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indian samosa recipe

Indian Samosa Recipe - Potato Samosa (Finger)

Making Indian Samosa recipe fingerstyle. It's a potato samosa (aloo ka samosa) wrapped in a different way. Watch video recipe step by step.
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Course: Snack
Cuisine: Indian, Pakistani
Keyword: indian samosa recipe, potato samosa, samosa finger, samosa recipe, samosa snacks
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 Persons
Calories: 203kcal
Author: Hinz


  • Preparation of Samosa Dough:
  • All purpose flour Maida – 1.5 Cups
  • Salt – ½ Tsp
  • Oil – 1 Tbsp
  • Water – To Make a soft dough
  • Preparation of Samosa Filling Stuffing:
  • Cooking oil – ½ Tbsp
  • Cumin Seeds – ½ Tsp
  • Green Chilies – ½ Tsp
  • Coriander Seeds – ½ Tsp
  • Red chili powder – ½ Tsp
  • Turmeric Powder – ½ Tsp
  • Chopped Onion – 1 Tbsp
  • Boiled Potatoes – 4 Big Size
  • Salt – 1 Tsp
  • Chaat Masala – ½ Tsp
  • Fresh Coriander Chopped – Few leaves
  • Oil For Deep Frying


  • Preparation of Dough
  • In a bowl add all purpose flour and salt.
  • Mix well.
  • Now add cooking oil and crumble with hands.
  • Add little water and make a soft dough.
  • Cover with plastic wrap and keep it on a warm place for 20 to 30 minutes to settle the dough.
  • Let’s Prepare Stuffing
  • In a frying pan, add oil and heat it up.
  • Now add cumin seeds, green chilies, coriander seeds, red chili powder and turmeric powder and saute for few seconds.
  • Add chopped onion and mix well.
  • Now add 4 big size boiled potatoes and mashed properly to mix with spices.
  • Now add salt and chaat masala powder.
  • Mix well with the mashed potatoes.
  • Garnish with fresh coriander to make it aromatic.
  • Let’s Fold the Samosa (Finger-Style)
  • Now take out the dough to make samosa.
  • Knead with hands. Make sure to add oil in your hands to knead the dough.
  • Distribute the dough in portion.
  • Take one portion and roll a big roti (tortilla style) using a rolling pin.
  • Make the roti thin as much as possible.
  • Now cut the dough lengthwise.
  • Place the filling in the middle of the dough.
  • Wrap it in fingerstyle as shown in the video.
  • Make sure to properly seal the edges.
  • Deep fry all samosas until getting golden brown color.


  1. If you are making homemade dough then make the dough semi-soft. Not hard and not soft need to be in middle. You can also take store-bought roll wrappers. 
  2. To make the samosa more crispy in texture, use cornflour in the homemade dough. 
  3. To get the best result, the dough resting time should be ½ an hour (minimum).
  4. Avoid too much stuffing as it can break while frying. 
  5. Longer stripes wrapping makes a crispy texture on a samosa. Must try with it!
  6. Deep fry in medium heat oil. High-temperature oil can make it dark and you will not get perfect brown color.
  7. Take it out on kitchen paper or grill to make it crispy for a longer time.


Serving: 1Piece | Calories: 203kcal