Samosa
Crispy, flaky pastry filled with spiced potatoes and peas. India's most beloved street food, made from scratch at home.
समोसा
Few things in the world of street food carry the same weight as the samosa. Walk through any Indian city, town, or village, and the sight of golden triangles sizzling in a massive kadhai of hot oil is almost guaranteed. The samosa is not just a snack. It is a cultural institution, a universal favorite that bridges regions, religions, and generations. Whether enjoyed with a steaming cup of chai on a rainy afternoon or served as a showpiece at a festive gathering, the samosa holds a place of honor in Indian cuisine. Making it from scratch at home is a deeply rewarding weekend project, and this recipe will walk you through every step, from dough to the final golden fry.
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Ingredients
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Ingredients
Method
Make the dough
Mix flour, salt, and ajwain. Rub in oil or ghee for 3-4 minutes until mixture resembles coarse breadcrumbs. Add cold water gradually to form a stiff, smooth dough. Rest covered 30 minutes.
Cook the filling
Heat 1 tbsp oil. Add cumin seeds until they splutter. Add green chilies and ginger, saute 30 seconds. Add peas, cook 2 minutes.
Season and cool
Add mashed potatoes, coriander, amchur, chili powder, garam masala, and salt. Cook 5-6 minutes until dry and crumbly. Add coriander leaves. Cool completely.
Roll and cut dough
Divide dough into 6 balls. Roll each into an oval (7-8 inches). Cut in half to get 2 semicircles per ball (12 total).
Shape samosas
Form each semicircle into a cone using flour-water paste to seal the seam. Fill with 1.5-2 tbsp cooled filling. Seal top edges firmly.
First fry
Heat oil to 160°C (320°F). Fry samosas 3-4 at a time on medium-low for 8-10 minutes until pale golden and firm.
Second fry
Remove and drain. Increase oil to 180°C (355°F). Return samosas and fry 2-3 minutes until deep golden brown and crispy. Drain on wire rack.
Tips for Success
Dough consistency matters
The dough should be noticeably stiffer than chapati dough. Soft dough absorbs oil and produces greasy, chewy samosas instead of crispy, flaky ones.
Cool the filling completely
Spread the cooked filling on a large plate to speed up cooling. Warm filling softens the dough, makes sealing difficult, and introduces moisture that causes bursting.
Maintain oil temperature
Keep oil between 160-170°C for the first fry. Too hot and the outside browns before the inside cooks. Too cool and samosas absorb oil and become heavy.
Use double frying
The first fry at lower temperature cooks the dough through. The second fry at higher temperature creates the shattering crispness. Skipping the second fry results in samosas that turn soft within minutes.
Seal every seam
Run your finger along every pinched edge and look for gaps. Even a tiny opening will allow oil to seep in during frying, making the filling greasy.
Nutrition
Per serving (approximate)
Nutrition values are approximate and may vary based on ingredients and portion sizes.
Samosa
Crispy, flaky pastry filled with spiced potatoes and peas. India's most beloved street food, made from scratch at home.
Nutrition values are approximate and may vary based on ingredients and portion sizes.
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