Samosa recipe
Summary Not available
Diet : Vegan, Vegetarian
Total time : 40 mins
Check out this recipe
0 from 0 votes

Samosa recipe

Summary Not available
Total Time40 mins
Course: Appetizer
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 30-60 min, Indian Home Style, North India, Party Food
Person: 10
Calories: 732kcal


  • 250 g flour
  • 5 tbsp oil
  • 125 ml water
  • 2 tsp Cumin seeds
  • 2 tsp salt
  • 4 potatoes
  • 100 g peas
  • 4 tbsp oil
  • 1 inch ginger paste
  • 1 chilies chopped
  • 4 curry leaves
  • 1 teaspoon lime juice
  • cumin seeds
  • 1 teaspoon garam masala
  • 5 teaspoon cumin powder
  • 500 ml oil for frying


  • Boil potatoes just until done without making mushy
  • You can either boil them in a steamer, pot or a cooker
  • (refer notes) Crumble them, do not mash them up
  • Set aside
  • Make samosa dough (or use frozen puff pastry sheets) Mix together flour, carom seeds, salt and oil in a mixing bowl
  • Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well
  • Take handful of flour and press down with your fingers
  • It must hold shape and not crumble
  • Add water little by little and mix the flour to form a stiff dough
  • It should be stiff and not soft dough
  • Cover and rest for 25 to 30 mins
  • Make potato filling Heat a pan with oil
  • Add cumin seeds
  • When they begins to sizzle, add ginger & fry until it smells good for about 30 to 60 seconds
  • Next add green peas and saute for 2 mins
  • Add red chilli powder, garam masala, cumin powder, chaat masala (optional) & fennel powder
  • Saute for 30 seconds
  • Next add potatoes and sprinkle salt
  • Mix and saute for 2 to 3 mins
  • Mix in coriander leaves & set aside to cool
  • Taste and add more salt if needed
  • If using lemon juice, add it now
  • How to make samosa Knead the dough gently to smoothen a bit
  • Make 5 portions and roll to balls
  • Cover the dough
  • Grease the rolling area and then flatten a ball
  • Drizzle some oil
  • Begin to roll to oval shape of 8
  • 5 inches long by 6
  • 5 inches wide
  • It should be neither too thick or too thin
  • (watch video) Cut it to two parts
  • The 2 parts make 2 samosas
  • If the edges are too thick, gently roll it to thin down
  • Take one part and apply water over the straight edge (towards the cut side)
  • Join the edges to make a cone
  • Press down gently to seal the cone from inside as well
  • (check video or step by step photos above) Fill the cone with potato masala and press down with your finger to push it inside the cone
  • Smear water generously on both the other edges
  • Bring the edges together and seal them by pinching off the edges together
  • If you prefer to make a standing samosa, make a pleat on one side
  • Bring back the pleat and seal it by pinching off the edges together
  • (check video or step by step photos above) Make sure the samosa has been sealed well
  • (check photos or video)
  • Cover them with a cloth to prevent drying
  • Deep frying After you make 5 samosas, begin to heat the oil until medium hot
  • Oil has to be medium hot and not very hot
  • A piece of dough dropped in the oil should not sizzle or rise immediately
  • Instead you should see tiny bubbles in the oil & the dough should take a while to come up to the surface
  • This is the right temperature
  • Gently add as many samosas as you can to the oil and fry them on a low flame undisturbed for few minutes (about 10 to 12 mins)
  • When the crust becomes firm, increase the flame to medium
  • Rotate them to the other side and fry until crispy and golden
  • While the first batch of samosas fry, make the rest of them
  • Remove the golden fried ones on to a colander
  • Let the temperature of oil come down slightly before you fry the next batch
  • Serve samosa with mint chutney sweet tamarind chutney or tomato sauce
  • Baking samosa in oven Preheat the oven at 180 C or 360 F for about 20 mins
  • Brush each samosa generously with oil all over and place them on a prepared tray
  • Bake these for about 35 to 40 mins


No extra notes


Calories: 732kcal | Carbohydrates: 37g | Protein: 6g | Fat: 64g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 477mg | Potassium: 479mg | Fiber: 4g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 4mg


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating