Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 2 cups - Maida
  • 1/3 cups - Semolina (suji)
  • 1 cup - Vegetable oil
  • 4 - Boiled potatoes
  • 1 tsp - Whole coriander seeds
  • 1 tsp - Red chilli powder
  • 1 tsp - Garam masala
  • 1.5 tbsp - Coriander powder
  • 1 tbsp - Amchur
  • 3 to 4 pinches - Asafoetida powder
  • 1 tbsp - Cumin seeds
  • 1 - chopped green chilly
  • Chopped ginger
  • Vegetable oil for frying
  • Chopped coriander leaves
  • Salt to taste

How to Make Samosa

  • For filling: Boil potatoes in a microwave or pressure cooker.
  • Mash potatoes with fingers into medium-sized pieces.
  • Heat oil in a heavy pan. Add cumin seeds, asafoetida powder, coriander powder and chopped ginger and fry it.
  • Add mashed potatoes, salt, garam masala, whole coriander seeds, chilli powder and amchur powder.
  • Mix it very well and stir it for 8-10 mins.
  • Add chopped green chillies and coriander leaves for garnishing.
  • For dough:
  • Sieve all-purpose flour, add salt.
  • Add vegetable oil and mix it very well.
  • Then add a small quantity of water and make a smooth dough.
  • Make small round rolls with the dough.
  • Roll it like a chapatti (chapatti should be around 8-10 inches in diameter).
  • Cut it into 2 equal halves along the diameter.
  • Add a little water along the diameter. Join and press together to make a cone.
  • Method for samosa:
  • Place 1 to 1.5 tsps of potato mixture in the cone and seal third side.
  • Make five to six such cones. Slip them into hot oil and deep fry on low to medium till light brown.
  • Do not fry on high or the samosas will turn out oily and soggy.
  • Drain on rack or kitchen paper.
  • Serve hot with green chutney.