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A great tea time snack for kids and adults. Easy to make and definitely healthier than ready-made store bought ones.
Recipe type: Snacks
Cuisine: Indian
Serves: 12
To make the dough
  • 1 cup All Purpose Flour
  • 2 tablespoons Hot Oil
  • Salt to taste
  • Water as required
To make the filling
  • 1 large Potato (150 grams)
  • 1 Onion, finely chopped
  • 1 teaspoon finely chopped ginger
  • ½ teaspoon finely chopped garlic
  • 1 Green chilli, finely chopped
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 2 teaspoons lemon juice
  • Small bunch of coriander, finely chopped
  • 2 tablespoons oil
To make the samosas
  • 1 teaspoon All purpose flour
  • 1-2 teaspoons water
  • Oil to fry
To make the dough
  1. Add the flour, salt and hot oil to a bowl.
  2. Add water and make a soft dough.
  3. Set aside for 30-45 minutes.
To make the filling
  1. Boil the potatoes and grate them.
  2. Heat oil in a pan.
  3. Add the mustard seeds. Once it pops add the cumin seeds and asafoetida powder
  4. Now add the onions and fry till translucent.
  5. Add the chopped ginger and garlic and fry for a minute.
  6. Add turmeric powder, garam masala and salt and fry for bit.
  7. Now add the grated potatoes, chopped coriander and lemon juice.
  8. Mix well over fire.
  9. Keep it aside to cool.
To make the samosas
  1. Make a paste of the all purpose flour and water to use as a sealant to seal the samosas
  2. Divide the dough into 6 even portions.
  3. Roll out each portion to a round (4 inches diameter)
  4. Cut the roll into two.
  5. Fold it halfway using one edge of the semi circle shaped portion.
  6. Fold in the other side in way to join the other edge. This way a cone is made, Alternately you can make a cone shape using any other convenient method.
  7. Add 1-1.5 teaspoons of the stuffing into the cone shaped patty.
  8. Seal the edges with the paste of all purpose flour and water.
  9. Heat oil for deep frying the samosas.
  10. When the oil is hot fry the samosas till golden brown in colour.
  11. Serve hot with ketchup!
Recipe by Spice Counter at