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Samosa Recipe

Samosa

Steven
This samosa recipe gives you everything you need to make these iconic fried Indian pastries completely from scratch — flaky, golden shells packed with a warmly spiced potato and pea filling that is deeply savory, fragrant, and utterly addictive.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 14 samosas
Calories 165 kcal

Equipment

  • Large mixing bowl
  • Deep frying pot or Dutch oven - Heavy-bottomed recommended for temperature stability
  • Cooking thermometer - Essential for monitoring oil temperature
  • Rolling Pin
  • Sharp knife or pastry cutter
  • Slotted spoon or spider strainer
  • Paper towels - For draining fried samosas
  • Baking sheet or plate - For resting shaped samosas
  • Small bowl - For flour paste
  • Pastry brush or fingertips - For sealing samosa edges

Ingredients
  

  • 2 cups all-purpose flour - 260g
  • 0.5 tsp ajwain seeds - carom seeds, optional but traditional
  • 0.5 tsp salt
  • 4 tbsp ghee - or neutral-flavored oil such as vegetable or sunflower oil
  • 6-8 tbsp cold water - 90-120ml, added gradually

For the Potato and Pea Filling

  • 4 medium potatoes - about 1.5 lbs / 680g, boiled and roughly mashed
  • 0.5 cup frozen green peas - 75g, thawed
  • 2 tbsp oil - or ghee
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 0.5 tsp turmeric powder
  • 0.5 tsp red chili powder - adjust to taste
  • 0.5 tsp amchur - dry mango powder, adds essential tanginess
  • 1 tbsp fresh ginger - finely grated
  • 1-2 green chilies - finely chopped, adjust to heat preference
  • 2 tbsp fresh cilantro - coriander leaves, chopped
  • salt - to taste

For Frying and Sealing

  • oil for deep frying - enough to fill your pot 3 inches / 7.5cm deep
  • 2 tbsp all-purpose flour - for flour paste
  • 2 tbsp water - for flour paste

Instructions
 

  • Wash, peel, and quarter potatoes, then boil in salted water for 15-20 minutes until fork-tender. Drain and steam dry for 3-5 minutes, then roughly mash with small lumps remaining.
  • Heat oil in a skillet over medium heat. Add cumin seeds and sizzle for 30-45 seconds until fragrant. Add ginger and green chilies, stir-fry for 1 minute. Add peas and cook for 2-3 minutes.
  • Reduce heat to low, add mashed potatoes and mix gently. Sprinkle with garam masala, coriander, turmeric, chili powder, and amchur. Add salt to taste and stir in cilantro. Remove from heat and cool completely.
  • In a large bowl, combine flour, ajwain seeds, and salt. Rub in ghee with your fingertips for 3-5 minutes until mixture resembles breadcrumbs. Add cold water gradually and bring together into a firm, smooth dough. Rest for 30 minutes.
  • Mix 2 tablespoons flour with 2 tablespoons water to make a thick sealing paste. Divide dough into 7 balls, roll each into a thin 6-7 inch circle, and cut each circle in half to make 14 semicircles.
  • Take a semicircle, apply flour paste along the straight edge, fold to form a cone, and seal. Fill with 2-3 tablespoons of cooled potato mixture, seal the top opening firmly, and crimp the edge.
  • Heat oil to 300-320°F (150-160°C). Fry 3-4 samosas at a time for 12-15 minutes until pale golden, then increase heat and fry 3-5 more minutes until deep golden brown. Drain on paper towels and serve hot.

Notes

  • Rub the fat properly: Take the full 3-5 minutes to rub the ghee into the flour until it resembles breadcrumbs. Rushing this step creates dense, hard pastry instead of flaky layers.
  • Cool your filling completely: Adding warm filling to the dough causes it to soften, making samosas difficult to shape and more likely to burst during frying.
  • Seal firmly: Press every seam very firmly and double-check for any gaps before frying. Even a small opening will allow oil to enter and the filling to escape.
  • Fry low and slow first: Starting at a lower oil temperature (300-320°F / 150-160°C) ensures the inside cooks through before the exterior browns too quickly and prevents blistering.
  • Don't skip resting the dough: A full 30-minute rest makes the dough noticeably easier to roll and less likely to spring back or crack.
  • Make-ahead friendly: Shape and freeze samosas on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry directly from frozen.
  • Vegan adaptation: Replace the ghee in the dough with neutral oil and use oil instead of ghee in the filling for a fully plant-based version.
  • Baked option: Brush shaped samosas generously with oil and bake at 375°F (190°C) for 35-40 minutes, flipping halfway through. The texture is less flaky but still enjoyable.
  • Store leftovers: Refrigerate cooked samosas in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes for the best crispiness.
  • Serve with: Cucumber raita, tamarind chutney, green mint-cilantro chutney, or Indian onion salad for the complete experience.
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