Go Back
+ servings
samosa.
Print Recipe
5 from 252 votes

Homemade Samosa

Your search for a delicious homemade samosa recipe ends here! This recipe boasts a mouth-watering spicy potato filling that is guaranteed to satisfy your cravings. What's more, I'm providing all the essential tips, tricks, and troubleshooting techniques to help you achieve perfectly crispy and flaky samosas right in your own kitchen.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Snack
Cuisine: Indian
Diet: Hindu, Vegetarian
Servings: 12 samosas
Calories: 235kcal
Author: Shilpa Kerur

Ingredients

For the dough:

For the filling:

Oil for deep frying

    Instructions

    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.

    Notes

    Maintain a balanced amount of ghee or oil in the dough to achieve the right texture. Too little fat results in dry and hard samosas, while excessive fat may lead to cracks in the crust. Aim for a dough with approximately 10-12% fat for a perfect, flaky texture.
    Thoroughly combine the flour and fat by rubbing them together for about 4-5 minutes. It's a crucial step often overlooked. When the mixture clumps together without falling apart when pressed, it's ready to add water.
    Ensure the oil isn't too hot. Test it with a small piece of dough - it should rise slowly, not quickly. Add the samosas, and don't flip them for 5-6 minutes. Afterward, increase the heat to medium, and each batch should take 8-10 minutes to fry. Once a batch of samosa is fried, let the oil cool down slightly before adding the next batch.

    Nutrition

    Calories: 235kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 567mg | Fiber: 4g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 27mg | Calcium: 24mg | Iron: 2mg