Samosa Recipe – Crispy Indian Potato and Pea Snack
A samosa is a popular Indian snack known for its crisp outer pastry and flavourful potato filling. This homemade samosa recipe uses mashed potatoes, green peas and aromatic spices to create a satisfying snack for tea time, family gatherings or festive occasions.
Although shaping the pastry takes a little practice, the process becomes easier once you understand each step. Serve freshly prepared samosas with mint chutney or tamarind chutney for a delicious combination.
Ingredients for Samosa
For the pastry
- 2 cups all-purpose flour
- 4 tablespoons oil or ghee
- 1/2 teaspoon carom seeds (ajwain), optional
- 1/2 teaspoon salt
- Water as needed to make a firm dough
For the potato filling
- 3 medium potatoes, boiled and mashed roughly
- 1/2 cup green peas, fresh or frozen
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 green chilli, finely chopped, optional
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (dry mango powder), or to taste
- Salt to taste
- 2 tablespoons chopped fresh coriander
For frying
- Oil, as needed
How to Make Samosa
Step 1: Prepare the dough
First, combine the flour, salt and carom seeds in a bowl. Add the oil or ghee and rub it into the flour until the mixture resembles coarse crumbs. Gradually add water and knead into a firm dough.
Cover the dough with a damp cloth and let it rest for about 20–30 minutes.
Step 2: Make the potato filling
Heat one tablespoon of oil in a pan. Add the cumin seeds and allow them to sizzle briefly. Next, add the ginger and green chilli, if using, and sauté for a short time.
Add the green peas and cook until tender. Stir in the potatoes, coriander powder, garam masala, amchur and salt. Mix thoroughly, then add the chopped coriander.
Cook for another 2–3 minutes. Allow the filling to cool before shaping the samosas.
Step 3: Shape the pastry
Divide the rested dough into equal-sized balls. Roll each ball into an oval, then cut it in half to create two semicircles.
Take one semicircle and form a cone by bringing the straight edges together. Seal the overlapping edge with a little water, then fill the cone with the cooled potato mixture.
Bring the open edges together and press firmly to seal. Repeat with the remaining dough and filling.
Step 4: Heat the oil
Pour enough oil into a deep pan for frying. Heat it over low to medium-low heat. Avoid overheating the oil, because the pastry may brown too quickly before becoming crisp.
Step 5: Fry the samosas
Carefully add a few samosas to the oil without overcrowding the pan. Fry them slowly, turning occasionally, until the pastry is golden and crisp.
Remove with a slotted spoon and drain on a rack or paper towels. Allow the oil to return to the appropriate temperature before frying the next batch.
Step 6: Serve hot
Finally, serve the samosas warm with mint chutney, tamarind chutney or your favourite dip. Enjoy them as an evening snack or as part of a larger meal.
Recipe Details
- Preparation Time: 35–45 minutes
- Cooking Time: 25–35 minutes
- Total Time: Approximately 1–1.5 hours
- Servings: 8–10 medium samosas
- Difficulty: Moderate
- Category: Snacks
- Cuisine: Indian
Times are estimates and depend on the size of the samosas and your cooking equipment.
Tips for Crispy Samosas
- Keep the dough firm rather than soft or sticky.
- Rub the oil or ghee into the flour thoroughly to help create a flaky pastry.
- Let the filling cool before adding it to the pastry.
- Seal the edges firmly to prevent the filling from leaking.
- Fry over moderate-low heat so the pastry cooks through and becomes crisp.
- Avoid overcrowding the pan, as this can lower the oil temperature.
What to Serve with Samosa
Samosas taste delicious with mint chutney or sweet-and-tangy tamarind chutney. They can also be served with masala chai for a classic Indian tea-time combination.
For another homemade snack, explore our Chole Bhature Recipe once you have confirmed the correct published URL for that post. You can also link to your Masala Chai recipe using its actual post URL.
Storage and Reheating
For the best texture, serve samosas shortly after frying. If you have leftovers, cool them and refrigerate them promptly in a covered container. Reheat in an oven or air fryer until hot and crisp. Avoid leaving cooked food at room temperature for extended periods.
Enjoy Your Homemade Samosas
This homemade samosa recipe combines crisp pastry with a spiced potato and pea filling. With a little practice, you can shape and fry these popular Indian snacks for tea time, guests or family gatherings. Serve them hot with chutney and adjust the spices to suit your taste.