Samosa, a crisp and spicy snack and a perfect delight for a wonderful evening. A Snack that is liked by all age groups. It is absolutely a delicious snack for any parties too...


Preparation Time30 mins
Cooking Time30 mins

Ingredients for Samosa outer cover:

Maida3/4 Cup
Semolina/Rawa1/4 Cup
SaltTo Taste
OilFor Frying

Ingredients for Masala:

Potato2 big sized
Peas1/2 Cup
Garam Masala1 teaspoon
Coriander powder1 teaspoon
Turmeric powderapinch
Red Chilli powder1/2 teaspoon
Corainder Leavesfew
Grated Ginger1 teaspoon

For Seasoning:

Oil1 teaspoon
Jeera/Cumin Seeds1 teaspoon

  1. Take the maida, semolina and salt in a bowl. Slowly add water little by little

  2. Nicely knead the dough for atleast 5 minutes so that the dough is smooth enough without any lumps at the same time, the dough should not be more dry. Cover the dough with a damp cloth and keep it aside for atleast 30 minutes

  3. Lets prepare the masala now. 
    1. Pressure cook the potatoes and peel the skin and chop the cooked potatoes.
    2. Finely chop the onions and keep it ready along with the grated/chopped ginger
    3. Take the fresh green peas and keep all the masala powders ready

  4. Heat oil in a pan, add cumin seeds.

  5. When the cumin seeds start to sputter, add the chopped onions and ginger and fry for 2 minutes. Add a pinch of salt and mix well so that the onions are fried evenly

  6. Now add the coriander powder, garam masala, red chilli powder and turmeric powder and mix well and fry for a minute

  7. To this add green peas and fry for a minute

  8. Now add the cooked potatoes and mix well

  9. Add 1/4 cup of water and required salt and mix well and keep in flame for 2 minutes

  10. Add coriander leaves and remove from flame

  11. In a bowl, add 1 tablespoon of water and 1 tablespoon of maida and make it to a paste

  12. Now take the samosa dough and make equal parts of balls 

  13. Using the rolling pin, take one ball of dough and roll it to a thin circle

  14. Using a knife or sandwich spread, cut the rolled patti into equal half

  15. Now, using the maida-water paste, wet the surface of the cut semicircle and roll it like a cone and join the edges. Using a spoon, take the aloo masala and fill the cone with the masala and gently close the edges. 

  16. Repeat the above step for all the balls and fill them with masala

  17. Now heat oil in a pan for frying. When the oil is hot enough, gently drop 4-5 samosa dough and allow them to fry on one side

  18. Gently turn the samosas other side to cook evenly in oil

  19. Remove the fried samosas from flame and place it in a plate having a tissue paper to drain the excess oil

  20. The scrumptious samosa snack is ready to serve
  • Onion is optional. We can exclude onion for masala. In that case, take 1 more potato for the quantity. But onion flavour is unique.
  • The maida-semolina dough should be firm and not sticky
  • We can also use plain water to the rolled semicircle dough instead of water-maida paste

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  1. Love samosa especially with potato filling....looks very rich...