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For the filling:

2 large potatoes, boiled, peeled, and mashed

1 cup green peas, boiled

1 onion, finely chopped

2 green chilies, finely chopped

1 teaspoon ginger-garlic paste

1 teaspoon ground cumin

1/2 teaspoon asafetida (hing)

1 teaspoon ground fennel

1 teaspoon garam masala

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

Salt, to taste

• 2 tablespoons vegetable oil

For the dough:

• 2 cups all-purpose flour

• 1/4 cup vegetable oil

• 1/2 teaspoon salt Water, as needed


1. Make the dough: In a mixing bowl, combine flour, salt, and vegetable oil. Rub the oil into the flour until it resembles breadcrumbs. Gradually add water and knead until you have a smooth and firm dough. Cover with a damp cloth and let it rest for 30 minutes.

2. Prepare the filling: Heat vegetable oil in a pan over medium heat. Add chopped onions and green chilies. Sauté until onions turn translucent. Add ginger-garlic paste and sauté for another minute. Stir in mashed potatoes, boiled green peas, ground cumin, asafetida, ground fennel, garam masala, coriander powder, turmeric powder, and salt. Cook for a few minutes until flavors meld together. Remove from heat and let it cool.

3. Shape the samosas: Divide the dough into equal-sized balls. Roll each ball into a thin circle, about 6 inches in diameter. Cut each circle in half to form semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edges with water. Fill the cone with the prepared filling and seal the open edge by pressing firmly together.

4. Fry the samosas: Heat vegetable oil in a deep frying pan or kadhai over medium heat. Once hot, carefully add the stuffed samosas in batches and fry until golden brown and crispy on all sides.

5. Serve: Remove the samosas using a slotted spoon and drain on paper towels to remove excess oil. Serve hot with your favorite chutney or sauce. Enjoy your delicious homemade samosas!

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