This Samosa Recipe delivers the ultimate Indian snack—golden, crispy pastry filled with a perfectly spiced potato and pea mixture. Each bite is crunchy on the outside and warm, savory, and aromatic inside. The first time I made these, the smell of cumin, coriander, and fried pastry filled my kitchen and made it impossible to wait for them to cool! Whether you serve them with chutney, yogurt, or as part of a festive spread, samosas are pure comfort food that never fail to impress.
Why You’ll Love This Recipe
You’ll love this samosa recipe because it’s authentic, flavorful, and surprisingly easy to make at home. The crust turns out light and flaky, while the filling is perfectly balanced with potatoes, peas, and fragrant Indian spices. They can be deep-fried, air-fried, or baked, making them as versatile as they are delicious. Perfect for tea-time snacks, parties, or appetizers, these samosas are the definition of crispy, golden perfection.
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Samosa Recipe – Crispy, Spiced & Irresistibly Delicious
- Total Time: 1 hour
- Yield: 10–12 samosas
- Diet: Vegetarian
Description
Samosa is a popular Indian snack made of crisp, golden pastry filled with a spiced potato and pea mixture. These triangular delights are deep-fried or air-fried to perfection and served hot with tangy chutneys — a perfect appetizer or tea-time treat.
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 4 tbsp vegetable oil or ghee
- 1/2 tsp salt
- 1/2 cup water (as needed)
- For the Filling:
- 3 medium potatoes, boiled and mashed
- 1/2 cup green peas (fresh or frozen)
- 1 small onion, finely chopped (optional)
- 1–2 green chilies, finely chopped
- 1 tsp grated ginger
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp amchur (dry mango powder) or lemon juice
- 2 tbsp chopped cilantro
- 2 tbsp oil (for sautéing)
- Salt to taste
- For Frying:
- Oil for deep frying
Instructions
- Prepare the Dough: In a large bowl, combine flour, salt, and oil. Rub the oil into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover and let rest for 30 minutes.
- Make the Filling: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add ginger, green chilies, and onion (if using), and sauté for 1–2 minutes. Stir in peas, mashed potatoes, and all the spices — coriander, turmeric, chili powder, garam masala, and amchur. Mix well and cook for 2–3 minutes. Add cilantro and let the filling cool completely.
- Shape the Samosas: Divide dough into 6–8 portions. Roll each portion into a ball, then roll it out into a thin oval (about 6 inches). Cut it in half. Take one half and form a cone by folding and sealing the edge with a little water. Fill with 2 tbsp of the potato mixture and seal the top tightly.
- Fry the Samosas: Heat oil in a deep pan over medium-low heat. Fry the samosas in batches for 8–10 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd the pan.
- Serve: Drain on paper towels and serve hot with mint chutney or tamarind chutney.
Notes
- For a healthier version, air-fry at 375°F (190°C) for 12–15 minutes or bake at 400°F (200°C) for 20–25 minutes, brushing with oil.
- Keep the dough firm to ensure crispy samosas.
- You can also use minced meat or lentils as filling alternatives.
- Leftover samosas can be reheated in the air fryer to regain crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Indian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
All-Purpose Flour: The base for the flaky crust.
Salt: Enhances flavor.
Ajwain (Carom Seeds): Adds a subtle, nutty aroma (optional but traditional).
Oil or Ghee: Provides richness and makes the pastry crisp.
Water: For kneading the dough into a smooth texture.
For the Filling:
Potatoes: Boiled and mashed—form the hearty base of the filling.
Green Peas: Add sweetness and texture.
Green Chilies: For a touch of heat.
Ginger: Adds freshness and zing.
Cumin Seeds: Provide an earthy, aromatic start to the filling.
Coriander Powder: Adds citrusy warmth.
Garam Masala: Gives depth and that authentic Indian flavor.
Turmeric Powder: Adds color and subtle flavor.
Red Chili Powder: For spice and balance.
Salt: To taste.
