Samosa !!! Samosa is everyone's favorite. Yesterday only I made these delicious samosas and in my family everyone loved it.  Earlier I don't use to add garlic in potato filling but when I came to know that my Father-in law likes garlic flavor in the filling so I thought to give it a try. This time I added garlic and I also loved that test. It's depends on your choice to select filling according to your taste, there is no hard and fast rule..


Cooking time: 20-25 mins
Preparation Time: 20-25 mins


For Dough:
  • All purpose flour/maida: 1& 1/2 cup
  • Salt to taste
  • Oil: 1 & 1/2 tbsp

For Stuffing:
  • Potato: 2 medium( Boiled and roughly smashed)
  • Green peas: 1/4 cup
  • Turmeric pwd: 1/4 tsp
  • Cumin pwd: 1/3 tsp
  • Chilli pwd: 1/4 tsp
  • Ginger-garlic paste: 1 tsp(optional)
  • Mustard seed: 1/4 tsp
  • Cumin seed: 1/2 tsp
  • Coriander leaves: 2 tbsp( finely chopped)
  • Salt to taste
  • Oil for deep frying


  • Combine the maida, salt and oil and mix well. Make a farm and smooth dough. Keep aside.
  • Now heat tbsp oil in kadai/pan and add mustard seed and cumin seed, when they start spluttering                then add the ginger-garlic paste and cook for awhile.
  • Now add green peas and cook for 2-3 mins, add turmeric pwd, cumin pwd, chilli pwd and salt and cook for another 1 min.
  • Add potato and coriander leaves and mix well cook for min and switch off.
  • Now divide dough into equal size ball.
  • Divide potato mixture into equal size ball.

  • Roll out the ball into thin puri and divide into 2 parts by cutting through center.
  • Now take a semi-circle piece, and make a fold in the shape of a triangle. Seal along the fold and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
  • Press the ends firmly so that the filling does not come out during the deep frying process.
  • Heat sufficient oil in pan/kadai.( Heat the oil till hot but not piping hot.)
  • Drop 2-3 samosas into the oil slowly and deep fry them  on low to medium heat till golden brown. 
  • Remove onto absorbent paper and serve hot with green chutney or tomato ketchup.

  • Note: 
  • The dough should not be very soft otherwise samosa will not be that crisp.
  • Ginger-garlic paste is optional.

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