Samosa Recipe (with Video)

Samosa Recipe: Samosas are a classic deep-fried snack that originated in the Indian subcontinent but are now loved all over the world. They have a crispy, flaky crust and are filled with a spiced mixture of potatoes, peas, and sometimes meat. Making samosas at home allows you to customize the flavors and enjoy fresh, hot samosas that taste even better than store-bought ones.

If you’ve ever wondered how to make restaurant-style samosas at home, this guide will walk you through each step—from preparing the dough to frying the samosas to perfection. Let’s get started!

Ingredients Required

Before we begin, gather all the necessary ingredients.

For the Dough

• 2 cups all-purpose flour
• 4 tbsp oil or ghee
• ½ tsp salt
• ½ tsp ajwain (carom seeds) – optional
• ½ cup water (adjust as needed)

For the Filling

• 3 medium potatoes (boiled and mashed)
• ½ cup green peas (boiled)
• 1 small onion (finely chopped) – optional
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1-2 green chilies (finely chopped)
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp red chili powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Salt to taste

Other Essentials

• Oil for deep frying
• Water for sealing the edges

Step-by-Step Guide to Making Samosas

Preparing the Dough

1. In a large mixing bowl, add the all-purpose flour, salt, and ajwain.
2. Add 4 tbsp of oil or ghee and mix well using your fingers. The flour should have a crumbly texture.
3. Gradually add water, a little at a time, and knead into a firm, smooth dough.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Making the Samosa Filling

1. Heat a pan and add 1 tbsp oil.
2. Add cumin seeds and let them splutter. Then, add chopped green chilies and ginger-garlic paste. Sauté for a minute.
3. Add onions (if using) and cook until golden brown.
4. Add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well.
5. Add the boiled potatoes and peas, mixing everything together.
6. Add lemon juice and fresh coriander leaves. Mix well and let the filling cool.

Shaping the Samosas

1. Divide the dough into small balls and roll each one into a thin oval-shaped sheet.
2. Cut the oval in half to form two semi-circles.
3. Take one semi-circle, apply water on the edges, and fold it into a cone shape.
4. Fill the cone with 1-2 tbsp of the prepared filling.
5. Seal the edges properly, pressing firmly to ensure they don’t open while frying.

Frying the Samosas

1. Heat oil in a deep pan on medium heat.
2. Once the oil is hot, reduce the heat to low and carefully add the samosas.
3. Fry on low to medium heat until they turn golden brown and crispy.
4. Remove and place them on paper towels to drain excess oil.

Baking and Air-Frying Options

How to Bake Samosas

• Preheat your oven to 375°F (190°C).
• Brush the samosas with oil and arrange them on a baking tray.
• Bake for 25-30 minutes, flipping halfway through, until golden brown.

How to Air-Fry Samosas

• Preheat the air fryer to 180°C (350°F).
• Brush samosas lightly with oil.
• Air-fry for 15-18 minutes, flipping halfway.

Tips for the Perfect Samosas

• Knead the dough well for a crispy crust.
• Let the dough rest for at least 30 minutes.
• Always fry samosas on low-medium heat for even crispiness.
• Ensure the filling is dry to avoid soggy samosas.

Serving Suggestions

• Serve hot with mint chutney, tamarind chutney, or ketchup.
• Pair with masala chai for a perfect snack.
• Enjoy with yogurt or raita for a refreshing twist.

Storing and Reheating Samosas

• Store leftover samosas in an airtight container in the fridge for up to 3 days.
• Reheat in an oven or air fryer for best results. Avoid microwaving as it makes them soggy.

FAQs about Samosa Recipe

1. What is the secret to a crispy samosa?

The key to crispy samosas is using less water while kneading the dough and adding a bit of oil or ghee for a flaky texture. Also, frying them on low to medium heat ensures even cooking and crunchiness.

2. Can I bake or air-fry samosas instead of deep frying?

Yes! For a healthier version, you can bake samosas at 375°F (190°C) for 25-30 minutes, brushing them with oil. Air frying at 350°F (175°C) for 15-20 minutes gives a crispier texture with minimal oil.

3. Why do my samosas turn out soggy?

Soggy samosas usually result from frying in too hot or too cold oil. Always fry at a consistent medium heat (around 325°F or 160°C) and avoid overcrowding the pan.

4. Can I make samosa dough ahead of time?

Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Let it come to room temperature before rolling for the best results.

5. What are the best fillings for samosas?

Traditional samosas have a spiced potato and pea filling, but you can also try chicken, lamb, paneer, or even chocolate for a unique twist.

6. How do I store and reheat samosas?

Store cooked samosas in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in an oven at 350°F (175°C) for 10-15 minutes for the best texture.

7. Can I make gluten-free samosas?

Yes! Substitute regular flour with gluten-free all-purpose flour or use rice flour for a crispy alternative.

Conclusion

Making samosas at home is easier than you think! With a crispy, flaky crust and a flavorful filling, homemade samosas are a treat that everyone loves. Whether you deep-fry, bake, or air-fry them, they turn out delicious. Try this recipe today and enjoy fresh, crispy samosas with your favorite dip!