Ingredients (240 ml cup used): 

For the covering

  • 2 cups or 250 grams maida / plain flour (prefer organic or unbromated)
  • ¼ cup or 50 grams of melted ghee or oil
  • ¼ cup + 2 tbsp water
  • 1 tsp ajwain / carom seeds
  • ¾ tsp salt

Potato filling

  • 250 grams or 4 medium potatoes
  • ½ cup green peas
  • 6 to 8 cashews (optional)
  • 2 tsps of raisins (optional)
  • 1 tbsp ghee or oil
  • ¾ tsp cumin / jeera
  • 1 tsp minced ginger or ginger garlic paste
  • 2 green chilies chopped (skip for kids)
  • Pinch of hing / asafoetida
  • ½ to ¾ tsp red chilli powder
  • ¾ tsp garam masala
  • ½ tsp amchur powder / dry mango powder
  • 1 tsp anardana (dry pomegranate seeds)
  • Few coriander leaves chopped (optional)



  • Boil potatoes just until done. Crumble them , do not mash them up. Set aside.
  • For the samosa covering, mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well.
  • Add water little by little and mix the flour to dough. Cover and set aside until the filling is ready.
  • Heat a pan with oil. Saute cumin until begins to sizzle.
  • Add ginger, green chilli and saute until it begins to smell good. Add cashews and raisins if using. Fry for a while.
  • Add crumbled potatoes, chili powder, garam masala, amchur, anardana and salt.
  • Mix everything well and saute for 3 to 5 mins.
  • Add coriander leaves and mix well. Set this aside to cool.


Deep frying samosa

  • Heat oil in a pan until medium hot. A piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
  • Add the samosas to the oil and deep fry them until golden. When they are half fried you can increase the flame to little high and fry until crusty.
  • Drain them on to a kitchen tissue.
  • Fry all of them in batches.

Baking samosa in oven

  • Preheat the oven at 170 C for about 20 mins. Bake these for about 35 to 40 mins.
  • Serve with mint chutney or tomato sauce.


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