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Crunchy and Yummy Samosa Recipe



  • 1 ½ cup refined flour
  • 3 tbsp vegetable oil
  • Salt to taste
  • ¼ cup water (As required)


  • 4 potatoes boiled
  • ¼ cup vegetable oil
  • 1 onion finely chopped
  • 1 1/8 cup peas
  • 5 gm ginger chopped
  • 2 green chillies
  • 3 tbsp coriander leaves chopped
  • 2 tbsp water
  • 1 tbsp coriander powder
  • 1 ½ tsp garam masala powder
  • 1 ½ tsp cumin powder
  • 1 tsp red chilli powder
  • 1 tsp mango powder
  • 1 tbsp lemon juice


  • To make Dough: Sift together flour and salt into a bowl. Add oil and rub it in with your fingers till mixture resembles fine bread crumbs.
  • Gradually add water, mixing and gathering flour to make a stiff ball.
  • Knead till dough is smooth and elastic. Keep covered with a damp cloth for ½ hour.
  • To make stuffinig: cut 3 potatoes into 3/4cm cubes. Mash 1 potato.
  • Heat oil in a oan on medim heat for about 2 minutes. Add onion.
  • Fry till light brown. Add peas, ginger, green chillies, coriander leaves and water. Stir.
  • Cover and cook on low heat till peas are tender and water has evaporated, stirring occasionally.
  • Add cut potatoes, salt, coriander, garam masala, cumin, chilli and mango powders.
  • Stir for about 2 minutes. Add mashed potatos and lemon juice.
  • Stir fry for 1 minute. Allow mixture to cool.
  • To make samosas: Knead dough for 1 minute. Make 12 balls.
  • On a floured board, roll a ball of dough into a thin flat round 15cm in diameter.
  • Cut round in half with a sharp knife. Dampen the cut edge of one half with water.
  • Pick up and form a cone, making a ½ cm overlapping seam. Press to seal.
  • Fill cone with 1 ½ tbsp. stuffing.
  • Close top of cone by sticking the open edges together with a little water to form a ½ cm seam.
  • Pinch top seam firmly to form a scalloped edge. Cover with damp cloth.
  • Assemble remaining samosas in the same way.
  • Heat oil in deep fry pan on high heat for about 5 minutes. Reduce heat to medium.
  • Add 6 samosas one after the other. Fry till dark golden brown. Remove and drain.
  • Fry remaining samosas in the same way.
  • Serve hot with hari chutney or ketchup.

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