• For the dough:
  • 1 cup unbleached flour/maida, sifted
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 5 to 6 tablespoons warm water
  • For the filling:
  • 3 teaspoons vegetable oil, divided
  • 1/4 teaspoon cumin seeds
  • 1/2 large yellow onion, finely chopped
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garam masala powder
  • 1 tablespoon green chiles, minced
  • 3 teaspoons fresh cilantro, finely chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 cup potatoes, cubed & cooked
  • 1/2 cup peas, cooked
  • Salt


  1. In a large bowl, mix together the flour, salt and oil. Add water, 1 tablespoon at a time, until mixture becomes crumbly.
  2. On a floured surface, knead to a soft pliable dough, about 5 minutes. Cover with a damp towel and allow to rest for 20 minutes.
  3. In a saute pan set to medium heat, add 2 teaspoons oil and cumin seeds. Cook until they crack and become fragrant. Add onions and saute until cooked and transparent, about 5 minutes. Add turmeric, ginger, garam masala, green chiles, cilantro, lemon juice, potatoes, peas and a pinch of salt. Stir-fry for 2 minutes, adding the additional 1 teaspoon oil if necessary, until potatoes have softened. Set aside and allow to cool.
  4. Divide dough into 10 equal portions. Roll a piece of dough into a 5-inch oval, 1/4 inch thick. Cut into 2 halves, and roll around your finger to make a cone. Place a tablespoon of the filling into the cone, seal the third side using a moist finger.
  5. In a heavy-bottomed skillet over medium-high heat, pan-fry samosas for about 4 minutes on each side, until golden brown. Work in small batches of 5 to 6, allowing each samosa to have room in the pan.