• 1 cup maida
  • 1/4 tsp ajwain
  • Oil – 1 tbsp
  • Salt to taste

Potato filling:

  • 1 Onion
  • 1 Hari mirch
  • 1/2 inch piece adrak
  • 3 medium size potato
  • dhaniya leaves, finely chopped
  • 1 tsp chilli powder
  • 1/4 tsp haldi powder
  • 1 tsp dhaniya powder
  • 1/2 tsp Jeera powder
  • Lemon juice to taste

For the seasoning:

  • 1 tbsp oil
  • 1 tsp Jeera seeds

Method for preparing the outer cover:

  • In a bowl mix together maida, salt and oil nicely using finger tips.
  • The flour should be well mixed with the oil. This is done to get crispy samosas.
  • Then add ajwain & water little at a time and make stiff dough. Cover it with a damp cloth (to prevent it from drying) and let the dough rest for 20 minutes.

Preparation for stuffing:

  • Pressure cook potatoes, peel the skin and cut it into cubes or mash it slightly.
  • Finely chop onions, adrak and hari mirch.


  • Heat oil in a pan, add jeera seeds, when it sizzles, add onions, adrak, hari mirchi and saute until onions turn transparent.
  • Then add dhaniya powder, haldi powder, chilli powder, jeera powder and salt as needed. Mix well, cook for 2-3 minutes.
  • Add cubed potatoes, dhaniya leaves and mix well. Turn off the gas.
  • Add few drops of lemon juice as per taste..
  • Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa.
  • Now take a ball of dough and roll it out very thinly in an oval or round shape. You do not have to be too perfect. Cut it into half.
  • Now wet the straight side with little water using your finger tips.
  • Fold it in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. You get a cone.
  • Fill the cone with potato stuffing. See to it that you fill even the tip of the cone.
  • Now wet the circumference of the cone with water using your finger tips for sticking.
  • Stick together and fold it. If there is excess length at the back, you can make a pleat and then fold it to form a triangle. Make it sit and shape it nicely.
  • Now repeat the same process for the rest of the dough.
  • Now heat oil in a pan. To check if the oil is hot enough, drop a small piece of dough into the oil, if it rises to the surface immediately, then the oil is hot enough to fry the samosas.
  • Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.
  • Fry the rest of the samosas in the same way. Soak excess oil with kitchen tissues.
  • Serve Samosa with green chutney or tomato ketchup.