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Samosa recipe
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4 from 1 vote

Samosa recipe, Quick video, step by step

Samosa recipe with quick video, step by step detailed picture on how to get that perfect cone shape. Samosa is usually stuffed with potato stuffing. 
Prep Time20 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 4 Samosas


  • Maida - 1 & 1/4 cup All purpose flour
  • Ghee - 2 tbsp
  • Ajwain - 1/2 tsp Carom seeds
  • Salt & Water as needed

Ingredients for stuffing

  • Potato - 4
  • Boiled green peas - 1/4 cup
  • Red chilli powder - 1 tsp
  • Garam masala powder - 3/4 tsp
  • Kitchen king masala - 1/2 tsp Optional
  • Chaat masala powder - 3/4 tsp
  • Coriander seeds powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - As needed
  • Oil - 1 tbsp
  • Cumin seeds - 3/4 tsp
  • Coriander leaves 1/4 cup chopped


  • Prepare Dough: First in a mixing bowl, add 1 & 1/4 cup maida, 1/2 tsp ajwain, 2 tbsp ghee and required salt and mix well.
  • Then add water little by little to make a stiff, yet smooth dough. Keep aside covered and prepare the stuffing.
  • Prepare stuffing: Pressure cook 4 potatoes with enough water for 3 whistles. I used frozen peas in this recipe. So I microwaved it for 3 minutes to cook it. You can pressure cook too along with potatoes.
  • Once cool down, peel and crumble the potatoes roughly. No need to mash it like a paste. Just break it.
  • Heat pan with oil and temper with cumin seeds. Add cooked peas and potato.
  • Add all the spice powders  in the ingredients – red chilli, coriander, garam masala, (kitchen king masala if adding) chaat and turmeric powder along with salt. Mix gently.
  • Add coriander leaves (I did not add as no stock). Toss and mix to make the masala blend and cook for 2 minutes. Stuffing ready.
  • Prepare samosa: Now let's work on the dough. Again knead the dough to make it smooth and pliable.
  • Divide and roll into 4 equal sized portions, roll into balls.
  • Add few drops of oil to the rolling platform / Counter top. Place the rolled dough and spread to a slightly oblong in shape.
  • Cut into two and smear water in the edges as I have highlighted in blue.
  • Now hold the two tips and overlap the straight cut side to seal.
  • Now you have a cone. Fill it 3/4th with the prepared stuffing.
  • Make a single pleat just opposite to the sealed side. Pinch it and stick it to cover the samosa.
  • Seal it properly and press the sealed part so that its not too thick.
  • Repeat to finish all the samosas. Heat enough oil to deep fry and once hot, put the flame to low. Drop the samosas carefully and cook both sides until half done.
  • Once half done, put the flame to high to make it golden in colour. Drain in paper towel and repeat to finish all the samosas.



  • You can add cashew nuts or peanuts in the stuffing.
  • Add lots of  coriander leaves in the stuffing.
  • You can add lemon juice if you want your stuffing tangy.
  • Make sure the dough is not too soft as it will not turn crispy.
  • Cooking in low flame for long time helps in making the samosa crispy.
  • You can deep fry few samosas at time depending on the size and quantity of oil.
  • Make sure to keep enough oil, otherwise the samosas touch the pan and get browned at that spot.