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Classic Samosa Recipe

A close-up shot of a pile of golden-brown, crispy fried samosas stacked on a wooden board.
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Learn to make crispy, golden samosas filled with spiced potatoes and peas. This recipe guides you through making the dough, preparing the flavorful filling, and folding and frying the perfect triangular pastries for any occasion.

Ingredients

  • For the Dough: 2 cups all-purpose flour, 1/2 teaspoon ajwain seeds (carom seeds), 1/4 teaspoon salt, 4 tablespoons ghee or oil, 1/2 cup cold water
  • For the Filling: 3 medium potatoes, boiled and mashed, 1/2 cup green peas (fresh or frozen), 1 tablespoon oil, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1 teaspoon amchur powder (dried mango powder), salt to taste, 2 tablespoons chopped fresh cilantro
  • For Frying: Vegetable oil

Instructions

  1. Make the Dough: In a large bowl, combine flour, ajwain seeds, and salt. Add ghee or oil and rub it into the flour until the mixture resembles coarse breadcrumbs. Gradually add cold water, a little at a time, and knead to form a firm, stiff dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Prepare the Filling: Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add turmeric powder, coriander powder, red chili powder, garam masala, and amchur powder. Stir for a few seconds. Add the mashed potatoes and green peas. Season with salt. Mix well and cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly dry. Remove from heat and stir in fresh cilantro. Let the filling cool completely.
  3. Assemble the Samosas: Divide the dough into equal-sized balls. Take one ball and roll it into a thick disc. Cut the disc in half to form two semi-circles. Take one semi-circle and moisten the straight edge with water. Fold it into a cone shape, pressing the edges firmly to seal.
  4. Fill the Samosas: Spoon the cooled potato filling into the cone. Moisten the edges of the cone with water and press them together to seal the samosa completely, ensuring there are no gaps. You can crimp the edges for a decorative finish. Repeat with the remaining dough and filling.
  5. Fry the Samosas: Heat vegetable oil in a deep pan or kadai over medium-low heat. Carefully slide the samosas into the hot oil, ensuring not to overcrowd the pan. Fry the samosas on medium-low heat, turning them occasionally, until they are golden brown and crisp on all sides. This usually takes about 10-15 minutes per batch.
  6. Drain and Serve: Remove the fried samosas from the oil using a slotted spoon and drain them on paper towels. Serve hot with your favorite chutney or sauce.

Notes

  • Ensure the dough is firm; a soft dough will result in oily samosas.
  • Fry the samosas on medium-low heat to ensure they cook through and become crispy without burning.
  • The filling should be completely cool before you start assembling the samosas.
  • For a variation, you can add finely chopped onions or ginger-garlic paste to the filling.

Nutrition

Find it online: https://recipestokeep.com/samosa-recipe-how-to-make-crispy-samosas/