Here’s a classic samosa recipe — crispy on the outside, spicy and savory on the inside. These are traditional Indian-style potato and pea samosas, but I’ll also include some variations and tips at the end.
🥔🥟 Crispy Indian Samosa Recipe
🕒 Total Time: ~1 hour
🍽️ Makes: 12–14 medium samosas
🧄 Ingredients
For the Dough:
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2 cups all-purpose flour
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4 tablespoons oil or ghee
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½ teaspoon salt
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~½ cup water, or as needed
For the Potato Filling:
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3 medium potatoes, boiled and mashed
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½ cup green peas (fresh or frozen)
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1 tablespoon oil
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1 teaspoon cumin seeds
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1 teaspoon grated ginger
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1–2 green chilies, finely chopped (optional)
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1 teaspoon garam masala
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1 teaspoon ground coriander
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½ teaspoon turmeric
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½ teaspoon red chili powder (optional)
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Salt, to taste
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1 tablespoon lemon juice or amchur (dry mango powder)
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Fresh cilantro, chopped (optional)
For Frying:
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Neutral oil (like canola, sunflower, or vegetable oil)
👨🍳 Instructions
1. Make the Dough:
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In a large bowl, mix flour, salt, and oil/ghee.
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Rub the oil into the flour until the texture is sandy and crumbly.
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Gradually add water and knead into a firm, smooth dough (not too soft).
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Cover and rest for 30 minutes.
2. Prepare the Filling:
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Heat oil in a pan. Add cumin seeds, let them crackle.
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Add ginger and green chilies, sauté briefly.
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Stir in the spices: turmeric, coriander, red chili powder, garam masala.
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Add mashed potatoes and peas. Mix well.
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Add salt, lemon juice or amchur, and cilantro.
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Cook for 2–3 minutes, then cool completely.
3. Assemble the Samosas:
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Divide dough into 6 equal balls. Roll each into an oval (~6–7 inches long).
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Cut the oval in half to make two semi-circles.
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Take one semi-circle, brush edges with water.
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Form a cone by bringing the straight edge corners together and sealing.
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Fill the cone with 1–2 tablespoons of the potato filling.
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Pinch and seal the top edge to form a triangle.
4. Fry the Samosas:
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Heat oil in a deep pan over medium heat.
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Fry samosas in batches, turning occasionally, until golden brown and crisp (about 6–8 minutes per batch).
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Drain on paper towels.
🔥 Pro Tip: Fry on medium or medium-low heat — frying on high heat makes them brown too fast and stay doughy inside.
🥣 Serve With:
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Green chutney (mint + cilantro)
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Tamarind chutney
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Or even ketchup in a pinch
🌟 Variations:
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Meat samosas: Use spiced ground lamb, beef, or chicken instead of potatoes.
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Cheese & spinach, paneer, or lentil fillings are also popular.
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Baked samosas: Brush with oil and bake at 375°F (190°C) for ~30–35 mins.
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Air fryer samosas: 375°F for 15–20 mins, flipping halfway.