Samosa~The most famous Indian Snack

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Indians need no introduction for this awesome  snack,which is the most sought after, deep fried , crisp Maida cone,  stuffed with scrumptious potato filling. If the name doesn’t activate the hunger spot in your brain, then you supposedly  are not fit to be called a Foodie !

There are many versions of this lovely snack,varying from stuffing of veggies to Mawa , potato to keema , but obviously a potato filling is hands down winner (at least for me)  !

So lets straight away head to the ingredients required and the method to make Samosas.

Samosa~The most famous Indian Snack
The most famous Indian snack, Samosa, the potato stuffing filled pastry cone, deep fried to the perfect crispness.
Serves: 4-5
Prep time: 
Cook time: 
Total time: 
For stuffing
  • Potatoes ¼ kg
  • Salt as per taste
  • Ginger a little bit
  • Garlic 4-5 cloves
  • Green chillies 2-3 or as per taste
  • Dry coriander seeds (akha dhaniya) 1 tsp
  • Fennel seeds (saunf ) 1tsp
  • Cumin seeds 1 tsp
  • Garam masala powder ½ tsp
  • Boiled peas(optional) as many preferred
  • Oil 2 tsp
  • Chopped coriander leaves for garnishing
For Maida cone
  • All purpose flour (maida) 200 gms
  • Cumin seeds ½ tsp
  • Ajwain (carom /caraway seeds) ½ tsp or more
  • Oil about 5-6 tsp ( using ghee yields more flaky pastry,but vegetable oil will also do)
  • Salt as per taste
  • Red chilly powder ¼ tsp (more or less will do)
  • Water for kneading dough (luke warm)
  • Oil for frying
For stuffing
  1. Boil potatoes till just done.
  2. Let them cool and then peel and chop them into tiny chunks or you can mash it too (I prefer chunky bites)
  3. Boil peas (optional) and keep aside
  4. Dry grind ginger, garlic, fennel seeds, coriander seeds or if needed add just few drops of water
  5. In a pan or kadai, take 2 tsp of oil and add cumin seeds
  6. Let cumin change its colour to a darker shade and then add grounded paste
  7. Mix it properly and saute for few seconds but don't let it burn
  8. Add chopped/mashed potatoes and salt, garam masala powder and some chopped coriander leaves too
  9. you can add boiled peas too now
  10. Mix it properly and let the flavours blend on low heat for 2 minutes.Le it cool, then this stuffing is ready to be filled in maida pastry
For maida Cone (pastry/covering)
  1. Take about 200 gm of all purpose flour and add salt, carom seeds and cumin seeds
  2. Add oil and mix it properly by rubbing in between palms of your hand so as to coat the oil to the flour
  3. This helps to make the layer crispy and flaky after frying
  4. Now add lukewarm water bit by bit and knead a stiff dough
  5. Let the dough rest for at least half hour
  6. Pat the dough with rolling pin to make it soft and manageable
  7. Now take a small portion (about ping ball size) and roll it in oval shape .The final ROTI should be thinner than the usual phulka
  8. Now cut this rolled roti into half and take one portion.It will look somewhat like a semicircle
  9. Now roll this into a cone shape and press the overlapping sides a bit so that it can hold the stuffing
  10. Carefully stuff it with the potato filling pressing down the filling slightly so that even the narrow bottom of cone is stuffed
  11. Now apply some water with your finger to the inner side of open ends of maidalayer and press it gently together so that the samosa is sealed.
  12. Repeat the procedure with other half semicircle roti and then with all the remaining dough. Now heat the oil for frying in a pan or kadai
  13. Drop the samosa carefully but take care that oil should not be too hot or else the layer will not be smooth (bubbles will appear on surface of maida layer)
  14. Fry them on medium to low flame until crisp brown


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20 thoughts on “Samosa~The most famous Indian Snack

  1. Hello there,
    You have a wonderful blog with mouthwatering recipes. I was trying to view the samosa recipe which looks really delish, but I am having trouble viewing it, it looks like as though the recipe portion has been clipped after the first couple of lines. Would appreciate if you can fix it. Really eager to make the samosa ASAP.

  2. Oh my God, i’m dying to have at least on of them, crunchy, saltish, spicy, want toindulge my teath into one of them for a start and then the other and then the other until i finish them all and then have a can of pepsi, WOw, dreaming that salty potatoes with crunchy flaky covering of samosa’s in my mouth. ah aha ah aha ha why can we not EAT THIS PICCCCCCCC

  3. Wow, what an amazing recipe for Samosa’s… Bookmarked 🙂

  4. I follow your posts for quite a long time and should tell that your posts always prove to be of a high value and quality for readers.

  5. Hi,
    saw your recipe for samosa. Tried it yesterday but the pastry didnt turn out flaky and crisp, it was somewhat chewy. I had added ghee when kneading dough but still it was this way. Can u help please

  6. Basantlal Nagdev says:

    In Sindhi we call it “Samboso” and the best thing is that anywhere where Sindhis reside in large numbers, you will get lovely samosas. In Sion (Mumbai) “Guru kripa” are famous for their samosas. They supply to most of theatres in and around Sion (piping hot just before interval).
    Sweet Samosa (stuffed with mava) is widely made by Sindhi sweetmarts.
    There are many ways of eating samosa, but best ones are with green chutney, with ragda/chola or if the samosas are cold just break open slightly, pour some imly and green chutney. Add some curds with dash of chat masal and thin sev.
    The above pic is really tempting

  7. Gorgeous samosas, Alka – they look crisp and I just feel like pulling that one away from the screen! Not a very healthy thought at 6 in the morning:).
    Its ages now since I made this! (Nearly an year!), but I love them. The only thing that stops me is that we tend to eat a lot when its made at home, but ghar ke samose ki baat hi kucch aur hai!!

  8. nice and crispy. Golden Brown color of samosa must have tasted great !!!


  9. Hey

    I just love Samosa .. you reminded me of wonderful home made samosas .. My mom makes good ones N i think the last I had it from her was about 6 yrs ago 🙁 My favorite samasa wala in Bbay is a place near Andheri(W) station, i think he made the best samosas in the world with that chutney too .. samosa looks just yummy & perfect alka .. thanks for the recipe

  10. Surrayya Kapri says:

    Hi Alka
    This is awesome as usual. I wonder if its a purely Sindhi dish, or a communal dish that every desi including Sindhis love to eat.

  11. Looks Awesome. It is so tempting, i want to have one.

  12. That looks so yum alka…great one!

  13. I totally agree this is indeed a the most famous indian snawk and your samosa looks super delicious

  14. Gorgeous Samosas…drooling over them…

  15. You are right, I am yet to visit a place where I couldn’t find samosas. Yours look lovely

  16. gorgeous samosas!
    i tried your sai bhaji and bhuge chawal, loved them

  17. Awesome! I am ready for this anytime:-)

    This time u beat me. I made mine ( “SingaRa” — the bengali version) and took pics, but who know when i will manage to post.

  18. They look so good. Nothing says celebration like Samosas.

  19. Samosas look superb. I have been staring at them for the past 5 minutes and I think I have already put on 5 pounds. Sinfully delish!

  20. Wow…the samosas look great almost like the ones from samosa wala 🙂

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