Samosa is a popular Indian snack featuring a crispy, golden-brown outer layer and a deliciously spiced potato filling. Each bite of this delightful treat offers a satisfying crunch with a burst of flavourful filling made from potatoes, peas, and a blend of spices. Perfect for tea time or as a party appetiser, samosas are sure to delight your taste buds and impress your guests. Loved for their savoury taste, samosas are a staple at Indian gatherings and celebrations. If you're looking to enjoy a classic Indian snack, following the simple steps of the samosa recipe is the way to go.

• 500 gms potato
• 120 ml oil
• 2 cup maida
• 2 tsp cumin seeds
• 1 green chili
• 1 tbsp ginger
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp amchur
• As per taste salt
• 1/2 tsp ajwain

• Start by boiling 500 gms of potatoes until they are cooked but still firm. Once cooked, peel the potatoes and mash them coarsely, making sure to leave some small chunks for texture.
• Heat 2 tbsp of oil in a pan over medium heat.
• Add 1 tsp of cumin seeds and let them crackle. Then, add 1 finely chopped green chilli and 1 tbsp of grated ginger. Saut this mixture for a minute until it becomes aromatic.
• Add the mashed potatoes to the pan. Sprinkle in 1 tsp of red chilli powder, 1 tsp of garam masala, 1 tsp of amchur (dry mango powder), and salt to taste. Mix everything well and cook for 2-3 minutes. Once done, set the mixture aside to cool.
• In a large mixing bowl, combine 2 cups of maida, 1/2 tsp of ajwain (carom seeds), and salt to taste. Add 4 tbsp of oil to the flour mixture and mix well until it resembles breadcrumbs.
• Gradually add water to the flour mixture and knead it until you have a firm but pliable dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
• Divide the dough into equal-sized balls. Take each ball and roll it into a thin oval shape. Cut each oval in half to create two semi-circles.
• Apply a little water to the edges of each semi-circle. Fold it into a cone shape and fill it with the potato mixture. Seal the edges by pinching them together to form a triangular samosa shape.
• Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, reduce the flame to medium and carefully slide the samosas into the oil.
• Fry the samosas in batches until they turn golden brown and crispy. This should take about 5-7 minutes per batch. Once fried, remove the samosas from the oil and place them on a paper towel to drain any excess oil.
• Your crispy potato samosas are now ready to be served. Enjoy them hot with your favourite chutney or dipping sauce.
• If you liked this recipe of Samosa, don't forget to share it with your friends and family.