Samosa Recipe | Spicy Potato Samosa
Samosa is one of the most popular Indian snacks made of a crispy and flaky deep fried pastry stuffed with a spicy potato filling.
Recipe Info
Ingredients For Samosa Recipe | Spicy Potato Samosa
For the Pastry
- 2 Cups All Purpose Flour (Maida)
- 1 Teaspoon Ajwain (Carom Seeds)
- 2 Tablespoon Ghee (Clarified Butter)
- 1 Teaspoon Salt
For the Stuffing
- 3 Medium Sized Potatoes
- 1 Cup Green Peas (Matar)
- 1 Green Chilli
- 1/2 Inch Piece of Ginger
- 2-3 Cloves Garlic
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Amchur (Dry Mango Powder)
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Samosa Recipe | Spicy Potato Samosa
Preparing the stuffing
- Heat oil in a pan and add cumin seeds. Roast them till they start to splutter.1 Teaspoon Cumin Seeds (Jeera)
- Add ginger, garlic and green chilli paste.
- Add turmeric powder, red chilli powder, garam masala, coriander powder, dry mango powder (amchur) and salt.1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1 Teaspoon Amchur (Dry Mango Powder)
- Add boiled potatoes and peas to the pan.
- Stir to mix all the ingredients well. Set the prepared stuffing aside.
Preparing the pastry
- Combine all purpose flour (maida), salt and carom seeds (ajwain) in a bowl.2 Cups All Purpose Flour (Maida), 1 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Salt
- Add ghee or oil to the flour.2 Tablespoon Ghee (Clarified Butter)
- Rub the ghee in the flour with both hands to coat it completely.
- Add around 1/2 cup of water to the dough slowly and knead to make a firm dough. Let it rest for 20-30 mins.
Making the samosas
- Divide the dough into lemon sized balls.
- Flatten it to a disk with the help of a rolling pin. The disc should neither be thick nor thin.
- Then cut the disc into two parts with a knife.
- Brush a little water on the edges of the pastry. This will help the dough stick together.
- Fold the semicircle to make a hollow cone and join the 2 edges.
- Stuff the samosas with around 2 spoons of the potato and peas filling.
- Seal the edges of the samosa by pinching it between your fingers.
Frying the samosas
- Heat oil in a pan and gently drop the samosas in the hot oil. Then turn the heat to low-medium and fry the samosas till they are golden.
- Samosas are ready. Serve them piping hot along with mint chutney, coriander chutney or tamarind chutney.
