Home Veg Home made Samosa Recipe making
home made samosa recipe making

Home made Samosa Recipe making

by Krishkarthik

Home made samosa are one of the best recipes in Indian cuisine. They are filled with savory potatoes and peas for a hearty, delicious snack.

home made samosa recipe making

home made samosa recipe making

Home made samosa are one of the best recipes in Indian cuisine. They are filled with savory potatoes and… Veg samosa recipe making indian Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • For Making Samosa Pastry
  • 2 cups all-purpose flour (maida), 250 grams
  • 1 tbsp carom seeds
  • 1 tbsp salt or add as required
  • 6 tbsp ghee (clarified butter), 50 grams
  • 7 to 8 tbsp water or add as required
  • For Cooking Potato & Peas
  • 3 medium-sized potatoes – 300 to 350 grams or 3 cups chopped boiled potatoes
  • ½ cup green peas – 180 grams, fresh – can use frozen peas
  • 2 cups water – for steaming
  • Other Ingredients
  • 1 tbsp oil – I used mustard oil. sunflower, canola, grapeseed oil can be used
  • ½ tbsp cumin seeds
  • 1 tbsp finely chopped ginger or 1 inch ginger
  • 2 tbsp finely chopped green chillies or serrano peppers or 1 to 2 green chillies
  • ½ teaspoon red chili powder or cayenne pepper
  • 1 pinch asafoetida (hing) – optional
  • 1 to 2 teaspoons dry mango powder (amchur)
  • salt as required
  • 1 tablespoon chopped coriander leaves (cilantro)
  • oil for deep frying – as required, any neutral tasting oil
  • Whole Spices To Be Ground
  • ½ inch cinnamon
  • 1 clove – optional
  • 3 black peppercorns
  • 1 green cardamom
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 teaspoons coriander seeds


How to make home made samosa recipe

Making The Dough

  1. Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.
  2. With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
  3. The whole mixture should clump together when joined and not fall apart.
  4. Add water in parts and knead to a firm dough.
  5. If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
  6. Cover the dough with a moistened napkin and set aside for 30 minutes.

Making Potato Stuffing

  • Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
  • Peel the boiled potatoes and chop them into small cubes
  • Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
  • When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
  • Heat oil in a pan. add the cumin seeds and crackle them.
  • Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
  • Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
  • Stir and sauté on a low heat for 1 to 2 minutes.
  • Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
  • Set aside the potato filling aside to cool at room temperature.

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