One of the favourite season of everyone is going on, that is “Rainy Season” and in this, people prefer hot, spicy and crunchy dishes, which they relished a lot. While keeping the people’s preference, we are bringing a recipe of one of the dishes that has a delish taste in the every bite of it. Any guesses?

Yes, I am talking about an Indian Samosa that never stop you at one bite. Its filling makes it so much tasty that your mouth automatically starts to drool. It’s a tea time snack along with green chutney, which enhance the taste. They look complicated and difficult to make, but once you get the expertness, these are quick to make and even more quick to eat. So, whether you are planning for a party or any other celebration, don’t forget an Indian Samosa for your guest.

Below are the following steps for this delectable snack:

Ingredients used for the outer crisp layer

  • 1.5 cups of Maida flour
  • 1 tsp carom seeds (ajwain)
  • 3 tbsp ghee/oil
  • Salt according to the taste

Ingredients for the filling

  • 3 medium sized potatoes
  • 1/2 cups of green peas (mutter)
  • 1/2 tsp cumin seeds (jeera)
  • 1 tbsp green chili-ginger paste
  • 1/ 2 tsp red chili powder
  • 1 tsp coriander powder (dhaniyan)
  • 1/ 2 tsp garam masala powder
  • 1 tsp lemon juice
  • 1 tsp fennel seeds powder (saunf)
  • 2 tbsp coriander leaves (finely chopped)
  • Salt according to taste
  • Oil for deep frying

How to cook?


  • Boil potatoes and green peas in a salted water in the pressure cooker.
  • Transfer them into the colander (chalni) and cool them for a few minutes.
  • Peel the potatoes and mash them properly.
  • Now, prepare dough for the crispy outer layer. Add Maida flour, carom seeds, oil/ghee, and salt in a platter (paraat).
  • Mix all the ingredients with your hands and knead them to form a hard dough. Cover it with a wet cloth and keep aside for 15-20 minutes.
  • Now, for filling, heat oil in a wok (kadhai), add cumin seeds and green chili-ginger paste. Stir and cook for a few minutes.
  • Add boiled green peas and fried quickly for a minute. After that, add red chili powder, coriander powder, garam masala powder, lemon juice and fennel seeds powder.
  • Stir the mixture well.
  • Add mashed potatoes and salt, if it’s required and mix them properly. Cook for 2-3 minutes and add coriander leaves into it.
  • Now, remove the wet cloth from the dough and make round shaped balls of it.
  • Take one ball, slightly press it between your palms and put it over a rolling board, roll it out in a round shaped with a rolling pin.
  • Cut it into two semi-circles and spread water with a finger on the edges.
  • Take one semi-circle and give it a shape like a cone by folding it from both the sides.
  • Put the one green pea at the bottom, so that its shape doesn’t change.
  • Add 2-3 tbsp of filling in the cone and wet the edges from the fingers and press it tightly with your thumb to seal them.
  • So, like the same, give the shape to the other balls and fill them.
  • After that, heat the oil in a wok (kadhai) and add 2-3 Samosa. Cook them in a low flame, so that they all cook properly and uniformly.