Samosa-Potato (Veg) Stuff Pastry-SuperEasy and Quick Recipe

Samosa is a popular Indian snack. With this quick easy recipe, you can make delicious Samosa at home with so many variations including Samosa wrapper choices and samosa-chola.


Samosa filling:

  • 4 boiled-mashed potato
  • 2 finally chopped onion
  • 1 cup green peas
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds(Jeera)
  • 1 tbsp ginger-garlic paste(Optional)
  • 1 tsp Turmeric(Haldi)
  • 1 tsp Lemon juice or Amchur Powder(Dry Mango powder)
  • 1 tbsp garam masala
  • 2-3 finally chopped green chilies-to your taste
  • Salt to taste.
  • 2 tsp Finally chopped coriander

Preparation for Samosa Filling:

  • Heat the oil in a pan and add mustard cumin seeds, when it splutters, add onion and green peas, fry for 2 minutes
  • Now add turmeric, garam masala, ginger-garlic-green chili paste and sauté for few seconds
  • Finally add mashed potato, lemon juice, and coriander, mix it well until it becomes dry. Keep a side.

Samosa Wrapper/Samosa crust

This is the most difficult and problematic part of making samosa because once Samosa cool down for an hour or more, wrapper becomes loose (soft). So I’m using little variations:


Use Tortilla as a wrapper/outer layer for Samosa:

  This is my favorite method for making samosa because Tortilla is easily available and while serving you can back in the conventional oven so wrapper won’t be a soft.

 Use Frozen Spring roll wrapper/Samosa wrapper/Egg roll wrapper

These types of wrapper are available in Indian/Asian/Chinese grocery store.

 Home made Wrapper:


  • 2 cup all purpose flour(Maida) or Wheat flour
  • corn starch for sprinkle
  • ½ cup of oil
  • salt to taste
  • warm water to make dough
  • 1 tsp carom seeds (Ajwain)

Preparation of Wrapper:

  • In a bowl mix all the ingredients except water.
  • With warm water kneed it properly and make a dough
  • Cover dough with wet cloth for half an hour.
  • Divide dough into balls (medium) and roll it in a circle shape with rolling pin. Use corn starch while rolling and stacking wrappers so wrappers won’t stick to each other.
  • Cut circle in a half and Stalk them.

Too much work huh? That’s why I use tortilla.

Paste (Loogdi) for closing Cone shape Samosa:

In a bowl add all purpose flour and little water to make a paste that we will use for closing the cone of wrapper.

 Finally Last step Of Samosa

  • Cut round wrapper in a half (half circle) and make a cone.
  • Fill Samosa filling into a cone and close it with all purpose flour paste (Loogdi). This way wrapper won’t open while frying.
  • Heat the oil in a pan and deep-fry the raw Samosa, on a slow flame till golden brown color.
  • Serve this Samosa with green and sweet chutney.

If you like potato based recipe then try Aloo bonda/ Batata vada recipe


  1. meena says:

    samosas yummmmmmmmmmmmmmy they r always favourites. u r right about the wrapper part. some like it soft some like it bit crisp on outside.. and fillings can be varied.. great to read ur recipe again

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