Samosa is a very good snack for little hunger here in India; very easily available and also you can make it at home also. It is also very popular snack sold at road side vendors and also a part of tea parties. It is served with green hot & sour chutney and/or red sweet & sour chutney; some time people love to have it with chole (chicken peas with gravy). I like my samosa with green hot & sour chutney!!! How you want?

Why don’t you try making samosa at home? Please share your experience of making samosa with my recipe here below in comment box.

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Recipe by VipashaCourse: Snacks, Veg FoodCuisine: Indian


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Samosa is a very good snack for little hunger here in India; very easily available and also you can make it at home also.



  • Method For Dough:
  • In dough making bowl add all purpose flour (मैदा), carom seeds (अजवाइन) and ghee (घी) and pinch of salt. Rub this mixture with hands till it resembles bread crumbs.Samosa Dough
  • Now add water (पानी) and make the dough. Make this dough like roti dough; not too much soft not too much hard; it should be firm and smooth.
  • Cover the dough with a damp cloth and set aside for at least 15-20 minutes.
  • Method For Feeling:
  • Wash potatoes (आलू) and boil them. Keep aside.
  • When cool enough to handle peel and cut in big pieces. Keep aside.
  • Take fennel (सौंफ़) seeds, coriander (धनिया) seeds and cumin (जीरा) seeds in pan and roast them for a minutes.
  • Take out them into mortar and roughly crush with pestle. Keep aside.
  • Finely chop green chillies (हरी मिर्च). Keep aside.
  • Now in pan heat ghee (घी) and simmer the heat; add ginger – garlic (अदरक – लहसुन) paste and sauté till row aroma of garlic (लहसुन) goes away.
  • Add chopped green chillies (हरी मिर्च). Mix well.
  • Now, add red chilli (लाल मिर्च) powder, turmeric (हल्दी) powder. Mix well.
  • After this add boiled cut potatoes (आलू) and salt (नमक) to taste. Roughly mesh with the help spatula and mix well and cook cover for 1 minute on simmer.
  • After 1 minute remove the cover and add roasted roughly crushed seeds mix which we make earlier. Mix well.
  • Now, cook them over high heat for next 1-2 minutes until mixture starts sticking at the bottom of the pan; staring in-between. Make sure mixture do not burn, just little stick on bottom to get little golden color.
  • Take of the heat and keep this mixture aside to cool it completely to room temperature.
  • Method For Making Samosa:
  • Now it’s a time to make samosa wrapping; take dough knead once more and make equal size small ball from this dough – usually from 1 cup all purpose flour (मैदा) dough makes 8-10 balls.
  • With the help of rolling pin and board make flat rounds (just like puri).
  • With the help of knife half cut each flat round to make semicircle.
  • Pick up one half and brush it with a little water (पानी) along the straight edge of the wrap.
  • Take one edge of the straight side, and place it on the other edge of the straight side to make a cone shape. Little press the corner of the cone to seal it.
  • In this cone now add the stuffing; I usually add 1 1/2 tbsp and it fill my 3/4th space in a cone. Not go up to this.
  • Now brush the inner side of unfilled wrapper area with water (पानी) and seal it by pressing the edges together.
  • Place this samosa in graced tray and make sure they do not touch each other; also cover with damp cloth.
  • Repeat steps 19 to 23 for all wraps.
  • Once all row samosa’s ready deep fry them into a hot oil.
  • Serve hot with chutney and tea/coffee in the evening or in any small get to gather.

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