Samosa Recipe

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.

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Prep Time 30

Cook Time 20

Total Time 50

Course Appetizer, Snack

Cuisine Festive Indian Sweets, Indian

Servings 10

Calories 180 kcal

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 Dough
In 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 Filling
In 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 Samosas
Divide 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 Samosas
Heat 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. Serve
Serve 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.