Samosa is a well-loved snack and street food in India, consisting of a flaky pastry that is filled with a savory, spicy potato mixture and then deep-fried. This indulgent snack is widely popular not only within India, but also outside of it, and can be found in sweet shops, grocery stores, and restaurants. The most traditional and popular filling for samosas is a mixture of spiced potatoes and peas that is generously stuffed into the pastry shell.
In addition to their incredible flavor, samosas are highly versatile and can be enjoyed in many ways. They make for a tasty snack, appetizer, or even a satisfying meal when paired with chickpea curry. Furthermore, they are an excellent make-ahead option that can be frozen for up to three months, ensuring you always have a quick and delicious snack on hand. Make these yummy crowd-pleasing authentic samosas for your next party, gathering, or picnic, and serve them with mint chutney and sweet chutney.
Why you will love this samosa recipe?
- This samosa recipe is sure to impress with its perfect balance of spices, yielding a flavor that is simply unbeatable.
- These homemade samosas boast a crispy, flaky texture that is truly irresistible.
- What's more, the recipe can be easily adjusted to suit your particular tastes and preferences, enabling you to put your own spin on this beloved Indian snack and create a unique version that is truly your own.
Flour: Use all-purpose flour to make the samosas.
Potatoes: I used 4 large potatoes (approximately 1 lb).
Ghee and oil: I use ghee to make the dough and sunflower oil for deep frying. For a vegan version, use oil instead of ghee in the dough.
Spices: Whole spices I use are cumin seeds and fennel seeds. The powdered spices I use are ground coriander, red chili powder (or cayenne), garam masala, and amchur (dry mango powder). You can replace amchur with lemon juice. These can be adjusted according to your preference.
Optional ingredients: You may use ½ teaspoon ajwain (carom seeds) while making the dough. You can also add 1 teaspoon coriander seeds to the filling.
Step 1: Mix flour and salt in a large bowl. Add ghee or oil and mix well.
Step 2: Rub the ghee and flour together well for 3-5 minutes.
Step 3: To check if it is done, take some dough and press it in your fist. It should hold together without falling apart.
Step 4: Slowly add water and begin to knead.
Step 5: Slowly add water and knead into a stiff dough.
Step 6: Cover with a damp cloth and let it rest for 30 minutes.
Step 7: Boil the potatoes until they are just done. Peel the skin and mash them lightly. Set aside.
Step 8: Heat oil in a pan or kadhai. Add cumin seeds and fennel seeds. Once they splutter, add ginger and green chili, and saute for a few seconds.
Step 9: Add potato, green peas, ground coriander, red chili powder, garam masala, amchur, and salt.
Step 10: Mix well and add chopped cilantro.
Step 11: Divide the samosa dough into six parts.
Step 12: Lightly grease the rolling surface with some oil and roll the dough into a slightly thick disc, approximately 8 inches.
Step 13: Cut it into two parts making a semi-circle.
Step 14: Take one part and apply water at the straight edge. Bring the two corners together to form a cone.
Step 15: Add approximately 2-3 tablespoons of filling to the cone. Press it lightly.
Step 16: Apply water to the edges.
Step 17: Seal the edges making sure there is no gap.
Step 18: Repeat with the rest of the dough and filling.
Step 19: Heat oil and check if it is ready (see the tips section).
Step 20: Deep fry in batches on low heat.
Step 21: Do not flip them for the first 5-6 minutes.
Step 22: Once they begin to firm up, increase the heat to medium and carefully flip them.
Variations of this classic samosa recipe
This is a classic Punjabi samosa recipe that is made with spicy potatoes and peas. However, here are some variations you can try to give this classic snack a delicious twist.
Singhara: Singhara is the Bengali version of this snack. The outer crust is the same as classic ones but the filling is very different. This popular cousin of samosa has a filling made with potatoes, cauliflower, and peanuts. Singharas are smaller in size when compared to Punjabi ones and are often made very spicy. Singhara has other variations too like mangshor singhara (made with minced goat meat) or macher singhara (made with fish).
Chole samosa: This is a common street food where the aloo samosa is served with chickpea curry. It is popularly called samosa chaat.
Keema samosa: The stuffing is made with keema (minced meat) and spices. The most common meat stuffing includes chicken and goat meat.
Other filling options: There are a plethora of combinations when it comes to filling. Paneer, cauliflower, mushroom, onions - there are so many ingredients and seasoning combinations that are commonly served as street food in food carts across India.
Fusion: Chinese samosa (noodle stuffing or sometimes even Maggi stuffing), cheese samosa, chocolate (or jam) samosa - just to name a few fusion variations.
Other ways they are served: Bun samosa or samosa pav (a samosa stuffed between a pav bun or dinner roll and seasoned like vada pav), samosa wrap, samosa chaat (broken into bits and combined with green chutney and sweet chutney).
Air fryer samosa recipe
Samosas are traditionally deep-fried; however, they can be baked or air-fried too. To air fry them, follow this recipe until shaping. To air fry, preheat the air fryer to 400 F (200 C) for 2 minutes. Brush the samosa with oil making sure all the sides are coated well. Air fry for 12-15 minutes flipping at around 7 minutes.
Air frying the samosa is a great option if you are avoiding deep frying. Air frying them gives a flaky and crispy crust very similar to the deep-fried ones.
Related: Aloo buns.
A perfect authentic samosa should have a flaky and crisp outer crust that is free from any blisters with a spicy and flavourful filling. Read on for the tips and follow my recipe to make perfect and delicious samosas at home.
