Samosas are deep-fried pastry pockets filled with a spiced potato and pea mixture. Originating from South Asia, these golden triangles are crunchy on the outside, soft and flavorful inside, and perfect for snacks, appetizers, or party platters.
Why You’ll Love This Recipe
- Crispy, flaky exterior with a savory, spiced filling
- Customizable: vegetarian, vegan, or meat options
- Great for freezing and reheating
- Ideal for parties, snacks, or festive meals
- Easy to prepare with basic pantry ingredients
- Pairs well with a variety of chutneys
- A satisfying, portable snack
- Offers a taste of authentic Indian street food
- Crowd-pleasing and kid-friendly
- Fun and rewarding to make from scratch
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- All-purpose flour
- Salt
- Carom seeds (ajwain, optional)
- Ghee or oil
- Water
For the Filling:
- Potatoes, boiled and mashed
- Green peas
- Oil or ghee
- Cumin seeds
- Mustard seeds (optional)
- Ginger, grated
- Green chilies, finely chopped
- Garam masala
- Turmeric
- Ground coriander
- Amchur powder (dried mango) or lemon juice
- Fresh coriander leaves, chopped
For Frying:
- Neutral oil (vegetable or sunflower)
Directions
- Prepare the dough: Mix flour, salt, and ajwain. Add ghee/oil and rub until crumbly. Add water gradually to form a firm dough. Rest for 30 minutes.
- Make the filling: Heat oil, add cumin and mustard seeds, ginger, and chilies. Add mashed potatoes, peas, spices, amchur, and chopped coriander. Mix well and let cool.
- Shape the samosas: Divide dough into balls. Roll into ovals, cut in half, form cones, stuff with filling, and seal edges with water.
- Fry: Heat oil to medium. Fry samosas in batches until golden and crisp. Drain on paper towels.
- Serve hot with mint or tamarind chutney.
Servings and timing
- Servings: 12–16 samosas
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: ~55 minutes
Variations
- Add carrots, cauliflower, or paneer to the filling
- Make with minced meat (chicken, lamb, beef)
- Use phyllo or store-bought wrappers for shortcuts
- Bake instead of fry for a lighter version
- Spice it up with extra chilies or a dash of chili powder
Storage/reheating
- Store cooked samosas in the fridge for up to 3 days
- Reheat in oven or air fryer for crispness
- Freeze uncooked samosas and fry from frozen or thaw slightly before baking
- Avoid microwaving to preserve crispness
FAQs
Can I bake the samosas instead of frying?
Yes, brush with oil and bake at 375°F (190°C) for 25–30 minutes until golden.
Can I make them gluten-free?
Yes, use a gluten-free flour blend for the dough.
Why is my pastry not crispy?
Ensure oil is hot enough and dough is not too soft. Fry on medium heat.
Can I use store-bought wrappers?
Yes, spring roll or wonton wrappers work as shortcuts.
Is it okay to freeze samosas?
Yes, freeze uncooked samosas in a single layer, then store in a bag.
What chutneys go well with samosas?
Mint-coriander and tamarind chutneys are classic choices.
What can I use instead of amchur powder?
Lemon juice or a splash of vinegar adds a similar tang.
Can I make the filling in advance?
Yes, it keeps well in the fridge for up to 2 days.
Do I need to add peas?
They’re traditional, but you can omit or replace with other veggies.
Why rest the dough?
Resting relaxes the gluten, making the dough easier to roll and fry.
Conclusion
Homemade samosas are a flavorful, crisp, and satisfying treat that’s worth the effort. Whether filled with potatoes and peas or meat, these golden triangles are best enjoyed hot with tangy chutneys. Once you master the dough and folding, you’ll love making them again and again.
PrintSamosa
Traditional Indian samosas are crispy, golden triangular pastries filled with a savory mixture of spiced potatoes and peas, ideal as a snack or appetizer.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8–10 samosas 1x
- Category: Snack
- Method: Fry
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 2 medium potatoes (about 400 g), peeled and diced
- 1/2 cup frozen peas, thawed
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp chili powder (optional)
- Salt to taste
- 2 tbsp chopped fresh cilantro
- 8–10 spring roll wrappers or phyllo pastry sheets
- Oil for shallow frying
Instructions
- Boil diced potatoes until tender, about 8–10 minutes. Drain and set aside.
- Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and let them sizzle.
- Add onion, garlic, and ginger; sauté until soft and fragrant, about 4 minutes.
- Stir in coriander, cumin, turmeric, garam masala, chili powder, and salt. Cook for 1 minute.
- Add potatoes and peas, lightly mash the mixture, and stir well. Remove from heat and mix in cilantro. Let cool.
- Cut wrappers into strips. Place a spoonful of filling on one end, fold into triangles, and seal edges with a flour-water paste.
- Heat oil in a pan over medium heat. Fry samosas in batches, turning until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
- Serve hot with chutney or raita.
Notes
- Use homemade or store-bought wrappers depending on availability.
- Seal properly to prevent leakage while frying.
- Freeze uncooked samosas for later frying.
- Add chopped green chili for extra heat if desired.
Nutrition
- Serving Size: 1 samosa
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg