Samosas are a delicious and popular snack, especially in India, where they are a street food staple. Making them at home can be a fun and rewarding process. Here's a recipe for classic vegetable samosas:


For the Dough:

- 2 cups all-purpose flour (Maida)

- 4 tablespoons oil or ghee

- 1/2 teaspoon salt

- Water, as needed, to form dough

For the Filling:

- 2 large potatoes, boiled, peeled, and mashed

- 1/2 cup peas (fresh or frozen)

- 2 tablespoons oil

- 1 teaspoon cumin seeds

- 1 teaspoon grated ginger

- 1-2 green chillies, chopped (adjust to taste)

- 1/2 teaspoon garam masala

- 1/2 teaspoon coriander powder

- 1/2 teaspoon cumin powder

- 1/2 teaspoon amchur (dry mango powder) or lemon juice

- Salt to taste

- Fresh coriander leaves, chopped

For Frying:

- Oil for deep frying


1. Mix the flour, salt, and oil (or ghee) in a large bowl. Rub the oil with the flour until the mixture resembles coarse breadcrumbs.

2. add water and knead to form a stiff dough. Cover and let it rest for at least 30 minutes.

For the Filling:

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add the grated ginger and chopped green chillies. Sauté for a minute.

3. Add the mashed potatoes and peas. Cook for 5 minutes, stirring frequently.

4. Add garam masala, coriander powder, cumin powder, amchur (or lemon juice), and salt. Mix and cook for another 2-3 minutes.

5. Turn off the heat and add coriander leaves in small pieces. Allow the filling to cool.

Assemble the Samosas:

1. Divide the rested dough into equal-sized balls.

2. Roll out each ball into a thin, oval shape and cut it in half.

3. Take one half, form a cone by overlapping the straight edge, and seal it with water.

4. Fill the cone with the potato and peas mixture, leaving enough space to seal the top.

5. Moisten the open borders and press them together to seal the samosa.

6. Continue the process with the rest of the dough and filling.

Fry the Samosas:

1. Warm oil in a deep skillet on medium flame. Drop some dough into the oil to test its heat level. If it quickly floats to the top, the oil is sufficiently heated.

2. Fry the samosas in batches, without overcrowding the pan, until they are golden brown and crispy. Turn them occasionally to ensure even cooking.

3Use a slotted spoon to lift the samosas out of the oil and place them on paper towels to absorb any excess oil.


Serve the samosas hot with sweet tamarind chutney or spicy green chutney. Enjoy your homemade samosas as a delicious snack or part of a meal!