Potato and Peas Samosa/ Cheese Chilli Samosa Recipe

Potato and Peas Samosa/ Cheese Chilli Samosa Recipe

Samosas and Potato Wadas are my first love. I have always jumped with joy whenever mom made these My mom made these and dal kachoris and Samosas for breakfast on my birthday. Apart from hers I love the Samosa at Jain- A fast food joint in Kandivali, Mumbai. The outer cover is a flaky and yummy perfect pastry. The right balance of fat, water in APF makes this flaky and crispy. These are perfect for Winter Mornings with Chai. Back home we got Samosas that also had beetroot and Carrot and I loved them too. I miss those snacks that we ate after school either from local bakeries or from home cooks from whom we would order these. My aunt’s friend would also send these with Cabbage filling only and I devoured them as well.  I also made Samosas with Cheese chili filling and Cheese Pepper. Oh man, those were heavenly. These were Mini Samosas and tastes so good with Ketchup. Simply mix in grated processed cheese and chili or pepper powder, fill it and deep fry.

Recommendation-Fry the Samosas on Low heat only. This will ensure that the pastry is cooked through and there are no air bubbles that will deflate and make the Samosa Soggy once it loses its hot temperature.

Samosa Filling
Samosa Filling

Recipe for the Killer Samosa Filling

  • Prep Time-3-4 hours
  • Cooking time -30 mins
  • Ingredients: For the Filling
  • 5 Potatoes
  • Peas-1 cup
  • Chopped Onions-2 tbsp
  • Ginger Garlic Coarsely Ground-2 tbsp
  • Chilli Paste-1 tbsp
  • Processed Cheese-2 cubes

Dry Masalas

  • Salt-1 1/2 tsp
  • Pink Salt-1/2 tsp
  • Chaat Masala-1 tsp
  • Pepper Powder-1 tsp
  • Amchur Powder-1.5 Tsp
  • Saunf Powder-1 tsp
  • Red Chilli Powder-2 tsp
  • Garam Masala-2 tsp
  • Hing/Asafoteida-1/2 tsp
  • Jeera Powder-1 tsp
  • Dhaniya Powder-1tsp


In bout 3 tbsp oil add Onions, Ginger Garlic and Chili. Saute for two mins and tip in the dry masalas’. Add the potatoes and mix well.  Add the boiled peas and mash. Add grated cheese, Mix well and Let cool.


Cheese Chilli Samosa
Cheese Chilli Samosa

For the crust/pastry

  • APF/Maida-2 cups
  • Hot Dalda-6 tbsp.
  • Carom Seeds-1 tbsp
  • Salt- To taste.
  • Water-1/2 cup

In a bowl add Flour, Salt and Carom Seeds. Mix well and add the dalda. Rub for about a minute or two with your hands, add the water little by little and make a stiff dough.

Set aside for 20 mins, covered with a damp muslin cloth.

For Making the samosa

Roll a small sized flatbread and cut it in half. Dab some water on the straight side of the semi-circle and stick both the ends and make a cone. Stuff the cone with the potato filling and stick both ends with water. Deep fry on LOW HEAT ONLY else bubbles may be formed in the crust. Serve Piping Hot.




Leave a Reply

Your email address will not be published. Required fields are marked *