Samosa Recipe (Green Peas and Potato Samosa)

Samosa is a popular Indian snack with a crispy, flaky crust and a deliciously spiced filling. This traditional Indian samosa recipe is made with a spicy potato filling and green peas, making it a great vegetarian snack that pairs perfectly with tea or as a healthy appetizer for any occasion. Whether you’re looking for how to make samosa from scratch, how to fold samosa pastry, or how to make crispy samosa at home, this step-by-step guide with photos covers it all. You can also enjoy it with a sweet tamarind chutney, mint chutney or coriander chutney for an extra burst of flavor. Samosas are not just tasty but also easy to make at home using simple Indian pantry ingredients. Samosas are easy to make classic potato recipe at home and can also be customized with different fillings like paneer, lentils, or even chicken. Follow the instructions of this recipe to learn how to make samosas crispy and golden, and enjoy this homemade Indian snack fresh from your kitchen.

Ingredients to Make Samosa

For the Dough:

• 2 cups all-purpose flour (maida)
• 4 tablespoons oil or ghee
• 1/2 teaspoon salt
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 cup water (as needed)

For the Filling:

• 3 large potatoes (boiled and mashed)
• 1/2 cup green peas (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon ginger (grated)
• 1 green chili (chopped, optional)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon dry mango powder (amchur) or lemon juice
• 2 tablespoons coriander leaves (chopped)
• Salt to taste
• 2 tablespoons oil

For Frying Samosa:

• Oil (for deep frying)

Samosa Recipe Step-by-Step Instructions

Step 1: Prepare the Samosa Dough

• Take a large bowl and mix together flour, salt, and carom seeds (ajwain) to begin preparing the samosa dough.

• Add oil or ghee and rub it into the flour with your fingers until the mixture looks like breadcrumbs.

• Gradually add water, a little at a time, to the flour mixture. Gently mix and knead the dough for samosa until it becomes firm and smooth. If the dough becomes too sticky, it will be difficult to mold into a samosa shape. Sticky dough can also lead to soggy samosas during frying or baking. Cover the dough with a cloth and let it rest for 30 minutes to allow the gluten to relax, making it less likely to stick to your hands.

Step 2: Make Samosa Filling with Potato and Peas

• Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Then, add grated ginger and chopped green chili, and sauté for a few seconds to prepare the flavorful filling for samosa.

• Add ½ cup boiled green peas and cook for 1–2 minutes, until tender and well mixed into the potato filling.

• After sautéing the peas for 1–2 minutes, add the boiled and mashed potatoes to the pan, stirring thoroughly to combine all the ingredients evenly.

• To make a spicy samosa filling, add 1 teaspoon of coriander powder, 1 teaspoon of garam masala, ½ teaspoon of turmeric, 1 teaspoon of red chili powder, 1 teaspoon of amchur (or lemon juice), and salt to taste. Stir well to ensure the spices are evenly combined.

• Mix the ingredients thoroughly and cook the filling for another 2 minutes, allowing the spices to blend into the potatoes. Turn off the heat and add chopped coriander leaves. Let the filling cool. Once done, the spicy potato filling for the samosa is ready to be stuffed into the samosa dough.

Step 3: Shape the Samosas

• Divide the dough into equal-sized portions, then take one portion and roll it between your palms to form a smooth round ball, repeating this step with the remaining dough portions.

• Next, take one ball of dough and place it on a clean, flat surface to shape the samosa. Using a rolling pin, roll it into an oval and cut it in half to create two semi-circles.

• Take one semi-circle, apply water on the straight edge, and fold it into a cone shape. Fill the cone with 1-2 tablespoons of the potato mixture. Do not overfill, as it may break the samosa while frying.

• Apply water on the open edge and seal the samosa. Now, samosas are prepared and ready to be fried in oil.

Step 4: Fry the Samosas

• First, heat oil in a deep frying pan or kadai on medium-low heat. Make sure there is enough oil to fully cover the samosas while frying. Once the oil is warm, do not add all the samosas at once. Add samosas in batches and fry them on low heat until they turn golden brown.

• After a few minutes, gently turn the samosas using a spoon or tongs so they cook evenly on all sides.

Step 5: Serve the Samosa

• Once the samosas are evenly fried and turns golden brown and crispy, remove them from the oil using a slotted spoon and place them on a paper towel to remove excess oil. Crispy and delicious samosas are now ready to be served. Serve hot samosas with green chutney, tamarind chutney, or ketchup.

Variations of Samosa

1. Paneer Samosa – Replace potatoes with crumbled paneer (cottage cheese) and add a little bit of chopped capsicum and onion for extra flavor.
2. Keema Samosa – Use spiced minced meat (chicken, lamb, or beef) instead of potatoes for a non-vegetarian twist.
3. Sweet Samosa – Fill the samosa with a mixture of khoya (mawa), sugar, and dry fruits for a delicious sweet treat.
4. Cheese Samosa – Add grated cheese along with potatoes for a cheesy delight.
5. Corn and Spinach Samosa – Mix boiled corn and finely chopped spinach for a nutritious variation.
6. Chocolate Samosa – Fill with melted chocolate and nuts for a unique dessert samosa.
7. Chili Cheese Samosa – Stuff with spicy green chilies and cheese for a hot and cheesy version.

Tips to Make Perfect Samosas with Potatos at Home

• Knead a firm dough to get crispy samosas.
• Fry on low heat to avoid bubbles and to get a crispy texture of samosa.
• Seal the edges properly to prevent the filling from coming out.

Recipe Card

Enjoy your homemade samosas!