If you love vibrant spices and crispy, golden bites filled with savory goodness, then this Samosa Recipe is going to become one of your absolute favorites. Perfectly spiced potato and pea filling encased in a flaky, buttery crust make these samosas irresistible as a snack or appetizer. Whether you’re new to Indian cooking or a seasoned fan, this recipe walks you through every step in a warm and friendly way, so you can create authentic samosas that impress every time.
Ingredients You’ll Need
The beauty of this Samosa Recipe is in its simplicity, yet each ingredient plays a vital role in building layers of flavor and texture. From the tender spiced potatoes to the crispy dough, every component is carefully chosen to bring out classic samosa charm.
- 1 1/2 cups plain/all purpose flour: This forms the sturdy yet flaky dough base that holds all the filling together.
- 1 tsp ajwain seeds: Adds a slightly bitter, thyme-like note to the dough enhancing the aroma.
- 1/2 tsp salt: Balances flavors throughout both dough and filling.
- 4 tbsp ghee or vegetable oil: Melted ghee provides a rich, buttery flavor; oil is a lighter alternative for the dough’s texture.
- 6 tbsp cold water: Helps bring the dough together without making it tough.
- 500g starchy potatoes: The heart of the filling, perfectly mashed and spiced for that beloved soft bite.
- 2 tbsp vegetable/canola oil: For sautéing the spices and aromatics in the filling.
- 1 tsp cumin seeds: Provides earthiness and warmth to the filling.
- 1/4 tsp black mustard seeds: Adds a subtle pungent pop when fried.
- 1/2 tsp coriander seeds: Brings a citrusy hint to brighten the filling.
- 1 tbsp fresh grated ginger: Offers a zesty kick that wakes up the palette.
- 1 tbsp finely chopped green chilli: Adds gentle heat—adjust based on your spice preference.
- 1/2 cup frozen green peas: For a touch of sweetness and texture contrast.
- 1 tsp garam masala: The signature Indian spice blend that makes the samosas unforgettable.
- 1/4 tsp amchur (dry mango powder): Brings a subtle tang to balance the flavors.
- 1/2 tsp asafoetida: Adds a savory depth that enhances the overall flavor complexity.
- 1/4 tsp cumin powder: Amplifies the warmth from cumin seeds for spiced perfection.
- 1/2 tsp turmeric powder: Gives the filling a beautiful golden hue and subtle earthiness.
- 1 tsp salt: Essential for seasoning the filling accurately.
- 2 tbsp finely chopped coriander/cilantro leaves: Brightens the filling with fresh herbal notes.
- Vegetable/Canola oil for frying: You’ll need at least 1 litre or 1 quart to get that perfect golden, crispy crust.
- Tamarind Dipping Sauce: Adds a tangy and sweet dimension that pairs perfectly with the samosas (recipe provided separately).
How to Make Samosa Recipe
Step 1: Preparing the Dough
Start by combining the flour, ajwain seeds, and salt in a large bowl. Slowly add the melted ghee or oil, rubbing it into the flour until the mixture resembles breadcrumbs. Gradually add the cold water, little by little, kneading gently to form a smooth, firm dough. Cover it with a damp cloth and set aside for about 30 minutes. This resting time allows the dough to relax, making it easier to roll out thinly and resulting in that signature flaky crust you love.
Step 2: Making the Filling
Peel and boil the potatoes until tender, then mash them roughly so they keep some texture. Heat the 2 tablespoons of oil in a pan and add cumin seeds, mustard seeds, and coriander seeds. Once they start to crackle, stir in the ginger and green chilli, cooking just until aromatic. Add the green peas, turmeric, cumin powder, asafoetida, garam masala, amchur, and salt. Mix well, then fold in the mashed potatoes and chopped coriander leaves. Cook the filling for a few minutes to meld all the flavors together, then remove it from heat to cool slightly.
Step 3: Assembling the Samosas
Divide your rested dough into 12 equal portions and roll each into a ball. Roll out each ball into an oval or round shape, about 6 inches in diameter. Cut each circle in half to form semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edge with a little water. Fill the cone with a generous spoonful of the potato filling, then pinch and seal the top edges firmly to close the samosa. Repeat with all dough pieces and filling until done. This part is so satisfying, as you shape little golden pockets filled with spiced deliciousness.
Step 4: Frying the Samosas
Heat enough oil in a deep frying pan to submerge the samosas. Test the temperature by dropping a small piece of dough in; it should bubble and rise slowly. Fry the samosas in batches, turning occasionally, until they are golden brown and crisp on all sides—usually about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. The result is an irresistible crispy shell, perfect for dipping and sharing!
How to Serve Samosa Recipe
Garnishes
A simple sprinkle of freshly chopped coriander or a little chaat masala over the samosas can brighten their flavor and add a lovely finishing touch. A wedge of lemon on the side invites a fresh squeeze of juice that cuts through the richness beautifully.
Side Dishes
Samosas are wonderful on their own but come alive when paired with complementary sides. A cooling yogurt raita or mint chutney adds creamy coolness, while the classic tamarind dipping sauce provides tangy sweetness that contrasts perfectly with the savory filling.
Creative Ways to Present
For a fun twist, try arranging samosas on a platter with colorful bowls of assorted chutneys—think tamarind, mint, and even spicy garlic sauce. Serve them alongside a fresh salad or incorporate them into a festive appetizer board with nuts, pickles, and fresh veggies for a crowd-pleasing presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover samosas can be stored in an airtight container in the refrigerator for up to 2 days. To keep them crisp, place a paper towel inside the container to absorb any moisture.
