Samosa | How to make Samosa


Samosas have been a very integral part of our teenage and friendship. It was one of the major treats among friends for a celebration. It is also one of the most common and popular items being served in Northern India to any guests visiting your house.
I was not aware, samosas have a long history. I was amazed to see the diversity of samosas over the world and how it traveled through the world in the past century. History of Samosa

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Prep. time: 2.5 hours Cooking time: 45 mins Serve: 6


For Dough

  • All Purpose flour or Maida: 2 and 1/2 cups
  • Butter or Ghee: 3/4 stick or 8tbsp
  • Salt: as per your taste
  • Carom seed or Ajwain: 1tsp
  • Kalonji or Mangraila (Nigella Seeds): 1tsp
  • Baking soda: 1/8tsp
  • Water: 150ml

For Filling

  • Potato: 6 medium sized (boiled)
  • Green pea: 1/2 cup
  • Roasted peanuts: 1/2 cup
  • Onion: 1 medium size (finely chopped)
  • Green chili: 1 (finely chopped)
  • Ginger: 1tsp (minced)
  • Cilantro or coriander leaves: few (finely chopped)
  • Cumin seed: 1tsp
  • Garam masala: 2tsp
  • Red chili: 1tsp
  • Turmeric powder: 1tsp
  • Salt: to taste
  • Oil: for frying

Let’s begin: How to make Samosa with step by step photos

Step 1: To make dough

  • Take all purpose flour or maida, add all dry ingredients mentioned in ingredients and mix them.
  • Add the melted butter or ghee to the above mixture and mix it so well that butter/ghee is evenly mixed and no lump remains. (You can know if the mixture is ready or not by taking some of this mixture in your hand and hold tight in your fist. Your mixture is good if the dough takes the shape of the first and remains in that shape even after release. See photo below).
  • Add a few ml of water and knead. The dough should be stiff. (If you are worried about the quantity of water, you can add little water in several steps and knead, until you get a stiff dough).
  • Cover the dough and let it rest for about 10 to 15 minutes.

Step 2: To make potato stuffing

  • Take the boiled potato and mash it (you can leave a few lumps of potato).
  • Heat a pan, add 2 tbsp of oil.
  • Add 1 tsp cumin seed and let it crackle. Then add chopped onion, green chili, ginger, and cook until they turn golden brown in about 5 minutes.
  • Now add green pea, roasted peanuts, and spices (garam masala, turmeric powder, red chili powder, and salt as per your taste). Mix them well and cover it, keeping the flame on low for about 2 to 3 minutes.
  • Add potato to the above mixture. Mix and cover for about 5 minutes on low heat. Stir it again and leave it for another 5 minutes.
  • Remove from heat and set the filling aside to cool completely.

Step 3: Stuffing and frying samosas

  • Take a small ball size dough and roll it into round shape. Cut this into halves giving two semi-circular shapes.
  • Take one semi-circular shaped rolled dough and fold to make a cone shape (see picture).
  • Fill potato stuffing in the cone and seal it.
  • Leave the stuffed samosas to dry for 2 to 3 hours under a fan before frying.
  • Quick trick: if you are in a hurry and want to fry quickly, leave the filled samosas in a heated oven or in a refrigerator for about 15 to 20 minutes then fry them.
  • Heat oil in a deep pan and fry the dried samosas on low heat until it is light brown.

Serve hot with tomato ketchup/mint chutney/sauce.


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