, Green Chutney or Tomato Ketchup. Enjoy it with a cup of Tea or Coffee!

1. Fry them in medium heat only. If the oil is too hot bubbles will form on the shell of the samosa and the samosa shell will not be crisp enough. 

2. The oil added to the dough is important. Do not skip it, otherwise the samosa shell will not be crisp.

3. Add the filling into the dough pastry only after it has cooled down to room temperature.