Tag Archives: vegetarian


Well its fried, it has potato in it and its best tea time snacks… so it’s obvious I love it 😀 its a great appetizer too!!

It’s so easy to make and definitely a crowd pleaser… try it once  and you will love it for sure 🙂

Happy cooking!!



For pastry:

  • 1 cup…. All-purpose flour
  • Salt to taste
  • 2 ½ tbsp.…. Clarified butter
  • 1 tbsp. …. Carom seeds(ajwain)
  • Water

For filling:

  • 3 no…. Large sized potato (boiled, peeled and cut into pieces)
  • ½ cup…. Peas
  • 1 tsp.….. Grated ginger
  •  1 tsp. …. Grated green chilies
  • 2 tbsp. ….  Oil (extra oil for deep frying samosa)
  • 1 tsp. …. Cumin seeds
  • 1 ½ tsp. …. Red chili powder
  • 1 ½ tsp. …. Garam masala
  • 1 tsp. …. Dried raw mango powder (aamchur) or Chaat masala
  • Salt to taste
  • 1 tbsp. …. Chopped coriander



1.For pastry dough:

Mix all ingredients mentioned for pastry except water. Once all ingredients for pastry are mixed add water little by little till stiff dough is formed. Cover the dough with wet cloth for 20 min. keep aside.


2. For filing:

Boil the peas with little salt in water till they are cooked and then quickly transfer them to ice cold water to stop them from over cooking and to maintain their green color.


Heat the oil in a wok or pan and add cumin seeds. As they start to change color add all the ingredient mentioned for filling except coriander. On a medium heat mix all thoroughly but do not mash the potato pieces all the way through. Cover the wok or pan for 5-8 min or till the spices does not taste raw. Turn the heat off and mix the coriander.



Divide the dough into 8-10 equal sized balls.

Roll each ball in a circular shape and divide it into two so that you have two semicircles.



Take one semicircle and turn it halfway, brush the turned edge with water so that it sticks to the other side, now take the other side of semicircle and press its edge against the brushed edge. There you go… the pastry cone is ready.



Now hold the cone as showed in picture below and fill the cone with filling… do not over fill it. Leave at least 1 cm of space to seal the pastry.

Brush the inner side of the base of cone and pinch them to seal the cone off as shown in the picture.



Be careful and make sure the cone is perfectly sealed otherwise while frying the filling may come out or the oil may seep in making samosa oily. Now deep fry samosa on a medium heat till they form beautiful light brown color on top…there you go your samosa are ready. Serve with tomato sauce or tamarind chutney.




  • You can try various combinations for filings like minced meat, chicken etc.
  • You can also prepare your samosa way ahead of time… just keep them in fridge till you fry them.
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