Samosas ( Triangular Potato Stuffed India Snack)

Samosas are flaky pastries filled with spicy potatoes. contest

photo of samosas
Total votes: 1342

Aarti Sharma's Secret Indian Recipe !

Preparation Time: 
30 minutes
Cooking Time: 
30 minutes


Maida/All Purpose Flour – 2 Cups
Ghee/Butter – 3 tbsp (for dough)
Oil - 1 tbsp (for stuffing)
Oil - to deep fry
Salt – to taste
Carom Seeds (Ajwain) – 1/5 tsp
Potatoes – 2 (Boiled, peeled and diced)
Cashews - 1 tbsp
Red Chilli Powder – ½ tsp
Coriander Leaves – Chopped
Green Chillies – 2 (Finely Chopped)
Coriander Powder –1 tsp
Garam Masala – ½ tsp
Amchur Powder – 1/2 tsp
Cumin Seeds – 1 tsp
Ginger and Garlic Paste – 1 tsp
Turmeric Powder – ½ tsp
For Dough : Take the maida in a bowl and add salt, carom seeds and ghee/butter and mix it well with your hands. By mixing well each flour grain will be coated with the ghee and it gives the crunchy texture to the samosas. Start adding water little by little and kneading properly. Make a stiff dough and let it rest for 15- 20 mins.
For Potato Stuffing – Heat oil in a pan and add cumin seeds, cashews, green chillies, ginger and garlic paste and turmeric powder. Mix well. Let it cook for a min. Add the diced potatoes, red chilli powder, amchur powder, coriander powder, garam masala, salt and chopped coriander leaves and mix well. Cook it for 3-4 mins.
For Samosa – Make rolls of the dough depending on the size of samosa you want. Roll the dough in circle first and then make them oval in shape. Cut that oval shape into half. Take that half apply water on all edge. Take one end bend it in center and taking other end overlap it on the first edge making it a triangle or cone. Fill the cone with the stuffing and seal the edges to get a triangular shape for the samosa. Now deep fry the samosas in the oil till they turn golden brown.
Serve hot with chutney or ketchup