Samosa Recipe

Nobody can resist these perfect pyramids of flaky pastry, stuffed with a delicious spiced potato filling! But not all samosas are created equal. Too dry, not enough filling, bad pastry, weak spicing….. So I set out to make my own, and am proud to now share with you my very own Samosa recipe – my idea of the perfect Samosa!

Samosa Recipe, How To Make Punjabi Samosa

Punjabi samosa are crisp fried Indian snack with a spicy potato peas filling. This recipe will give you flaky & crisp samosa that are full of flavors. Serve these with green chutney or mint chutney. You can also air fry or bake these.

Prep: 30min

Total: 55min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 222 kcal, Carbohydrate 32 g, Protein 6 g, Fat 8 g, Saturated Fat 1 g, Sodium 320 mg, Fiber 4 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour ((organic maida) (250 grams ))
• ¼ cup oil (or melted ghee (60 ml))
• 6 tablespoons water ((¼ cup + 2 tbsp ))
• ¾ teaspoon carom seeds ((ajwain))
• ¾ teaspoon salt
• 4 potatoes ((500 grams))
• ½ cup green peas ((boiled or frozen))
• 1 tablespoon oil (or ghee)
• 1 tablespoon ginger (minced or paste)
• 1 to 2 green chilies (chopped (optional))
• 1 pinch hing ((asafoetida) (optional))
• 4 tablespoons coriander leaves (chopped finely)
• 1 teaspoon lemon juice ((or ½ tsp amchur or chaat masala))
• ½ teaspoon salt ((adjust to taste))
• ¾ teaspoon cumin seeds
• ¾ to 1 teaspoon garam masala
• ¾ teaspoon red chilli powder ((adjust to taste))
• ½ teaspoon cumin powder
• ½ teaspoon fennel powder ((optional))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker. (refer notes)’, ‘name’: ‘Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker. (refer notes)’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Crumble them, do not mash them up. Set aside.’, ‘name’: ‘Crumble them, do not mash them up. Set aside.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-0-1’}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Make Samosa Dough (or use frozen puff pastry sheets)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Mix together flour, carom seeds, salt and oil in a mixing bowl.’, ‘name’: ‘Mix together flour, carom seeds, salt and oil in a mixing bowl.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.’, ‘name’: ‘Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Take handful of flour and press down with your fingers. It must hold shape and not crumble.’, ‘name’: ‘Take handful of flour and press down with your fingers. It must hold shape and not crumble.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-1-3’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Make Potato Filling’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat a pan with oil. Add cumin seeds.’, ‘name’: ‘Heat a pan with oil. Add cumin seeds.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When they begins to sizzle, add ginger & green chilies. Fry until ginger smells good, for about 30 to 60 seconds.xa0’, ‘name’: ‘When they begins to sizzle, add ginger & green chilies. Fry until ginger smells good, for about 30 to 60 seconds.xa0’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Next add green peas and saute for 2 mins.’, ‘name’: ‘Next add green peas and saute for 2 mins.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add red chilli powder, garam masala, cumin powder, chaat masala (optional) & fennel powder. Saute for 30 seconds.’, ‘name’: ‘Add red chilli powder, garam masala, cumin powder, chaat masala (optional) & fennel powder. Saute for 30 seconds.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-2-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins.xa0Mix in coriander leaves & set aside to cool.’, ‘name’: ‘Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins.xa0Mix in coriander leaves & set aside to cool.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-2-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Taste and add more salt if needed. If using lemon juice, add it now.’, ‘name’: ‘Taste and add more salt if needed. If using lemon juice, add it now.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-2-5’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘How to Make Samosa’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.’, ‘name’: ‘Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Grease the rolling area and then flatten a ball.xa0Drizzle some oil.’, ‘name’: ‘Grease the rolling area and then flatten a ball.xa0Drizzle some oil.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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)’, ‘name’: ‘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)’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-3-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll it to thin down.’, ‘name’: ‘Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll it to thin down.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-3-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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)’, ‘name’: ‘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)’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-3-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-3-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.xa0Bring back the pleat and seal it by pinching off the edges together. (check video or step by step photos above)’, ‘name’: ‘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.xa0Bring back the pleat and seal it by pinching off the edges together. (check video or step by step photos above)’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-3-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Make sure the samosa has been sealed well.xa0(check photos or video). Cover them with a cloth to prevent drying.’, ‘name’: ‘Make sure the samosa has been sealed well.xa0(check photos or video). Cover them with a cloth to prevent drying.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-3-7’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘Deep Fry’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘After you make 5 samosas, begin to heat the oil until medium hot.’, ‘name’: ‘After you make 5 samosas, begin to heat the oil until medium hot.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-4-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-4-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-4-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When the crust becomes firm, increase the flame to medium. Rotate them to the other side and fry until crispy and golden.’, ‘name’: ‘When the crust becomes firm, increase the flame to medium. Rotate them to the other side and fry until crispy and golden.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-4-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘While the first batch of samosas fry, make the rest of them.’, ‘name’: ‘While the first batch of samosas fry, make the rest of them.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-4-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the golden fried ones on to a colander.xa0Let the temperature of oil come down slightly before you fry the next batch.’, ‘name’: ‘Remove the golden fried ones on to a colander.xa0Let the temperature of oil come down slightly before you fry the next batch.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-4-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve samosa with mint chutney sweet tamarind chutney or tomato sauce.’, ‘name’: ‘Serve samosa with mint chutney sweet tamarind chutney or tomato sauce.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-4-6’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘Bake Samosa in Oven’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-5-0’}]}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘In the Air Fryer’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Spray your samosa with oil or brush with ghee. Preheat your air fryer for 7 mins at 360 F or 180 C if required.’, ‘name’: ‘Spray your samosa with oil or brush with ghee. Preheat your air fryer for 7 mins at 360 F or 180 C if required.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-6-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the samosa in the air fryer basket or tray spacing them at least an inch apart from each other.’, ‘name’: ‘Place the samosa in the air fryer basket or tray spacing them at least an inch apart from each other.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-6-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Air fry for 12 mins, turn them to the other side and air fry for another 5 to 6 mins, or a little longer until golden and crisp. (In non-preheated air fryer air fry at 370 F or 190 C for the same time)’, ‘name’: ‘Air fry for 12 mins, turn them to the other side and air fry for another 5 to 6 mins, or a little longer until golden and crisp. (In non-preheated air fryer air fry at 370 F or 190 C for the same time)’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-6-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Brush them with ghee or oil as required.’, ‘name’: ‘Brush them with ghee or oil as required.’, ‘url’: ‘https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#wprm-recipe-37688-step-6-3’}]}

