Samosa Recipe By Nisha Madhulika

Samosa Recipe By Nisha Madhulika


For the dough:

  • 2 cups all-purpose flour
  • 1/4 cup ghee (clarified butter)
  • Water (as needed)
  • 1/2 teaspoon carom seeds (ajwain)
  • Salt to taste

For the filling:

  • 3-4 boiled and mashed potatoes
  • 1 cup boiled and peas
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon dry mango powder (amchur)
  • Salt to taste
  • Fresh coriander leaves, chopped


  • Oil for frying


  1. In a mixing bowl, combine the all-purpose flour, ghee, carom seeds, and salt. Gradually add water to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Meanwhile, prepare the filling. Heat oil in a pan, add cumin seeds, and let them splutter. Add ginger-garlic paste and sauté until the raw smell disappears.
  3. Add chopped green chilies, boiled mashed potatoes, boiled peas, and stir well. Cook for a few minutes.
  4. Add turmeric powder, coriander powder, garam masala, dry mango powder, and salt. Mix everything thoroughly and cook for another 2-3 minutes.
  5. Garnish with fresh coriander leaves, mix well, and let the filling cool down.
  6. Divide the rested dough into small balls. Roll each ball into a thin oval or round shape.
  7. Cut the rolled dough in half to form two semi-circles. Create a cone shape by folding one semi-circle and sealing the edges with water.
  8. Fill the cone with the prepared potato-peas mixture and seal the open edge to form a triangular shape.
  9. Heat oil in a pan for deep frying. Once hot, fry the samosas until they turn golden brown and crisp.
  10. Remove the samosas and place them on absorbent paper to remove excess oil.

Your delicious homemade samosas are ready to be served! Enjoy them with mint chutney or tamarind sauce.

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