Khasta Samosa

I grew up eating A1 samosas and have always wanted to try the recipe but couldn’t find it. So, I decided to try it myself and it came out so good (not exactly their style but somewhat similar). I would love each one of you who are not from Mumbai to try this recipe and get an idea of how delicious are the samosas we get here.


  • Makes 12 Samosas
  • Oil (for frying) (Sunday Refined Sunflower)
  • 5-6 Green Chillies (slit)
  • Salt (for garnishing)
  • For Punjabi Garam Masala
  • 1 Tbsp Jeera
  • 1/2 Tbsp Shahi Jeera (optional)
  • 1/4 Tsp Nutmeg Powder
  • 2-3 Green Cardamom
  • 1 Tsp Peppercorn (optional)
  • 1 Tbsp Coriander Seeds
  • 1/2 Tbsp Saunf
  • 1/2 Tsp Laung
  • 1 Dalchini Stick
  • 3-4 Bay Leaves
  • 1/2 Inch Ginger (grated or 1/2 tsp ginger powder)
  • For the Filling
  • 3-4 Potatoes (boiled and mashed)
  • 1/3 Cup Peas
  • 1 Tbsp Oil
  • 1/2 Inch Ginger (grated)
  • 1/4 Tsp Jeera
  • 1/2 Tbsp Green Chilli Paste
  • 1/2 Tbsp Coriander Seeds
  • 1/3 Tsp Saunf/Fennel
  • 1/3 Tsp Nigella Seeds/Kalaunji
  • 3/4 Tsp Cumin Powder (roasted)
  • 1 Tsp Aamchur
  • Salt to Taste
  • A Pinch of Hing
  • 1/2 Cup Mint (chopped)
  • 1/2 Cup Coriander (chopped)
  • 1 Tbsp Punjabi Garam Masala
  • 1/4 Tsp Chilli Powder
  • For the Dough
  • 250 Gms or 1 Cup Maida (D-Mart Premia)
  • 3 Tbsp Melted Ghee (Amul)
  • 1/4 Tsp Ajwain
  • Salt to Taste (Tata Salt)
  • Water as Required


Prep: 20 minutes
Cooking: 60 minutes

  1. For Punjabi garam masala, dry roast all the ingredients on medium-low flame for 2 minutes. Let it cool down and then grind to a fine powder.
  2. For the filling, heat oil, add jeera and let it splutter. Add chopped coriander and mint and cook for 30 seconds. Then add grated ginger and chilli paste, cook for 1 minute. Now add coriander seeds, nigella seeds, fennel seeds and saute for 30 seconds. Next, add peas and mix well. Lastly, add all the spice powders mentioned in the list and cook for 30 seconds. Finally, add the boiled potatoes and cook well for a minute. Let the filling cool down.
  3. For the dough, mix maida, salt, ghee and ajwain. Mix till crumbled and then add water gradually. Knead a fairly tight dough and let it rest for 10 minutes.
  4. Make small portions of the dough and dust it with maida. Roll sheets and divide it into equal half. Apply water on the edges, form a cone, fill it with the potato filling and seal it well.
  5. Heat oil, make sure it is very hot and then reducing the flame to low, wait for 2 minutes to deep fry the samosas on low flame for 5-7 minutes. Then increase the flame to medium and fry the samosas till golden brown.
  6. You can also fry slit green chillies and sprinkle some salt on top!
  7. Frying samosas will take a little longer, so, please be patient because frying them on a low flame will make the samosas khasta i.e flaky.