There’s something magical about biting into a perfectly crisp samosa, its golden crust shattering to reveal a spiced, savory filling. This recipe brings that magic to your kitchen in just 45 minutes of prep and 15 minutes of cooking, making it an ideal project for any day. The blend of warm cumin, earthy potatoes, and aromatic peas creates a symphony of flavors that’s both comforting and exciting. Each bite offers a satisfying contrast of textures—crunchy on the outside, tender and flavorful within. Whether you’re serving them as a snack or a centerpiece, these samosas are sure to impress.
Making samosas from scratch is easier than you might think, and the results are worth every moment. The dough comes together effortlessly, rolling out into thin, pliable sheets that crisp up beautifully when fried. The filling, fragrant with spices and herbs, is a delightful mix of soft and hearty. These samosas are perfect for sharing, bringing people together over a plate of golden, flaky goodness. With their irresistible aroma and bold flavors, they’re a treat that feels indulgent yet approachable. Once you try them, you’ll understand why they’re a beloved favorite around the world.
Ingredients for Homemade Samosas
- For the Samosa Dough:
- 2 cups (10oz/284g) all-purpose flour
- 1 teaspoon ajwain (carom seeds) (substitute with fennel seeds if unavailable)
- ¼ teaspoon salt
- 5 tablespoons (2 ½ fl oz / 75ml) vegetable oil
- 6-7 tablespoons (3 fl oz/90ml – 3 ½ fl oz/98 ml) water (add gradually as needed)
- For the Samosa Filling:
- 3 small (about 14oz/400g) potatoes, cooked, peeled, and roughly mashed or diced
- ½ cup (2 ½ oz/71g) frozen green peas, defrosted
- 1 teaspoon ground coriander seeds
- 1 teaspoon garam masala
- ½ teaspoon amchur (dried mango powder) (substitute with lemon zest for tanginess)
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon (½ floz/14ml) vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon freshly grated ginger
- 1 medium green chili pepper, stemmed, seeded, and finely chopped (adjust to taste)
- Oil for shallow frying (if frying instead of baking)
Step-by-Step Instructions for Perfect Samosas
- Make the Samosa Dough: In a bowl, combine flour, ajwain, and salt. Drizzle in the oil and rub with your fingers until the mixture resembles breadcrumbs. Sprinkle in 6 tablespoons of water and knead into a stiff dough. Add another tablespoon of water, if needed, teaspoon by teaspoon. Cover the dough and let it rest for 30 minutes.
- Prepare the Filling: In a bowl, mix together cooked potatoes, peas, ground coriander, garam masala, amchur, salt, and lemon juice. Heat 1 tablespoon of oil in a small pan and add cumin seeds. When they sizzle, add ginger and green chili, cooking for about 30 seconds. Pour this mixture onto the potatoes and mix thoroughly.
- Shape the Samosas: Divide the dough into 7 equal pieces. Roll each piece into a 1/8-inch thick circle (roughly 6″ x 6″) and cut in half. Moisten the straight edge of a half-circle with water, bring the two ends together, and press to form a cone. Fill the cone with 1-2 tablespoons of filling, leaving some dough at the top for sealing. Moisten the open end and press to seal. Repeat with the remaining dough.
- To Bake: Preheat your oven to 400°F (200°C). Brush the samosas with oil and bake for about 30 minutes, flipping halfway through, until golden brown.
- To Shallow Fry: Pour 2 inches of oil into a heavy-bottomed pan and heat to 350°F (180°C). Fry 2-3 samosas at a time for 3-4 minutes, flipping halfway, until golden brown. Drain on paper towels.
- Serve and Store: Enjoy hot with chutney. Store leftovers in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 15 minutes.
Perfect Pairings: Sauces and Toppings
Elevate your samosas with delicious accompaniments! Serve them with mint chutney (blend fresh mint, cilantro, green chili, lemon juice, and a pinch of salt) or tamarind chutney (simmer tamarind paste, jaggery, and spices until thickened). For a creamy twist, try yogurt raita (mix yogurt with grated cucumber, cumin, and a dash of salt). These sauces add a burst of flavor that complements the savory filling perfectly.
