How to Make Samosa in Easy Steps | Perfect & Delicious Samosa Recipe
Make crispy, flaky samosas at home just like the market ones. This recipe uses an oil-rich dough for a crunchy shell and a dry, well-roasted potato and pea filling with ajwain, cumin, amchur and garam masala. Follow the steps for the dough, the stuffing, the shaping and the frying.
Ingredients for Samosa
For the dough
- 2 bowls all-purpose flour
- 10 tablespoons oil
- 1 tablespoon salt
- Water, as needed
For the filling
- 4 large potatoes, boiled and finely chopped
- Some green peas
- 4 green chillies, chopped
- 1 tablespoon ajwain (ova, carom seeds)
- ½ tablespoon ground cumin seeds
- ½ tablespoon red chilli powder
- ½ tablespoon black pepper
- ½ tablespoon garam masala
- ½ tablespoon amchur powder (dry mango powder)
- A little mint (pudina)
- ½ tablespoon rock salt (black salt) and salt to taste (the full recipe uses 2 tablespoons of salt in total, including the dough)
- Edible oil, for the filling and for deep frying
Step-by-Step Method
1. Prepare the dough
- Take the all-purpose flour and add 10 tablespoons of oil.
- Add 1 tablespoon of salt, mix well, and gradually add water to knead the dough.
- Let the dough rest for 10 minutes.
2. Prepare the stuffing
- Heat oil on a medium flame. Add the ajwain, ground cumin and chopped green chillies.
- Add the peas and roast them lightly.
- Mix in the red chilli powder, black pepper, garam masala and mint.
- Add the mashed potatoes and roast well. Season with salt, black salt and amchur powder.
- Let the mixture cool on a plate.
3. Shape the samosas
- Make small dough balls, roll each into an oval shape and cut it in half.
- Fill each piece with the stuffing and fold it into a samosa shape.
4. Fry the samosas
- Deep-fry in hot oil until golden brown and crispy.
Your hot and crunchy samosas are ready! Serve with green chutney and enjoy with tea.
Tips for Crispy, Crack-Free Samosas
- Do not skip the oil in the dough. The 10 tablespoons make the shell short and flaky. The dough should be firm and smooth, not soft.
- Keep the filling dry and cool. A moist or warm filling makes the dough soggy, and samosas can burst while frying.
- Seal the edges well. Brush the edge with a little water so the samosa does not open in the oil.
- Fry on low-medium heat. Oil that is too hot browns the outside before the inside cooks, and the shell turns hard instead of crisp. Test with a small piece of dough: it should rise slowly.
- Do not crowd the pan. Fry a few at a time so the oil temperature stays steady.
- Be careful with hot oil. Slide the samosas in gently, keep water away from the pan, and keep children out of the kitchen while frying.
- Make ahead. Half-fry the samosas, cool them, and store in the fridge for 1-2 days. Fry again until golden before serving.
- Lighter option. Bake at 180°C for 25-30 minutes, or air fry for 15-20 minutes, brushing with a little oil.
Watch the Samosa Recipe Video
More Snacks to Serve with Tea
Samosa Recipe: Frequently Asked Questions
-
How to make samosa dough perfect?
Add enough oil (moyan) to the flour and knead with a little water to make a firm but smooth dough.
How to make samosas crispy?
Use enough oil while kneading and fry them on low-medium heat for a crispy texture.
Can I bake samosas instead of frying?
Yes! Bake at 180°C (350°F) for 25-30 minutes until golden brown, brushing with oil for a nice crust.
Why do samosas break while frying?
If the dough is too soft or the stuffing is too moist, samosas may break. Avoid over-kneading and keep the filling dry.
Which oil is best for frying samosas?
Use refined oil or ghee for a rich taste. Make sure the oil is moderately hot before frying.
Can I store samosas for later use?
Yes, half-fry them and store them in the fridge for 1-2 days. Fry again before serving.
What different fillings can I use?
For unique flavours, try paneer, cheese, corn, or mixed veggies!
Which chutney pairs best with samosas?
Green chutney (mint and coriander), tamarind chutney, and tomato ketchup are the best combos!
Can I make samosas in an air fryer?
Yes! For a healthier version, air fry at 180°C (350°F) for 15-20 minutes.
What is the secret to perfect market-style samosas?
The right dough consistency, proper sealing, and slow frying give the best results!
