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samosa in a green plate
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4.99 from 67 votes

Samosa | Potato and Peas filled Savory Pastry

Samosa is a very popular street food in India known for it traditional potato and peas filling. But can be made with any stuffing. These are usually served with some green chutney and sweet tamarind chutney.
Prep Time15 minutes
Cook Time58 minutes
Resting time30 minutes
Total Time1 hour 13 minutes
Course: Appetizer, Snack, Street Food
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 20 Samosas
Calories: 117kcal


  • Wide Bowl
  • pan
  • Heavy bottom pan For boiling Oil
  • Rolling Pin


To make the Outer crust / dough -

  • 2 cups Maida / All Purpose flour
  • 4 tablespoon Ghee / clarified butter melted - 4 tablespoon (oil can be substituted to make vegan samosa)
  • 1 teaspoon Carom seeds / Ajwain
  • Salt to taste
  • Water as needed to make dough

To Make the Potato and Peas filling -

  • 3 Potato boiled, peeled and mashed
  • ½ cup Green peas cooked or frozen
  • 1 teaspoon Coriander seeds
  • ½ teaspoon Fennel seeds
  • 1 teaspoon Ginger paste
  • 2 Green chilies
  • 1 teaspoon Red chili powder
  • ½ teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • 2 teaspoon Amchur powder
  • 1 teaspoon Chaat Masala
  • ¼ teaspoon Asafetida
  • Salt to taste
  • 2 tablespoon Oil


To make the Outer crust / dough -

  • In a wide bowl, add the flour, salt, ajwain and the melted ghee. Using your hands, rub the ghee and the flour together for about 2 to 3 minutes.
  • Make sure that you take time to mix the ghee into the flour well. This ensures that the samosa cover is flaky and crispy.
  • Once the ghee and the flour are mixed well, you can form a ball when pressed together and that will crumble upon breaking (refer to the picture).
  • Now slowly add water and form a soft dough. Knead the dough for 4 to 5 minutes and cover it with a cloth and let it rest for 20 to 30 minutes.

To Make the Potato and Peas filling -

  • Dry roast the coriander seeds and the fennel seeds for about 30 seconds and let it cool down. Coarsely grind it and keep it aside. You could also use a mortar and pestle to coarsely powder the seeds.
  • Cook the potatoes and peel it. Mash the potatoes leaving a little bit of chunks in it. I like a little bite when I eat the samosas and hence do not completely mash the potatoes.
  • In a pan, heat the oil and add the grated ginger and green chilies. You could make a paste with chilies and ginger, but I just used finely chopped green chilies.
  • Next add the green peas and let it soften a bit. I used frozen peas and let it cook for 5 minutes.
  • Now add the crushed coriander and fennel seeds and fry for a minute.
  • Add the rest of the dry spices; red chili powder, coriander powder, amchur powder, chaat masala and garam masala along with salt. Mix well and let it fry for a minute.
  • Add the mashed potato and mix well. Let the potatoes cook along with the spices for 5 minutes in low heat.
  • The stuffing is ready now. Let it cool down to room temperature before shaping the samosas.

To Shape and Fry the Samosas -

  • Once the dough has rested, divide it into 10 pieces and make a smooth ball.
  • Rub oil liberally on the rolling pin and on the surface and roll the dough ball into a roughly 8 inch oval.
  • Cut the oval into two halves using a sharp knife.
  • Make a cone with one of the half, sealing the edges with water. Refer to the video and picture for shaping.
  • Fill the cone with a tablespoon of filling and seal the top as well with water.
  • Shape all the samosas and also heat oil for deep frying.
  • Once the oil heats up, reduce the heat to medium and gently slide two shaped samosas into hot oil. Constantly rotate the samosa and let it evenly brown on all the sides. Make sure that you fry the samosa in low to medium heat. In high heat, the crust will not evenly cook and also will not be flaky.
  • Drain the samosas on a paper towel lined tray and serve hot with green chutney and sweet tamarind chutney.




Calories: 117kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 19mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg