There’s something truly magical about the aroma of crispy samosas frying in the kitchen. It’s more than just a snack —a memory of rainy evenings, family gatherings, or that familiar street-style flavor from your favorite food stall.
Whether you call it a tea-time classic, a festive treat, or the ultimate comfort food, samosas have a special place in every Indian home.
Growing up, I remember watching my family prepare samosas with such love — kneading the dough just right, stuffing them with a spicy potato mixture, and frying them patiently until they turned perfectly golden and flaky. It was a ritual, and the joy they brought was unmatched.
This recipe is my little tribute to that memory — but with a twist! The filling is a flavorful mix of mashed potatoes, green peas, peanuts, and a touch of paneer, making each bite full of texture and taste. And don’t worry, I’ll guide you through it all — from preparing the dough to shaping the samosas — so even if it’s your first time, you’ll feel confident and excited.
Once you make samosas at home, there’s truly no going back. The crispy outer layer, the spiced filling, and the sheer joy of making them from scratch will keep you coming back to this recipe again and again.
So get ready to fill your kitchen with the aroma of spices, and your heart with the warmth of homemade food. Let’s make these golden, flaky samosas together — and don’t forget the green chutney and masala chai on the side!
It had been a while since I made samosas at home, but when everyone in the family suddenly started craving them, I knew it was time to bring back that classic, comforting snack! Samosa is one of those timeless Indian snacks that never go out of style — be it a rainy day, unexpected guests, or a cozy evening tea, samosas always make the moment special.
In this recipe, we’ll make crispy, golden samosas filled with a delicious and flavorful mixture of mashed potatoes, peas, paneer, and peanuts. Plus, I’ll share a special trick to make them look extra beautiful and tempting!
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Ingredient
For the Dough
- All-purpose flour – 2 cup
- Cumin seeds – ½ tsp
- Carom seeds – ¼ tsp
- Salt as per taste
- Ghee – 3 tbsp
- Water
For stuffing
- Boiled potato – 3
- Green peas – ¼ cup
- Boiled peanuts – 2 tbsp
- Paneer – 2 tbsp
- Oil – 1 tsp
- Cumin seeds – ½ tsp
- Crushed coriander seeds – 1 tsp
- Fennel seeds – ¼ tsp
- Hing powder – 1/8 tsp
- Green chili – 2
- Ginger – ½ tsp
- Red chili p/w – ¼ tsp
- Anardana – ½ tsp
- Dry mango powder – ¼ tsp
- Garam masala – ¼ tsp
- Salt as per taste
- Mint leaves – 12
- Chopped coriander – 1 tbsp
- Oil – to fry
Method
Step 1: Prepare the Dough
- Firstly, take large mixing bowl, add flour, cumin seeds, carom seeds, ghee and salt.
- Now rub it into the flour with your fingers until the mixture resembles breadcrumbs.
- Gradually add water and knead into a firm dough. The dough should not be too soft.
- Now cover and let it rest for 20 minutes.
Step 2: Make the Filling
- Now heat 1 tsp oil in a pan.
- Then add cumin seeds, crushed coriander seeds, fennel seeds, and a pinch of asafoetida.
- Next add green chilies and ginger, sauté for a few seconds.
- Now add boiled peanuts and green peas, and cook for 1-2 minutes.
- Then add grated paneer, red chili powder, pomegranate seeds, amchur, garam masala, salt, and mashed potatoes.
- Lastly add mint leaves and coriander, mix everything well.
- Cook for 2-3 minutes so the flavors blend nicely, then turn off the heat.
Step 3: Shape the Samosas
- Now knead the dough once again and divide into equal-sized balls.
- Roll each ball into a thin oval or round shape — slightly thinner than your regular roti.
- Cut it into two halves to make semi-circles.
- Take one semi-circle, form a cone by folding it, and seal the edge with water.
- Next fill the cone with the potato mixture.
- Seal the open edge by applying a little water and pressing it gently.
- You can decorate the edges or add small patterns for a festive look.
Step 4: Fry the Samosas
- Heat oil in a deep pan on low flame.
- When the oil is moderately hot (not too hot), gently slide in the samosas.
- Fry on low flame until they are golden and crispy. This ensures they cook well from inside too.
- Increase the heat slightly towards the end to give a nice golden color.
- Remove on a paper towel to absorb excess oil.
So, are you ready to try these golden, crispy samosas at home? Give them a shot and let me know in the comments how they turned out. I promise, one bite and everyone will ask for more!
Tips
- Rubbing ghee well into the flour is key to getting that perfect crispiness.
- Keep the filling dry — any moisture can make the samosas soggy or burst while frying.
- Always fry on low flame first, then increase it later. That’s the secret to perfect texture.
- You can add a bit of semolina (sooji) to the filling for extra crunch.
- Serve hot with mint chutney, tamarind chutney, or a cup of masala chai for a complete experience.
