North Indian · Indian
Samosa Recipe
Crispy homemade samosas — flaky shell, spicy potato-pea filling. Takes practice but every rupee saved vs the 12-for-₹50 samosa shop.
Ingredients
- 1.5 cups maida
- 1/4 cup ghee (moyen)
- 3 potatoes, boiled
- 1/2 cup peas
- 1 tsp jeera
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp amchur
- 2 green chillies, chopped
- Oil for frying
- Salt to taste
How to Make Samosa
- Mix maida with ghee and salt till crumbly. Add water slowly, knead stiff dough. Rest 30 mins.
- For filling: heat oil, add jeera, green chilli. Add peas, sauté 2 mins. Add mashed potato, spices, salt. Cool.
- Roll dough into oval, cut in half. Fold half into cone, fill with 2 tbsp mixture, seal edges with water.
- Deep fry samosas on LOW heat for 10 mins till golden and crisp. Don't rush — low heat = flaky layers.
- Serve hot with green chutney and tamarind chutney.
💡
Rani's Tip: Rani suggests samosa evenings when you have boiled potatoes about to expire. Also great for Sunday tea parties.
Cook Smarter. Save ₹2,000+ Monthly.
Rasoi Rani suggests recipes like Samosa from your fridge inventory — never wastes an ingredient, never stresses about dinner. Launching June 2026.
🎉 You're on the list! We'll email you when Rasoi Rani launches.
Free early access · No spam · Launches June 2026