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Name: Spiced Black Potato Samosas
Cuisine: indian
Ingredients: 2 cup maida; 1/2 tsp salt; 1/2 tsp ajwain; 2 tbsp ghee; 4 potatoes, boiled; 1 tbsp mustard oil; 1 tsp fennel seeds; 1 tbsp crushed coriander seeds; 1/4 tsp ajwain; 1/2 tsp cumin seeds; to taste hing; 1 tbsp ginger, grated; 2 green chili, finely chopped; to taste cashew; to taste raisins; to taste amchur powder; to taste black pepper powder; to taste black salt; to taste white salt; 1 black cardamom; to taste mace; 4 cloves; 1 inch cinnamon stick; 1 tbsp dried rose petals; 1 tbsp dried fenugreek leaves (kasuri methi)

Aug 16, 2026 9 min

samosa recipeindian snackshomemade cooking

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Summary

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This video is a detailed guide on how to prepare unique, round-shaped potato-stuffed samosas with a special spice blend.

In this tutorial, the host demonstrates her recipe for homemade samosas featuring a spiced black potato filling. She emphasizes the importance of using high-quality ingredients like pure ghee for the dough to ensure a crispy texture. The video covers the complete process: preparing the dough, crafting a distinct aromatic 'secret' spice mix, forming the round samosas, and frying them slowly to perfection. The resulting snack is described as both delicious and impressive enough for guests.

Recipe

Spiced Black Potato Samosas

indian medium

Ingredients

2 cup maida
1/2 tsp salt
1/2 tsp ajwain
2 tbsp ghee
4 potatoes, boiled
1 tbsp mustard oil
1 tsp fennel seeds
1 tbsp crushed coriander seeds
1/4 tsp ajwain
1/2 tsp cumin seeds
to taste hing
1 tbsp ginger, grated
2 green chili, finely chopped
to taste cashew
to taste raisins
to taste amchur powder
to taste black pepper powder
to taste black salt
to taste white salt
1 black cardamom
to taste mace
4 cloves
1 inch cinnamon stick
1 tbsp dried rose petals
1 tbsp dried fenugreek leaves (kasuri methi)

Equipment

Steps

1

Whisk maida with salt, ajwain, and ghee, then add water gradually to form a soft dough. 0:34
2

Boil potatoes and peel them. 2:39
3

Heat mustard oil in a pan, add fennel, coriander, ajwain, cumin, hing, ginger, and chilies. 3:33
4

Add cashew, raisins, and potatoes to the pan. 4:01
5

Season with amchur, black pepper, and salts; sauté well. 4:15
6

Grind roasted black cardamom, mace, cloves, cinnamon, rose petals, and kasuri methi into a fine powder. 5:40
7

Mix the spice powder, turmeric, and fresh cilantro into the potato mixture. 7:12
8

Roll out dough, cut in half, fold into a cone, fill with potato mix, and pinch to seal as a round bundle. 8:46
9

Fry in warm oil on low heat until golden brown. 7:00

Finishing

serve with green chutney
serve with sweet red chutney

Notes from the creator

Use iron kadhai for the filling for best results.
The secret spice powder adds the authentic flavor.
Frying on low heat is the key to achieving a crispy, non-bubbled crust.

Key Points

0:34 Preparing the dough using maida, salt, ajwain, and ghee for a crispy crust.
2:39 Creating the filling with boiled potatoes, cashew, raisins, and a special ground warm spice blend.
7:00 Frying the samosas on low heat to achieve perfect crispiness without bubbling.
8:46 Demonstrating a unique round-shaping technique for the samosas.

Worth watching if: You are interested in learning how to make professional-quality homemade samosas with a creative, non-traditional shaping technique.

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