Homemade Samosas

Homemade Samosas

This homemade samosa recipe brings the authentic flavours of India to your kitchen, with a spiced potato and pea filling wrapped in a flaky golden crust. Perfect as an appetiser or snack, these samosas are best enjoyed with a refreshing mint chutney.



  • 1 large russet potato, peeled and cut into large chunks
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 green chilli, chopped
  • 2 tsp freshly grated ginger
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1/2 tsp asafoetida
  • 1/4 tsp amchur
  • 1/2 cup frozen peas, thawed
  • 1/4 cup chopped fresh coriander
  • Kosher salt


  • 2 cups all-purpose flour
  • 1 teaspoon ajwain seeds
  • 1/2 tsp kosher salt
  • 4 tbsp melted ghee
  • 6 tbsp ice water
  • Vegetable oil, for frying
  • Mint chutney, to serve

Method of cooking:

Boil and mash the potato pieces.

Heat 1 tbsp of ghee in a pan and add the cumin seeds. When they start sputtering, add the green chilli and ginger and sauté for a minute.

Add the mashed potatoes, garam masala, turmeric, asafoetida and amchur. Mix well.

Stir in the peas and cook for a further 2-3 minutes.

Remove from the heat, add the chopped coriander and salt to taste. Allow the filling to cool.

In a bowl, mix the flour, ajwain seeds and salt.

Add the melted ghee and rub into the flour until the mixture resembles breadcrumbs.

Gradually add iced water and knead to a stiff dough.

Cover with a damp cloth and leave to rest for about 30 minutes.

Divide the dough into small balls and roll each into a thin circle.

Cut each circle in half to make two half circles.

Take one of the semicircles, moisten the edge and form a cone by bringing the straight edges together.

Fill the cone with the potato filling and seal by pressing the edges together.

Heat the oil in a deep frying pan and fry the samosas until golden brown on all sides.

Serve hot with mint chutney.

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