Samosas are a classic snack loved around the world, known for their crispy pastry and rich savory fillings. Originating from Punjabi cuisine, these delightful treats are typically stuffed with potatoes, meat, or vegetables, all wrapped in a special dough that's deep-fried until golden and crispy.
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Samosas shine not only as a standalone snack but also as a key ingredient in samosa chaat, a dish celebrated for its vibrant mix of flavors and textures. Served with samosa sauces like tangy tamarind or sweet mango chutney, samosas are perfect for parties, gatherings, or as a comforting treat alongside a cup of masala chai.
Tracing back to the Persian term "Sanbosag," samosas have made a significant journey, spreading from South Asia to the Middle East and Africa, adapting and becoming a beloved feature in various cuisines. Today, they hold a special place in Indian cuisine, noted for their distinctive flaky texture and delicious taste.
Whether enjoyed at street stalls, in cafes, or as a homemade treat during events like Ramadan Iftar, samosas are a versatile and satisfying choice. They also serve as an excellent starter for Indian-themed meals or as a homemade snack that pairs wonderfully with different sauces and dips.
For convenience, I've included instructions for preparing samosas in different ways: fried, baked in the oven, and made in an air fryer. Let's explore how you can make perfect samosas at home.
Ingredients and Substitutions Overview
Start making delicious samosas with ingredients you likely already have in your Indian kitchen. For any items that might be tricky to find, I've included some easy substitutions. Let’s check out what you’ll need below.
Spices and Herbs
- Cumin Seeds: These are crucial for adding a distinct flavor and aroma to your dishes and also help with digestion. If you can’t find cumin seeds, using cumin powder is a good alternative.
- Carom (Ajwain) Seeds: Carom seeds have a unique taste that’s a bit like thyme, oregano, and star anise. They're great for aiding digestion and reducing gas, especially when using potatoes. If you’re out of carom seeds, thyme or oregano can substitute nicely.
- Chili, Turmeric, and Coriander Powder: These spices are staples in Indian kitchens, bringing depth and vibrant flavors to your samosas.
- Kasoori Methi: Dried fenugreek leaves, or Kasoori Methi, add a special aroma and flavor to the potato filling. If you don’t have any on hand, try fresh celery leaves or watercress instead.
- Coriander Leaves (Cilantro): Adding fresh coriander leaves just before serving not only enhances the flavor but also adds a touch of freshness to your samosas.
Other Ingredients
- All-Purpose Flour: This is crucial for getting that authentic, street-style samosa texture. All-purpose flour or maida, is preferred for its ability to create flaky and crispy layers. If you're looking for a healthier option, you can substitute whole wheat flour, but note that it will slightly alter the texture.
- Oil: I recommend canola oil for kneading the dough and for frying due to its neutral flavor. You can also use other neutral oils like vegetable, corn, or peanut oil. However, avoid using strongly flavored oils such as coconut or mustard. If you're not making a vegan version, ghee or butter can be used in the dough to add richness.
- Potatoes: Atlantic potatoes are ideal for samosas because of their texture, but other varieties like Russet or Yukon Gold are also excellent choices and work well in this recipe.
- Ginger Garlic Paste: A key ingredient that adds a deep, robust flavor to the filling and also helps with digestion, enhancing the overall taste of your samosas.
- Green Chili: Perfect for adding a spicy kick to the potato filling. If you prefer something less spicy, you can reduce the amount of green chili or leave it out entirely.
How to Make Samosa at Home?
Learn how to make my version of samosas with our detailed, step-by-step recipe, complete with photos and a video guide. This vegan-friendly recipe will walk you through Dough Preparation, Filling, Folding, and Frying—everything you need to create perfect samosas right at home!
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Samosa Recipe
Ingredients
For Samosa Dough
- 2 cup All-Purpose Flour
- ½ tsp Ajwain, carom seeds
- ½ tsp Salt
- ½ cup Water
- ¼ cup Oil
For Samosa Filling
- 4 Boiled Potatoes, mashed
- ¼ cup Oil
- 1 tsp Cumin Seeds
- 3 Green Chili, chopped
- ¼ cup Onion, sliced
- 1 tbsp Ginger Garlic Paste
- ½ tsp Turmeric Powder
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- Salt, to taste
- 1 tsp Kasoori Methi Leaves
- ¼ cup Coriander Leaves
For Deep Frying
- Oil, as needed
Instructions
Making Samosa Dough
- In a large mixing bowl, whisk together all-purpose flour, ajwain seeds, and a pinch of salt to evenly distribute the flavors.
- Pour oil into the bowl. Mix it thoroughly with the flour mixture until it resembles coarse crumbs and the dough holds together when pressed.
- Gradually add water, a little at a time, and begin kneading. Continue kneading until the dough is firm and smooth, which is crucial for the structural integrity of your samosas. Aim to knead the dough for at least 5-7 minutes to achieve a tight and smooth texture that will help your samosas turn out crispy.
- Cover the bowl with a damp cloth or a plate and let the dough rest for 30 minutes. This resting period allows the gluten to develop, resulting in a flexible dough that’s easier to roll out and fold without tearing.
