Jul 14 2026
Restaurants›Mother India›Samosa Recipe

Samosa Recipe

Inspired by Mother India
Time1h 30m
Serves4

Deep fried, spiced and shredded potato turnovers.

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Ingredients

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Dough

Filling

Method

Dough Preparation

  1. 1

    Mix the Dry Ingredients

    In a mixing bowl, combine all-purpose flour, caraway seeds, and salt.

  2. 2

    Add Oil

    Add the oil to the dry mixture and mix until the mixture resembles breadcrumbs.

  3. 3

    Add Water

    Gradually add water, a little at a time, mixing until a smooth dough forms. Knead the dough for about 5-7 minutes until elastic.

  4. 4

    Rest the Dough

    Cover the dough with a damp cloth and let it rest for 30 minutes.

Filling Preparation

  1. 5

    Boil and Mash Potatoes

    Peel and boil the potatoes in salted water until soft. Drain and allow to cool, then mash them in a bowl.

  2. 6

    Sauté Onions and Spices

    In a pan, heat a little oil over medium heat. Add cumin seeds and let them sizzle. Then add chopped onions and sauté until golden.

  3. 7

    Mix in the Filling Ingredients

    Add ginger paste, coriander powder, garam masala, turmeric powder, chili powder, and salt to the pan. Stir well and cook for a few minutes.

  4. 8

    Combine with Potatoes and Peas

    Add the mashed potatoes and green peas to the sautéed mixture. Mix well and cook for another 5 minutes. Stir in chopped cilantro and remove from heat.

Assembling and Frying

  1. 9

    Divide the Dough

    After resting, divide the dough into equal portions and roll each piece into a ball.

  2. 10

    Roll Out the Dough

    On a floured surface, roll each ball into a thin oval shape. Cut the oval in half to create two semi-circles.

  3. 11

    Form the Samosas

    Take one semi-circle, fold it into a cone shape, and seal the edge with water. Fill the cone with the potato mixture and seal the open edge by pressing firmly.

  4. 12

    Fry the Samosas

    Heat oil in a deep pan over medium heat. Once the oil is hot, carefully add the samosas in batches and fry until golden brown and crispy, about 5-7 minutes.

  5. 13

    Drain and Serve

    Remove the samosas from the oil and drain on paper towels. Serve hot with chutney or sauce.

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