Ingredients: Part 1

  • Plain Flour (Maida): 2 Cups
  • Ghee or Vegetable oil: 7 Tablespoons
  • Salt: ¾ teaspoon
  • Ajwain: 1/8 teaspoon
  • Cold Water: 8-9 Tablespoons


  • Plain flour (Maida): 1 Tablespoon
  • Cold Water: ½ Cup

Ingredients: Part 2

  • Boiled potatoes: 4 medium size, Peeled and crumbled. The potatoes should not be over-cooked.
  • Green Peas: 1 Cup
  • Olive Oil: 4 Tablespoons
  • Ginger Powder: 1 Tablespoon
  • Ground Coriander: 2 teaspoon
  • Ground Cumin: 2 teaspoon
  • Ground Cardamom: 1 teaspoon
  • Ground Cinnamon: ½ teaspoon
  • Amchoor (mango powder): 1 teaspoon
  • Cayenne pepper: 1 teaspoon
  • Salt: 1 Tablespoon
  • Chopped fresh Coriander: ½ Cup
  • Water: ½ Cup
  • Oil for frying

Method Part 1 

  1. Mix dry ingredients 1 through 4.
  2. Add water to make dough, knead for five minutes or longer.
  3. Gather dough in a large ball. Cover it with a plastic film or damp kitchen towels to prevent drying. Let it rest 20 to 30 minutes
  4. For sealer mix plain flour with water to make slurry

Method Part 2 

  1. Mix all ingredients. Let the mixture cool
  2. Divide shell dough into eight balls. Keep the dough covered in plastic film.
  3. Roll a ball out into an 8-inch round. It should be about the thickness of a Penny (1p coin).
  4. Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries.
  5. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little plain flour sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing.
  6. Seal the wide side of the cone fluting the edges.
  7. Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.

Ravi’s Tips:

The oil temperature should be between 275 and 320ºF. If oil temperature is too low, the Samosa will be oily. If temperature is too high, the pastry will form bubbles. I use 320º F.

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