• Serves 2

Ingredients for dough

  • 1 cup and a bit more/100 gms Maida
  • A little less than 1/3rd cup or 35 gms Oats atta
  • 12 ml Dalda melted
  • ½ tsp Salt
  • 1 little less than 2/3rd cup/120mlWater for binding

Ingredients for Potato masala stuffing

  • 3 medium sized boiled potatoes
  • ½ tsp mustard seeds(optional)
  • 1 tsp jeera seeds
  • ½ tsp saunf
  • 1 tsp coriander seeds
  • ½ tsp ajwain
  • ½ cup green peas boiled
  • 2 tsp dhania powder
  • 1 tsp red chilli powder
  • ½ tsp haldi
  • 1 tsp chaat masala
  • 1/4th tsp garam masala
  • Salt to taste
  • Chopped green chillies
  • Chopped coriander

Method for Dough

  • Combine all ingredients except water and rub with the hands till it looks crumbly
  • Now add water, make a dough, cover with moist cloth and rest it for 20 min

Method for stuffing

  • In a pan heat some oil. Add mustard seeds, when they splutter add jeera seeds, then saunf, then coriander seeds and ajwain.
  • Now add green peas and potatoes and mash it well in the pan with a masher.
  • Once done add red chilli powder, haldi, dhania, salt, chaat masala and cook for 3-4 minutes.
  • Lastly add garam masala, chopped green chillies and coriander chopped. Take the mixture out of the pan and cool it.Now this mixture is ready to be filled in the samosa.


  • Heat oil in a kadhai till medium hot
  • Take the dough and make 50 gms balls. Now roll it into a thick chapatti and then cut it from the middle
  • On the edges of one half apply water and then fold it to make a cone
  • Fill this cone with potato masala and then apply water with hand on the inside edges
  • Seal the edges and then fry it in medium hot oil till brown on all sides. This will take 20-25 minutes approximately.Do not make oil too hot else samosa will not cook from inside.Fry them on medium flame all the way through
  • Serve this with imli chutney and green chutney