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4 Votes


  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for breakfast , Brunch , Snacks
About this Recipe

Samosa with pudina chutney

Ingredients & Quantity
  • 3 Cup All Purpose Flour(Maida)
  • 2 Tsp Oil
  • 1 Tsp Salt
  • Warm Water
  • 1/2 Kg Potato
  • 1/2 Cup Green Peas,boiled
  • 1 Tsp Turmeric Powder
  • 1 Tsp Dhania (Dhana) Jeera Powder
  • 1 Tsp Dry Mango Powder (amchur)
  • 2 Tsp Sugar
  • 5-6 Green Chillies,chopped
  • 2 Tbsp Fresh Coriander Leaves,chopped
  • 1 Tbsp Garam Masala
  • 1 Tsp Cumin Seeds
  • 1 Inch Ginger,chopped
  • Oil For Deep Fry
  • Sweet Date And Pudina Chutney
  • Pinch Of Asafoetida
How to cook?
  1. Boil 2 tbsp oil and mix with all purpose flour(maida)
  2. Add salt to flour (1 pinch)
  3. Add warm water little by little and knead into a stiff dough
  4. Keep, covered with a damp napkin, for ten to 20 minutes
  5. Boiled potatos and cut onto small pieces
  6. Boiled green peas and keep ready
  7. Heat 1 tbsp oil in pan
  8. Add jeera,asafoetida,chopped chillis
  9. Add turmeric,red chilli powder
  10. Add boiled peas and mashed potato cubes
  11. Add salt,sugar and dry mango powder(amchur) powder
  12. Mix all well and add corriander leaves
  13. Let the filling cool to room temperature
  14. Divide the dough into 4 equal parts and make into balls
  15. Roll each ball into 6-inch diameter circles and cut each circle in half
  16. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste
  17. Spread the paste lightly all along the edge of one semicircle
  18. Pick this semicircle up with both hands and fold it into a cone shape
  19. Pinch the side of this cone so that it is completely sealed
  20. Fill the cone with 3 tablespoons of filling. press this filling down with your fingers
  21. Now close the top of this cone into a triangle shape, pinching the top edge
  22. Make sure it completely sealed
  23. Continue filling the rest of the samosas
  24. Heat about 1-1/2 inch of the oil in a frying pan on medium heat
  25. Deep fry the samosas on low to medium heat until light brown
  26. Serve hot with tomato sauce or pudina chutney
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