• Flour ½ cup
  • Drinking water ¼ cup
  • Olive oil 1 tbsp
  • Carom seeds (optional) ¼ tsp
  • Salt ¼ tsp • 1 kcal
  • Large potatoes 2, boiled and peeled
  • Ginger ¼ tsp, grated
  • Fresh coriander leaves 1 tbsp, finely chopped
  • Garam masala ½ tsp
  • Salt ½ tsp • 1 kcal
  • Red chili powder ¼ tsp
  • Dry mango powder(optional) ¼ tsp
  • Vegetable oil, for frying
Calories refers to 100 gr of product

Samosa is a must have crispy Indian snack and no social gathering in the northern part of India is complete without serving this hearty snack with a cup of Chai! A little typical to prepare, not many households prepare samosa at home and majority of the countrymen pick it up from the nearby ‘Halwai’.

Thus, one may find plenty of ‘samosawalas’ selling piping hot aloo samosa at almost every market in India. Enjoy these delightful goodies as such or with green chutney, imli chutney or tomato ketchup along with a hot cup of adrak chai (ginger tea)!

What is Samosa?

Samosa is a fried or baked dough with a savory filling, such as spiced potatoes, onions, peas. Originally called samsa, from the pyramids of Central Asia, it is also called sanbusak, sanbusaq or even sanbusaj by historical accounts. Samosa is a snack, an appetizer or it can be presented as the main meal of a dinner. It all depends on how it is prepared.

How to make a samosa

Potato filling

  • In a large bowl add flour, oil, carom seeds, salt, water and then knead in to a soft dough.
  • Keep the dough aside, covered. Meanwhile, nicely mash the boiled potatoes in to a large bowl.
  • Add grated ginger, chopped coriander, garam masala, salt, red chili powder and dry mango powder to the mashed potatoes and mix everything well until evenly combined.

Make samosa dough

  • Make 4 even sized balls of the dough and roll it in to thin circles (not necessarily perfect round) using a little oil and rolling pin.
  • Cut the circle using a knife in to equal halves or semi circles.
  • Now, wet one half of the straight end of the semi circle and then join the two straight ends of the semi circle to form a cone.
  • Hold the cone with the pointy end down in your hand (as shown in the figure) and add the potato mixture in it, leaving a little space at the top to seal the bottom end of the cone.
  • Again wet the base of the dough cone on one side with little water and then join the two ends to seal the base of the dough nicely and firmly.
  • Place the samosa on a plate and repeat the process with the remaining dough and potato filling.

Frying samosa

  • Deep fry the samosas in enough oil to fry the samosa well on medium to low heat until it turns brown in color.
  • Serve hot samosas with green chutney, imli chutney, tomato ketchup or as such and enjoy!


Make sure you boil the potatoes well. You may also add about ¼ cup of boiled green peas and a teaspoon of finely chopped green chili to turn the samosas even spicier.

Nutrition facts

Nutritional information (per serving): 182 Calories, 10.3g Total fat (1.4g Saturated fat, 0.9g Polyunsaturated fat, 7.5g Monounsaturated fat), 0mg Cholesterol, 233mg Sodium, 384.2mg Potassium, 20.6g Total carbohydrates (2.4g Dietary fiber, 0.8g Sugars), 2.4g Protein