By Krati Purwar
September 6, 2025
Who can say no to a samosa? It’s the perfect way to prepare over the weekend because it calls for extra effort and a lot of time on hand. From roasting the filling to stuffing the dough, check out this guide to level up your snacking game.
For Dough 2 cups maida ¾ tsp salt ½ cup oil ¾ tsp ajwain For Filling 3-4 boiled potatoes 1 cup boiled peas 1 tsp cumin seeds 1-inch ginger ½ tsp cumin, fennel powder ¾ tsp chilli powder, garam masala ½ tsp amchur, turmeric powder Salt to taste Oil for frying
Knead a soft dough of maida, ajwain, salt, and water. Keep it aside.
Mash boiled potatoes with your hands and mix them with peas.
Heat the oil and let the cumin seeds crackle. Add turmeric powder.
Cook the aloo, peas, and the remaining spices until the blend turns brown.
Stuff the dough with this blend and deep-fry it until it is brown and crispy.
Serve the samosa with green and tamarind chutney.