Featured Food


Written by Shruti Shree

Today we are sharing the recipe of Samosa. Samosa or Singada is a fried or baked classic snack mostly eaten as an evening snack with different fillings, such as spiced potatoes, onions, peas, peanuts, macaroni, noodles, cheese etc. It is all seasons’ dish and every one’s favorite.

So today we are sharing the recipe of Samosa with the savory filling of boiled and mashed potatoes that are further spiced up. Hope you will find this recipe easy and interesting.


Preparation Time: 20 minutes
Cooking time: 10 minutes
Serve: 4


For the outer pastry:

pastry ingredients

Refine flour/Maida :2 cups
Salt : to taste
Water: 1/2 cup
Ghee/ dalda: 1/4 cup
Ajwain seeds: 1/2 tbsp
Refine oil for frying

For the Filling:

filling ingredients

Boiled potatoes: 4 medium size
Salt: to taste
Jeera powder: 1 tbsp
Red chilli powder: 1/2 tsp
Chaat masala: 1/2 tbsp
Garam masala powder: 1/2 tbsp
Ginger garlic paste: 1tbsp
Paneer cubes: 8-10 small size
Cumin seeds
Chopped green chilies: 2
Raisins: 8-10 (optional)


For the outer pastry:

outer pastry

Knead a hard dough by mixing all the ingredients together. Water should be added carefully little by little.
Let the dough rest for 20 minutes.

For the savory filling:

inner filling

In a deep pan add 1tbsp vegetable oil and add tadka of jeera and green chili. Add ginger garlic paste and fry for 2 minutes.
Add mashed potatoes, paneer and all other spices. Fry for another 5 minutes.

To make samosa:

Make small balls out of the dough.
Roll out the balls like thin chapati. Cut the chapati into 2 halves.
Using water paste 2 sides. To the cone add the filling and seal the samosa pasting the other sides using water.
Deep fry the samosas on medium flame. The temperature of oil should not be very hot. Medium flame will help to cook the samosas properly from inside.



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About the author

Shruti Shree