Samosa Recipe (Potato Samosa)
Make delicious, golden-brown samosas at home that are crispy on the outside and spicy on the inside, filled with a hearty, spiced potato filling.
Samosa is a popular Indian snack with a crispy, flaky crust and a deliciously spiced filling. This traditional Indian samosa recipe is made with a spicy potato filling and green peas, making it a great vegetarian snack that pairs perfectly with tea or as a healthy appetizer for any occasion. Whether you’re looking for how to make samosa from scratch, how to fold samosa pastry, or how to make crispy samosa at home, this step-by-step guide covers it all. You can also enjoy it with a sweet tamarind chutney, mint chutney or coriander chutney for an extra burst of flavor.
Samosas are not just tasty but also easy to make at home using simple Indian pantry ingredients. Samosas are easy to make classic potato recipe at home and can also be customized with different fillings like paneer, lentils, or even chicken. Follow the instructions of this recipe to learn how to make samosas crispy and golden, and enjoy this homemade Indian snack fresh from your kitchen.
Ingredients and Substitutes
- All-purpose flour (Maida) – This is the main ingredient for the samosa dough and you can use whole wheat flour as a healthier alternative.
- Salt – It enhances the flavor of the dough and you can use Himalayan pink salt or sea salt instead.
- Ajwain (Carom seeds) – Ajwain adds a subtle aroma and aids digestion, and you can replace it with cumin seeds if needed.
- Oil or Ghee – Used for kneading the dough and frying the samosas. Vegetable oil, sunflower oil, or ghee can be used depending on your preference.
- Water – Needed to knead the dough, and you can add a little milk for a softer texture.
- Cumin seeds (Jeera) – They add a warm, earthy flavor to the filling. Fennel seeds can be used as a mild alternative.
- Ginger – Freshly grated ginger gives a zesty aroma to the filling. Ginger paste can also be used.
- Green chili – Adds heat to the filling and you can use red chili powder if fresh chilies are not available.
- Boiled green peas – These add sweetness and texture to the filling. Frozen peas can be used instead.
- Boiled and mashed potatoes – The main ingredient for the samosa filling. Sweet potatoes or cauliflower mash can be used as an alternative.
- Coriander powder – Adds an earthy spice to the filling. You can use cumin powder as a substitute.
- Garam masala – This is a signature Indian spice mix. Curry powder can be used if garam masala is unavailable.
- Turmeric powder – Adds a vibrant color and mild flavor. Saffron or yellow food color can be used instead for color.
- Red chili powder – Brings heat to the filling and paprika can be used for a milder flavor.
- Amchur (Dry mango powder) or Lemon juice – Gives tanginess to the filling and lime juice can also be used.
- Fresh coriander leaves – Adds freshness and aroma to the filling. Mint leaves can be used for a slightly different flavor.
- Green chutney – A serving dip made from coriander and mint. You can serve yogurt dip as an alternative.
- Tamarind chutney – Adds a sweet and sour flavor when serving. Ketchup can be used if tamarind chutney is unavailable.
How to Make Samosa (Stepwise)
1. To make samosa dough, mix all-purpose flour, salt, and carom seeds in a bowl.
2. Add ghee/oil and rub until crumbly, then knead with water into a firm dough. Cover and rest for 30 minutes on a plate.
3. For the samosa filling, heat oil, splutter cumin seeds, then sauté ginger and green chili. Add boiled peas, mashed potatoes, and spices (coriander powder, garam masala, turmeric, red chili powder, amchur/lemon juice, and salt). Mix well, cook for 2 minutes, then add coriander leaves. Turn off the heat and let the filling cool.
4. Divide dough into balls, roll into ovals, and cut into halves. Shape each half into a cone, fill the samosa with potato-pea mixture, and seal with water.
5. Heat oil in a deep pan and fry samosa on medium-low heat until golden and crispy. Drain on paper towels. Serve hot with green chutney, tamarind chutney, or ketchup.
Tips for making perfect Samosa
To make perfect samosas, start by preparing the dough carefully. Knead a firm dough to get crispy samosas. Take a large bowl and mix together flour, salt, and carom seeds (ajwain), then gradually add water a little at a time otherwise the dough become sticky while shaping. Gently knead the mixture until the dough becomes firm and smooth. Avoid making the dough too sticky, as it will be difficult to shape and can lead to soggy samosas during frying or baking.
Cover the dough with a cloth and let it rest for 30 minutes to relax the gluten, which makes it easier to handle. While the dough rests, prepare the flavorful filling by sautéing grated ginger and chopped green chili, then combining it with well-mixed boiled potatoes and peas along with spices. Let the filling cool before stuffing it into the dough.
When shaping, divide the dough into equal portions, roll each into a smooth ball, flatten it, cut into semi-circles, fold into cones. Use only 1–2 tablespoons of filling per samosa to avoid breaking during frying. Seal the edges properly to prevent the filling from coming out.
Fry on low heat to avoid bubbles and to get a crispy texture of samosa. Fry the samosas in batches in enough oil to cover them fully on low heat until golden brown, turning gently so that samosas cook evenly. Once fried, use a slotted spoon to remove fried samosas and drain on paper towels to keep them crisp. These samosas make a perfect snack, appetizer, or party finger food loved in home and kitchens.
