About 2 min read

Veggie Samosa Recipe

Samosa, does it need any introduction? I don’t think so! Because samosa is so so common in India (you literally get samosa and tea/chai at every other street corner), I always considered it to be a quintessential Indian delicacy.

Aloo Samosa is the most popular snack back home. I specially like the crispy and less spicy version!

One of few advantages of COVID-19 quarantine have been the amount of time I have been getting in the kitchen. This weekend I tried my hand at making Aloo/potatoes Samosa in my kitchen!

So, here is my simplified version of Aloo Samosa recipe!

Dough for Samosas


For Samosa Dough

  • 2 cups all purpose flour (Maida)
  • 1 teaspoon Ajwain (carom seeds)
  • 1/4 teaspoon salt
  • 5 tablespoons vegetable oil
  • water to knead the dough
Preparing Samosas Shape!

For Samosa Fillings

  • 3-4 medium potatoes 500-550 grams
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons crushed coriander seeds
  • 1 teaspoon finely chopped ginger
  • 1/2 cup frozen green peas
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1/2 cup Peanuts optional
  • 2-3 cups of Vegetable oil for frying
Samosas Filling!


Samosa Dough

  • To a large bowl, add flour, ajwain (carom seeds), salt and mix well
  • Add water, half cup at first and then a table spoon at a time
  • Kneed until you have a very stiff dough.
  • Make sure that the dough is very stiff and not soft.
  • Cover the dough and set aside while you make the filling
Samosas Ready to Fry!

Samosa Filling

  • Boil potatoes until they are soft, for roughly 12-15 minutes
  • Crumble the potatoes with your fingers so you have a few lumps
  • Heat the oil, add cumin seeds and, as they start to brown, add the ginger
  • Saute the ginger for 30 seconds, and then add rest of the spices, stir to mix
  • Add peanuts, if using them!
  • Add potatoes, and peas and stir-fry until the peas are tender and the mixture is very dry, about two to three minutes
  • Add salt to taste
  • Turn off the heat and let the filling cool slightly

Making/Frying Samosas

  • Divide the dough into 7-8 equal balls.
  • Roll out each ball into an oval, about 6 inches long and 4 inches wide. Use some oil to coat the countertop if needed to keep the dough from sticking.
  • Using a pizza cutter, cut across the long side of the oval to create two semi-circular pieces.
  • Coat the edges of each semi-circle with water.
  • Pick the two corners and bring them together, edges overlapping, to form a cone. Press down on the seam to stick it.
  • Inside the cone, add the filling.
  • Seal the top of the samosa by pressing.
  • Repeat these for all samosas.
  • Now, in a wok or a frying pan, heat the vegetable oil for frying the samosas
  • Once the temperature reaches 300 F, drop samosas and fry until golden brown!
Ready to Eat Samosas!

Serve your self these with wither mango chutney or just plain ketchup! and don’t forget Tea/Chai!!



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