Samosa is a very popular snack in Northern India. I have tried making it the way my mom makes them - crispy, many times and finally learnt the trick.


For Filling
4-5 potatoes, boiled and mashed coarsly
1 tsp Jeera / cumin seeds
a pinch of Hing / asafoetida
2 tsp ginger-green chilli paste
2 tsp amchur / dry mango powder
1 tsp coriander powder
1/2 tsp garam masala
2 tbsp oil
Salt to taste

For Cover
3 cups Maida / All Purpose Flour
1 tsp Ajwain
2-3 tblsp Oil
Salt to taste

Makes 16-18


Make Filling

1. Heat oil in a pan, add hing and jeera and let it sizzle. Simmer and add the rest of the masala (all ingredients except poatatoes). Fry for 30-40 sec.

2. Add potatoes and mix well to coat potatoes completely. Adjust seasoning if required. Fry for 2-3 min. The Samosa filling is ready.

Make Cover

1. Take maida in a kneading bowl, add ajwain, salt and oil. Mis well. Take a handful of maida in your hand and try to make a ball out of it. If it is not sticky at all add a little more oil and try again. You should be able to make a ball, not very sticky but crumbly.

2. Now add water to make a hard dough - not a soft one. This is important to make the samosas crispy. Some people, including me in the initial days, ended up softening the dough a little for easy kneading and rolling. I learnt.

3. Keep it covered for about 1/2 an hour and knead again until smooth.

Make Samosa

1. Take 1 tsp of maida and mix it with 1 tblsp water to make a thick liquid. This will be our samosa glue.

2. Make 8-9 balls of the dough. Roll out a ball into 7-8 inch circle. It shouldn't be too thick or too thin. Cut it into half to make 2 semi-circles.

3. Take one semi-circle on your palm and bring the 2 edges together to make a cone. Use a little glue to stick them together.

4. Make a circle out of your hand and hold this cone in it. Fill the cone 3/4 full with the potato mixture made earlier.

5. Now use the glue to seal the top. Remember the samosa has to be sealed well so that it doesn't open while frying.

6. Heat oil for deep frying and fry the samosas on slow-medium heat till golden. If you use high heat the samosas will get bubbles. Also don't overcrown your pan with too many samosas in one time.

7. Serve with Tamarind Chutney.


• You can use whatever filling you like - alone or in combination - potatoes, peas or any other vegetables.

• For quick and healthier version, some use Filo Pastry to make the cover. This virtually has no oil and can be baked instead of deep frying.

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