How to make Samosa -

Samosa dough, shaped into a cone, stuffed with spicy potato pea mixture and deep fried. A popular snack from the Indian Cuisine

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Samosa dough

Cuisine : Indian

Course : Snacks and Starters


Samosa Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Samosa Recipe

  • Potatoes , boiled, peeled and cut into ½ inch pieces 4 medium

  • Samosa dough as required

  • Ghee 1 tablespo as required

  • Cumin seeds 1 teaspoon

  • Green chilli , finely chopped 1

  • Ginger , finely chopped 1 inch

  • Green peas 1/4 cup

  • Red chilli powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves , chopped 1 tablespoon

  • Oil for deep-frying

  • Tomato ketchup to serve


Step 1

Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds, green chilli and ginger, mix and sauté for 30 seconds. Add potatoes, mix and mash well.

Step 2

Add green peas, red chilli powder, dried mango powder, garam masala powder and salt, mix and cook for 1 minute. Add coriander leaves and mix well. Transfer into a bowl and cool down to room temperature.

Step 3

Divide the dough into equal portions, shape them into balls and apply some ghee on each ball. Grease the worktop with some ghee, place each portion and roll out into an oblong sheet. Halve each sheet horizontally.

Step 4

Heat sufficient oil in a kadai.

Step 5

Shape each halved sheet into a cone, stuff with some potato mixture, apply some water on the edges, bring them together and press to seal and shape into samosas.

Step 6

Slide the samosas into hot oil and deep-fry, on medium heat, till golden brown and crisp. Drain on absorbent paper.

Step 7

Arrange the samosas on a serving platter and serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.