What do I say about Samosas, life is incomplete without this snack. Indians and samosas are inseparable. How did this love journey begin I am still to know but this snack is loved by almost everyone.


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Prep & Cooking time: 1 hour 15 minutes


  • 1 cup Maida (all-purpose flour)
  • 2 tbsp oil
  • Large pinch Ajwain (optional)
  • Water (to knead the maida)
  • Salt to taste
  • Oil for deep frying

For the filling:

  • 2 boiled Potatoes, mashed
  • 1/4 cup boiled Peas
  • 1/4 tsp grated Ginger
  • 1 tsp Red Chilli powder
  • 1/2 tsp Coriander powder
  • 1 pinch Cumin powder
  • 1 pinch Kasuri Methi
  • A dash of Lemon juice
  • 1 pinch of Garam Masala
  • Chopped Coriander leaves
  • Salt to taste


  • Mix the maida with salt, oil, ghee and Ajwain and combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep it aside covered with a moist cloth for 15-20 minutes.
  • Meanwhile, heat a vessel, add oil, add Cumin seeds and allow them to brown. Add the Ginger, Spice powders and a tbsp of water and sauté for a few seconds. Add the mashed Potatoes and boiled Peas and cook over medium flame for a few minutes, approximately 3-4 minutes. Add Kasuri Methi and Lemon juice, combine. Add the Coriander leaves and turn off heat.
  • Now that the stuffing is ready, prepare the outer layer for the Samosas.
  • Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape. Take a knife and divide the rolled puri into two by cutting through the center.
  • Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
  • Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
  • Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides.
  • Remove onto absorbent paper and serve warm over a cup of chai.


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