6 Surprising Ways You Can Stuff A Samosa And Still Keep It Yummy


I love samosas. But over time, I realized that the stuffing was the same in every samosa, and so was the taste. So I thought, why not try using different stuffings for my samosas?

Maybe then I’d get a different taste that would make me fall in love with them all over again like I did the first time.

So that’s exactly what I did — and it worked! Below is a list of some of the stuffings I regularly tend to use in my samosa recipe. This might help you out if you’re looking to put some twists into your favourite food recipe(s).

Simple Aloo Samosa

Take a bowl and sieve all-purpose flour (maida) and salt into it. Add oil and mix it well with your hands.

Now, add water to prepare a dough. Knead for about 7 minutes till the dough is smooth. Cover it with a damp cloth to prevent drying out of dough. Let the dough rest for 20 minutes before making samosas.

Peel the potatoes, wash them well and keep them aside in a bowl of water to prevent discolouration. Boil them until they are cooked but not very soft as you need to mash them later on. Once cooked, drain excess water from boiled potatoes. If any is left over, smash them well with a potato masher or fork without making lumps of potato as we require mashed potato stuffing for samosa filling.


Add roasted cumin powder, dry mango powder (amchoor powder), red chilli powder, coriander powder and salt to taste in boiled crushed potatoes, and mix well together. Cook on medium heat for 3-4 minutes or until cooked completely without making lumps of mashed potato stuffing mixture as we need a smooth filling mixture for samosas. Set aside the potato stuffing covered to keep warm (about 15-20 minutes).

Rajma Samosa

The stuffing can be prepared earlier and refrigerated. The samosas also freeze well!

how to make rajma samosa recipe:

  • boil 1 cup rajma in a pressure cooker for 3 whistles or till they are cooked completely. Drain the excess water and keep it aside.
  • In a pan, heat 2 tablespoons oil and add all the spice powders – ½ teaspoon cumin powder, ½ teaspoon coriander powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ½ inch ginger-garlic paste and salt as per taste. Saute till the raw aroma of ginger-garlic goes away. If you don’t have garam masala, you can skip it or use some amchur powder.
  • Add cooked rajma and mix well with the masala mixture, making sure that all the spices coat the beans well from all sides. Also, add chopped coriander leaves (cilantro). Mix again and switch off the flame. keep aside to cool down completely

Mushroom Samosa

Yummy and healthy option for rainy days Samosa.


  • 250 gms button mushrooms, washed and finely sliced
  • ½ teaspoon black pepper powder
  • 1 teaspoon garam masala powder (or mix together the following spices: 1/2 tsp cinnamon powder, 1/2 tsp cardamom powder, 1/4 tsp clove powder & 1/4 tsp black pepper)

Put the pan on the stovetop and temper the oil with the jeera. Place all ingredients on a pan and cook until everything is soft and mushy. Now you are ready to fill the Mushroom Samosas. 

Paneer Bhurji Samosa

Gather the following ingredients:

  • 1 cup crumbled paneer
  • 1 tsp ginger garlic paste
  • 2 medium onions, finely chopped
  • 3-4 green chillies, finely chopped
  • 1/4 cup coriander leaves, finely chopped
  • 15-20 samosa sheets

For the filling: – 1 tbsp cilantro (finely chopped) – 1 tbsp jeera powder – Salt to taste – 1 tsp turmeric powder – 2 tsp coriander powder – Oil for cooking. Start by making the stuffing. Heat oil in a pan. Add ginger-garlic paste and sauté. Then add onion and green chilli and cook till they become golden brown. 

Now add crumbled paneer and all the spices mentioned above. Fry for 3 minutes on medium heat until it becomes golden brown, then turn off the gas and take out the stuffing from the pan into a bowl. Don’t let it cool down. 

Just mash with your hands to mix all spices well with mashed potatoes and paneer. Also, if you have time, keep it aside for 10 minutes to set so that when we fill it in samosa dough, it won’t crumble or break while folding or frying them in oil.


Cheese and Corn Samosa

Have you tasted a samosa with cheese filling? If not, then this is the time to give it a try. Cheese and corn go great together. You can either add them separately to the filling or make a cornflour batter and mozzarella cheese mixture and stuff the samosas with it. This will lead to soft samosas that are crispy on the outside and cheesy on the inside.

To make these cheesy samosas, you need to take some sweet corn kernels and mix them with cumin powder (jeera), chaat masala, salt, pepper (optional) and crushed coriander leaves. Keep aside this mixture while you prepare crusty dough for the outer shell of your samosa. 

After rolling out flattened dough in triangular shapes, stuff these triangles with generous amounts of cheese filling before deep frying them until golden brown. These are best served hot, so once they cool down, don’t forget to pop them in your microwave for 30 seconds just before serving!

If you want extra cheesy stuffed samosas, use a combination of mozzarella cheese, cheddar cheese, and sweet corn kernels in your stuffing mixture.

Corn and Spring Onion Samosa

Put some oil and sauté the spring onions, then add the corn and stir it until it gets a little brown.

Add some spices and salt to taste, then remove from heat.

Let it cool for 2 minutes, then spoon it into your samosas.

Serve with chutney or ketchup.

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