Making Samosa Filling
- Heat oil in a pan over medium heat, then add cumin seeds, green chili, and onion. Sauté until the onion becomes translucent and softens.
- Stir in the ginger-garlic paste, turmeric, chili powder, coriander powder, and a pinch of salt. Saute until the spices are well combined and fragrant.
- Add the boiled and mashed potatoes to the pan. Mix thoroughly to ensure the potatoes are evenly coated with the spice mixture.
- Stir in kasoori methi to infuse the filling with its distinctive flavor.
- Add chopped coriander leaves and mix well to integrate their fresh, vibrant flavor throughout the filling. Your potato filling is now perfectly seasoned and ready to be wrapped in samosa dough.
Folding and Shaping Samosas
- Remove the lid from the bowl. Take a small portion of the rested dough, about the size of a golf ball, and roll it between your hands to form a smooth ball.
- Flatten the dough ball and roll it out into a circular or oval disc, about 5 to 6 inches in diameter. To prevent sticking and enhance the texture, apply a little oil to the rolling surface and dough. Use a knife or pizza cutter to cut the disc into two equal halves.
- Lightly moisten the straight edge of each half with water. Bring the edges together to form a cone shape, pinching the edges to ensure they are securely sealed.
- Spoon about 2 teaspoons of the potato filling into each cone. Be careful not to overfill, as this could cause the samosas to burst during frying.
- Apply water along the open edge of the cone, then press the edges together firmly to seal the samosa. This helps prevent the filling from leaking out during cooking. As you continue shaping and filling the rest of the samosas, keep them covered under a damp cloth. This prevents the dough from drying out and becoming fragile, which could lead to cracking.
Frying Samosas
- Heat oil in a kadai or pan over low heat. The oil should be warm but not too hot, as high temperatures can cause bubbles and blisters to form on the samosas. Carefully add the filled samosas one at a time to prevent overcrowding, which helps them cook evenly.
- Keep the heat low and fry the samosas for about 15 minutes, turning them occasionally for even cooking. Maintain a medium-low heat throughout to ensure they turn golden brown and achieve a crispy finish without burning.
- Once the samosas are golden brown, remove them from the oil and drain any excess oil on paper towels. Continue this process with the remaining samosas until all are fried to perfection.
Serving
- Enjoy these delicious Indian street-style Samosas with mint, coriander, mango, or green chutney. For more ideas, refer to our serving suggestions below.
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Recipe Video
Chef's Notes and Tips
- Precise Measurements: Make sure to measure your ingredients accurately. Getting this right means avoiding dough that's too hard or too soft, which directly impacts the texture of your samosas.
- Oil in Dough Rolling: I find that lightly oiling the surface when rolling out the dough prevents sticking and improves the texture, making the dough easier to manage.
- Proper Filling Preparation: Prepare your filling ahead of time and let it cool to room temperature. It should be well-spiced and seasoned, moist but not wet, to keep the samosas from becoming soggy.
- Variety in Fillings: Don’t hesitate to experiment with different fillings to keep things interesting. While traditional fillings like potatoes, meats, and paneer are always great, trying something like onions or eggs can add a delightful twist.
- Leftover Hack: I love using leftover roasted potatoes in the stuffing. It's a great way to enhance flavor while minimizing waste.
- Color of Samosas: The samosas will turn a rich golden brown once cooked. This vibrant color really pops after they've cooled down a bit.
- Crispiness Preservation: If you follow the cooking instructions carefully, your samosas can stay crispy at room temperature for hours, even until the next day, which is perfect when preparing for parties or gatherings.
- Healthier Cooking Options: If you're looking for a healthier option, baking or air-frying are fantastic methods. I’ve provided detailed steps below for these techniques, offering a lighter way to enjoy delicious samosas.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Craving more? Explore our collection of potato and snack recipes, perfect for any season, from winter warmth to summer refreshment. Each recipe is sure to satisfy your cravings.
Sheets/Wrappers for Making Samosas
Here are some of my favorite options for samosa wrappers that you can try, each offering a unique twist to the classic recipe:
- Indian Style Dough: This is the traditional choice for samosas. Made with all-purpose flour, this firm dough is perfect for crafting authentic, crispy samosas.
- Taco or Tortilla Wraps: For a creative twist, taco or tortilla wraps can be used as a substitute for traditional samosa dough. This option offers a different texture and is great for a quick preparation.
- Puff Pastry Wrapper: Ideal for baking samosas, puff pastry provides a wonderfully flaky texture. Keep in mind that most puff pastry sheets include butter or ghee, which makes them non-vegan unless specifically stated otherwise.
- Spring Roll and Phyllo Dough Sheets: These alternatives offer a crisp and flaky texture, though they will change the flavor profile slightly from the classic street-style samosa. They are excellent for a lighter, crispier finish.
Serving Suggestions
Samosas are delightful on their own but truly shine when paired with the right accompaniments. Here are some of my favorite ways to enhance their flavor:
- Chutneys: Elevate your samosa experience with classic dips like tamarind, mint, mango, and coriander chutney.
