Samosa~The most famous Indian Snack
Prep time
Cook time
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The most famous Indian snack, Samosa, the potato stuffing filled pastry cone, deep fried to the perfect crispness.
Serves: 4-5
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
Recipe by Sindhi Rasoi |Sindhi Recipes at