Piping Hot and Spicy Samosa

Piping Hot and Spicy Samosa

Authored By Molly Wakeman

The very word samosa inspires a warmth associated with relaxed evening dinners, lazy chats and hot tea! The flaky pastry cover, sprinkled with carom seeds, perfectly wraps the melt-in-the-mouth potato and peas curry.

Prep: 10 mins

Cook: 20 mins

Serves: 4


1 cup All Purpose Flour

1/2 tbsp Butter Ghee

1/4 tsp Ajwain (Carom Seeds)

1/4 tsp Cooking Soda

3/4 cup Boiled Cubed Potatoes

1/3 cup Boiled Green Peas

1 tbsp Oil

1/2 tsp Cumin Seeds

1/4 tsp Asafoetida

1/2 tsp Ginger Garlic Paste

1 tsp Crushed Green Chillies

1/2 tsp Garam Masala

1/4 tsp Dried Mango Powder

1/2 cup Chopped Fresh Coriander

Salt, To Taste


  1. Combine the all purpose flour, ajwain seeds, salt and soda together. Use the required quantity of water to form a stiff dough. Seal the dough with plastic wrap and refrigerate for 10 to 15 minutes.
  2. Meanwhile, in a thick-bottomed pan, heat the oil and add the cumin seeds.
  3. Let the seeds crackle, add the ginger garlic paste, crushed green chilli and asafoetida and saut̩é on medium heat.
  4. Add the boiled potato cubes and green peas and cook for 2 minutes.
  5. When the potato cubes seem to be browning, add the garam masala, dry mango powder and salt. Mix well and cook on a medium flame for 2 more minutes.
  6. Stir vigorously as it's quite a dry curry and spices may remain in scattered lumps.
  7. Add the fresh coriander before turning off the heat and mixing thoroughly.
  8. Remove the dough from the refrigerator and divide into two equal portions.
  9. Roll one portion into a 1/2 cm thick disc.
  10. Using a knife, cut the disc into two equal half circles.
  11. Pick one and bring the straight edges together and press them using water. This must look like an ice cream cone.
  12. Repeat the process with the remaining dough.
  13. Fill each cone with enough filling so that the samosa does not tear while frying.
  14. Line up the samosas and deep fry two at a time in hot oil.


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