Dough Preparation:

  1. Combine flour and salt: Begin by combining 2 cups of all-purpose flour and 1/2 teaspoon of salt in a mixing bowl.
  2. Add oil: Gradually incorporate 1/4 cup of vegetable oil into the flour mixture.
  3. Knead the dough: Slowly add water, a little at a time, and knead the mixture until a smooth and firm dough is formed.
  4. Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for about 30 minutes to allow it to relax and become more pliable.

Filling Preparation:

  1. Heat oil: Heat 2 tablespoons of vegetable oil in a pan over medium heat.
  2. Temper cumin seeds: Add 1 teaspoon of cumin seeds to the heated oil and allow them to splutter.
  3. Sauté onions: Add 1 finely chopped onion to the pan and sauté until it becomes translucent.
  4. Add ginger and garlic: Stir in 1 tablespoon each of minced ginger and minced garlic, and sauté for another minute until fragrant.
  5. Mix in potatoes and peas: Add 2 cups of boiled and mashed potatoes along with 1/2 cup of boiled green peas to the pan.
  6. Season the filling: Season the mixture with 1 teaspoon of garam masala, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, and salt to taste.
  7. Cook the filling: Cook the mixture for 3-4 minutes, stirring constantly, until the spices are well incorporated and the filling is heated through. Remove from heat and allow it to cool to room temperature.

Assembly and Frying:

  1. Divide and roll the dough: Divide the rested dough into small lemon-sized balls. Roll each ball into a thin oval or round shape using a rolling pin.
  2. Cut and form semi-circles: Using a knife, cut each rolled dough into two semi-circles.
  3. Shape the samosa cones: Take one semi-circle, fold it gently to form a cone shape. Seal the edge of the cone using a small amount of water to prevent the filling from leaking.
  4. Fill the samosas: Fill each cone with 1-2 tablespoons of the prepared potato filling mixture. Be careful not to overfill to ensure proper sealing.
  5. Seal the samosas: Carefully seal the open edge of the cone by pressing the edges firmly together to form a triangular pocket. Repeat this process with the remaining dough and filling until all samosas are prepared.
  6. Heat oil for frying: Heat enough oil in a deep pan over medium heat for deep-frying the samosas.
  7. Fry the samosas: Once the oil is hot, gently slide in a few samosas at a time into the hot oil. Fry them on medium heat, turning occasionally, until they turn golden brown and crispy on all sides.
  8. Drain and serve: Use a slotted spoon to remove the fried samosas from the oil and place them on paper towels to drain excess oil.


  1. Serve hot: Serve the samosas hot and crispy.
  2. Accompaniments: Serve with green chutney, tamarind chutney, or ketchup for dipping.
  3. Enjoy: Enjoy these delicious homemade samosas as a snack or appetizer!

By following these detailed steps, you can create flavorful and crispy samosas at home.

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