For the Dough:

  • 2 cups all-purpose flour (maida)
  • 4 tablespoons Ankur Soyabean Oil
  • 1/2 teaspoon carom seeds (ajwain)
  • Salt to taste
  • Water, as needed


For the Filling:

  • 3 medium potatoes, boiled, peeled, and mashed
  • 1/2 cup green peas (fresh or frozen), boiled
  • 2 tablespoons Ankur Soyabean Oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds, crushed
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves


For Frying:

  • Ankur Soyabean Oil for deep frying



Prepare the Dough:
  • In a large mixing bowl, combine all-purpose flour, carom seeds, salt, and 4 tablespoons of Ankur Soyabean Oil.
  • Rub the oil into the flour mixture until it resembles breadcrumbs.
  • Gradually add water and knead the mixture into a smooth and firm dough.
  • Cover the dough with a damp cloth and let it rest for at least 30 minutes.


Prepare the Filling:
  • Heat 2 tablespoons of Ankur Soyabean Oil in a pan over medium heat.
  • Add cumin seeds and crushed coriander seeds. Let them crackle.
  • Add ginger-garlic paste and chopped green chilies. Saute for a minute.
  • Add mashed potatoes, boiled green peas, turmeric powder, garam masala, ground coriander, ground cumin, and salt. Mix well.
  • Cook the mixture for 5-7 minutes, stirring occasionally, until the flavors meld together.
  • Add chopped fresh coriander leaves, mix well, and turn off the heat. Allow the filling to cool completely.


Shape and Fill the Samosas:
  • Divide the rested dough into equal-sized balls.
  • Take one ball of dough and roll it out into a thin oval or circle.
  • Cut the rolled dough in half to make two semi-circles.
  • Moisten the edges of each semi-circle with water.
  • Fold each semi-circle into a cone shape, sealing the edges firmly.
  • Fill each cone with a spoonful of the prepared filling, ensuring not to overfill.
  • Seal the open edge of the cone by pressing it together firmly. Repeat with the remaining dough and filling.


Fry the Samosas:
  • Heat Ankur Soyabean Oil for deep frying in a pan or kadhai over medium heat.
  • Once the oil is hot, carefully slide in the prepared samosas, a few at a time.
  • Fry the samosas on medium heat, turning occasionally, until they turn golden brown and crisp on all sides. This should take about 10-12 minutes.
  • Remove the fried samosas using a slotted spoon and drain excess oil on paper towels.


  • Serve the hot and crispy samosas with mint chutney, tamarind chutney, or tomato ketchup.
  • Enjoy your homemade samosas made with Ankur Soyabean Oil!