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Samosa Recipe with crispy Indian potato samosas and chutney

Samosa Recipe | Indian Potato Samosa

This Samosa Recipe makes crispy Indian potato samosas with a flaky homemade crust and a spiced aloo peas filling. Serve them hot with chutney or tea.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the Samosa Dough
  • * 2 cups all-purpose flour / maida
  • * 1/4 cup oil or ghee
  • * 1/2 teaspoon ajwain / carom seeds
  • * 1/2 teaspoon salt
  • * 1/2 cup water or as needed
For the Potato Filling
  • * 4 medium potatoes boiled and peeled
  • * 1/2 cup green peas
  • * 1 1/2 tablespoons oil
  • * 1 teaspoon cumin seeds
  • * 1 teaspoon crushed coriander seeds
  • * 1/2 teaspoon fennel seeds
  • * 1 teaspoon ginger finely chopped or grated
  • * 1 green chilli finely chopped
  • * 1/4 teaspoon turmeric powder
  • * 1/2 teaspoon red chilli powder
  • * 1 teaspoon coriander powder
  • * 1/2 teaspoon garam masala
  • * 1/2 teaspoon amchur powder / dry mango powder
  • * Salt as needed
  • * 2 tablespoons chopped coriander leaves
For Frying
  • * Oil as needed for deep frying

Method
 

  1. Add maida, salt, and ajwain to a mixing bowl.
  2. Add oil or ghee and rub it into the flour for 2 to 3 minutes.
  3. Add water little by little and knead into a firm dough.
  4. Cover and rest the dough for 30 minutes.
  5. Mash the boiled potatoes roughly and keep them aside.
  6. Heat oil in a pan.
  7. Add cumin seeds, crushed coriander seeds, and fennel seeds.
  8. Add ginger and green chilli. Cook for a few seconds.
  9. Add green peas and cook for 2 to 3 minutes.
  10. Add turmeric powder, red chilli powder, coriander powder, garam masala, amchur powder, and salt.
  11. Add mashed potatoes and mix well.
  12. Cook the filling for 2 to 3 minutes until dry.
  13. Add chopped coriander leaves and let the filling cool completely.
  14. Divide the dough into equal balls.
  15. Roll one ball into an oval and cut it into two halves.
  16. Apply water on the straight edge and shape one half into a cone.
  17. Fill the cone with potato filling.
  18. Seal the open edge properly with water.
  19. Shape all samosas in the same way.
  20. Heat oil on low to medium heat.
  21. Fry the samosas slowly until crisp and golden brown.
  22. Remove and serve hot with chutney or ketchup.

Notes

* The dough should be firm for a crispy samosa crust.
* Do not make the potato filling too wet.
* Cool the filling before stuffing the samosas.
* Fry on low to medium heat for the best texture.
* Do not fry on high heat, or the samosas may brown quickly without becoming crisp.