Jump to Recipe Jump to Video Print Recipe

Samosa, a very common and popular evening snack. Most of us love to gobble up a samosa along with hot tea/coffee in the evening. Samosa is one of the "must have" menu item in street side shops, office pantry or even in hi-fi restaurants. The spicy potato fillings inside crispy flour based outer crust is a treat to our taste buds! Mashed potatoes along with green peas and aromatic spices makes the filling extremely tempting. Mini Onion samosa is one of the most common type samosa in Chennai especially in Theaters. But this conventional Potato Samosa is so delicious and a no-onion-no-garlic recipe.

Outer crust is conventionally made with maida. Maida gives a crispy and flaky texture than wheat flour. The ajwain (carom seeds/omam) added to the outer cover dough give a nice aroma to the crust. The dough of the outer cover should be prepared as stiff dough so we could get perfectly crispy and thin outer cover. If the crust is very thick then we will not be able to enjoy the samosa. So follow the ratio given below to get a perfectly crisp and flaky crust.

Table of Contents

Tips for making Samosa:

For outer cover to make it healthier we can replace 2 cups maida with 1cup maida and 1 cup wheat flour. Complete wheat flour crust will be more harder.
Ghee is added to the crust which gives a nice crispness. If you don't want to add, replace with oil.
Knead the flour and make it to stiff dough. Stiffness of the dough helps to get smooth crust and also more crispier.
Adding peas in the potato masala is optional. We can make the filling without peas too. Also adding a pinch of mango powder or anardana powder or ½ teaspoon of lemon juice gives a nice tangy flavor.
Fry the samosa in low flame to make sure the crust is cooked and its nice and golden. High flame makes the crust more darker and sometimes we get air bubbles.
If you are frying the samosa ahead of the time of serving, then while serving, if you have oven, broil it for a min. Then the samosas will get crispier again.
We can also bake the samosa instead of deep frying. Bake at 375deg F or 180C for about 30 mins. We can brush the shaped samosas with ghee/melted-butter to get nice golden samosas.

You may also want to try:

Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. It literally means potato fritters.
Pattanam Pakoda, a very popular street side snack in Chennai. Crispy outside, soft inside this pakoda is so tasty and mouth-watering.
Beach Pattani (Peas) gravy is a popular road side snack. It's usually served in a bowl mixed with broken Vada / Samos and topped up with finely chopped onion and sev.

Recipe Card for Samosa Recipe | How to make Samosa?:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING OUTER-COVER DOUGH

In a mixing bowl, add maida, carom seeds, salt and mix well. Add Ghee and mix ghee with the maida thoroughly.

Add water very little by little and knead it to a stiff dough. Stiff dough is very much necessary for samosa, that will help us make stuff the potato filling and close the samosa outer-cover without damaging. Cover the dough and let it sit for an hour.

PREPARING POTATO FILLING

Boil, peel and mash the potatoes and keep it aside.
Heat oil in a pan. Add the dry powders (cumin powder, coriander powder, red chili powder, turmeric powder, pepper powder & garam masala) and sauté in oil for a minute.

Add chopped green chili and ginger and sauté them.

Then add the coriander leaves and the mint leaves to the pan.

Along with this, add the boiled and peeled potatoes and give a good mix. Add Green peas and salt and allow the masala to cook in low flame for couple of minutes

Finally add cashews and then switch off the flame. Our Potato Filling is ready!

MAKING SAMOSA

After an hour, knead the dough again for a minute. Take a big lemon size dough and bring the edges together and make it like a ball.

Using a rolling pin, roll out the dough ball to a thin roti. Make sure the center and edges are thin. Using a knife, cut the rolled roti in half.

Take one half, on the long side of the half roti, apply some water. Then take one edge of the long side and twist and stick with the water applied side. Seal the edges. Now you will have a pocket of samosa.

Add 2 teaspoon of potato filling inside the pocket. After adding potato filling, apply water again on the open sides

Seal the edges. Refer the video for making perfect standing samosa.

Repeat the steps and make other samosas till the dough and filling are empty.

Allow the samosas to dry out completely for about 20 mins. This is very much important step. Without the samosas getting dry before deep frying, this will prevent the bubbles when we are deep frying the samosas. Heat oil in a heavy bottomed pan. Gently drop 2-3 samosas in oil and deep fry till they are golden brown and crispy.