Samosa Recipe

Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world’s great street snacks! Despite this, it’s hard to find a great one.Here I’ve come up with what is my ideal Samosa – it’s just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I’ve gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I’ve been to!Makes 12 Samosas.

Prep: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 190 kcal, Carbohydrate 14 g, Protein 2 g, Fat 14 g, Saturated Fat 11 g, Cholesterol 13 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups flour (, plain/all purpose)
• 1 tsp ajwain seeds ((Note 1))
• 1/2 tsp salt (, cooking/kosher)
• 4 tbsp ghee ((melted and cooled) or oil (any vegetable) (Note 2))
• 6 tbsp water ((cold tap water))
• 500g/1 potatoes (, starchy/all-rounder (Note 3))
• 2 tbsp vegetable/canola oil
• 1 tsp cumin seeds
• 1/4 tsp black mustard seeds
• 1/2 tsp coriander seeds
• 1 tbsp fresh ginger (, finely grated)
• 1 tbsp green chilli (, finely chopped (serrano or cayenne))
• 1/2 cup frozen green peas ((thawed))
• 1 tsp garam masala
• 1/4 tsp amchur ((Note 4))
• 1/2 tsp asafoetida ((Note 5))
• 1/4 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp salt (, kosher/cooking)
• 2 tbsp coriander/cilantro leaves (, finely chopped)
• Vegetable/Canola oil for frying ((at least 1 litre/1 quart))
• Tamarind Dipping Sauce (- see separate recipe card below)

Instruction:

1. Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.
2. Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.
3. Repeat with remaining Samosas – you should make 12 in total.
4. Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)

The Best Samosas

As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture — the hallmark of a classic Indian aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.

Total: 0 2h40min0

Yield: about 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 808, Fat 62g, Saturated Fat 30g, Carbohydrate 56g, Fiber 3g, Sugar 3g, Protein 8g, Cholesterol 122mg, Sodium 673mg

Ingredients:

• 3 cups all-purpose flour (see Cook’s Note)
• 2 teaspoons ajawain (optional, see Cook’s Note)
• 3/4 teaspoon fine salt
• 9 tablespoons vegetable oil, plus more as needed
• 3/4 cup cold water
• 4 russet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
• Kosher salt, as needed, plus 1 tablespoon
• 1/2 medium yellow onion, chopped
• One 1 1/2-inch piece fresh ginger, peeled and chopped
• 4 cloves garlic
• 2 small or 1 1/2 medium serrano chile (with seeds), stemmed
• 3 tablespoons water
• 3 tablespoons store-bought or homemade ghee or oil, recipe follows
• 1 teaspoon black mustard seeds (see Cook’s Note)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala (see Cook’s Note)
• 1 teaspoon ground turmeric
• 1/2 cup cooked peas
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup fresh cilantro leaves, chopped
• Serving suggestion: Tamarind sauce or your favorite chutney
• 1 pound unsalted butter

Instruction:

1. For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
2. For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
3. Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
4. Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
5. To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
6. Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
7. In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
8. Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
9. For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
10. Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

How to Make Samosa | Perfect Samosa Recipe

FAQ

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