Serving Suggestions for Samosas
Serve hot, crispy samosas with classic green chutney and tamarind chutney for an authentic Indian snack experience. The tangy and spicy Indian chutneys complement the potato and peas filling perfectly, making it an ideal appetizer for festive occasions, tea-time snacks, or parties. Pairing samosas with a cup of masala chai or Indian spiced tea enhances the traditional flavors.
For a modern twist, you can serve samosas with yogurt dip, mint raita, or ketchup. You can also cut them into bite-sized pieces and serve on a platter with assorted dips for a party appetizer. These fusion-style samosas are popular in global kitchens while retaining the authentic Indian flavors.
Samosas make a versatile dish that can be enjoyed as a light snack, appetizer, or part of a larger meal. Serve alongside curried lentils, chickpea salad, or tomato soup for a complete vegetarian meal. They are also perfect for lunch boxes, picnic snacks, or cozy evening treats, offering a crispy, flavorful bite every time.
Variations of Samosa
- Paneer Samosa – Replace potatoes with crumbled paneer (cottage cheese) and add a little bit of chopped capsicum and onion for extra flavor.
- Keema Samosa – Use spiced minced meat (chicken, lamb, or beef) instead of potatoes for a non-vegetarian twist.
- Sweet Samosa – Fill the samosa with a mixture of khoya (mawa), sugar, and dry fruits for a delicious sweet treat.
- Cheese Samosa – Add grated cheese along with potatoes for a cheesy delight.
- Corn and Spinach Samosa – Mix boiled corn and finely chopped spinach for a nutritious variation.
- Chocolate Samosa – Fill with melted chocolate and nuts for a unique dessert samosa.
- Chili Cheese Samosa – Stuff with spicy green chilies and cheese for a hot and cheesy version.
Frequently asked questions
Yes, whole wheat flour can be used for a healthier option, but the dough may be slightly less crisp compared to maida (all-purpose flour).
Yes, for a healthier version, brush samosas with oil and bake at 375°F (190°C) until golden brown. Baking gives a slightly softer texture but reduces oil content.
Use firm dough, rest it properly, fry slowly on medium-low heat, and avoid overcrowding the pan. Draining on paper towels also helps retain crispiness.
Cooked samosas can be stored in an airtight container at room temperature for up to 6–8 hours or in the refrigerator for 1–2 days. Reheat in an oven for best crispiness.
Knead the all-purpose flour with oil or ghee and gradually add water until the dough is smooth but firm. Letting it rest for 30 minutes makes it easier to roll and prevents tearing.
Recipe Card
Samosa Recipe (Green Peas and Potato Samosa)
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Frying pan
- 1 Slotted spoon
- 1 Knife or dough cutter
Ingredients
- 1 cup all-purpose flour
- ¼ tsp salt
- ½ tsp ajwain carom seeds
- 2 tbsp oil or ghee
- 4 tbsp water adjust as needed
- 1 cup boiled and mashed potatoes
- ½ cup boiled green peas
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 tsp grated ginger
- 1 green chili chopped
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp amchur dry mango powder or lemon juice
- Salt to taste
- 2 tbsp fresh coriander leaves chopped
Instructions
- In a large mixing bowl, combine all-purpose flour, salt, and carom seeds (ajwain) to begin making the samosa dough. Add ghee or oil and rub it into the flour with your fingers until the mixture resembles coarse breadcrumbs.
- Gradually add water, little by little, and knead the dough until smooth and firm. Avoid making the dough too sticky, as sticky dough can cause soggy samosas. Cover the dough with a clean cloth and let it rest for 30 minutes to relax the gluten, making it easier to shape into samosas.
- Heat 2 tablespoons of oil in a pan and add cumin seeds. Once they splutter, sauté grated ginger and chopped green chili for a few seconds to release their aroma.
- Add ½ cup boiled green peas and cook for 1–2 minutes until tender. Next, add boiled and mashed potatoes, stirring well to combine.
- Season the potato and peas filling with 1 teaspoon coriander powder, 1 teaspoon garam masala, ½ teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon amchur powder (or lemon juice), and salt to taste. Mix thoroughly and cook for another 2 minutes so the spices infuse into the filling. Turn off the heat and stir in chopped coriander leaves. Let the filling cool before stuffing the samosas.
- Divide the rested dough into equal portions and roll each into smooth balls. Roll each ball into an oval and cut it in half to form two semi-circles.
- Take one semi-circle, moisten the straight edge with water, and fold it into a cone. Fill the cone with 1–2 tablespoons of the potato and peas mixture. Do not overfill, or the samosa may break while frying. Seal the open edge with water. Repeat with the remaining dough and filling. Your samosas are now ready for frying.
- Heat enough oil in a deep frying pan or kadai on medium-low heat. Fry the samosas in batches, making sure not to overcrowd the pan. Cook on low heat until golden brown and crispy. Turn them gently with a spoon or tongs to ensure even frying on all sides.
- Once fried, remove the samosas using a slotted spoon and place them on paper towels to drain excess oil. Serve hot, crispy samosas as a delicious Indian snack with green chutney, tamarind chutney, or ketchup.
Notes
- Use firm dough for a flaky crust Samosas. Fry on low heat for crispy samosas.
- It is important to seal edges well to avoid breakage or oil seepage.
- Let the filling cool before stuffing. Avoid overfilling the samosas, as they may break while frying and the potato filling can absorb excess oil.