Time-Saving Tips for Busy Cooks
Short on time? Use store-bought puff pastry or spring roll wrappers instead of making the dough from scratch. For the filling, pre-cook the potatoes the night before or use leftover mashed potatoes. You can also freeze unbaked samosas on a tray, then transfer to a bag for later—just bake or fry straight from the freezer, adding a few extra minutes to the cooking time.
Storage and Reheating Made Easy
Store leftover samosas in an airtight container in the fridge for up to 3 days. To reheat, place them in a 300°F (150°C) oven for 15 minutes or until warmed through. For a crispier texture, use an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it can make the samosas soggy.
Recipe Variations to Spice Things Up
Experiment with different fillings to suit your taste! Try a spicy minced meat filling (cook ground lamb or beef with onions, garlic, and spices) or a cheesy vegetable mix (add paneer or shredded cheese to the potato filling). For a healthier twist, bake instead of fry and use whole wheat flour for the dough. These variations keep the recipe exciting and customizable.
Essential Equipment for Samosa Success
Make the process smoother with the right tools! A rolling pin is key for flattening the dough evenly, while a heavy-bottomed pan ensures even frying. If baking, use a parchment-lined baking sheet to prevent sticking. A pastry brush is handy for applying oil before baking, and a thermometer helps maintain the perfect frying temperature (350°F/180°C).
How to Make Samosas from Scratch
Ingredients
Samosa Dough
- 2 cups all-purpose flour (10oz/284g)
- 1 teaspoon ajwain (carom seeds)
- ¼ teaspoon salt
- 5 tablespoons vegetable oil (2 ½ fl oz / 75ml)
- 6-7 tablespoons water (3 fl oz/90ml – 3 ½ fl oz/98 ml)
Samosa Filling
- 3 small potatoes (about 14oz/400g), cooked, peeled and roughly mashed or diced.
- ½ cup frozen green peas (2 ½ oz/71g), defrosted
- 1 teaspoon ground coriander seeds
- 1 teaspoon garam masala
- ½ teaspoon amchur (dried mango powder)
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil (½ floz/14ml)
- 1 teaspoon cumin seeds
- 1 teaspoon freshly grated ginger
- 1 medium green chili pepper stemmed, seeded and finely chopped
- oil for shallow frying if frying instead of baking
Instructions
- To Make the Samosa Dough: In a bowl, combine flour, ajwain, and salt. Drizzle in the oil and rub with your fingers until combined.
- Sprinkle in 6 tablespoons of water and knead into a stiff dough. If needed, add another tablespoon of water teaspoon at a time. Cover the dough and let rest for 30 minutes.
- To Make the Samosa Filling: In a bowl, mix together cooked potatoes, peas, ground coriander, garam masala, amchur, salt, and lemon juice.
- Heat one tablespoon of oil in a small pan and add the cumin seeds. When they sizzle, add the ginger and green chili and cook for about 30 seconds.
- Pour the ginger mixture onto the potatoes and thoroughly mix all the ingredients together.
- Divide the dough into 7 equal pieces. Roll each piece into a 1/8-inch thick circle (roughly 6″ x 6″) and cut in half.
- Pick up one half-circle, moisten to cut edge with a touch of water, bring the two ends of the edge together and press to form a cone. (See pictures above)
- Fill the cone with 1 – 2 tablespoons of filling, leaving some dough for sealing at the top.
- Moisten the open end of the dough with a touch of water and press together to seal. Repeat with the remaining ½ circles of dough.
- To Bake The Samosas: Preheat your oven to 400°F (200°C).
- Brush the samosas with oil and place in the oven, bake for about 30 minutes or until golden brown, flipping halfway through.
- To Shallow Fry the Samosas: Pour 2 inches of oil in a small heavy bottomed pan and heat to medium heat, roughly 350°F (180°C).
- Fry 2-3 samosas at a time for 3-4 minutes, flipping halfway through, until both sides are golden brown. Drain on paper towels.
- Enjoy hot with some chutney! Store leftover samosas in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 15 minutes.
