Homemade Samosa

Nothing feels like home quite like a hot, crispy samosa fresh out of a kadhai. Flaky crust. Spiced potato filling. Chai on the side.

Made using P Mark Kachi Ghani Mustard Oil, these homemade samosas develop that authentic halwai-style crispness and rich flavour that makes them truly irresistible. The sharp depth of mustard oil enhances both the filling and the frying process, helping recreate that perfect street-style taste right at home.

Ingredients for Homemade Samosa

For the dough:

• All-purpose flour – 2 cups

• Ajwain – ½ tspSalt – to taste

• P Mark Kachi Ghani Mustard Oil – 4 tbsp

• Water – as required

For the filling:

• Potatoes – 4 medium, boiled and mashed

• Green peas – ½ cup

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Cumin seeds – 1 tsp

• Ginger – 1 tsp, finely chopped

• Green chillies – 2, chopped

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Amchur – 1 tsp

• Salt – to taste

• Fresh coriander – chopped

For frying:

• P Mark Kachi Ghani Mustard Oil – for deep frying
  

Method for Homemade Samosa

1. Mix flour, ajwain, salt, and P Mark Kachi Ghani Mustard Oil in a bowl. Rub the oil into the flour until crumbly, then knead it into a firm dough using water. Let it rest for 20–30 minutes.

2. Heat P Mark Kachi Ghani Mustard Oil in a pan. Add cumin seeds, ginger, and green chillies, sautéing until aromatic.

3. Add green peas along with turmeric, red chilli powder, coriander powder, garam masala, amchur, and salt. Mix well.

4. Add mashed potatoes and fresh coriander. Cook for a couple of minutes until the filling comes together. Let it cool completely.

5. Divide the dough into small portions and roll into oval shapes. Cut each in half, shape into cones, and fill with the prepared potato mixture. Seal the edges well.

6. Heat P Mark Kachi Ghani Mustard Oil for deep frying.

7. Fry the samosas on low to medium heat until golden brown and crisp.

8. Your samosas are ready!

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