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How to Make Samosas from Scratch Recipe

How to Make Samosas from Scratch

Shaziya
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.
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Prep Time 45 minutes
Cook Time 15 minutes
Servings 14 samosas

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.
Keyword homemade samosas, samosa dough, samosa filling, samosa recipe, samosas
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