- Sauces: Tamarind sauce and other traditional samosa sauces add a tangy kick to each bite.
- Yogurt: Balance the spices of samosas with plain yogurt or raita, a refreshing mix of yogurt and chopped vegetables.
- Salad: A crisp salad made with cucumber, onion, and tomatoes can be a refreshing side to complement the rich flavors of samosas.
- Tea: Pair samosas with a hot cup of masala chai for a perfect tea-time treat.
- Rice Dishes: When serving samosas as a main course, pair them with plain or flavored rice dishes like pulao or biryani. Top off the meal with a mango lassi for a truly festive feel.
- Dips: For a fusion twist, try non-traditional dips like hummus, salsa, or guacamole with your samosas.
- Leftover Samosas? Transform them into a delicious samosa chaat by adding chole, tamarind sauce, and various chaat toppings. This is a fantastic way to enjoy any extras!
Storage Suggestions
Here are my suggestions for storing and reheating samosas, ensuring they stay as delicious as when first made:
- Best Served Fresh: For the best experience, enjoy your samosas right after frying to capture their maximum crispiness.
- Room Temperature Storage: These samosas can remain flaky for about 4 to 5 hours when kept at room temperature.
- Refrigeration: If you have leftovers, store them in an airtight container in the fridge. They'll stay good for 2 to 3 days.
- Reheating Instructions: To bring back their crispiness, reheat the samosas in an oven preheated to 350 degrees Fahrenheit for 7 to 10 minutes.
- Freezer-Friendly Option: For longer storage, place uncooked, filled samosas on a parchment-lined tray without touching each other. Freeze for 2 to 3 hours, then transfer to a zip lock bag and keep frozen for up to 3 months.
- Thawing Before Frying: Always thaw frozen samosas to room temperature before frying to ensure even cooking.
How to Make Vegetable Samosas?
To make Vegetable Samosas, begin with the basic steps outlined in this samosa recipe, focusing on the filling for variation.
- Vegetable Filling: Start with a potato base and enhance it by adding a mix of vegetables such as cauliflower, beets, peas, and carrots. This not only boosts the nutritional content but also enriches the flavor profile, making each bite a delightful treat.
- Seasoning and Spices: Mix in your favorite spices and seasonings into the vegetable mix, similar to how you would prepare the potato filling. This adds depth and personality to the samosas.
- Customization and Variations: Samosas are incredibly versatile. In some Indian regions, especially in Punjabi-style samosas, onions and garlic are traditionally left out. However, many variations include these ingredients. Feel free to tweak the recipe to match your taste preferences.
- Serving Suggestions: These vegan-friendly Vegetable Samosas are ideal as a starter for parties and gatherings or as a wholesome snack any time.
Samosas' true beauty lies in their adaptability, letting you experiment and create a version that suits your personal taste and dietary needs. Have fun making this beloved Indian delicacy with a hearty vegetable twist!
How to Bake Samosas in the Oven?
Discover a healthier way to enjoy samosas by baking them instead of frying. Here’s how you can achieve delicious results with this simple baking method.
- Preheat Oven: Start by setting your oven to 360 degrees Fahrenheit.
- Prepare Baking Tray: Line a baking tray with parchment paper to prevent sticking.
- Arrange Samosas: Place the shaped samosas on the tray in a single layer to ensure even cooking.
- Bake: Let them bake for 35 to 40 minutes. Make sure to flip the samosas halfway through the baking time to promote even browning on all sides.
- Check for Doneness: Your samosas are ready when they have turned a golden color and are crispy to the touch.
Note: Opting for baked samosas provides a healthier alternative to the traditional deep-frying method. Perfect for those seeking a lighter snack or managing dietary restrictions, baked samosas may not have the ultra-flaky exterior of their fried counterparts but are still wonderfully tasty and satisfying.
How to Make Samosas in an Air Fryer?
Enjoy the convenience and delightful crispiness of air-fried samosas with this straightforward guide.
- Brush with Oil: Lightly coat the filled samosas with oil to help achieve a golden, crispy exterior.
- Preheat Air Fryer: Warm up your air fryer to 300 degrees Fahrenheit to ensure even cooking.
- Arrange Samosas: Place the samosas in a single layer in the air fryer basket. It's important to avoid overcrowding them to allow for even air circulation.
- Air Fry: Cook the samosas for 12 to 15 minutes. Flip them halfway through the cooking time to ensure they brown evenly on all sides.
- Check for Doneness: The samosas are ready when they've turned a golden brown color and are crispy to the touch.
Enjoy your air-fried samosas as a healthier alternative to the traditional deep-fried version, perfect for a quick snack or a party appetizer!
Hargun Kaur
Tasty recipe, God Bless you!
I want Bread Pakoda recipe and Snacks recipe made with like Aloo and Paneer.
Sangeetha Vel
Hi Hargun,
Thank you for your feedback. Unfortunately we don't have snacks recipes with Paneer at this point. However if it helps, there is a Aloo chaat recipe and some more snacks that you take a look.