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Street Style Samosas (Recipe Included)

Street Style Samosas

Samosas is a potato stuffed deep fried tea time snack that is very popular not only in India but across asian countries and middle east. Most common stuffing in samosas are potato stuffing but there are many other variety like chinese samosa, keema samosa, cheese samosas, etc.

They are hugely popular and loved by everyone. Samosa have there appearance everywhere as a street food, parties snacks, restaurant even in cafes. They are also eaten in Ramadan as a Iftar snack.


For samosa covering-

• 2 cups all-purpose flour 

• 4 cup oil or melted ghee 

• 4 cup water 

• 1/2 to 3/4 teaspoon ajwain or carom seeds

• 3/4 teaspoon salt

Filling for Samosa-

• 4 potatoes boiled and crumbled  

• 1/2 cup green peas (boiled or frozen) 

• 1 tablespoon oil or ghee

• 1 tablespoon ginger paste

• 1 to 2 green chilies chopped 

• 1 pinch hing or asafoetida

• 4 tablespoons coriander leaves chopped finely

• 1 teaspoon lemon juice (or 12 tsp amchur or chaat masala)

• 12 teaspoon salt (adjust to taste)

• 4 teaspoon cumin or jeera

• 4 to 1 teaspoon garam masala

• 34 teaspoon red chilli powder

• ½ teaspoon cumin powder

Make samosa covering-

1. Mix together ajwain, salt, flour and ghee in a mixing bowl.

2. Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.

3. Take handful of flour and press down with your fingers. It must hold shape and not crumble.

4. Add water little by little and mix the flour to dough.

5. It has to be stiff & hard. Do not make a soft dough.

6. Cover and set aside for 20-25 min.

Potato filling for samosa-

1. Heat a pan with oil. Add cumin.

2. When it begins to sizzle, add ginger & fry until it smells good. Next add cashews if using. Fry for a while.

3. Next add green peas and saute for 2 mins.

4. Add red chilli powder, garam masala, cumin powder & chaat masala. Saute for 30 seconds.

5. Next add potatoes and sprinkle salt.

6. Mix and saute for 2 to 3 mins. Mix in coriander leaves Mix in coriander leaves & set aside to cool.

7. Taste and add more salt if needed. If using lemon juice, add it now.

Making samosa-

1. Knead the dough to smoothen a bit.

2. Make 5 portions and roll to balls. Cover the dough.

3. Grease the rolling area and then flatten a ball. Drizzle some oil.

4. It should be neither too thick or too thin.

5. Cut it to two. If the edges are too thick, gently roll it to thin down.

6. Smear water over the straight edge. Join the edges to make a cone. Press gently to seal the cone from inside as well.

7. Fill the cone with potato masala and press down. Smear water on the edges.

8. Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.


Deep frying samosa-

1. Deep fry samosa on a low flame. stir occasionally, frying the samosa on low flame for atleast 15 minutes.

2. once the samosa turn golden and crisp, drain off oil over kitchen paper.

Enjoy hot samosas with green mint chutney or Hummus.

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Blog by Shrey Uttarwar (Follow him on Instagram - @ferb_2122)

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