Samosa | Indian Homemade Samosa Recipe
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Servings 10
  • All-purpose flour – 200 gms
  • Oil – 4 tbsp or more
  • Salt to taste
  • Water as required
  • Potato – 4, large
  • Cumin seeds – 3 tsp
  • Turmeric powder – ½ tsp
  • Green peas – ½ cup
  • Green chili – 1 (optional)
  • Salt to taste
  • Oil – enough for deep frying
  1. To make the stuffing, boil the potatoes till soft. Peel them and dice into small pieces. Set aside.
  2. Boil the green peas and set aside. If you are using frozen peas, you don’t have to boil them. Just thaw them for 10 minutes before using and keep aside.
  3. Dry roast the cumin seed on a hot pan/griddle. Crush them coarsely in a mortar & pestle or spice grinder.
  4. Heat 2 tablespoons of oil in a skillet. When hot, add the diced potatoes and green peas along with turmeric powder. Stir well to mix.
  5. If using green chili, then chop it and tip into the pan. Add salt to taste.
  6. Add a splash of water if the potatoes tend to stick to the bottom of the pan.
  7. Now add the roasted cumin seeds powder and mix well. The potatoes and peas must be quite soft and mushy by now.
  8. When the stuffing turns completely dry, remove it from fire and set aside.
  9. To make the dough for the outer coating, add the oil and salt to the all-purpose flour and mix well. Knead it to soft dough by adding little water at a time. You can use your food processor as well for the kneading. Let the dough rest for 15 minutes before next step.
  10. To make the samosas, first divide the dough into 5 to 6 balls. Now take a ball and using your rolling pin, roll it out thinly in round shape.
  11. Use a knife or pizza/pastry cutter and cut through the middle of the pastry to make two semi-circles. Take one semi-circle and proceed to next step.
  12. Apply water on the straight edge of the semi-circle using a brush or your fingers.
  13. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, and seal the watered edges into a triangular pocket or cone. It is now ready to be stuffed.
  14. Stuff each cone with couple of spoons of potato-peas mixture and seal the opening by pinching the two ends and applying some water. Make sure there are no cracks; else the stuffing may come out while frying.
  15. Once all the samosas are stuffed, deep fry them in hot oil in a deep skillet using vegetable oil.
  16. Serve the samosas hot with tomato ketchup or green chutney! Enjoy!
Recipe by Flavor Quotient at