Samosa Recipe
Crisp, flaky homemade samosas filled with warmly spiced potato and peas, then fried until golden.
Contains: Wheat
This recipe contains wheat from the all-purpose flour. If you have other food allergies, check the garam masala and packaged spice labels because formulations and cross-contact statements can vary.
WHY IT WORKS
Why This Recipe Works
01
Build a Crisp Dough
Rubbing the oil thoroughly into the flour before adding water keeps the pastry firm and helps it fry into a crisp, flaky shell.
02
Keep the Filling Dry
Draining the potatoes well and cooking the filling until there is no loose moisture helps the samosas stay crisp instead of turning soggy.
03
Fry at Moderate Heat
Keeping the oil around 325°F lets the pastry cook through gradually so it becomes crisp and golden without browning too quickly.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Dough
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- Filling
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Method
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In a large bowl, stir together the flour and 3/4 teaspoon (tsp) salt. Add 1/4 US cup neutral oil and rub it into the flour with your fingertips until the mixture looks sandy and holds together when squeezed. Add the water a little at a time and knead for 3 to 4 minutes to make a firm, smooth dough; do not make it soft or sticky.
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Cover the dough and let it rest at room temperature for 30 minutes while you prepare the filling.
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Put the potatoes in a medium saucepan, cover with cold water and bring to a boil. Cook for 12 to 15 minutes, until tender when pierced but not falling apart. Drain very well, return them to the warm pan for 1 minute to steam dry, then roughly mash.
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Heat 1 tablespoon (tbsp) neutral oil in a large skillet over medium heat. Add the cumin seeds and cook for about 30 seconds, then add the onion and cook for 4 to 5 minutes until softened. Stir in the ginger, green chile, ground coriander, garam masala, ground cumin, turmeric and cayenne and cook for about 30 seconds.
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Add the potatoes, salt and peas. Cook for 2 to 3 minutes, stirring and lightly breaking up the potatoes, until the filling is dry and evenly seasoned. Remove from the heat, stir in the cilantro and lemon juice, then spread the filling on a plate and cool for at least 10 minutes.
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Divide the rested dough into 6 equal pieces and keep them covered. Roll one piece on a lightly floured surface into a thin 7-inch circle, then cut it in half to make 2 semicircles. Repeat with the remaining dough.
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Working with one semicircle at a time, lightly moisten the straight edge with water and overlap the two ends to form a cone, pressing the seam firmly. Spoon in about 2 tablespoons (tbsp) filling, leaving enough pastry to close the top. Moisten the open edge, press out excess air and pinch the seam firmly closed. Keep the shaped samosas covered while you finish the rest.
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Pour the frying oil into a deep heavy-bottomed pot to a depth of about 2 to 3 inches, leaving plenty of headroom. Heat over medium heat to 325°F.
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Fry 3 to 4 samosas at a time for about 8 to 10 minutes, turning occasionally, until the pastry is crisp and evenly golden. Keep the oil close to 325°F and let it return to temperature between batches.
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Lift the samosas out with a slotted spoon or spider and drain on a wire rack or paper towels. Let them stand for 5 minutes before serving so the filling is not dangerously hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare the potato filling up to 2 days ahead, cool it completely and refrigerate it in a covered container. You can also shape the samosas up to 4 hours before frying; keep them covered and chilled so the pastry does not dry out.
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Dietary options
Make This Recipe Work for You
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Recipe Notes
Ingredient Notes
Floury or all-purpose potatoes work best because they mash into a filling that holds together without becoming wet. Let the cooked filling cool before shaping so steam does not soften the pastry.
Useful Substitutions
Fresh peas can replace frozen peas in the same quantity. If you prefer less heat, remove the seeds from the green chile or omit the cayenne; the cumin, coriander and garam masala still provide plenty of flavor.
INGREDIENT QUALITY
Quality Note
For the crispest pastry, rub the oil into the flour until the mixture holds together when squeezed, then add only enough water to make a firm dough. Fry at a steady moderate temperature rather than rushing the browning.
SPEND LESS
Cost-Saving Tip
Potatoes, frozen peas and store-brand all-purpose flour keep the filling and pastry economical. Buy frying oil in a larger bottle when it is better value, then strain and reuse clean oil only if you normally do so safely.
COOKING TIPS
Tips
Make a Firm Dough
Add only enough water for the flour to come together. A firm dough is easier to shape and fries crisper than a soft, sticky dough.
Keep the Filling Dry
Cool the potato filling before it touches the pastry. Warm filling creates condensation and makes the shaped samosas harder to seal.
Seal Without Air Pockets
Press the seams firmly and gently push out excess air as you seal. Trapped air can expand during frying and encourage the pastry to split.
Watch the Oil Temperature
Let the oil return to about 325°F between batches. Crowding the pot drops the temperature and can make the samosas greasy.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Let cooked samosas cool, then refrigerate them in a covered container for up to 3 days. Reheat them with dry heat to restore the crisp shell.
Freezing
Freeze fully cooled samosas in a single layer until firm, then transfer them to an airtight container or freezer bag. For best texture, use within about 2 months.
Reheat in the Oven
Arrange samosas on a baking sheet and reheat at 375°F for about 10 to 15 minutes, turning once, until hot and crisp.
Reheat in the Air Fryer
Reheat samosas at 350°F for about 5 to 8 minutes, turning once, until hot and crisp. Avoid overcrowding the basket.
ESTIMATED PER SERVING
Nutrition
1 samosa
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Samosa FAQs
How do I stop samosas from opening while frying?
Use a firm dough, avoid overfilling the cones and press the moistened seams together firmly. Keep the shaped samosas covered so the pastry does not dry out and crack before frying.
What temperature should the frying oil be?
Aim for about 325°F. If the oil is much hotter, the pastry can brown before it becomes crisp all the way through; if it is too cool, the samosas may absorb more oil.
Can I make the potato filling ahead of time?
Yes. Cook and cool the filling, then refrigerate it in a covered container for up to 2 days. Bring it just to cool room temperature before shaping so it is easy to portion.
Can I use store-bought samosa wrappers?
You can, but the texture and size will differ from this homemade pastry. Follow the wrapper package directions for sealing and adjust the amount of filling so the wrappers close without stretching.
Can I freeze cooked samosas?
Yes. Cool them completely, freeze them until firm, then store them airtight for up to about 2 months. Reheat from frozen in the oven or air fryer until hot and crisp.
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