Samosa is a classic Indian snack with a crispy, golden pastry filled with spiced potatoes and peas. This Best Samosa Recipe gives you a step-by-step guide to making these delicious snacks at home. The flaky pastry and flavorful filling create the perfect contrast of textures, making samosas a popular choice for parties, appetizers, or as an afternoon snack. Serve them with chutneys for an authentic and satisfying experience.

Crispy, Flaky, and Filled with Spiced Potatoes
Samosa is one of the most popular snacks in Indian cuisine, loved for its crispy pastry and flavorful filling. This Best Samosa Recipe shows you how to make traditional Indian samosas with a spiced potato and pea filling. With a crispy, golden pastry on the outside and a soft, flavorful filling inside, these samosas are perfect for serving at parties, as a snack, or alongside a cup of hot tea. Samosas are not just delicious—they’re also versatile, with endless possibilities for fillings and pairings.
What is a Samosa?
A samosa is a deep-fried pastry that is triangular in shape, typically filled with a savory mixture of spiced potatoes and peas. Originating from India, samosas have become a favorite across the world due to their crispy exterior and rich, flavorful fillings. While the traditional samosa filling consists of potatoes, peas, and Indian spices, modern variations include meat fillings, cheese, and even sweet fillings. This recipe focuses on the classic potato samosa, offering a perfect balance of spice, flavor, and texture.
How Should Samosas Taste?
A perfect samosa should have a flaky and crispy exterior with a well-spiced, flavorful filling. The pastry should be thin and golden, providing a crunchy bite. The inside should be a soft, savory potato mixture with a burst of spices like cumin, coriander, and garam masala, along with the slight sweetness of peas. The spiced filling combined with the crispy outer layer creates a delightful contrast that makes samosas irresistible.

Tips for Making the Best Samosas
To make the best samosas, here are a few key tips to follow:
- Knead a Firm Dough: The dough should be firm but pliable, as this ensures that the pastry turns out crispy and flaky. A dough that is too soft may result in soggy samosas.
- Seal the Edges Properly: When shaping the samosas, ensure that the edges are tightly sealed with water to prevent the filling from spilling out during frying. Press the edges firmly to avoid any leaks.
- Fry on Medium Heat: It’s important to fry the samosas at medium heat. Frying them on high heat will result in a crispy exterior but an undercooked interior, while low heat may make them greasy. The oil should be hot but not smoking, and the samosas should rise slowly to the surface.
- Customize the Filling: While this recipe uses a classic potato and pea filling, feel free to experiment with other fillings like paneer, ground meat, or lentils. You can also add nuts or raisins to the filling for a sweet and savory variation.
Read More: Authentic Rogan Josh Recipe: A Flavorful Kashmiri Lamb Curry
Serving Suggestions for Samosas
Samosas are best enjoyed hot and crispy, served with a variety of chutneys. Traditional accompaniments include mint chutney, tamarind chutney, and ketchup. You can also serve them as part of a larger meal alongside other Indian snacks like pakoras or as an appetizer before a main course. Samosas pair beautifully with masala chai (spiced Indian tea) for a perfect afternoon snack.

Samosa Recipe
Equipment
- Large mixing bowl
- Rolling Pin
- Frying pan
- Deep frying pot or wok
Ingredients
For the Dough (Pastry):
- 2 cups all-purpose flour
- 4 tbsp vegetable oil or ghee
- 1/2 tsp salt
- 1/2 tsp carom seeds
- water as needed for kneading
For the Filling:
- 3 medium potatoes boiled, peeled, and mashed
- 1/2 cup green peas boiled
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp fennel seeds optional
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp ginger grated
- 2 green chilies finely chopped
- salt to taste
- fresh cilantro chopped
- lemon juice optional
For Frying:
- Oil for deep frying
Instructions
- 1. Prepare the DoughIn a large mixing bowl, combine all-purpose flour, salt, carom seeds (ajwain), and vegetable oil or ghee. Mix well until the flour resembles breadcrumbs.Gradually add water and knead into a firm dough. The dough should not be too soft. Cover the dough with a damp cloth and let it rest for 20-30 minutes.2. Prepare the FillingIn a frying pan, heat oil over medium heat. Add cumin seeds and allow them to splutter.Add grated ginger and chopped green chilies. Sauté for a minute.Add the boiled and mashed potatoes and green peas. Mix well.Stir in coriander powder, garam masala, fennel seeds (if using), red chili powder, turmeric powder, and salt. Cook the mixture for 5-7 minutes, stirring continuously.Remove from heat and let the filling cool. Add fresh cilantro and lemon juice (if desired) for extra flavor.3. Shape the SamosasDivide the dough into equal-sized balls. Roll each ball into a 6-inch circle, about 1/8-inch thick. Cut each circle in half to form two semicircles.Take one semicircle and form a cone shape by folding the straight edge over itself and sealing with a little water. Press the edges tightly to seal.Fill the cone with 1-2 tablespoons of the prepared potato filling. Seal the open edge by pressing it closed with a little water to form a triangular samosa shape. Repeat with the remaining dough and filling.4. Fry the SamosasHeat oil in a deep frying pot or wok over medium heat. Test the oil by dropping a small piece of dough into it; if it rises to the surface gradually, the oil is ready.Fry the samosas in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally for even cooking (about 6-8 minutes per batch).Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil.5. ServeServe the samosas hot with mint chutney, tamarind chutney, or ketchup. Enjoy as a snack or appetizer with tea or coffee.
Notes
- Dough Texture: The dough should be firm but pliable. A soft dough will result in soggy samosas, while a firm dough ensures crispiness.
- Seal the Samosas Properly: Make sure the edges of the samosas are sealed tightly with water to avoid the filling spilling out during frying.
- Baking Option: For a healthier version, you can bake the samosas at 180°C (350°F) for about 25-30 minutes, brushing them lightly with oil.
- Additions: You can customize the filling with other ingredients such as paneer, ground meat, or lentils for variation.
Conclusion
Samosas are a timeless and versatile snack that can be enjoyed at any time of the day. This Best Samosa Recipe ensures that you achieve a crispy, golden pastry filled with a flavorful and well-spiced potato mixture. Whether you’re serving them at a party or enjoying them as a snack with your favorite chutney, samosas are sure to be a hit. Try this recipe for a delicious and authentic Indian experience that’s easy to make and perfect for any occasion.