Samosa Recipe

If you are tired of eating plain and boring food, then this Indian specialty is exactly what you need. However, you will need a lot of ingredients, so a trip to the supermarket might be necessary. I like using a lot of spices when I’m cooking so this recipe is one of my favorites.

When you take your first bite there will be an explosion of flavors in your mouth. So going through all the efforts to make this recipe will be worth it in the end. They are perfectly flaky, crispy, and delicious.

How to make samosas step by step:


For the dough:

  • 2 cups all-purpose or maida flour
  • 1/2 tsp salt
  • 1/4 tsp carom/ajwain seeds
  • 1/2 cup water
  • 1/4 cup oil

For the filling:

  • 4 potatoes boiled & mashed
  • 1/2 cup peas
  • 1/2 tsp fennel
  • 1 tbsp of finely chopped ginger
  • 2 tbsp finely chopped coriander
  • finely chopped chili
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1 tsp cumin
  • 1/4 tsp cumin powder
  • 1/2 tsp crushed coriander seeds
  • a pinch of hing
  • 1/2 tsp dry mango powder
  • 1/2 tsp garam masala
  • 1/4 tsp crushed pepper
  • 3/4 tsp salt
  • chopped cashews  
  • 2 tbsp raisins
  • 2 tsp oil


For the dough:

In a medium-sized bowl combine the flour, ajwain (carom seeds), salt, and mix well. Add the oil to the mixture and then start mixing with your fingers. Do this for 3 to 4 minutes or until oil incorporates with dough.

After that start adding water (just a bit, little by little) and mix until you form a stiff dough. Be careful not to overwork the dough. Cover the dough with plastic wrap or a clean cloth and let it rest for about 20 minutes. While the dough is resting, you’ll need to make the filling.

For the filling:

Add the 2 tsp oil, 1 tsp cumin, 1/2 tsp coriander seeds, 1/2 tsp fennel, and a pinch of hing, 1 tbsp ginger and, 1 chili in a large pan.

Then add the peas and saute the mixture for 2 minutes.

After that add the 1/2 tsp garam masala, 1/2 tsp chili powder, 1/4 tsp cumin powder, 1/2 tsp aamchur, 1/2 tsp coriander powder, 3/4 tsp salt and, 1/4 tsp pepper. Saute the mixture on low heat.

Then combine the mashed potatoes with the spices and mix well. After that add the 5 cashews, 2 tbsp of coriander, and 2 tbsp of raisins. Combine well, then set aside until filling cools.

For the assembling:

Start by pinching a ball sized dough and grease with oil. Roll the dough into an oval shape and divide into 2 equal portions horizontally using a knife. Then bring the two ends of the straight edge together and pinch them to form a cone.

Fill the samosa with the stuffing and close out any holes you see. Then deep-fry the samosas on low heat for about 12 minutes or until they are a golden brown color. Do not overcrowd the pot, do about 4-5 samosas at a time.

Once all the samosas are deep-fried, put them on paper towels to let the drain. After that, they’re ready for serving so enjoy!


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