Print

Homemade Samosas Recipe

A close-up shot of golden-brown, crispy samosas piled in a brown paper basket, ready to be served.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make classic Indian samosas from scratch, featuring a crisp pastry shell and a savory spiced potato and pea filling. Perfect for appetizers or snacks.

Ingredients

Scale
  • For the Dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup ghee or vegetable oil, plus more for frying
  • 1/2 cup cold water, or as needed
  • For the Filling:
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1 medium onion, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1–2 green chilies, finely chopped (optional)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (optional)
  • 2 large potatoes, boiled, peeled, and mashed
  • 1/2 cup green peas, fresh or frozen
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste

Instructions

  1. Make the Dough: In a large bowl, combine flour and salt. Rub in the ghee or oil until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
  2. Prepare the Filling: Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds; let them splutter. Add asafoetida and chopped onion. Sauté until the onion is golden brown.
  3. Add ginger, garlic, and green chilies (if using). Cook for a minute until fragrant.
  4. Stir in ground coriander, ground cumin, garam masala, turmeric, and red chili powder. Cook for 30 seconds.
  5. Add the mashed potatoes and green peas. Mix well and cook for 5 minutes, breaking up any large lumps of potato.
  6. Season with salt to taste. Stir in fresh cilantro. Remove from heat and let the filling cool completely.
  7. Assemble the Samosas: Divide the dough into equal-sized balls. Roll each ball into a small disc. Cut each disc in half.
  8. Take one half-circle and moisten the straight edge with water. Fold it into a cone shape, pressing the edges to seal.
  9. Fill the cone with the potato mixture, being careful not to overfill. Moisten the edges of the cone with water and press to seal firmly, creating a triangular shape. Ensure there are no gaps for oil to seep in. Repeat with the remaining dough and filling.
  10. Fry the Samosas: Heat oil in a deep pan or kadai over medium-low heat. Carefully slide the samosas into the hot oil, a few at a time, ensuring not to overcrowd the pan.
  11. Fry for 10-15 minutes, or until golden brown and crisp. Turn them occasionally for even cooking.
  12. Remove the samosas from the oil using a slotted spoon and drain on paper towels.
  13. Serve hot with your favorite chutney.

Notes

  • For extra crispiness, ensure the dough is firm and the oil is at medium-low heat for frying.
  • You can add other spices like amchur (dried mango powder) for a tangy flavor.
  • If you don’t have ghee, vegetable oil can be used for both the dough and frying.
  • Make sure the filling is completely cool before stuffing the samosas to prevent the dough from becoming soggy.

Nutrition

Find it online: https://blissbatter.com/samosas-recipe-golden-flaky-pastry/