Fresh Cilantro (Coriander Leaves): Adds brightness and freshness.
Lemon Juice: Optional, for a tangy finish.
For Frying:
Vegetable Oil: For deep frying the samosas until golden and crispy.
Directions
Step 1: Make the Dough
In a mixing bowl, combine flour, salt, and ajwain. Rub the oil or ghee into the flour with your fingers until it resembles breadcrumbs. Slowly add water, a little at a time, and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Step 2: Prepare the Filling
Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter. Stir in green chilies and ginger, then add boiled, mashed potatoes and green peas. Mix in turmeric, coriander powder, garam masala, red chili powder, and salt. Cook for 3–4 minutes until the flavors blend well. Finish with fresh cilantro and lemon juice, then let the mixture cool completely.
Step 3: Shape the Samosas
Divide the dough into small balls. Roll each one into an oval about 6 inches long and 4 inches wide. Cut in half to form two semi-circles. Take one half and form a cone shape, sealing the edge with a little water. Fill the cone with the potato mixture, then seal the open edge by pressing firmly. Repeat for all samosas.
Step 4: Fry the Samosas
Heat oil in a deep pan over medium-low heat. Fry the samosas in batches, turning occasionally, until golden brown and crisp (about 8–10 minutes per batch). Drain on paper towels.
Serve hot with mint chutney, tamarind sauce, or ketchup.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Makes 10–12 samosas. Preparation time: 30 minutes. Cooking time: 30 minutes. Total time: 1 hour.
Storage/reheating
Store leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes until crisp. To freeze, arrange uncooked samosas on a tray, freeze solid, then transfer to a freezer bag. Fry or bake directly from frozen.
Variations and Customizations
Meat Samosa: Use minced chicken, lamb, or beef instead of potatoes for a hearty version.
Paneer Samosa: Add crumbled paneer with peas and spices.
Cheese & Corn Samosa: Fill with corn, cheese, and light Indian spices for a fusion twist.
Sweet Samosa: Replace filling with sweetened khoya, nuts, and raisins for a dessert version.
Baked Samosa: Brush with oil and bake at 400°F (200°C) for 20–25 minutes until golden.
Air-Fried Samosa: Air fry at 370°F (185°C) for 10–12 minutes, flipping halfway.
Vegan Samosa: Use vegetable oil and ensure the pastry has no ghee.
Mini Cocktail Samosas: Make bite-sized versions for parties.
Spicy Version: Add extra chili and crushed black pepper for more heat.
Healthy Twist: Use whole wheat flour for a fiber-rich crust.
FAQs
Can I bake samosas instead of frying?
Yes, bake them at 400°F until golden brown for a healthier option.
Why is my samosa crust not crispy?
The dough may have too much water or the oil was too hot—fry on medium-low heat for best results.
Can I make the dough ahead of time?
Yes, store it wrapped in plastic wrap in the refrigerator for up to 24 hours.
Can I freeze cooked samosas?
Yes, cool completely before freezing; reheat in the oven to keep them crispy.
What oil is best for frying?
Neutral oils like vegetable or sunflower oil work best.
Can I use frozen peas?
Yes, just thaw them before adding to the filling.
Can I add other vegetables?
Yes, carrots or bell peppers can be added for extra texture.
What’s the best chutney to serve with samosas?
Mint-cilantro chutney or tamarind-date chutney are classic pairings.
Can I make them spicy or mild?
Adjust chili powder and green chilies to your taste.
Can I air fry them from frozen?
Yes, air fry at 370°F for 12–14 minutes until hot and crisp.
Conclusion
This Samosa Recipe brings you the authentic flavor of India right to your kitchen—crispy, golden pastry stuffed with a fragrant, spiced filling that’s impossible to resist. Whether you fry, bake, or air fry them, these samosas turn out perfectly crunchy on the outside and flavorful inside every time. Serve them hot with chutneys or a steaming cup of chai for the ultimate comfort snack that everyone will love.
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