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Samosa
Crispy triangular pastry stuffed with spiced potatoes and peas - the king of Indian snacks.
45 mins
30 mins
12 people
North Indian
All-purpose flour (maida)
250g
Ghee or oil
For dough
4 tbsp
Potatoes
Boiled and mashed roughly
500g
Green peas
100g
Cumin seeds
1 tsp
Coriander powder
1 tsp
Garam masala
1 tsp
Green chilies
Finely chopped
3
Ginger
Grated
1 tbsp
Oil for frying
As needed
🍽️ Deep frying
→ Baking at 200°C for 25 mins
Healthier with decent crispness
🍽️ Maida
→ Whole wheat flour
Healthier but slightly denser
Make stiff dough with flour, ghee, salt, and water. Rest for 30 minutes.
💡 Pro Tip: Dough must be stiff, not soft - this makes crispy layers
Cook potato filling: saute cumin, add mashed potatoes, peas, and all spices.
💡 Pro Tip: Filling must be completely cool before stuffing
Roll dough into ovals, cut in half. Form cones and fill with potato mixture.
💡 Pro Tip: Seal edges with water paste - no cracks allowed
Fry on medium-low heat (150°C) first until pale, then increase to high (180°C) for golden crisp.
💡 Pro Tip: Double frying is the secret - low heat cooks inside, high heat crisps outside
- ✓Dough should be stiff with ghee for flaky layers
- ✓Filling must be cool before stuffing
- ✓Seal edges perfectly to prevent oil seepage
- ✓Double fry: slow cook then blast for crispness
- ✓Serve immediately for maximum crunch
- →With mint chutney and tamarind sauce
- →With chai
- →With chole for samosa chaat