Samosa

Golden, crispy, and filled with a flavorful spiced potato mixture, samosas are one of the most iconic Indian appetizers. With their flaky crust and savory filling, these hand-held treats are perfect for tea-time snacks, festive gatherings, or as a starter for an Indian-inspired meal.

Why You’ll Love This Recipe

• Authentic taste with layers of spice and texture.

• A crisp, flaky pastry that pairs beautifully with the soft potato filling.

• Perfect for parties, appetizers, or an indulgent snack.

• Can be made ahead and reheated before serving.

• Customizable filling – swap potatoes for meat, paneer, or lentils.

Ingredients

For the Dough:

• 1 ½ cups plain/all-purpose flour

• 1 tsp ajwain seeds

• ½ tsp salt (kosher/cooking)

• 4 tbsp ghee (melted and cooled) or vegetable oil

• 6 tbsp cold water

For the Potato Filling:

• 500g (1 lb) starchy/all-rounder potatoes

• 2 tbsp vegetable or canola oil

• 1 tsp cumin seeds

• ¼ tsp black mustard seeds

• ½ tsp coriander seeds

• 1 tbsp fresh ginger, finely grated

• 1 tbsp green chili, finely chopped (serrano or cayenne)

• ½ cup frozen green peas, thawed

• 1 tsp garam masala

• ¼ tsp amchur (dry mango powder)

• ½ tsp asafoetida

• ¼ tsp cumin powder

• ½ tsp turmeric powder

• 1 tsp salt (kosher/cooking)

• 2 tbsp fresh coriander/cilantro, finely chopped

For Frying:

• Vegetable or canola oil (at least 1 liter/quart)

For Serving:

• Tamarind dipping sauce or mint raita

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Potato Filling

• Boil potatoes until soft, mash roughly, and set aside.

• Heat oil in a skillet, add cumin, mustard, and coriander seeds until fragrant.

• Stir in ginger, chili, and peas, then cook briefly.

• Add garam masala, amchur, asafoetida, cumin powder, turmeric, and salt; cook for 30 seconds.

• Mix in the mashed potatoes, cook 1 minute, then stir in coriander. Cool before using.

2. Make the Dough

• In a bowl, mix flour, salt, and ajwain seeds.

• Rub in ghee or oil until mixture resembles breadcrumbs.

• Add cold water and knead into a soft dough.

• Cover and rest for 30 minutes.

3. Shape the Samosas

• Divide dough into 6 balls, roll each into a 16 cm (6.5”) circle, then cut in half.

• Form a cone, fill with about 2 tbsp potato filling, and seal edges with water.

• Repeat with remaining dough and filling to make 12 samosas.

4. Fry the Samosas

• Heat oil to 160°C/320°F. Fry samosas for 3 minutes, remove, and drain.

• Increase oil temperature to 190°C/375°F. Fry again for 1½–2 minutes until golden.

• Drain on paper towels.

5. Serve

Serve hot with tamarind dipping sauce or mint raita.

Servings and Timing

• Servings: 12 samosas

• Prep Time: 30 minutes

• Cook Time: 15 minutes

• Dough Resting Time: 30 minutes

• Total Time: 1 hour 15 minutes

Variations

• Meat Samosa: Substitute the potato filling with spiced minced lamb, beef, or chicken.

• Vegan Option: Use oil instead of ghee.

• Paneer Filling: Add crumbled paneer with peas for a protein-rich option.

• Baked Samosas: Brush with oil and bake at 200°C (400°F) for 25–30 minutes until golden.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Freeze uncooked samosas for up to 1 month. Fry straight from frozen (add a few extra minutes).

• Reheat: Re-crisp in an oven at 180°C (350°F) for 10 minutes.

FAQs

Can I bake samosas instead of frying them?

Yes, brush with oil and bake at 200°C (400°F) until golden for a healthier option.

Why do my samosas turn soggy?

Make sure the oil is at the correct temperature and avoid overcrowding while frying.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours, then let it come to room temperature before rolling.

Can I use store-bought pastry?

Yes, spring roll wrappers or puff pastry can be used for quicker samosas.

What can I substitute for amchur?

Lemon juice or lime juice works as a good substitute for amchur powder.

Why double fry the samosas?

Double frying ensures the pastry becomes extra crispy without absorbing too much oil.

Can I make them gluten-free?

Yes, use gluten-free flour and adjust water as needed.

What dipping sauces go best with samosas?

Tamarind chutney, mint chutney, or yogurt-based sauces are traditional favorites.

Can I air-fry samosas?

Yes, brush with oil and air fry at 180°C (350°F) for about 12–15 minutes.

Can I add other vegetables to the filling?

Absolutely! Carrots, corn, or bell peppers can be added for extra flavor and texture.

Conclusion

This samosa recipe delivers perfectly crispy pastry filled with a spiced potato mixture that’s bursting with authentic Indian flavors. Whether you fry, bake, or air-fry them, these golden parcels are guaranteed to impress. Serve them with tamarind or mint dipping sauce and enjoy a classic snack loved worldwide.

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