Freezing
If you want to prep samosas ahead of time, you can freeze them before frying. Arrange assembled samosas on a baking tray lined with parchment and freeze until solid. Then transfer to a sealed bag or container and keep frozen for up to 1 month. When ready to eat, fry from frozen, adjusting cooking time slightly to ensure they cook through.
Reheating
To reheat, it’s best to avoid microwaving as it can soften the crust. Instead, pop samosas into a preheated oven at 375°F (190°C) for 10-12 minutes or until crisp and warmed through. This method revives the texture beautifully.
FAQs
Can I use other fillings for this Samosa Recipe?
Absolutely! While this recipe focuses on the classic potato and peas filling, you can experiment with minced meat, lentils, or mixed vegetables to suit your taste.
Is there a vegetarian option?
This Samosa Recipe is naturally vegetarian since the filling is made from potatoes, peas, and spices. You can also make it vegan by using oil instead of ghee in the dough.
Can I bake samosas instead of frying?
Yes, baked samosas are a lighter alternative. Brush them lightly with oil and bake at 400°F (200°C) for about 20-25 minutes or until golden and crisp, turning halfway.
How spicy is this samosa recipe?
The recipe includes green chilli to add gentle heat, but you can easily adjust the amount or omit it to suit your spice preference.
What dipping sauces pair best with samosas?
Traditional tamarind chutney is a perfect match, thanks to its sweet tang. Mint chutney or yogurt raita are also fantastic choices to complement the flavors.
Final Thoughts
There’s truly nothing like homemade samosas to bring a smile to your face and a burst of flavor to your day. This Samosa Recipe is approachable, flavorful, and perfect for sharing with family and friends. Once you try making these golden treats yourself, you’ll see why they are a beloved snack all over the world. So grab your ingredients and get ready to savor every delicious bite!
Print
Samosa Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 samosas
- Category: Snack
- Method: Frying
- Cuisine: Indian
Description
This classic Samosa recipe features a crispy, flaky pastry filled with a spiced potato and pea mixture. Perfect as a savory snack or appetizer, these golden brown fried samosas combine traditional Indian spices and fresh ingredients to create a flavorful treat. Serve with tamarind dipping sauce for an authentic experience.
Ingredients
Dough
- 1 1/2 cups plain/all purpose flour
- 1 tsp ajwain seeds
- 1/2 tsp salt (kosher/cooking)
- 4 tbsp ghee (melted and cooled) or any vegetable oil
- 6 tbsp cold tap water
Filling
- 500g/1 lb starchy potatoes (all-rounder variety)
- 2 tbsp vegetable/canola oil
- 1 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 1/2 tsp coriander seeds
- 1 tbsp fresh ginger (finely grated)
- 1 tbsp green chilli (finely chopped, serrano or cayenne)
- 1/2 cup frozen green peas (thawed)
- 1 tsp garam masala
- 1/4 tsp amchur (dry mango powder)
- 1/2 tsp asafoetida
- 1/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp salt (kosher/cooking)
- 2 tbsp coriander/cilantro leaves (finely chopped)
For Frying and Serving
- Vegetable/canola oil for frying (at least 1 litre/1 quart)
- Tamarind Dipping Sauce (see separate recipe card)
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour, ajwain seeds, and salt. Add the melted ghee or oil and mix thoroughly until the mixture resembles coarse crumbs. Gradually add cold water and knead to form a firm, smooth dough. Cover and let it rest for at least 20 minutes.
- Make the Filling: Boil the potatoes until tender, then peel and mash them coarsely. Heat oil in a pan over medium heat, add cumin seeds, mustard seeds, and coriander seeds. When the seeds begin to crackle and release aroma, add grated ginger and green chilli, sauté for a minute. Add the mashed potatoes, green peas, garam masala, amchur, asafoetida, cumin powder, turmeric powder, salt, and chopped coriander leaves. Mix well and cook for 3-4 minutes to combine flavors. Remove from heat and let the filling cool slightly.
- Assemble the Samosas: Divide the dough into 12 equal portions. Roll each portion into a thin oval or circle and cut it in half to form two semi-circles. Take one semi-circle, brush the edges lightly with water, and form a cone by bringing the straight edges together and sealing them well. Fill the cone with 1-2 tablespoons of the potato filling. Moisten the open edges with water and press them together firmly to seal completely. Repeat with remaining dough and filling.
- Fry the Samosas: Heat vegetable oil in a deep, heavy-bottomed frying pan or kadai over medium heat to about 350°F (175°C). Carefully slide in a few samosas at a time, avoiding overcrowding. Fry, turning occasionally, until the samosas are golden brown and crisp on all sides, about 12-15 minutes. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Allow the samosas to cool slightly before serving warm with tamarind dipping sauce or your favorite chutney.
Notes
- Note 1: Ajwain seeds add a distinctive aromatic flavor and aid digestion.
- Note 2: Ghee produces a richer dough but vegetable oil can be used for a lighter texture.
- Note 3: Use starchy or all-purpose potatoes for the best texture in the filling.
- Note 4: Amchur (dry mango powder) adds a subtle tanginess; can be substituted with a squeeze of lemon juice if unavailable.
- Note 5: Asafoetida provides depth to the spice blend, but use sparingly due to its strong flavor.
- Be sure the oil is at the correct temperature before frying to avoid greasy samosas.
- Leftover samosas can be reheated in an oven to retain crispness.
