Potli Samosa Recipe | Veg Potli Samosa | Vegetable Samosa | How to make Samosa


  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ajwain (carom seeds)
  • 1/4 cup ghee or oil
  • 1/2 cup water (or as needed)
  • Oil for deep-frying


  • 2 cups mixed vegetables (potatoes, peas, carrots, etc.), finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp asafoetida (hing)
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil


  1. In a mixing bowl, combine flour, salt, ajwain, ghee or oil and mix well. Add water gradually and knead into a soft dough. Cover and let it rest for 30 minutes.
  2. In a pan, heat oil and add cumin seeds, mustard seeds, fennel seeds and asafoetida. Once they start to crackle, add ginger-garlic paste and sauté for a minute.
  3. Add vegetables, red chili powder, coriander powder, turmeric powder, and salt. Cook until vegetables are soft.
  4. Divide dough into equal-sized balls. Take a ball and roll it into a circle. Cut the circle into half. Take one half and make a cone out of it. Fill the cone with the vegetable mixture. Seal the edges by applying a little water.
  5. Heat oil in a pan for deep-frying. Fry the samosas until golden brown on medium flame.
  6. Serve hot with chutney or ketchup.

Note: You can also make the samosas in a potli shape. To make potli samosas, Roll out the dough into a thin circle and cut into 2 inch wide strips. Place a spoonful of filling on one end of the strip, fold the strip to make a cone and seal the edges.






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