Tips for making the dough for samosa
For 2 cups of flour, I use around ¼ cup of ghee and just under ½ cup of water. These measurements are perfect to get crispy and flaky samosa. For this dough, 500 grams of potato is sufficient to make the filling. This recipe makes 12 samosas.
Do not cut down on the ghee or oil in the dough. With less fat, you will get dry and hard samosas. At the same time, do not add too much fat or you will end up with a lot of cracks in the crust. The measurement I have given makes a perfectly flaky crust that does not have any cracks (the dough can have roughly up to 10-12% fat so measure accordingly).
I add ghee to the dough which gives the best results. You may replace it with oil for a vegan version.
Rub the flour and fat together well. This is an important step that is often overlooked. Do not skip it. Rub them well for at least 4-5 minutes. To see if the fat is fully incorporated, take a small portion of the flour and press it in your fist. It should come together without falling apart (see step-by-step picture). Start adding water only after that.
Roll the dough into a slightly thick disc. If you roll it too thin, it may tear while frying and if it is too thick, it may not cook completely.
The dough must be stiff. Make sure you add water gradually and in small batches.
When shaping, keep the dough under a damp tissue to make sure they do not become dry. Also, when sealing the dough use minimal water and apply water towards the inside of the fold, keeping the outer layer of the dough moisture-free.
Do not knead the dough too much. Bring it together and gently knead for just 1-2 minutes.
Tips for deep frying the samosa
The temperature of the oil is as important as getting the dough right. The oil should not be sizzling hot for samosas. To check if the oil is ready, drop a small piece of dough in it. If it comes to the top slowly (and not too quickly), the oil is ready. Add the samosa at this stage and do not flip them for the first 5-6 minutes. They will slowly come to the top. Flip them carefully. At this stage, increase the heat to medium. Each batch should take 8-10 minutes for frying.
Once you flip them, increase the heat to medium. Be patient and do not keep flipping it.
Once a batch of samosa is fried, let the oil cool down slightly before adding the next batch.
For the filling, do not mash the potatoes completely. Keep a few small chunks while mashing.
Pro-tip: Adjust the spices as per your preference to suit your taste buds.
Serve it with a cup of masala chai. Click here for more snack recipes.
More snacks with potatoes
Click here for more snack recipes.
If the dough is soft, it will affect the crispiness of the crust. Also, the temperature of the oil is important. If the oil is not hot enough or too hot, it will make the samosas soggy.
Soft dough results in oily samosas. Add water in small batches when making the dough and make a stiff dough. See the measurements above.
Not adding enough ghee or oil to the dough will make the crust hard. Also, if you knead the dough too much, it will make the crust hard.
Frying them in very hot oil gives them bubbles on the crust.
Yes. You shape them and freeze them before frying them. You can also fry them and then freeze them. To reheat them, microwave them for one minute and then place them in the oven or air fryer.
While atta can be used, it may not make the crust dense and less flaky. All-purpose flour (maida) gives a flaky and crispy crust. If you want to replace it with atta (whole wheat flour), use 1:1 atta and maida.
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BEST Homemade Samosa
For the dough:
- 2 cups all-purpose flour (maida)
- ½ teaspoon salt
- ¼ cup ghee or oil
- ¼-½ cup water
For the filling:
- 4 large potatoes (1 lb)
- ½ cup peas
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 tablespoon ginger grated
- 1-2 green chili (or serrano pepper) finely chopped, adjust as per taste
- 1 teaspoon ground coriander
- ¾ teaspoon chili powder (or cayenne)
- 1 teaspoon garam masala
- 1 teaspoon amchur dry mango powder
- Salt to taste
- 2 tablespoon cilantro
Oil for deep frying
Knead the dough:
- Take flour and salt in a large bowl. Mix well.
- Add ghee or oil and mix well. Rub the ghee and flour together well for 3-5 minutes.
- Incorporate the ghee and flour very well. To check if it is done, take some dough and press it in your fist. It should hold together without falling apart.
- Slowly add water and knead into a stiff dough. Do not overmix the dough.
- Cover with a damp cloth and let it rest for 30 minutes.
Make the filling:
- Boil the potatoes until they are just done. Peel the skin and mash them lightly. Set them aside.
- Heat 2 tablespoons of oil in a frying pan or kadhai. Add cumin seeds and fennel seeds.
- Once it splutters, add ginger and green chili. Saute for a few seconds.
- Add the mashed potatoes and peas.
- Add the ground coriander, chili powder, garam masala, amchur, and salt. Mix well.
- Turn off the heat and add cilantro. Mix well and let the mixture cool down.
Shape the samosa:
- Once the dough is rested, gently knead it again.
- Divide it into six parts.
- Lightly grease the rolling surface with some oil and roll the dough into a slightly thick disc (approximately 8 inches).
- Cut it into two parts making a semi-circle.
- Take one part and apply water at the straight edge. Bring the two corners together to form a cone (see step-by-step pictures).
- Add approximately 2-3 tablespoons of filling to the cone. Press it lightly.
- Apply water to the edges and seal them.
- Repeat with the rest of the dough and filling. Keep the samosa under a damp kitchen towel to make sure they do not dry out.
Fry the samosa:
- Heat oil in a heavy bottom pan for deep frying.
- The oil should be medium hot. To check if the oil is ready, drop a small piece of dough in the oil. If it slowly rises up, the oil is ready (see tips above).
- Deep fry the samosa in batches on low heat. Do not flip them for the first 5-6 minutes. Once they begin to firm, increase the heat to medium and carefully flip the samosa (see tips above).
- Fry until the samosa is golden brown (it will take approximately 8-10 minutes).
- Take the samosa out and drain it on a paper towel.
- Serve hot.
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