Recipe: Potato Samosa: a universally loved dish

Today is World Samosa Day and there is no denying the fact that this is one dish that is loved world over. A dish that originated in Central Asia, Samosas have existed in India since the 13th century and has been documented in ancient cook books, documents, poems and even riddles. Whether it is a birthday party, wedding, get together or a quite afternoon with family, samosas are the ideal accompaniment to tea or coffee. With myraid fillings and flavours, samosas come in a plethora of flavours.


Arguably the most popular of all the varieties is the aloo-peas or Punjabi samosa as it is commonly called. Here is a quick recipe which makes about 4-5 samosas.

Pic credit: The Den Bengaluru
Pic credit: The Den Bengaluru


For the pastry dough:

  • 3 cups  all-purpose flour
  • 1 tbsp cooking oil
  • 1 tsp Ajwain or carom seeds
  • Salt to taste
  • Water for mixing the dough

For the filling:

  • 1 cup mashed potatoes
  • 1/2 cup green peas cooked
  • 2 tsp cumin seeds
  • 1 tsp  garam masala powder
  • 1 tsp  coriander powder
  • 1 tsp  cumin powder
  • 1 tsp  red chilli powder
  • 1/2 tsp amchur powder
  • 1 tsp Turmeric powder
  • 2 tbsp finely chopped fresh coriander
  • 1 tsp Kasoori methi
  • 2 tbsp oil
  • Salt to taste

Oil for frying the samosa


  • Mix the flour, water, ajwain, salt and together to form a smooth dough and set aside for one hour. Cover with a clean damp cloth
  • For the filling, heat oil in a pan and add cumin seeds. Then add the potatoes, peas and the rest of the ingredients and give it a good mix. Since everything is precooked, you can switch off the stove after five minutes.
  • Allow the filling to cool
  • Roll the dough into small flat half-moon round .
  • Fold into a triangle and stuff the potato filling in it.  Seal by applying water. 
  • Deep fry the samosa on medium flame until it turns golden brown.  Ensure both sides are cooked.
  • Serve it hot with sweet chutney, mint chutney and/or tomato ketchup.

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