Samosa

Samosas are golden, crispy, deep-fried pastries filled with a savory spiced potato mixture. These triangular snacks are wildly popular across South Asia and have become beloved street food around the world. I love how each bite delivers a flaky crunch followed by the warm comfort of seasoned filling. Whether served as an appetizer, party snack, or tea-time treat, samosas never disappoint.

Why You’ll Love This Recipe

I love making samosas from scratch because the flavor is unbeatable. The crispy homemade dough, the warm and aromatic potato-pea filling, and the satisfaction of folding each one by hand—it’s a process I find relaxing and rewarding. Samosas are also super versatile. I can customize the filling, make them ahead, or freeze extras for later. They’re the ultimate make-ahead snack or party food that disappears fast every time I serve them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Salt
• Carom seeds (optional, for extra flavor)
• Oil or ghee
• Water (lukewarm)

For the filling:

• Potatoes (boiled and mashed)
• Green peas (boiled or steamed)
• Green chili (finely chopped)
• Ginger (grated)
• Ground cumin
• Ground coriander
• Garam masala
• Turmeric
• Red chili powder
• Salt
• Fresh coriander (chopped)
• Lemon juice or amchur (dry mango powder)

For frying:

• Oil for deep frying

Directions

1. I start by mixing flour, salt, and carom seeds in a bowl. Then I add oil and rub it into the flour until it forms a breadcrumb-like texture. I gradually add water and knead into a firm dough. I cover and let it rest for 30 minutes.
2. While the dough rests, I prepare the filling. In a pan, I heat a little oil and sauté ginger and green chili, then add mashed potatoes and peas.
3. I stir in all the spices—cumin, coriander, turmeric, chili powder, garam masala, and salt—until everything is well combined and fragrant. I finish the filling with chopped coriander and a dash of lemon juice.
4. Once the filling cools, I divide the dough into small balls and roll each into an oval. I cut the oval in half to make two pieces.
5. I form a cone from each half and seal the edge with water. I stuff each cone with filling and seal the top tightly.
6. I heat oil in a deep pan over medium heat and fry the samosas in batches until golden and crispy, turning them gently for even color.
7. I drain them on paper towels and serve hot with chutney.

Servings and timing

This recipe makes about 12 samosas.

Prep time: 45 minutes
Cook time: 20 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I add crushed cashews or raisins to the filling for a touch of sweetness and texture. I’ve also made meat-filled versions using ground lamb or chicken, spiced similarly to the potato mix. When I want a healthier take, I brush them with oil and bake them in the oven, or even air-fry them. You can also try cheese-filled or lentil samosas for a creative twist.

Storage/Reheating

I store leftover samosas in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F until hot and crispy again—usually about 10 minutes. I avoid microwaving them unless I’m in a rush, since it softens the crust. I also freeze uncooked samosas and fry them straight from frozen when needed.

FAQs

Can I make samosa dough in advance?

Yes, I often make the dough a day ahead and keep it wrapped in the fridge. I let it come to room temperature before rolling.

Why are my samosas not crispy?

If the dough is too soft or if I fry them on high heat, they can turn soggy. I always keep the dough firm and fry on medium heat to get that perfect crisp shell.

What oil is best for frying samosas?

I use a neutral oil with a high smoke point like vegetable or sunflower oil for best results.

Can I bake or air-fry samosas?

Yes, I bake them at 375°F for 25–30 minutes or air-fry at 350°F for about 12–15 minutes, flipping halfway for even browning.

How do I stop the samosas from opening while frying?

I seal the edges well using water and make sure there are no air pockets inside. Pressing the edges firmly helps keep everything intact during frying.

Conclusion

Samosas are one of those snacks that never go out of style. Crisp, golden pastry wrapped around a flavorful filling—what’s not to love? Whether I’m making a batch for guests or storing extras in the freezer, they always hit the spot. Homemade samosas might take a little effort, but they’re worth every minute.

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